Steak and kidney pie (pasions)

6 servings

Ingredients

Quantity Ingredient
1 large Onion
750 grams Braising steak
1 Heaped tbsp plain flour
1 cup Beer; (300ml)
1 Sprig thyme; (or 1/2 tsp dried
; thyme)
2 Bay leaves
3 Juniper berries; crushed (3 to 4)
3 Dried mushrooms; quartered (3 to 4)
150 grams Lamb kidneys; (optional), cleaned
; and diced
3 Pieces rolled; rich puff pastry
; (bought ready made)
500 millilitres Chicken stock
2 tablespoons Peanut or canola oil
Salt and pepper to taste
1 Egg; gently beaten, for
; glaze

Directions

Cut onion in quarters then eighths and sautee in a pan with oil until softened.

Dice the steak, discard any fat, then stir in with the onion over a good heat. Sprinkle over plain flour, then mix in.

Add the beer, stock, bay leaves, thyme and crushed juniper berries. Allow to reduce by a third over medium heat.

Add the mushrooms and the pieces of kidney and allow mixture to simmer until meat is tender (around an hour and a half).

Once cooked, season to taste and allow to stand over very low heat.

Cut large pieces of ready made puff pastry into four. Sandwich one piece on top of another and repeat until you have six doubled-up pieces. Place on a non-stick baking tray (or non-stick paper on baking tray).

Brush with beaten egg and cook for about 10 minutes at 190c, until puffy and golden brown.

Cut open the pie crust, and fill with mixture.

Serve with mashed potatoes and peas.

Converted by MC_Buster.

Per serving: 49 Calories (kcal); 1g Total Fat; (22% calories from fat); 2g Protein; 5g Carbohydrate; 31mg Cholesterol; 769mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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