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 :
  1. Roll out two thirds of the pastry on a floured surface for about 1/8" thick.
  2. Gently transfer to line a 1 1/2 quart pie dish.
  3. Place a pie funnel in the middle.
  4. Put the flour, salt and pepper in a bowl and toss the cubes of steak in the mixture.
  5. Remove all fat and skin from the kidneys, and slice thickly.
  6. Add to the steak cubes and toss well.
  7. Melt the butter in a pan and fry the onion until soft, then add the mustard, bay leaves, parsley and stock and stir well.
  8. Preheat the oven to 375F.
  9. Place the steak and kidney in the pie and add the stock mixture.
  10. Roll out the remaining pastry to a thickness of 1/8".
  11. Brush the edges of the pastry forming the lower half of the pie with beaten egg and cover with the second piece of pastry.
  12. Firmly press the pieces of pastry together to seal the edge, then trim.
  13. Use the trimmings to decorate the top in a leaf pattern.
  14. Brush the whole pie with beaten egg and make a small hole over the top of the funnel.
  15. 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.

Serves 4

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