Steak and Kidney Pudding

Filling

• 20 g olive oil
• 200 g onions, quartered
• 2 garlic cloves
• 450 g stewing steak, diced (2 cm)
  or 450 g beef chuck steak, diced (2 cm)
• 220 g lamb's kidneys, rinsed, halved and white cores removed, cut in pieces (1 cm)
• 40 g plain flour
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 6 sprigs fresh thyme, leaves only
• 1 dried bay leaf
• 1 Tbsp Worcestershire sauce
• 20 g tomato purée
• 80 g red wine
• 350 g beef stock
  or 350 g vegetable stock

Pastry

• 250 g self-raising flour, plus extra for dusting
• 125 g suet
• 1 pinch fine sea salt
• 1 pinch ground black pepper
• 165 g water, plus extra for sealing
• unsalted butter, for greasing

Steaming

• 2200 g water