Steak and Kidney Pie

Don't let the long ingredient list intimidate you. The recipe for this hearty comfort food is not that difficult and it tastes great.
Steak and Kidney Pie

 

INGREDIENTS:

·         ¾ lb. beef kidneys

·         2 cups cold salted water

·         2 lb. stewing beef, fat removed, cut into one-inch pieces

·         2 onions, chopped

·         3 carrots, peeled and cut into rough dice (5/8 inch)

·         2 tbsp. butter

·         4 large flat mushrooms cut into thick slices

·         2 tablespoons flour

·         1 tsp. tomato puree

·         1 bay leaf

·         1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)

·         Worcestershire sauce

·         Salt and pepper

·         1 egg, beaten, for glazing

·         ½ tsp. each of salt and black pepper

·         ½ tsp. marjoram

·         ½ tsp. thyme

·         12 oz. Puff Pastry

 






DIRECTIONS:

1.    Preheat oven to 400º

2.   Soak kidney in salted water for at least 30 minutes

3.   Cut away all membranes and tubes

4.   Dice Kidney

5.   Sear steak and kidney together in large stew pot

6.   Add Onions, Carrots and cook for 2-3 minutes

7.   Sauté mushrooms in butter in a separate pan

8.   Add flour to stew pot (with meat and vegetables) and stir until melted

9.   Add tomato paste, bay leaf, thyme, marjoram, mushrooms and stock

10. Reduce heat and simmer for 1 ½ to 2 hours

11.  Add Worcestershire sauce

12. Place in pie dish

13. Roll out puff pastry, cover meat completely and seal pie dish

14. Brush with egg wash

15. Bake for 30-40 minutes until golden brown