Steak, Kidney and Mushroom Puff Pastry Pie

Name: Steak, Kidney and Mushroom Puff Pastry Pie
Yield: Serves 6
Ingredients: 2 lb/900 g beef steak – stewing or rump; 1 lb/450 g ox kidney; 2 rounded tbsp flour; Milk or 1 beaten egg to brush the pastry; Milk or 1 beaten egg to brush the pastry; Milk or 1 beaten egg to brush the pastry; 1 lb/450 g puff pastry; 3 tbsp sunflower oil, use more if necessary – it depends whether your pan is non-stick; Salt and plenty of freshly ground black pepper; Salt and plenty of freshly ground black pepper; Salt and plenty of freshly ground black pepper; 1 can lager + 1 pint/570 ml vegetable or beef stock; 1 can lager + 1 pint/570 ml vegetable or beef stock; 1 lb/450 g mushrooms, wiped and cut in quarters, stalks trimmed but not removed; 1 onion, skinned and very finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Steak and kidney is a combination made in heaven, but it is enhanced by the flavour of the mushrooms. It might be worth mentioning for any first-time steak and kidney cooks that you can only use ox kidney in the long and slow cooking that is needed by a pie or pudding. It is perfectly safe to use ox kidney providing you ask your butcher as to its origins. Faith in your butcher is vital! If you use lambs’ kidneys the flavour borders on the revolting once they have cooked for the length of ti

Ingredients

Method