Homemade steak and kidney pies

By Drum Digital
23 July 2010

Basic ingredients Flour, potatoes, butter, onion, milk It’s usually served in small oven-proof cups topped with pastry instead of making a pastry casing. You can also use ready-made puff pastry instead of making your own.

Preparation time: 15 min

Cooking time: 1 hour

Cerves 6-8

YOU WILL NEED

Rich Pastry

250 g cold butter

250 g cake flour

egg yolk, mixed with a little milk

pinch of salt

Filling

30 ml (2 tbsp) butter, grated

15 ml (1 tbsp) oil

1 onion, finely chopped

1 clove garlic, finely chopped

1 green pepper, diced

250 g mushrooms, quartered (optional)

10 ml (2 tsp) barbeque spice

5 ml (1 tsp) garlic and herb spice

500 g boneless steak, cubed

500 g lamb kidneys, skin and inner tubes removed

4 potatoes, finely diced

4-5 fresh thyme sprigs

375 ml (1 ½ cups) chicken or beef stock

125 ml (½ cup) cream or milk

60 ml (¼ cup) soup thickener, such as gravy or rich oxtail soup powder dissolved in

125 ml (½ cup) warm water

egg white thickened.

Method

1. Preheat the oven to 200°C.

2. Put 6 to 8 darial moulds into a baking tray.

3. Pastry Put the butter in a large mixing bowl then add the flour, egg yolk and salt, rubbing it in with your fingertips until well blended and the mixture resembles coarse breadcrumbs.

4. Gather the coarse crumbs using your hands and knead slightly to form a soft dough. Divide the dough into two, cover with clingfilm and chill in the fridge until needed. Remove the dough 15 minutes before use to soften it a little.

5. Filling Heat the butter and oil together until melted and fry the onion and garlic for 2 minutes or until soft and fragrant. Add the green pepper and mushrooms (if using) and stir-fry for a further 4 minutes. Add the spices and stir well. Add the steak cubes, in batches, and fry each batch for about 4 minutes or until evenly browned. Add the cleaned kidneys and continue stir-frying until browned.

6. Stir in the potatoes and thyme sprigs and pour the stock over the meat. Reduce the heat and simmer for about 30 minutes until done. Stir in the cream and the dissolved soup paste and bring to the boil. Simmer for a few minutes unti  the gravy is slightly

7. To make The Pie Divide the filling between the moulds. Roll out the dough on a well-floured surface and cut out round shapes to fit the top of the moulds. Cut smaller pieces out of the pastry to decorate the pie.

8. Cover each pie with a pastry circle, brush with the egg white and decorate with smaller pieces of pastry. Make a hole in the centre for steam to escape and brush with the egg white again. Bake in the oven for 15 to 20 minutes or until the pastry is done and serve while still warm.

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