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PrintSTEAK AND KIDNEY PIE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Season 25 grams of the flour, then toss the steak and kidney in the flour, shaking off any excess.
- Melt 25 g of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes.
- Add the steak, kidney and remaining coating flour and cook for 5 minutes, until lightly browned.
- Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato puree.
- Cover and simmer gently for about 1¼ hours. Spoon the mixture into a 1.7 litre pie dish.
- Put the remaining flour and a pinch of salt into a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs.
- Add 60 ml (4 tbsp) cold water and mix to form a dough.
- Roll out on a lightly floured work surface to 5 cm (2 inch) wider than the pie dish. Cut a 2.5 cm wide strip from the outer edge and place on the dampened rim of the dish.
- Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges.
- Trim off excess pastry, knot the edges back to seal and crimp.
- Garnish with pastry leaves, brush with milk and bake at 200°C (400°F) mark 6 for 30-45 minutes.
INGREDIENTS
- 200 grams plain flour
- Salt and pepper
- 700 grams braising steak, trimmed and cubed
- 175 grams ox kidney, cored and chopped
- 100 grams butter
- 2 garlic cloves, skinned and crushed
- 1 large onion, skinned and chopped
- 100 grams mushrooms
- 150 ml beef stock
- 150 ml brown ale
- 1 bay leaf
- Sprig of fresh thyme or 2.5 ml dried thyme
- 15 ml Worcestershire sauce
- 15 ml tomato puree
- Fresh milk, to glaze
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