Steak and Kidney Pie With Easy Shortcrust Pastry
A classic pie packed full of steak and meaty sauce.
Equipment
1 Pie Dish 22cm x 16cm
Ingredients
- 2 tbsp Sunflower Oil
- 2 Medium Onion (or 5 small ones)
- 750 g Chuck Steak (cut into small cubes)
- 250 g Kidneys (cut into small pieces)
- 30 g Plain Flour (about 3 tbsps)
- 300 ml Beef Stock (or veg stock)
- 3 tbsp Worcestershire Sauce
- 1½ tsp Ground Black Pepper
- Beaten egg for glazing (or milk)
- Salt (to season)
Shortcrust Pastry
- 250 g Plain Flour
- 150 g Butter (cold cut into cubes)
- 3 tbsp Cold Water
Instructions
- Heat oil in large saucepan, and add the onion and cook until soft.
- Add the beef until browned then add the kidney and black pepper. Stir in. Add the flour and cook stirring for 1 minute. Slowly add the stock stirring at the same time and bring to the boil. Add a pinch of salt and partially cover and simmer on low heat for 2 hours checking and stirring occasionally.
- Make the pastry. Add the butter to flour in a bowl and rub in until it resembles breadcrumbs. Add a tsp of black pepper then add the water and mix until the dough comes together to form a ball.
- Roll out onto a floured surface, about 1 cm thick and that is larger than the pie dish. Preheat the oven 200°c fan/210°c/Gas 7/ 400℉
- Spoon the meat mixture in your pie dish and cover with the pastry. Make a hole with a knife 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 or milk.
- Bake in the oven for 22 minutes until the pastry is crisp and golden.
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Nutrition
Calories: 731kcalCarbohydrates: 42gProtein: 37gFat: 46gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 310mgSodium: 535mgPotassium: 815mgFiber: 2gSugar: 3gVitamin A: 1236IUVitamin C: 8mgCalcium: 60mgIron: 7mg
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