Ingredients with Measurements:
- 1 lb beef steak, cubed
- 1 lb beef kidney, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 tbsp butter
- 1 cup beef broth
- 1/4 cup HP sauce
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 sheets puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large skillet, melt butter over medium-high heat. Add onions and garlic and sauté until softened.
3. Add beef and kidney to the skillet and cook until browned on all sides.
4. Sprinkle flour over the meat and stir to coat.
5. Add beef broth, HP sauce, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
6. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the sauce has thickened.
7. Roll out one sheet of puff pastry and use it to line the bottom of the pie dish.
8. Pour the meat mixture into the pie dish.
9. Roll out the second sheet of puff pastry and use it to cover the top of the pie. Cut slits in the top to allow steam to escape.
10. Brush the top of the pastry with beaten egg.
11. Bake for 30-35 minutes until the pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 29g
Protein: 20g
Sodium: 760mg
Sugar: 2g
Substitutions for ingredients:
- Beef steak can be substituted with lamb or pork.
- Beef kidney can be substituted with chicken liver.
- Beef broth can be substituted with vegetable broth.
- HP sauce can be substituted with A1 sauce or steak sauce.
Variations:
- Add diced potatoes and carrots to the meat mixture for a heartier pie.
- Use a mix of beef and pork for a more complex flavor.
- Add mushrooms to the meat mixture for an earthy flavor.
Tips and tricks:
- Make sure to brown the meat well before adding the flour and liquid to ensure a rich, flavorful sauce.
- Use a pastry brush to evenly distribute the beaten egg on the top of the pie for a golden brown finish.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pie in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the pie on a platter with a side of mashed potatoes and green beans.
Garnishes:
Garnish with chopped parsley or thyme for a pop of color.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, add a slurry of cornstarch and water to thicken it.
- If the pastry is not browning evenly, rotate the pie halfway through baking.
Food safety advice:
Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
HP Sauce is a popular condiment in the UK, known for its tangy and slightly sweet flavor. It was first created in 1895 by Frederick Gibson Garton, a grocer from Nottingham.
Flavor profiles:
This pie has a rich and savory flavor, with notes of tangy HP sauce and Worcestershire sauce.
Serving suggestions:
Serve the pie hot with a side of mashed potatoes and green beans for a classic British meal.
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Region: British