Preheat oven to 200C | 400F.

Spray a muffin pan (or mini pie pans if you have them) with cooking oil.

In your mixer, add the flour and salt.

Chop up the butter into small cubes. Mix into the flour and salt until it becomes a course meal texture.

Slowly pour in the water in a slow stream. If the dough is too sticky add more flour. If too dry, add more water.

Roll out to ⅛-inch thickness.

Split the dough in half- one half for the base, one half for the tops.

Use a large glass or round cookie cutter to cut out circles of dough. It's handy to use a slightly smaller glass for the tops, but measure it against your own muffin tins.

Press the base dough circles into the muffin tin.

For the dough tops, cut a small opening in the centre of each and set aside.

Cut out the white centre of the lamb kidneys and discard.

Very finely chop up both the beef and the lamb kidneys. Mix together in a bowl.

Sprinkle the salt and cayenne pepper over the meat and stir to distribute.

Scoop the mixture into the muffin tins, adding a bit more in the centre to help keep the rounded pie top shape.

When filled, pour a little red wine in.

Press the dough tops on, and use a fork to press the edges together.

Finish by brushing some melted butter on top of the dough.

Pop into the hot oven and cook for ~30 minutes.