Steak and Kidney Pie

British

Main

654

Calories

36.79 g

Carbs

36.64 g

Fat

43.06 g

Protein

Steak and Kidney Pie

Method

Preheat the oven to 220C/425F/Gas 7

Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) 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 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 completely. 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 and bake for 30-40 minutes until golden-brown and puffed.

Serve with creamy mash and steamed vegetables to soak up the gravy.

Ingredients

Puff Pastry

Puff Pastry

300g

Vegetable Oil

Vegetable Oil

2 tbs

Lamb Kidney

Lamb Kidney

200g

Plain Flour

Plain Flour

30g

Salt

Salt

pinch

Black Pepper

Black Pepper

pinch

Worcestershire Sauce

Worcestershire Sauce

Dash

Onion

Onion

2 chopped

Beef

Beef

70 ml

Beef Stock

Beef Stock

85 ml

Egg

Egg

1 Egg Yolk Beaten

Egg

Egg

1 Egg White Beaten

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