Steak & Kidney pie (paleo, AIP)

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Recipe's preparation

Pastry

Preheat oven to 180 degrees.

Add flours and salt to bowl. Turbo 2 seconds.
Add chopped lard.
Mix 5 sec/speed 5
Continue on speed 5 and add cold water 1 tablespoon at a time. You may not need all the water. Just add until dough comes together.
Remove dough from bowl and shape into ball. Flatten into disc and wrap in thermomat (or cling wrap) & place in fridge.

Filling

Place oil and onion into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add beef, kidneys and carrot and cook 5 min/100°C/reverse/speed 1.
Add flour, tomato paste, Worcestershire sauce, stock paste, water, salt and cook 60 min/90°C/reverse/speed soft.
Add mushrooms and cook 15 min/90°C/reverse/speed soft.

Assembly

Grease ramekin bowls.
Roll out pastry to fit ramekins, making sure you leave some to cover the top once filling is added.
to cover the top once filling is added. Using a slotted spoon, transfer filling from bowl into ramekins leaving a 1 cm gap at the top.

You may need to thicken the gravy slightly. If so add 1-2 tablespoons arrowroot flour and cook 6 minutes/90degrees/speed 4.
Pour gravy over filling, to pastry edge, and reserve remaining gravy for serving. Brush pastry rim with water. Place pastry lid over gravy and firmly press edges together all the way around to seal.