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Steak and Kidney Pie
Ingredients
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2 tablespoons oil
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450 gram (1 pound) lean stewing steak, cubed
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275 gram (10 ounce) lambs kidneys, cored and quartered
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175 gram (6 ounce) onions, sliced
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25 gram (1 ounce) plain flour
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450 millilitre (¾ pint) beef stock
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1½ teaspoon Mixed Herbs
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½ teaspoon Dried Thyme
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¼ teaspoon Onion Salt
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¼ teaspoon Ground Black Pepper
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2 teaspoon tomato purée
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225 gram (8 ounce) mushrooms, sliced
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200 gram (7 ounce) packet puff pastry
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Beaten egg, to glaze
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Sesame Seed , , to garnish
Key Products
Instructions
- 1 Heat the oil in a large frying pan and fry the meat, kidneys and onion until lightly browned. Add the flour and cook for 1 minute, stirring. Blend in the stock, Herbs, Onion Salt, Pepper and tomato purée. Add the mushrooms and bring to the boil, stirring. Cover and simmer very gently for 2 hours or until the meat is tender, stirring occasionally. Transfer to a 1.1 litre (2 pint) pie dish and allow to cool.
- 2 Roll out the pastry and make a pie lid in the usual way. Brush with beaten egg and sprinkle lightly with Sesame Seeds. Bake for 20-25 minutes or until the pastry is risen and golden brown.
- 3 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
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