Lamb steak and kidney pie
|300 g||lamb steaks — cut into cubes|
|300 g||lamb kidney — cut into cubes|
|1 tbsp||barbecue spice|
|1||medium onion — chopped|
|2 tbsp||Worcestershire sauce|
|200 ml||red wine|
|salt and black pepper|
|2 rolls||puff pastry|
|1||egg — lightly beaten|
Pre-heat oven to 180C.
Season lamb steak and lamb kidney with flour and barbecue spice.
In a pan, heat oil, and brown the steak and kidneys. Remove from the pan. In the same pan, add onion, Worcestershire sauce. Add in lamb steak and kidneys, pour in wine, season with salt and pepper. Let it simmer on low heat for 15-20 minutes.
In a pie dish, place a layer on puff pastry and cut off the edges.
Put filling into the pie dish, cover the top with second layer of puff pastry. Egg wash the pastry and bake for 30-35 minutes.
Supported by the Red Meat Industry of SA – Recipe developed and styled by Chef Zanele.