Steak, Kidney and Mushroom Pie (pre-cooked filling) recipe
ingredients
1 kg stewing steak cut into 2.5 cm cubes
400 g ox kidney cut into small cubes
250 g sliced or quartered mushrooms
250 g sliced or chopped onion
1 litre water
seasoning
50 g flour or arrowroot
25 g chopped parsley
few drops Worcester sauce
650 g Puff Pastry
eggwash
400 g ox kidney cut into small cubes
250 g sliced or quartered mushrooms
250 g sliced or chopped onion
1 litre water
seasoning
50 g flour or arrowroot
25 g chopped parsley
few drops Worcester sauce
650 g Puff Pastry
eggwash
method
1. Place the meat and kidney into a deep pan and cover with cold water. Bring to the boil and skim.
2. Add the mushrooms, onion and seasoning and simmer gently for 1 1/2 hours.
3. Thicken with the flour or arrowroot mixed in cold water and continue to simmer until thick. Finish with a few drops of Worcester sauce and the chopped parsley, then pour into a pie dish and allow to cool.
4. Roll out the pastry 3 mm thick and line the edge of the pie dish with thin strips of pastry and brush with eggwash.
5. Cover with the sheet of pastry, seal firmly, trim off excess pastry and crimp the edges; decorate with leaves of pastry and make a small hole in the centre to allow the steam to escape. Allow to rest for 1 hour, then eggwash the surface.
6. Place onto a baking tray and bake at 215°C for 15 minutes until the pastry has risen, then reduce the temperature to 190°C and cook for a further 45 minutes.
7. Remove from the oven and place a pie collar around the pie.
2. Add the mushrooms, onion and seasoning and simmer gently for 1 1/2 hours.
3. Thicken with the flour or arrowroot mixed in cold water and continue to simmer until thick. Finish with a few drops of Worcester sauce and the chopped parsley, then pour into a pie dish and allow to cool.
4. Roll out the pastry 3 mm thick and line the edge of the pie dish with thin strips of pastry and brush with eggwash.
5. Cover with the sheet of pastry, seal firmly, trim off excess pastry and crimp the edges; decorate with leaves of pastry and make a small hole in the centre to allow the steam to escape. Allow to rest for 1 hour, then eggwash the surface.
6. Place onto a baking tray and bake at 215°C for 15 minutes until the pastry has risen, then reduce the temperature to 190°C and cook for a further 45 minutes.
7. Remove from the oven and place a pie collar around the pie.
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