Steak and Kidney Pie HT
Vegetables Alcohol Main Course English Europe
25g/1oz Plain Flour
Salt and Black Pepper
675g/1 ½lb Braising Steak, cut into 2.5cm/1
175g/6oz Ox Kidney, cored and cubed
1 Garlic Clove, crushed
1 large Onion, chopped
150ml/5fl.oz. Beef Stock
150ml/5fl.oz. Brown Ale (beer)
1 Bay Leaf
½ teasp Dried Thyme
1 tbsp Worcestershire Sauce
1 tbsp Tomato Purée
Beaten Egg to glaze
Season the flour with salt and pepper and use to coat the steak and kidney on the
meats and shake well. Shake off any excess flour but reserve as this extra flour
be added to the dish for thickening.
Melt the butter in a large saucepan, add the onions and garlic and sauté for 3
minutes, stirring from time to time.
Raise the heat, add the steak and kidney
and seal on all sides, then sprinkle the reserved flour over the meat and cook
for a further 2-3 minutes, turning frequently.
Gradually add the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato purée,
mix well, bring to the boil then reduce the heat to a bare simmer and cook
1-1/2 to 2 hours.
Preheat the oven to 200C, 400F, Gas mark 6.
Transfer the cooked meat to a
1.7L/3 pint pie dish.
On a lightly floured surface, roll the pastry out to 5cm/2 inches larger than
the the dish and cut a 1cm/1/2-inch strip from the perimeter of the circle.
Dampen the edges (lip) of the pie dish and place the strip around the lip.
Cover the pie with the remaining rolled out pastry, pressing the edges of
the lid and the pastry lined lip firmly together. Trim the edges and knock back.
Use any excess pastry trimmings to make pastry leaves and decorate the
top, then brush with beaten egg to glaze.
Bake in the oven for 35-45 minutes. Serve immediately.
Beef/Veal Recipes | General
Beef Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.