Steak and Kidney Pudding - flour

Method

• Freezing Information: Freeze for up to 3 months.
• To make the pastry, sift the flour and salt into a bowl.
• Stir in the suet.
• Make a well in the center.
• Stir in just enough ice water to mix to a soft, but not sticky, dough.
• Shape into a thick disk, wrap in plastic wrap, and refrigerate.
• To make the filling, trim the excess fat from the steak.
• Cut the meat and kidney into bite-sized pieces.
• Season the flour with salt and pepper then toss the steak and kidney pieces in the flour to coat evenly.
• Mix with the onion and mushrooms.
• Roll out two-thirds of the pastry.
• Line a 6-cup ovenproof bowl with the pastry, letting the excess hang over the side.
• Add the meat mixture, packing it snugly in the bowl, taking care not to tear the pastry.
• Sprinkle in the Worcestershire sauce, and add just enough stock to cover three-quarters of the filling.
• Roll out the remaining pastry to make a lid.
• Brush the overhanging edge of the pastry with cold water.
• Place the lid on top, and press the two layers of pastry together to seal.
• Flute the edges.
• Cut a circle of parchment paper larger than the top of the bowl.
• Pleat the top, to create surplus paper that will allow the pudding to expand.
• Secure on top of the bowl.
• Cover this with a double layer of pleated aluminum foil.
• Firmly crimp the foil around the rim of the bowl to secure it, or tie with kitchen string.
• Place the bowl on a steamer rack in a large stockpot.
• Add boiling water to almost reach the bottom of the bowl.
• Cook at a brisk simmer, adding more boiling water as needed as the water evaporates, for 4 hours, or until the crust is firm.
• To serve, remove the foil and paper.
• Run a knife around the edge of the pudding to loosen, then turn out on to a serving plate.