Steak & Kidney Pie2016-07-25
- Servings : 6
- Cook Time : 2:15 h
- Ready In : 2:15 h
- FOR THE BASE
- 300g puff pastry
- 1 egg and 1 extra egg yolk, beaten together
- FOR THE FILLING
- 2 tbsp vegetable oil
- 700g stewing beef, diced
- 200g beef kidneys, diced
- 2 onions, diced
- 30g plain flour
- 850ml beef stock
- 100g celery, sliced
- 2 carrots, peeled and sliced
- salt and freshly ground black pepper, to taste
- a dash of Worcestershire sauce
Preheat the oven to 220°C. Heat the vegetable oil in a large frying pan, and brown the beef all over. Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
Return the beef to the pan, sprinkle flour over and coat the meat and onions. Add the stock, celery and carrots to the pan, stir well and bring to the boil. Turn the heat down and simmer for 11⁄2 hours without a lid. If the liquid evaporates too much, add more stock.
Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
Roll out the pastry to 5mm thick and 5cm larger than the dish you are using. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
Serve with creamy mash and steamed vegetables to soak up the gravy.