Consuming Passions - Worldwide Events Managers

Steak and Kidney Pie

Serves: 6

Notes

A pie so simple that it’s hardly a pie at all. I use dried mushrooms for their texture, but fresh ones could be used.

Ingredients

• 1 large onion
• 750g braising steak
• 1 heaped Tbsp plain flour
• 1 cup (300ml) beer
• Sprig of Thyme (or 1/2 tsp dried thyme)
• 2 bay leaves
• 3-4 juniper berries, crushed
• 3 or 4 dried mushrooms, quartered
• 150g lamb kidneys (optional), cleaned and diced
• 3 pieces rolled, rich puff pastry (bought ready made)
• 500ml chicken stock
• 2 Tbsp peanut or canola oil
• Salt and pepper to taste
• 1 egg, gently beaten, for glaze

Method

Cut onion in quarters then eighths and sauté in a pan with the oil until softened. Dice the steak, discard any fat, then stir in with the onion over a good heat. Sprinkle over the plain flour. Toss with the meat and onion. Add the beer, stock, bay leaves, thyme and crushed juniper berries. Allow to reduce by a third over medium heat. Add the mushrooms and the pieces of kidney and allow mixture to simmer until meat is tender (around an hour and a half). Once cooked, season to taste and allow to stand over very low heat. Cut large pieces of ready made puff pastry into four. Sandwich one piece on top of another and repeat until you have six doubled-up pieces. Place on a non-stick baking tray (or non-stick paper on baking tray). Brush with beaten egg and cook for about 10min at 190¡C, until puffy and golden brown. Cut open the pie crust, and fill with mixture. Serve with good mashed potatoes and peas.