Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, beef steak and kidney pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Beef steak and Kidney Pie is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Beef steak and Kidney Pie is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have beef steak and kidney pie using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Beef steak and Kidney Pie:
- Get For The Pastry :
- Get 200 gram all purpose plain flour
- Prepare 110 gram butter
- Take 3-4 tablespoon cold water
- Take Pinch salt
- Make ready For the Filling:
- Make ready 500 gram beef chuck steak, cut into cubes
- Prepare 500 gram beef kidney, cleaned and chopped into cubes
- Take 25 gram all purpose flour
- Get 3 tablespoon curry paste
- Prepare Salt and black pepper
- Make ready 1 tablespoon olive oil
- Get 25 gram butter
- Prepare 850 ml beef stock
- Prepare 1 onion, thinly sliced
- Prepare 1 carrots, cut into cubes
- Take 1 large eggs beaten for glaze
Instructions to make Beef steak and Kidney Pie:
- Make the Filling - - Place flour in a large bowl, season with salt and ground black pepper, add the cubes of steak and kidney, and toss well in the flour until evenly coated. - Heat 2 tablespoons butter and oil in a large, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and stir quickly for about 1 minute, or until the meat is browned. Set aside
- Add the onions and carrots to the pan and fry gently for about 5 minutes. Return the meat to the pan, stir, and add the curty paste and the stock. Season with plenty of black pepper and a little salt. Bring to a gentle boil, cover with a lid and reduce to a gentle simmer. - Cook slowly for about 2 hours or until the meat is tender and the sauce thickened. Remove from the heat, place into a 1.5-liter deep pie dish and let cool completely. - Heat the oven to 200°C
- Roll out the pastry and wide enough to cover the pie dish. Cut a tiny hole in the center to slip over the steam funnel if using. - Brush the rim of the pie dish with water and place a pie funnel in the center of the filling. Place the pastry over the dish and the funnel pressing it down, trimming to fit the rim of the dish. Crimp the edges using your thumb and first finger. If not using a pie funnel, just cut a small slash in the middle of the crust to allow steam to escape.
- Brush the top with beaten egg. Bake for 40 minutes or until the pastry is crisp and golden.
- Serve immediately with mashed potato and salad.
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