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4-6
servingsMedium
Published 1996
A layer of mushrooms are steamed on top of the meat, removing the need for a pie funnel to hold up the pastry and also keeping the pastry dry and free from sogginess.
Heat the oil and brown the onions until dark, but not burnt. Brown the sausages. Skin, split, core and cut up kidney. Using a rolling-pin, or meat-bat, beat out the rump steak till thin. Cut into long strips. Coat the meat with the seasoned flour. Cut sausages in half. Roll meat round either the sausages or the kidney.