Ingredients with Measurements:
- 1 lb beef steak, cut into cubes
- 1/2 lb beef kidney, cleaned and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup beef broth
- 1/2 cup red wine
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium-high heat. Add the beef steak and kidney and cook until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic and sauté until softened.
4. Sprinkle the flour over the onion and garlic and stir to combine.
5. Gradually pour in the beef broth and red wine, stirring constantly to avoid lumps.
6. Add the tomato paste, Worcestershire sauce, thyme, salt, and pepper, and stir to combine.
7. Return the beef steak and kidney to the skillet and stir to coat with the sauce.
8. Transfer the mixture to a 9-inch pie dish.
9. Roll out the puff pastry sheet on a floured surface to fit the top of the pie dish.
10. Brush the beaten egg over the edges of the pie dish.
11. Place the puff pastry on top of the pie dish and press the edges to seal.
12. Brush the remaining beaten egg over the top of the puff pastry.
13. Cut a few slits on the top of the puff pastry to allow steam to escape.
14. Bake in the preheated oven for 45 minutes or until the puff pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
Sodium: 450mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 3g
Protein: 32g
Substitutions for ingredients:
- Beef steak can be substituted with lamb or pork.
- Beef kidney can be substituted with chicken liver or mushrooms.
- Red wine can be substituted with beef broth or vegetable broth.
Variations:
- Add diced carrots and potatoes to the filling for a heartier pie.
- Use a different type of pastry, such as shortcrust or filo.
- Add grated cheese on top of the filling before adding the pastry.
Tips and tricks:
- Make sure to clean the beef kidney thoroughly before using.
- Allow the filling to cool slightly before adding the pastry to prevent it from becoming soggy.
- Use a sharp knife to cut the slits on the top of the pastry to avoid tearing it.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a side of vegetables.
- Garnish with chopped parsley or thyme.
Garnishes:
- Chopped parsley or thyme.
Pairings:
- Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted carrots and parsnips
- Steamed green beans
Troubleshooting advice:
- If the pastry is not golden brown after 45 minutes, increase the oven temperature to 400°F and bake for an additional 5-10 minutes.
- If the filling is too runny, add more flour to thicken it.
Food safety advice:
- Make sure to cook the beef steak and kidney thoroughly before using.
- Store any leftover pie in the refrigerator and consume within 3 days.
Food history:
- Steak and kidney pie is a traditional British dish that dates back to the 16th century.
Flavor profiles:
- Savory, meaty, and slightly tangy.
Serving suggestions:
- Serve hot with a side of mashed potatoes and roasted vegetables.
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Region: British