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Steak and Kidney Pie
Prep Time
15 Minutes
Cook Time
2 Hour 30 Minutes
Ingredients
15
Servings
4
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 tablespoons oil
450 gram (1 pound) lean stewing steak, cubed
275 gram (10 ounce) lambs kidneys, cored and quartered
175 gram (6 ounce) onions, sliced
25 gram (1 ounce) plain flour
450 millilitre (¾ pint) beef stock
1½ teaspoon Mixed Herbs
½ teaspoon Dried Thyme
¼ teaspoon Onion Salt
¼ teaspoon Ground Black Pepper
2 teaspoon tomato purée
225 gram (8 ounce) mushrooms, sliced
200 gram (7 ounce) packet puff pastry
Beaten egg, to glaze
Sesame Seed , , to garnish
Key Products
Instructions
- 1 Heat 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.
- 2 Roll 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.
- 3 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
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