Steak and Kidney Pie
This is a cracking meal. The first time I cooked this, it was in the oven for 5 hours, but the mixture was to die for. Lovely and in fact just writing this up has made me think I need to eat this next week!
Olive oil for frying
4 rashers of bacon
500g of steak diced
30g of plain flour
115g of kidneys
400ml of beef stock – Can replace with ¼ pint of beer if you want
115g of mushrooms
225g of ready-made puff pastry
Beaten egg to glaze
Preheat the oven to 160C. Cook the bacon, mushrooms and onion in a frying pan with a little oil until browned. Remove the content and place in a casserole dish.
Toss the steak in the flour and in batches brown the steak lumps in the frying pan, adding more oil where appropriate. Remove the content and place in a casserole dish.
Toss the kidney in flour and add to the pan in batches until browned. Again adding oil where appropriate. Remove the content and place in a casserole dish.
Add the bouquet garni and stock to the casserole dish. Cover the dish and place in the oven for 2 hours. Remove and allow to cool.
Preheat the oven to 220C. Roll the pastry to 2cm larger than the top of your pie dish. Tip the mixture into the pie dish, removing the bouquet garni.
Lay the pastry over the pie dish and press down the edge to the dish edge. Cut all round with a knife. Create a decoration if you want to go on top. Brush the whole pastry top with egg and bake for 20 minutes.
Lower the temperature to 180C and cook for a further 20 minutes, keeping an eye on it to make sure it doesn’t catch.
The finished article! Served with vegetables and home made circular chips.