Meat and Kidney Pie
Baking and Desserts • British
Description
Meat and Kidney Pie
Ingredients
- Wheat Flour 0 oz
- Spices to taste
- Beef 5 lbs
- Olive Oil 2 tablespoons
- Onion 2 heads
- Veal Kidneys 20 oz
- Fresh Mushrooms 5 oz
- Butter 0 oz
- Campbell's Beef Broth 10 fl oz
- Worcestershire Sauce 2 tablespoons
- Dark Ale 5 fl oz
- Anchovy fillet 2 tablespoons
- Chopped Sage Leaves 1 tablespoon
- Puff Pastry 20 oz
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
In a bowl, mix the flour and spices. Cut the meat and kidneys into small cubes and coat them in flour. Heat olive oil in a skillet over medium heat, add finely chopped onion and cook for 5 minutes. Add finely chopped mushrooms and simmer for another 5 minutes. Transfer to a plate.
Step 2
Melt a third of the butter in the skillet and add a third of the meat and kidneys, frying over medium heat, stirring, for about 5 minutes. Remove and repeat with the other two portions. Return everything to the skillet and add the broth and beer, mix and slowly bring to a boil, simmer for 2 minutes. Remove from heat and let cool. Then add the onion and mushrooms, Worcestershire sauce, essence, and parsley.
Step 3
Preheat the oven to 355°F.
Step 4
Place the filling in a fireproof ceramic dish. Roll out the pastry, brush the edges of the dish with milk, and lay the sheet over the filling. Press the edges and brush the top with lightly beaten egg. Bake for 40-45 minutes until golden brown.
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