Steak and kidney pie

Ingredients
375g frozen puff pastry
705g topside steak
2 kidneys
2 onions
2 carrots
1 bacon rasher
4 tbls butter
2 tbls flour
2 cups water
2 beef stock cubes
1 tsp salt

Cut the steak and kidney into small cubes.
Peel and chop pnions and carrots. Dice bacon.
heat 2 tbls butter in a large pan and fry meat until browned.Remove from pan.
Melt other 2 tbls butter in pan. Stir in the flour.
Remove from heat and add water, stock cubes, salt and pepper.
Return to the heat. Stir until the sauce boils and thickens.
Put meat and vegetables back in pan. Cover and simmer until meat is tender - about 1 1/4 hours.
Tip the meat into it a pie dish.
Roll out thawed pastry until it is just a bit bigger than the pie plate.
Cut a strip of pastry 1cm wide. Moisten the rim of the pie plate and place strip around the rim.
Moisten the pastry strip and carefully place rolled out pastry over the top of the dish.
Trim the edges of the pastry with a sharp knife. Seal and flute the edges.
Glaze with egg and milk.