Steak and Kidney Pie
INGREDIENTSFor the base
- 300g puff pastry
- 1 egg and 1 extra egg yolk beaten together
- 2 tbsp vegetable oil
- 700g/1lb 9oz stewing beef, diced
- 200g/7oz lamb kidney, diced
- 2 medium onions, diced
- 30g/1oz plain flour
- 850ml/1½ pints beef stock
- salt and freshly ground black pepper, to taste
- a dash of Worcestershire sauce
- peas, cooked
- carrots, cooked
- Heat the vegetable oil in a large frying pan, and use to seal the beef. Remove and set to one side.
- Brown the kidney in the same pan.
- Add the onions and cook for 3-4 minutes.
- Return the meat to the pan, sprinkle flour over and coat the meat and onions
- Add the stock to the pan, stir well and bring to the boil.
- Turn the heat down and simmer for 1½ 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 slightly.
- Place the cooked meat mixture into a pie dish.
- Roll out the pastry to 5mm (¼in) thick and 5cm (2in) 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.
- Bake for 30-40 minutes at 220C/425F/Gas 7.
- Serve with peas and carrots.
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