Steak and Kidney Pie cooking mathed with highlights full details.
Ingredients:
- 500g diced beef
- 250g diced kidneys
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 sprigs of thyme
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
- 250ml beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato puree
- Salt and pepper to taste
Pastry:
- 350g plain flour
- 200g cold butter, cubed
- 1 egg
- 2-3 tablespoons cold water
Instructions:
1. Preheat oven to 220C/425F.
2. In a large bowl, combine the diced beef and kidneys, onion, garlic, thyme, flour, oil, stock, Worcestershire sauce, and tomato puree. Season with salt and pepper to taste.
3. In a separate bowl, combine the flour and butter, rubbing together with your fingers until the mixture resembles breadcrumbs.
4. Add the egg and 2-3 tablespoons cold water and mix together until a dough is formed.
5. On a lightly floured surface, roll out the pastry to a thickness of about 5mm/¼ inch.
6. Grease an ovenproof dish and line it with the pastry.
7. Spoon the steak and kidney mixture into the pastry-lined dish.
8. Roll out the remaining pastry to a thickness of about 5mm/¼ inch and use it to cover the top of the pie. Crimp the edges to seal.
9. Make a few slits in the top of the pastry to allow steam to escape.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling and piping hot.
11. Serve hot with your favourite accompaniments. Enjoy!