Friday, June 27, 2008

Steak and Kidney Pie

This pie is the perfect dinner choice on a cold Winter's night. Try making the cubed steak and lamb's kidneys filling 1 day before required; this will allow time for the flavors to blend. Serve with vegetables of your choice. Recipe serves 4.


1/2 x 12 ounce (375 g) packet frozen puff pastry, thawed
1 egg yolk, lightly beaten
2 pound (1 kg) chuck steak
8 ounces (250 g) lamb's kidneys, chopped
2 cups water
1 small beef stock cube, crumbled
2 onions, chopped
1/3 cup plain flour
1/2 cup water, extra
1 tablespoon light soy sauce


Filling: Cut steak into 1 inch (2.5 cm) cubes. Combine steak in a large saucepan with kidneys, water, stock cube and onions. Bring to the boil, reduce heat, simmer, covered, for about 1 1/2 hours or until steak is tender. Blend flour with extra water and soy sauce, add to pan gradually, stirring constantly over medium heat, until mixture boils and thickens. Reduce heat, simmer, uncovered, for about 3 minutes, remove from heat; cool to room temperature.
1. Pour filling into deep pie dish (4 cup capacity). Roll out pastry large enough to cover pie dish, brush edge of pie dish with water, place pastry over filling, seal edge of pastry with a fork, trim edge. (Use scraps of pastry for decorative leaves, if desired).
2. Brush top of pie with egg yolk. Cut 2 small slits in top of pastry, bake in hot oven for 10 minutes, reduce heat to moderately hot, bake further 20 minutes or until pastry is golden brown.

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