Steak & Kidney Pie
Steak & Kidney Pie
INGREDIENTS
Olive Oil 2 tablespoons
White Onion, roughly chopped 1 large onion
Portobello Mushrooms, roughly chopped 200 g
Fresh Parsley, roughly chopped large handful
Plain Flour 2 tablespoons
Beef Stock 500 ml
Worcestershire Sauce 1 teaspoon
Butter, for greasing as needed
Puff Pastry 2 sheets
Egg, beaten to glaze 1 egg
LET'S GET COOKING!
Heat oil in a hot pan. Pat beef stew meat with paper towel and brown in batches. Set aside.
Cut beef kidney into chunks the same size as the beef. In the same pan, brown the kidney pieces. Set aside and drain off the juices.
Lower the heat and cook the onion for 5 mins. Add the mushrooms and cook for a further 10 mins until soft and brown.
Return the steak and kidneys to the pan, along with the parsley and the flour, stirring well to coat. Cook for 1 min.
Add the stock and Worcestershire sauce scraping any residue from the bottom of the pan. Season with salt and pepper then bring to the boil. Lower the heat and simmer for 2 hours, stirring occasionally, until the beef is tender, and gravy is thick and syrupy. Set aside to cool completely.
Preheat the oven to 425°F. Grease a pie dish with butter and line with a sheet of puff pastry, trimming off the excess. Prick all over the base of the pastry with a fork and then line with parchment. Fill the parchment with baking beans and bake for 15 mins.
Remove from the oven and discard the parchment and baking beans. Lower the oven temperature to 375°F. Pile steak mixture into the pastry case and brush around the edge with egg wash. Lay another sheet of pastry over the top, trimming the excess and sealing the edge by crimping with a fork. Poke a couple of steam holes in the centre of the top with a sharp knife.
Glaze the pie with more egg wash then bake for 30 mins until the pastry is golden and the filling is piping hot.