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4 lamb kidneys
750g (1.5lb) round steak, cut into cubes
2 tbsp plain flour
1 tbsp oil
1 onion, chopped
30g (1 oz) butter
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1/2 cup (125ml / 4 fl oz) red wine
1 cup (250ml / 8 fl oz) beef stock
1/3 cup (20g / 3/4 oz) chopped fresh
parsley
1/2 tsp dried thyme
125g (4 oz) button mushrooms, sliced
375g (12 oz) frozen block puff pastry,
thawed
1 egg, lightly beaten |
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Method :
Peel the skin
from the kidneys, cut into quarters and trim any fat or sinew. Toss the
meat and kidneys in the flour until well coated. Shake off the excess.
Heat the oil in a heavy-based pan and cook the onion for 5 minutes, or
until soft. Remove with a slotted spoon. Add the butter to the pan.
Brown the meat and kidneys in batches, then return to the pan with the
onion. Add the Worcestershire sauce, tomato paste, wine, stock, herbs
and mushrooms. Bring to the boil, reduce the heat, cover and simmer for
1 hour, or until the meat is tender. Season with salt and pepper. Allow
to cool. Spoon into a 1.5 liter pie dish.
Preheat the
oven to hot 210C (415F/Gas 6-7). Roll the puff pastry out on a lightly
floured surface to 4 cm (1.5 inches) larger than the dish. Cut 2 strips
from the pastry to fit the rim of the dish. Brush the rim with the
beaten egg and press the strips firmly in place. Brush with a little
more egg. Place the pastry on top of the pie, pressing the edges
together to seal. Trim the edges and cut 2 slits in the top for the
steam to escape. Decorate with pastry scraps and brush with egg. Bake
for 35-40 minutes, or until golden brown.
Serves 6
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