Steak and kidney pie with wholewheat crust

Recipe from: 8/27/1998 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • FILLING
  • 65
    ml
    butter
  • 1
    kg
    deboned beef neck, cubed
  • 450
    g
    kidneys (outer membranes and large tubes removed), quartered
  • 2
    onions, chopped
  • 600
    ml
    beef stock, heated
  • 7
    ml
    salt
  • 4
    ml
    freshly ground black pepper
  • 2
    bay leaves
  • 10
    ml
    chopped fresh parsley
  • 65
    ml
    cake flour
  • WHOLEWHEAT CRUST
  • 200
    ml
    wholewheat flour
  • 200
    ml
    cake flour
  • 2
    ml
    salt
  • 125
    g
    cold butter, diced
  • 25
    ml
    cold water
  • 1
    egg yolk
  • 125
    ml
    milk
 

Method

 
Prepare the filling: Heat the butter and brown the meat cubes and kidneys. Remove from the pan and sauté; the onions in the pan fat until tender. Return the meat to the pan and add the heated stock and seasonings. Cover and simmer slowly for 1 to 1 1/2 hours until tender. Blend the cake flour and a little water to form a smooth paste, add and heat until the sauce comes to the boil and thickens. Spray four ovenproof dishes (or one large pie dish) with non-stick spray or grease with butter or margarine. Spoon the meat into the prepared dishes and leave to cool slightly. Meanwhile, prepare the pastry: Mix the flours and salt together in a mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add a little water and mix to form a soft, manageable, non-sticky dough. Cover with plastic wrap and set aside to rest. Preheat the oven to 200 °C. Roll out the dough until 3 mm thick. Brush the sides of the dish with water. Cut out pastry circles slightly bigger than the dishes. Place the pastry circles over the dishes and press down with your fingers. Make a pattern along the edges with a fork and cut out leaf shapes from the remaining dough. Beat egg yolk and milk together and brush the pastry with the mixture. Decorate the pastry with the leaf patterns, brush with the egg and milk mixture and make a hole in the crust to allow the steam to escape. Bake for 35 to 40 minutes in the centre of the oven until cooked and golden brown. Cool slightly and serve with mixed vegetables.
 

Read more on: bake  |  beef
 

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