Beef steak and Kidney Pie.
Hello everybody, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, beef steak and kidney pie. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Beef steak and Kidney Pie is one of the most well liked of current trending meals on earth. It is simple, it's fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Beef steak and Kidney Pie is something that I've loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook beef steak and kidney pie using 17 ingredients and 5 steps. Here is how you can achieve that.
Composition Beef steak and Kidney Pie:
- Give for For The Pastry :.
- Prepare 200 gram all purpose plain flour.
- Require 110 gram - butter.
- Prepare 3-4 tablespoon - cold water.
- You need Pinch salt.
- You need - For the Filling:.
- Need 500 gram - beef chuck steak, cut into cubes.
- You need 500 gram of beef kidney, cleaned and chopped into cubes.
- Prepare 25 gram for all purpose flour.
- Prepare 3 tablespoon of curry paste.
- You need Salt and black pepper.
- Need 1 tablespoon of olive oil.
- Provide 25 gram for butter.
- Require 850 ml for beef stock.
- You need 1 for onion, thinly sliced.
- Give 1 for carrots, cut into cubes.
- Need 1 - large eggs beaten for glaze.
Beef steak and Kidney Pie step by step:
- 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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