posted by Angel 09-21-98 4:27 PM
Steak and Kidney Pie
750 g. (1 & 1/2 lbs) round steak
4 lamb kidneys
2 tablespoons plain flour (all-purpose)
1 tablespoon oil
1 medium onion, chopped
30 g. (1 oz.) butter
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef stock (can use cubes)
125 g. (4 ozs.) button mushrooms, sliced
1/2 teaspoon dried thyme
1/3 cup fresh parsley, chopped
salt and pepper
375 g. (12 ozs.) packet of frozen puff pastry
1 egg, lightly beaten, for glazing
Trim the meat of all fat and sinew ant cut into 2 cm.(3/4") cubes. Peel skin from kidneys, quarter and trim away the fat and sinew. Place flour in a plastic bag. Add meat and kidneys and shake gently till well coated. Shake off excess flour.
Heat the oil in a medium heavy-based pan. Add the onion and cook for 5 minutes or until soft. Remove from pan with slotted spoon. Add the butter to the pan and brown the meat and kidneys in batches, then return it all to the pan.
Add Worcestershire sauce, tomato paste, red wine, beef stock, sliced mushrooms, thyme and parsley to the pan. Bring to the boil, reduce heat, cover and simmer for 1 hour or until meat is tender. Season with salt and pepper to taste, and allow to cool. Spoon meat mixture into a 6 cup capacity pie dish.
Preheat the oven to 210*C (425*F) Roll the pastry out on a lightly floured surface so that it is 4 cm. (1&1/2") larger
than pie dish. Cut thin strips from the pastry and place on the rim of pie dish, sealing the joins. Place the pastry on top of the pie. Trim edges and cut 2 slits in the pastry to allow steam to escape. Decorate with leftover pastry. Brush top with beaten egg. Bake the pie for 35 to 40 minutes or until the pastry is golden brown.