Remove any white parts of the veal kidneys with a sharp knife and soak the kidneys in cold salted water. Cut the veal breast into cubes and dust with flour. Peel the onion and chop finely. Heat 3 tbsp. oil and sear the cubes of veal breast all round. Add the chopped onion, Worcestershire sauce, salt and pepper. Pour in the red wine and veal stock and simmer gently for about 40 minutes.

In the meantime make a smooth dough. Put the flour in a bowl, with a pinch of salt. Cut the butter into small lumps and add to the flour. Using two knives, mix the butter into the flour until you have a crumbly mixture. Add the milk gradually. Knead and shape the dough into a ball with cool hands and allow to stand, covered, for 15 minutes in the refrigerator. Roll 3/4 of the dough ball out onto a floured surface to form a circle big enough to cover the pie dish.

Pre-heat the oven to 200°C (392°F). Strain the veal kidney, pat it dry with paper towel and cut into slices of about ½ cm. thick. Dust them with flour and fry in the rest of the oil for no more than 3 minutes. Add salt and pepper. Stir the veal kidney into the diced veal breast and allow the mixture to cool a little. Fill the pie dish with the meat mixture. Sprinkle the cheese over the top. Cover with the sheet of pastry. Press down the edges firmly and cut out a small circle in the centre of the pastry to allow the steam to escape.

Roll out the rest of the dough and use a pastry wheel to make serrated ribbons which can be arranged in a diamond pattern on top. Whisk the egg yolk and brush this mixture over the pastry lid. Bake the veal kidney and cheddar pie in the centre of the oven for about 20 minutes, until done.

Tips:
* Replace the veal breast with pieces of veal shank.
* Use red port instead of red wine.