Steak and Kidney Pie Recipe
Ingredients
| Chuck steak - 1 kg/2 lb, trimmed of fat and cut into cubes | ||
| O x kidney - 225 g/1/2 lb, skin and cores removed and cut into cubes | ||
| Flour | 50 Gram | |
| Dripping or lard - 50 g/2 oz | ||
| Onions | 2 Large, peeled | |
| Beef Stock | 300 Milliliter | |
| Dried marjoram - 1 x 2.5 ml spoon/1/2 teaspoon | ||
| Bay leaf | 1 | |
| Salt | To Taste | |
| Ground black pepper | 1 | |
| Basic puff pastry dough - made with 225 g/1/2 lb flour | ||
| Egg - beaten | ||
Directions
GETTING READY
1. Preheat the oven to 180°C/350°F or Gas Mark 4.
MAKING
2. In a flameproof casserole dish, heat the oil and fry the chops briskly until browned on both sides.
3. With a slotted spoon, remove from the casserole then add the onion and fry gently until soft.
4. Return the chops to the casserole.
5. In a bowl mix together the remaining ingredients and pour over the chops.
6. Cook with cover in a preheated moderate oven for 1 hour or until the chops are tender.
7. If you wish to freeze the dish, do so at this stage. Cool quickly and leave in the casserole or transfer to a rigid container. Cover, then wrap the casserole in a freezer bag or foil. Seal, label and freeze.
SERVING
8. To serve the frozen dish, thaw at room temperature for 4 hours, then reheat in the covered casserole in a preheated moderate oven (180°C/350°F or Gas Mark 4) for about 1 hour or until heated through.
1. Preheat the oven to 180°C/350°F or Gas Mark 4.
MAKING
2. In a flameproof casserole dish, heat the oil and fry the chops briskly until browned on both sides.
3. With a slotted spoon, remove from the casserole then add the onion and fry gently until soft.
4. Return the chops to the casserole.
5. In a bowl mix together the remaining ingredients and pour over the chops.
6. Cook with cover in a preheated moderate oven for 1 hour or until the chops are tender.
7. If you wish to freeze the dish, do so at this stage. Cool quickly and leave in the casserole or transfer to a rigid container. Cover, then wrap the casserole in a freezer bag or foil. Seal, label and freeze.
SERVING
8. To serve the frozen dish, thaw at room temperature for 4 hours, then reheat in the covered casserole in a preheated moderate oven (180°C/350°F or Gas Mark 4) for about 1 hour or until heated through.
Chef
