Steak and Kidney Pie
Plain flour - 200g (7 oz)
Braising steak - 700g (1½ lb), cubed
Ox kidney - 175g (6 oz), cored and chopped
Butter - 110g (4 oz)
Garlic cloves - 1-2, crushed
Onion - 1 large, chopped
Mushrooms - 110g (4 oz)
Beef stock - 150ml (¼ pint)
Brown ale - 150ml (¼ pint)
Bay leaf - 1
Fresh thyme - a sprig, chopped
Worcestershire sauce - 1 tbsp
Tomato puree - 1 tbsp
Milk - to glaze
METHOD
- Take 25g (1 oz) of the flour and toss
the steak and kidney pieces in it, shaking off any excess.
- Melt 25g (1 oz) of the butter in a
large saucepan and lightly fry the garlic, onion and mushrooms for 3
minutes. Add the steak, kidney and remaining coating flour and cook for
5 minutes until lightly browned.
- Gradually stir in the stock, ale, bay
leaf, thyme, Worcestershire sauce and tomato puree. Cover and simmer
gently for about 1¼ hours. Spoon the mixture into a 1.7 litre (3 pint)
pie dish.
- Pre-heat oven to 200 °C / 400 °F / Gas
6.
- Put the remaining flour in a bowl. Rub
in the remaining butter until the mixture resembles fine breadcrumbs.
Add 4 tablespoons of cold water and mix to form a dough.
- Roll out on a lightly floured work surface to 5cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Garnish with pastry leaves, brush with milk and bake for 30-45 minutes
