Steak And Kidney Pie Recipe

Ingredients

• Lamb`s kidneys . . . . . . . . . 225g/8oz
• Chuck steak . . . . . . . . . . 700g/1lb 9oz
• Vegetable oil. . . . . . . . . . 1 tbsp
• Knob of butter . . . . . . . . . as req
• Chopped onions . . . . . . . . 2x
• Plain flour . . . . . . . . . . . . 2 tbsp
• Bay Leaves . . . . . . . . . . . 2x
• sprigs leaves . . . . . . . . . . 4only
• Pint beef stock . . . . . . . . . 570ml/1
• Mushrooms . . . . . . . . . . . . 4 field
• Tomato purée . . . . . . . . . . 1 tbsp
• Mushroom seasoning . . . . . . 1 tbsp
• Chopped parsley . . . . . . . . . 3 tbsp
• Salt and black pepper . . . . . as to taste
• For the pastry:
• Butter . . . . . . . . . . . . . . . 175g/6oz
• Plain flour . . . . . . . . . . . . . 225g/8oz
• Water . . . . . . . . . . . . . . . . 8-9 tbsp
• Beaten egg,to glaze . . . . . . . 1x

How to make Steak And Kidney Pie

1. Halve the kidneys and cut out the tubes.
2. Rinse in cold water and peel off the skins.
3. Cut in small pieces.
4. Trim and cut the steak in cubes.Heat oil and butter in a large pan, then fry the onions for 3-4 minutes, stirring.
5. Fry the meat for 2-3 minutes until it loses its pink colour.
6. Stir in the flour and cook for 2 minutes.
7. Add the herbs and stock.
8. Stir until thickened and coming to the boil.Add mushrooms and purée, lower the heat and simmer, covered, for about 1½ hours until, the meat is tender.Make the pastry: wrap the butter in foil and freeze for 45 minutes.
9. Mix the flour with ¼ tsp of salt.Holding the frozen butter in foil, dip it in the flour and grate coarsely back into the bowl, peel the foil back so it does not get grated.
10. Keep dipping it in the flour as you grate.Mix in the butter with a knife until evenly coated with flour.
11. Stir in the water to form a dough.
12. Gently form into a ball.
13. Wrap in plastic film and chill for 30 minutes.
14. Preheat the oven to 200C/400F/Gas 6.When the meat is cooked, remove bayleaves, season with salt, pepper and mushroom seasoning (or Worcestershire sauce), then cool slightly.Roll out the pastry on a floured surface to 5mm/¼in thick and 2.5cm/1in wider than a 1.2 Litre/2 pint pie dish.
15. Cut out the lid so it is slightly bigger than the dish.
16. Cut a strip of pastry the width of the rim.
17. Stir the parsley in to the meat and transfer to the dish.Brush the rim with egg, lay pastry strip on top and seal.
18. Brush with egg and put lid on top.
19. Seal the edges, knock them up with the back of a knife.
20. Flute the edge.
21. Cut a slit in the lid, brush with the egg (but not the edges or they won`t rise).Bake for 20 minutes, then brush with egg again.
22. Bake for 10 minutes until the pastry is golden.