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Remove meat, and repeat.
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Chop the meat and reheat.
Turn the meat slices over and repeat the procedure on the reverse side.
Transfer to a plate, and repeat with the remaining meat.
Once nicely browned, add to the stock and stout, and repeat with the remaining meat.
Transfer to a dish and repeat with the remaining meat, adding more oil to the pan if need be.
Hit the meat 4 to 5 times, then turn it over and repeat the process.
And repeat the process several times until the meat is cooked and there is no pink showing.
Repeat with the remaining meat and the kidneys, adding oil as needed.
Fold the pastry over the meat so it overlaps by 2cm, then cut neatly, seal with a fork, repeat with the remaining meat and pastry.
And repeat, and repeat".
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com