Wednesday, October 6, 2010

UK - Steak and Kidney Pie

It was tought to decide what to make from my own country. Steak pie seems very british to me and I've never made one with kidney before. Mostly because they look so gross!


* 300 grams of puff pastry
* 1 egg plus 1 egg yolk
* 2 tbls of sunflower oil
* 700 grams of beef
* 200 grams of lamb kidney
* 1 onion
* 30 grams of plain flour
* 850 ml of beef stock
* worcestershire sauce
* salt and pepper

Heat the oil in a pan while you dice the beef. Add the beef to the pan and seal it.

When the beef is browned, remove it and set aside.

Next, cut the kidneys into small bite-size pieces. Even though I'm not keen on handling the kidneys they do have a lovely glossy shine and nice shape to them.

Add the kidney to the same pan you cooked the steak in, then add a chopped onion and cook for 3-4 minutes.

Add the beef back to the pan and stir well.

Now add the flour and stir so it coats the meat and kidney well. This will help thicken the pie's gravy.

Pour in the stock and bring to the boil. Simmer for an hour, adding more stock if needed.

Add a dash of worcestershire sauce, salt and pepper and stir in.

Tip the meat into an oven-proof dish.

Roll out the pastry for the pie lid. Place it over the dish and press down the edges. Mix the egg and yolk and brush the pastry.

Bake in the oven for 30-40 minutes on Gas mark 7.

The steak and kidney was really delicious. It's definitely a winning combination. On reflection puff pastry isn't my favourite pie topping but it was still good. All in all, well worth the ordeal of cutting up the kidneys!

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