Beef Steak and Kidney Pie
2onions (chopped large )
1 poundstewing beef
1⁄2 poundox kidney (cubed )
1 1⁄2 ounceflour
1⁄2 pintbrown ale
1⁄4 pintwater or orange juice (no rind)
6 slicesorange rind (strips)
2 tablespoonsworchester sauce
13 ouncesfrozen puff pastry (pkt)
How to make Chef Pierre's Beef Steak & Kidney Pie?
1. Fry onions in oil for 5 minutes. Toss beef and kidney in flour. Add to pan, cook for 5 minutes turning until meat is browned.
2. Remove from heat, slowly stir in ale and water. Bring to the boil, stirring. Add orange rind and seasoning. Cover and simmer for 1 1/2-2 hours, until meat is tender.
3. Remove orange rind, and stir in Worchester Sauce and allow to cool. Tum into 2-pt. pie dish. Cover pie dish with pastry.
4. Decorate top of pie with pastry leaves, and brush with beaten egg. Bake at 220°C (425°F) at Gas 7 for 25 minutes, or until pastry is brown.
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