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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Steak and Kidney Pies Ingredients:
oil |
500 g cooked beef |
400 g beef kidneys |
2 onions |
1 carrot |
3 tablespoons worcestershire sauce |
4 tablespoons parsley |
200 ml beef stock |
1 tablespoon beef extract |
1 tablespoon gravy, granules |
1 tablespoon flour |
110 g puff pastry |
2 eggs |
Directions:
1. Preheat the oven to 220C/Gas 7. Spray a large, heavy-based, non-stick casserole with oil and place over a high heat. Add the steak, kidneys, onions, carrot, Worcestershire sauce, parsley, stock, beef extract, and gravy granules and bring to the boil. Cook over a high heat for 7-8 minutes, or until the sauce has thickened.
2. Divide the meat and the juices between 4 individual pie dishes or rimmed, ovenproof soup bowls with a diameter of 12-15cm/5-6in.
3. Flour a clean work surface and roll out the pastry. Cut 4 lids to fit the top of the pie dishes. Brush the rim of each dish with water, then place the pastry over the top and press around the edge to seal. Make a hole in the centre of each lid and brush the surface with the beaten egg.
4. Place the pies in the oven and cook for 15-20 minutes, or until the pastry has risen and browned. Serve immediately.
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