Steak and Kidney Pie
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Steak and Kidney Pie

Great tasting with a twist.

JJ

Ingredients

5-6 servings
  1. 300 g puff pastry
  2. 1 egg, beaten
  3. 4 tbsp olive oil
  4. 1 kg sirloin steak, cubed
  5. 300 g lamb kidneys, cubed
  6. 80 ml all purpose flour
  7. 1 tbsp butter
  8. 2 large onions, diced
  9. 850 ml chicken stock
  10. 2 tsp ground black pepper
  11. 3 tsp salt
  12. 1 tsp allspice
  13. 1 large green bell pepper, diced
  14. 250 ml full cream milk
  15. 2 cloves garlic, minced
  16. 2 tsp Worcestershire sauce

Steps

  1. Mix the flour with the cubed steak and kidneys. Keep them separate.

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  2. In a heated frying pan, brown the beef all over, using some of the olive oil. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan and set aside.

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  3. In the same pan, using the remainder of the olive oil and the butter fry the onions for 4 minutes or until translucent.

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  4. Put the steak and kidneys back in the pan. Add the stock, salt, pepper and allspice to the pan, stir well and bring to the boil. Turn the heat down and simmer for 30 minutes without a lid, stir every 5-7 minutes.  

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  5. Add the milk, green pepper and garlic and bring to the boil. Turn the heat down and simmer for a further 1¼ hours without a lid, stir every 5-7 minutes. Make sure the steak is very tender.

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  6. Preheat the oven to 220C/425F/Gas 7

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  7. Remove from the heat. Allow to cool completely. Place the cooked meat mixture into a pie dish.

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  8. Roll out the pastry to 5mm thick and cover the pie mixture with the pastry. Trim and crimp the edges with your fingers and thumb. Use the leftover pastry for decorative patterns on the pie.

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  9. Brush the surface with the beaten egg mixture. Bake for 35 minutes until golden brown and puffed. Rest for 15 minutes.

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  10. Mostly serve with mashed potatoes and steamed vegetables.

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