Steak, Kidney and Oyster Pie

Name: Steak, Kidney and Oyster Pie
Yield: Serves 4
Ingredients: ½ pt / 280 ml bitter ale or stout; 1½ lb / 680 g rump steak; 8 oz / 230 g veal or lamb kidney; 8 oz / 230 g veal or lamb kidney; beaten egg and milk, to glaze; 1 tbsp olive oil; 1 oz / 30 g seasoned flour; 12 pickling onions or 1 large onion; 12 pickling onions or 1 large onion; 1 bay leaf; ½ pt / 280 ml beef stock; 1 sprig parsley; 1 sprig thyme; 12 oysters (or more); 8 oz / 230 g puff, rough puff or flaky pastry; salt; freshly ground black pepper; beaten egg and milk, to glaze; beaten egg and milk, to glaze; 8 oz / 230 g puff, rough puff or flaky pastry; 8 oz / 230 g puff, rough puff or flaky pastry

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Start preparation the day before required.

Ingredients

1½ lb / 680 g rump steak
½ pt / 280

Main course

Method

Trim the fat and gristle off the meat, and cut it into 1 in / 2.5 cm cubes. Put the meat in a bowl and marinate it in the bitter or stout for about 1 hour. Remove any fat from the kidney and the fine membrane. Snip out the central core, and cut the kidney into small chunks. Cover and refrigerate until required. Peel the onions, slice the large one, if using, and, in a flameproof casserole, fry