Steak and Kidney Pie cooking

 

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


Steak and Kidney Pie cooking




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!

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