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Steak and Kidney Pie

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Make this hearty British classic with flavorful ox kidney and steak. This recipe includes a basic recipe for butter pastry crust.

Serves: 4

Ingredients
  • 200 grams plain flour
  • 700 grams braising steak, cubed
  • 175 grams ox kidney, cored and chopped
  • 110 grams butter
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 110 grams mushrooms
  • 150 milliliters beef stock
  • 150 milliliters brown ale
  • 1 bay leaf
  • 1 sprig fresh thyme, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato puree
  • milk, to glaze
Instructions
  1. Take 25g (1 oz) of the flour and toss the steak and kidney pieces in it, shaking off any excess.
     
  2. Melt 25g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes.
     
  3. Add the steak, kidney and remaining coating flour and cook for 5 minutes until lightly browned.
     
  4. Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato puree. Cover and simmer gently for about 1=1/2 hours.
     
  5. Spoon the mixture into a 1.7 litre (3 pint) pie dish. Preheat oven to 200 C / 400 F / Gas 6.
     
  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.
     
  7. Roll out on a lightly floured work surface to 5 cm (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.
     
  8. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp.
     
  9. Garnish with pastry leaves, brush with milk and bake for 30-45 minutes.

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