Steak and Kidney Pie With Easy Shortcrust Pastry
A classic pie packed full of steak and meaty sauce.
Equipment
1 Pie Dish
Ingredients
- 2 tbsp Sunflower Oil
- 1 Onion
- 750 g Stewing Steak (cut into small cubes)
- 250 g Kidneys (cut into small pieces)
- 30 g Plain Flour
- 300 ml Beef Stock
- 2 tbsp Worcestershire Sauce
- 250 g Button Mushrooms
- Salt and Pepper to taste
- Beaten egg for glazing
Shortcrust Pastry
- 250 g Plain Flour
- 125 g Butter
- 3 tbsp Cold Water
Instructions
- Heat oil in large saucepan, and add the onion and cook until soft.
- Add the beef and kidney until browned. Add the flour and cook stirring for 1 minute. Add the stock and sauce, salt and pepper and bring to the boil. Partially cover and simmer for 2 hours.
- Add the mushrooms and cook for 30 minutes or until the meat is tender.
- Make the pastry. Sift the flour and add the butter and rub in until it resembles breadcrumbs. Add the water and mix until the dough comes together to form a ball.
- Roll out onto a floured surface, about 1 inch thick and that is larger than the pie dish.
- Spoon the meat mixture in your pie dish and cover with the pastry. Make a hole in the middle so the steam can escape. Crimp the edges with a fork and decorate with any leftover pastry trimmings. Brush the top with the beaten egg.
- Bake in a preheated oven 180°c fan/200°c/Gas 6 for 30 minutes until the pastry is crisp and golden.
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Nutrition
Calories: 689kcalCarbohydrates: 41gProtein: 40gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 292mgSodium: 453mgPotassium: 798mgFiber: 2gSugar: 3gVitamin A: 1126IUVitamin C: 7mgCalcium: 42mgIron: 7mg
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