Steak and Kidney Pie With Mustard and Bay Gravy Recipe
Steak and Kidney Pie With Mustard and Bay Gravy Recipes
Ingredients :
1 lb puff
pastry
2 1/2 tbsp
flour
salt and
pepper
1 1/2 lb
rump steak, cubed
6 oz pork
or lamb kidney
scant 2
tbsp butter
1 medium
onion, chopped
1 tbsp
made English mustard
2 bay
leaves
1 tbsp
chopped parsley
2/3 cup
beef stock
1 egg,
beaten
Method :
Roll out two thirds of the pastry on a floured
surface for about 1/8" thick.
Gently transfer to line a 1 1/2 quart pie dish.
Place a pie funnel in the middle.
Put the flour, salt and pepper in a bowl and toss
the cubes of steak in the mixture.
Remove all fat and skin from the kidneys, and
slice thickly.
Add to the steak cubes and toss well.
Melt the butter in a pan and fry the onion until
soft, then add the mustard, bay leaves, parsley and stock and stir
well.
Preheat the oven to 375F.
Place the steak and kidney in the pie and add the
stock mixture.
Roll out the remaining pastry to a thickness of
1/8".
Brush the edges of the pastry forming the lower
half of the pie with beaten egg and cover with the second piece of
pastry.
Firmly press the pieces of pastry together to
seal the edge, then trim.
Use the trimmings to decorate the top in a leaf
pattern.
Brush the whole pie with beaten egg and make a
small hole over the top of the funnel.
Bake for about 1 hour until the pastry is golden
brown.
This is a sharpened up, bay flavored version of a
traditional favorite. The fragrant mustard, bay and parsley perfectly
complement the flavor of the beef.
