Home > Comfort Food Recipes > Blues Buster's > Steak And Kidney Pie With Mustard Gravy
Steak And Kidney Pie With Mustard Gravy
Ingredients
450g/1lb puff pastry
40ml/2½ tbsp plain (all-purpose) flour
675g/1½lb rump (round) steak, cubed 175g/6oz lamb's kidneys
25g/1oz/2 tbsp butter
1 onion, chopped
15ml/1 tbsp English (hot) mustard
2 bay leaves
15ml/1 tbsp chopped fresh parsley
150ml/¼ pint/⅔ cup beef stock
1 egg, beaten
Salt and ground black pepper
Details
Serves: 4
Method
1. Roll out two-thirds of the pastry on a floured surface to a thickness of 3mm/⅛in. Use to line the base and sides of a 1.5 litre/2½ pint/6¼ cup pie dish. Place a pie funnel in the centre of the dish.
2. Put the flour, salt and pepper in a bowl and toss the steak in the mixture.
3. Remove the fat, skin and tough central core from the kidneys, and slice them thickly. Add the slices to the steak and toss well.
4. Melt the butter in a pan, add the onion and fry over a low heat, stirring occasionally, until soft and translucent. Add the mustard, bay leaves, parsley and stock and stir well.
5. Preheat the oven to 190°C/375°F/Gas 5. Place the steak and kidney in the pie dish and add the stock mixture.
6. Roll out the remaining puff pastry to a thickness of 3mm/⅛in to use for the pie lid. Brush the edges of the pastry case with beaten egg and cover with the lid. Press the edges firmly together to seal, then trim. Use the trimmings to decorate the top with pastry leaves.
7. Brush the pie with a little beaten egg and make a small hole in the pastry lid for the funnel. Bake for about 1 hour until the pastry is well risen and golden brown. Serve the pie hot, straight from the pie dish.
Energy 773Kcal/3238kj; Protein 52.7g; Carbohydrate 54.3g, of which sugars 3.8g; Fat 41g, of which saturates 6.6g; Cholesterol 251mg; Calcium 104mg; Fibre 0.9g; Sodium 555mg
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