| 1 | Wipe the steak and trim off any excess fat. |
| 2 | Cut the steak into 1-2 cm cubes. |
| 3 | Mix the flour, salt, & pepper in a bag or deep bowl. |
| 4 | Toss the cubes of meat in the seasoned flour and put them in a 1 litre pie dish. |
| 5 | Skin and chop the onions and sprinkle between the meat. |
| 6 | Skin, core, and cut the kidneys before mixing with the steak and onions. |
| 7 | Pour in the stock to quarter fill the dish. |
| 8 | Roll out the pastry and use to cover the dish. |
| 9 | Trim the edge and flute. |
| 10 | Make a small hole in the centre of the lid and decorate with leaves of pastry. |
| 11 | Make a pastry rose or tassel to cover the hole after baking. |
| 12 | Bake the pie in a very hot oven (230c/450°F) until the pastry is risen and brown. |
| 13 | Bake the tassel or rose blind. |
| 14 | Reduce the oven to moderate (180c/350°F) and, if necessary, place the pie on a lower shelf. |
| 15 | Cover with greaseproof paper to prevent the pastry from overbrowning and continue cooking for about 2 hours until the meat is quite tender when tested with a skewer. |
| 16 | Heat the remaining stock and pour in enough to fill the dish by funnelling it through the hole in the pastry. |
| 17 | Insert the tassel, or rose and serve |
