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by Rose is getting sleepy on September 19th, 2009

Rose is getting sleepy

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Has anyone got a recipe for a really good mince or steak and kidney pie, I want to make individual ones the kids can eat when they comes home from school for a snack.

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  • by staffie on July 30th, 2011

    staffie

    2 tbsp plain flour
    black pepper
    700 g lean stewing beef, or chuck steak
    225 g beefkidneys, cut into chunks
    1 tbsp vegetable oil
    25 g butter
    2 onions, chopped
    2 bay leaves
    400 ml strongbeef stock
    1 tsp gravy, browning

    For the ‘rough puff’ pastry
    500 g strong bread flour
    1/2 tsp salt
    500 g butter
    25 ml cold water
    1 beaten egg, to glaze


    1. Season the flour and toss the steak and kidney in it to coat.

    2. Heat the oil and butter in a large pan and fry the meat for 5 minutes or until brown.

    3. Add the onions and cook for another 3-4 minutes, stirring.

    4. Add the bay leaves and stock.

    5. Stir in the gravy browning and cook for 2-3 minutes, until thickened.

    6. Cover and simmer for about 1 hour and 30 minutes, until the meat is tender.

    7. For the pastry, mix the flour and salt together and gently add the butter. Make a well adding the water and bring lightly together to make a dough.

    8. Roll out into a rectangle and mark into thirds. Fold over the end thirds into the centre one, turn through 90º and repeat two more times. Chill for half an hour.

    9. When the meat is cooked, cool slightly and tip into a pie dish. Roll out the pastry on a floured surface a little bigger than the size of the dish using the trimmings to make a strip the width of the rim.

    10. Brush the rim of the pie dish with beaten egg and lay the pastry strip on top to make a seal. Brush again with egg and lay the lid on top. Crimp or flute the edges, brush the lid with the remaining egg and make a slit in the top.

    11. Bake at 200C/gas 6/fan 180C for 30-40 minutes, until golden. Serve with buttered spring cabbage and mashed potato.

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