A delicious Yorkshire Dales Steak and Kidney Pie flavoured with Mixed Herbs, Thyme, Onion Salt and Black Pepper in a puff pastry garnished with Sesame Seeds.

Ingredients

• 2 tbs oil
• 450g (1lb) lean stewing steak, cubed
• 275g (10oz) lambs kidneys, cored and quartered
• 175g (6oz) onions, sliced
• 25g (1oz) plain flour
• 450ml (¾ pint) beef stock
• 1½ tsp Schwartz Mixed Herbs
• ½ tsp Schwartz Thyme
• ¼ tsp Schwartz Onion Salt
• ¼ tsp Schwartz Ground Black Pepper
• 2 tsp tomato purée
• 225g (8oz) mushrooms, sliced
• 200g (7oz) packet puff pastry
• Beaten egg, to glaze
• Schwartz Sesame Seed , to garnish

Method

STEP 1Pre-heat the oven to 220°C, 425°F, Gas Mark 7.

STEP 2Heat the oil in a large frying pan and fry the meat, kidneys and onion until lightly browned. Add the flour and cook for 1 minute, stirring. Blend in the stock, Herbs, Onion Salt, Pepper and tomato purée. Add the mushrooms and bring to the boil, stirring. Cover and simmer very gently for 2 hours or until the meat is tender, stirring occasionally. Transfer to a 1.1 litre (2 pint) pie dish and allow to cool.

STEP 3Roll out the pastry and make a pie lid in the usual way. Brush with beaten egg and sprinkle lightly with Sesame Seeds. Bake for 20-25 minutes or until the pastry is risen and golden brown.

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This recipe uses

Mixed Herbs

Thyme

Onion Salt

Ground Black Pepper

Sesame Seed