steak and kidney pie
Ingredients
For the Filling:
1 lb (450g) beef stewing steak, cut into chunks
1/2 lb (225g) beef kidney, trimmed and cut into chunks (optional)
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 tablespoons plain flour
1 cup (240ml) beef stock
1 cup (240ml) red wine (or additional beef stock)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
For the Pastry:
2 1/4 cups (280g) all-purpose flour
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cut into small cubes
1/4 cup (50g) lard or additional butter
1 large egg, beaten (for glazing)
2-3 tablespoons cold water (or as needed)
Instructions
1. Prepare the Filling:
Heat the vegetable oil in a large pan over medium-high heat.
Add the beef and kidney (if using) in batches, and brown on all sides. Remove from the pan and set aside.
In the same pan, add the onion and garlic and cook until softened.
Add the carrots and cook for a few more minutes.
Stir in the flour and cook for 1-2 minutes.
Gradually add the beef stock and red wine, stirring constantly to avoid lumps.
Return the beef and kidney to the pan. Add Worcestershire sauce, thyme, bay leaf, salt, and pepper.
Bring to a simmer, cover, and cook for 1.5-2 hours, or until the meat is tender. Remove the bay leaf.
2. Prepare the Pastry:
In a large bowl, mix the flour and salt.
Add the cold butter and lard, and rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add cold water, mixing until the dough comes together. Do not overwork.
Divide the dough into two portions, one slightly larger than the other. Flatten into discs, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
3. Assemble the Pie:
Preheat the oven to 375°F (190°C).
Roll out the larger portion of dough on a floured surface and line a pie dish with it.
Fill the pastry