Steak and Kidney Pie
- Preparation and cooking time
- Total time
- More effort
- Makes Pie
Ingredients
- 500 grams diced chuck steak
- 200 grams diced kidney
- 300 ml Ruby Port
- 2 onions finely chopped
- 1 garlic clove crushed
- 100 grams Opies pickled walnuts sliced
- 400 ml beef stock
- 500 grams puff pastry
- 1 egg beaten
Oil for frying
- Oil for frying
Method
- STEP 1Pre heat oven to 180C/350F/Gas 4. Heat a large frying pan with a little oil. Add half the steak and kidney and fry for a few minutes turning now and then to seal.
- STEP 2Repeat with the rest and transfer to a large rimmed casserole dish.Place the onions and garlic into the frying pan and stir in the port. Bring to the boil and cook until reduced by half.
- STEP 3Place in the casserole dish with the meat. Add the walnuts and mix together. Pour over the beef stock, cover and cook for 2 hours.
- STEP 4Remove from the oven. Turn up the oven to 220C/425F/Gas 7.
- STEP 5Roll out the pastry 2 inches larger than the casserole dish. Reserve. Use the trimmings to roll out a strip of dough for the rim of the dish.
- STEP 6Brush the rim of the dish with water and place the strip of pastry on the rim, press down well. Brush the strip of pastry with water and cover the dish with the reserved pastry. Press down well to seal it to the strip.
- STEP 7Trim the excess and brush with the beaten egg.
- STEP 8Make two small slits in the centre to allow steam to escape.
- STEP 9Bake for 20, 30 minutes until the pastry has puffed and is golden brown.
