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    Steak and Kidney Pie

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    Steak and Kidney Pie

    • Preparation time: 30 minutes, plus 1½ hours cooking for filling
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes, plus 1½ hours cooking for filling 60 minutes 60 minutes 40 minutes

    Serves: 6


    • 3 tbsp vegetable oil or 45g beef dripping
    • 900g-1kg braising steak, or cubed shin or leg of beef
    • Salt and freshly ground pepper
    • 1 large onion, coarsely chopped
    • 3 cloves garlic, roughly crushed
    • 2 tbsp plain flour
    • 1 bouquet garni
    • A few shakes of Worcestershire sauce
    • 100ml port
    • 300ml white wine mixed with 300ml water
    • 400g ox or lamb kidneys
    • 250g closed-cup mushrooms, halved
    • 500g ready-made puff pastry
    • Beaten egg, to glaze


    1. In a flameproof casserole, heat 1 tbsp oil or dripping over a medium-high heat. Season the beef, then toss a couple of handfuls into the pan and cook, turning, until very well browned. Remove from the pan and set aside. Repeat with the remaining beef, adding more fat as needed, keeping the batches small.
    2. Reduce the heat under the pan slightly and sauté the onion in the residual fat until it just starts to colour. Add the garlic and sprinkle over the flour. Stir well. Return the steak to the pan with the bouquet garni, the Worcestershire sauce, port, more seasoning and enough of the wine and water to just cover the meat. Cook slowly, uncovered, adding a little water if it looks like drying out, for 1½ hours or until the meat is meltingly tender and the gravy thick.
    3. Meanwhile, prepare the kidneys by removing any outer membrane, then cutting away their gristly core. Rinse and cut into small pieces. Heat 1 tbsp oil or dripping in a pan over a medium-high heat and brown them in batches. In the same pan, brown the mushrooms. Set aside.
    4. Preheat the oven to 190°C, gas mark 5. Roll out the pastry to about 4mm thick. Cut a 1cm-wide strip. Brush the rim of a 1.2-litre pie dish with beaten egg and press on the pastry strip.
    5. Mix the kidneys and mushrooms into the steak. Tip into the pie dish. Brush the pastry rim with beaten egg. Top with the leftover pastry, trim the edges and press the rim to seal. Brush the pie with beaten egg, cut a slash in the top and bake for 40 minutes or till golden. Serve immediately.

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