Beef and Kidney Pie

	Slice the kidneys in half lengthwise, removing vessels and fat. Place the kidneys in a bowl, cover with cold water, and let sit for 2 hours, changing the water occasionally. After that, rinse with warm water. Cut the beef and kidneys into small pieces, roll in flour, and set aside.
	Peel the potatoes, cut them into half-moons, and fry in hot vegetable oil for 10 minutes. Lay the potatoes in a round baking dish.
	Cut the bacon into small pieces. Peel and slice the onions into half rings. In a clean skillet, fry the bacon with the onions in melted butter for 5 minutes. Transfer the mixture to the dish with the potatoes.
	Add the chopped kidneys and beef to the same skillet. Sauté, stirring, for 6 minutes. Pour in the milk, bring to a boil, and cook for 4 minutes. Then add the crushed tomatoes, season with salt and pepper, and mix before transferring to the dish.
	Mix the sifted flour with soft butter, dried thyme, and milk. Knead the dough.
	Roll out the dough to a thickness of 1 cm. Cover the dish with it, folding the edges inward, and brush with lightly beaten egg. Place it in a preheated oven at 220°C for 25 minutes. Serve hot.