With the Grand Final fast approaching, we think it's a good idea to learn how to make a decent pie. Throw away that soggy Four'N Twenty and give our Steak and Kidney Pie a go.
2kg beef diced (chuck, blade, rostbiff, ox-cheek, ox-tail, brisket)
250g lamb’s kidney cleaned and diced
3-4 clove garlic finely chopped
Worcestershire sauce to taste
Sear the beef in hot pan until it is nicely caramelised on all sides
Remove and place in a colander to drain off excess oil and fat
Repeat with the kidneys and keep separate
In two separate pots bring the Guinness and beef stock to the boil
Clean your pan and place over a medium heat to melt the butter
Add the onions and garlic and cook for about 5 minutes without colour
Add the beef to the onions and garlic and season well with salt and pepper
Sprinkle the flour over the top and stir thoroughly with a wooden spoon
Continue to cook the flour for a couple of minutes
Incorporate the boiling Guinness a little at a time to avoid lumps of flour forming
Continue to pour the hot beef stock over the beef and simmer for 2-3 hours until the beef is tender
To finish add the kidneys and Worcestershire sauce to taste
Once cool put the mixture in a small round takeaway container to portion (say 150g or 250g)
Now you've made that delicious filling, you'll need something to put it in. You could use store bought pastry, but we think making your own makes for a much more delicious dish.
Mix the eggs, flour together until well incorporated
Little by little add the milk and melted butter until the batter is smooth then season
Lightly grease a non-stick pan and pour the batter into a corner while rotating the pan quickly to make a thin crepe
Flip the crepe over and remove from the pan - leave to cool
Lay the crepe flat on a piece of plastic wrap on your work surface
Invert the pie filling onto the crepe and remove it from the takeaway container
Gather up the edges of the cling film and twist until the crepe is wrapped around the pie filling and forms the shape of a small ball.
Cut two round pieces of puff pastry out ensuring one is larger than the other
Separate 2-3 eggs and whisk the yolks together
Place the pie filling on the smaller piece of puff ensuring there is about 3cm space around the edge
Brush the edge with the egg yolk
Place the second larger piece over the top and press the edges together
Use a fork to crimp the pastry
Using a pastry cutter cut the excess away to make sure the pastry comes together evenly
Rest in the fridge for at least 30 minutes before baking in a hot oven (180’C) for approximately 20-25 mins. Pastry underneath must be crisp and golden brown.
Check every 5 minutes it’s a lot of work…don’t burn it!!!
