steak and kidney pie
Ingredients:
For the filling:
1 lb (450g) beef stew meat, cut into cubes
1/2 lb (225g) kidney (beef or pork), cleaned and cut into small pieces (optional)
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 cup (240ml) beef stock
1 cup (240ml) red wine (optional)
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
For the pastry:
2 1/2 cups (315g) all-purpose flour
1/2 cup (115g) unsalted butter, cold and cut into small cubes
1/4 cup (50g) lard or additional butter (optional)
1/4 cup (60ml) cold water (adjust as needed)
1 egg, beaten (for glazing)
Instructions:
1. Prepare the Filling:
Heat the oil in a large pan over medium heat. Add the beef and kidney (if using) and brown on all sides. Remove from the pan and set aside.
In the same pan, add the onions and garlic. Cook until softened.
Add the carrots and cook for a few minutes more.
Stir in the flour and cook for another minute.
Add the tomato paste, beef stock, and red wine (if using). Stir well to combine.
Return the meat to the pan and add the thyme, rosemary, salt, and pepper.
Bring to a boil, then reduce the heat and simmer for 1-1.5 hours until the meat is tender and the sauce has thickened. If needed, adjust the seasoning.
2. Prepare the Pastry:
In a large bowl, mix the flour and cold butter (and lard, if using). Rub together with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add cold water, mixing until a dough forms. Do not overwork the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Assemble the Pie:
Preheat your oven to 375°F (190°C).
Roll out two-thirds of the dough on a floured surface and line a pie dish with it.
Fill the pie shell with the meat mixture, making sure it's well packed.
Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
Brush the top with beaten egg for a golden finish.
4. Bake:
Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is golden brown and crisp.
Allow the pie to cool slightly before serving. Enjoy your homemade steak and kidney pie!