• Heat the oil in a saucepan and fry the meat in it for 2 to 3 minutes, until lightly brown.
• Pour the stock into the saucepan, reserving 50 ml, bring to boil.
• Season to taste with salt and pepper then simmer, covered, until the meat is tender, about 1 ½ hour.
• Blend the flour with the remaining stock in a small bowl then stir with a wooden spoon into the steak and kidney mixture.
• Continue stirring until the sauce thickens.
• Stand pie support or egg-cup in the center of a pie plate to support the pastry, then place the meat in the pie plate and allow it to cool.
• Roll out the pastry and cover the pie.
• Brushing it with 12,5 ml milk.
• Place the pie plate in the oven at 220ºC (430ºF) and bake for 25 minutes.
• Lower the heat to 180ºC and bake a further 10 minutes.
• Serve at once.

Note

• Freeze either baked or unbaked.