Steak and kidney pie

Serves 8 - 10

Ingredients :
1 kg Steak diced
500g kidneys diced
2 medium onions chopped
1 teaspoon crushed fresh garlic
2 carrots scraped and diced
2 stalks of celery sliced
3 medium potatoes, peeled and diced
3 bay leaves
8 – 10 whole black peppercorns
300 mls good red wine
2 chili beef cubes
30 mls olive oil
1 dessert spoon chutney
2 rolls of puff pastry
1 Beaten egg

Method :
Heat the oil in a saucepan and brown the meat in batches. Do not try and brown all the meat at once, it will boil rather than brown. Set aside the meat once it has browned.
Add the onions, garlic, carrots and celery and brown that as well.
Add the meat back into the saucepan and pour in the wine – allow to simmer for 30 minutes then add the potatoes. Cook until meat and potatoes are tender.

Roll out half of the pastry to fit a large ovenproof casserole dish allowing the pastry to overlap the sides of the dish.
Ladle the cooled meat mixture into the pastry lined, casserole dish.
Wet the edges of the pastry with some of the beaten egg.
Roll the second roll of pastry and place it over the meat. With a fork, press the edges together and trim off excess pastry. Prick the top layer of pastry to enable the steam to escape.
Finally egg wash the top of the pie and bake in a hot oven (200 degrees C) for 35 mins.

recipe steak and kidney pie cooking