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LOCATION: Recipes >> Variety Meats >> Steak Kidney Pie 05

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Steak and Kidney Pie
Yield: 4 servings

200 g plain flour
700 g braising steak, cubed
175 g ox kidney, cored and chopped
110 g butter
1-2 cloves garlic, crushed
1 large onion, chopped
110 g mushrooms
150 ml beef stock
150 ml brown ale
1 bay leaf
1 sprig fresh thyme, chopped
1 tablespoon Worcestershire sauce
1 tablespoon tomato puree
milk, to glaze

Take 25g (1 oz) of the flour and toss the steak and kidney pieces
in it, shaking off any excess.

Melt 25g (1 oz) of the butter in a large saucepan and lightly fry
the garlic, onion and mushrooms for 3 minutes. Add the steak,
kidney and remaining coating flour and cook for 5 minutes until
lightly browned.

Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire
sauce and tomato puree. Cover and simmer gently for about 1=1/2
hours. Spoon the mixture into a 1.7 litre (3 pint) pie dish.
Preheat oven to 200 C / 400 F / Gas 6.

Put the remaining flour in a bowl. Rub in the remaining butter
until the mixture resembles fine breadcrumbs. Add 4 tablespoons
of cold water and mix to form a dough.

Roll out on a lightly floured work surface to 5 cm (2 inch) wider
than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer
edge and place on the dampened rim of the dish. Brush the strip
with water. Cover with the pastry lid, press lightly to seal the
edges. Trim off excess pastry, knot the edges back to seal and
crimp. Garnish with pastry leaves, brush with milk and bake for
30-45 minutes.


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