Steak and Kidney Pie
Ingredients for Pastry
- Flour 6 ounces
- Butter 3 ounces
- Baking powder ½ tsp
- Salt ¼ tsp
- Cold water to knead
Ingredients for Filling
- Undercut (thinly sliced) 250 gm
- Kidneys (cut into small pieces) 2
- Tomatoes finely chopped 2
- Carrot (chopped in tiny cubes) 1
- Potatoes (cut into small cubes) 1
- Onion chopped 1 cup
- Water 2 cups
- Salt 1 tsp leveled
- Black pepper 1 tsp leveled
- Mustard paste 1 tsp
- Wooster sauce 1 tbsp
- Ginger garlic paste ½ tsp
- Flour 2 tbsp
- Butter 2 tbsp
- Ketchup 3 tbsp
Method for Filling
- Cut 250gm undercut into thin Juliennes and 2 kidneys into small pieces, mix the 2 tbsp flour with 1 tsp salt and 1 tsp pepper, roll the meat and kidney with this flour to coat well, melt 2 tbsp butter in a pan, fry the flour pieces of meat for 5 minutes.
- Add in 2 chopped tomatoes, 1 cup chopped onion, 1 tbsp Wooster sauce, 1 tsp mustard paste, cook for 10 minutes, add in water with 1 chopped carrot and 1 cut potato. Simmer for 15 minutes over low flame, remove in an oven proof dish, cover with pastry, brush with beaten egg and bake for 25 minutes on 180 degree C.
- Method for Pastry, Sieve 6 ounces flour and ½ tsp baking powder, add in ¼ tsp salt, mix in 3 ounces butter till mixture resembles bread crumbs, knead with cold water into medium dough, rest for 10 minutes, and roll the pastry to fit the top of the pie dish.
Comments