Simple Way to Make Speedy Beef steak and Kidney Pie

Beef steak and Kidney Pie.

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, beef steak and kidney pie. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Beef steak and Kidney Pie is one of the most popular of current trending meals in the world. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Beef steak and Kidney Pie is something that I've loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook beef steak and kidney pie using 17 ingredients and 5 steps. Here is how you cook it.

Composition of Beef steak and Kidney Pie:

1. Require of For The Pastry :.
2. You need 200 gram of all purpose plain flour.
3. Need 110 gram for butter.
4. You need 3-4 tablespoon for cold water.
5. Need Pinch for salt.
6. Give for For the Filling:.
7. Need 500 gram beef chuck steak, cut into cubes.
8. Need 500 gram for beef kidney, cleaned and chopped into cubes.
9. Need 25 gram all purpose flour.
10. You need 3 tablespoon for curry paste.
11. Give - Salt and black pepper.
12. Require 1 tablespoon olive oil.
13. Provide 25 gram butter.
14. Require 850 ml of beef stock.
15. Give 1 of onion, thinly sliced.
16. Require 1 - carrots, cut into cubes.
17. Require 1 for large eggs beaten for glaze.

Beef steak and Kidney Pie start cooking:

1. Make the Filling Place flour in a large bowl, season with salt and ground black pepper, add the cubes of steak and kidney, and toss well in the flour until evenly coated. Heat 2 tablespoons butter and oil in a large, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and stir quickly for about 1 minute, or until the meat is browned. Set aside.
2. Add the onions and carrots to the pan and fry gently for about 5 minutes. Return the meat to the pan, stir, and add the curty paste and the stock. Season with plenty of black pepper and a little salt. Bring to a gentle boil, cover with a lid and reduce to a gentle simmer. Cook slowly for about 2 hours or until the meat is tender and the sauce thickened. Remove from the heat, place into a 1.5-liter deep pie dish and let cool completely. Heat the oven to 200°C.
3. Roll out the pastry and wide enough to cover the pie dish. Cut a tiny hole in the center to slip over the steam funnel if using. Brush the rim of the pie dish with water and place a pie funnel in the center of the filling. Place the pastry over the dish and the funnel pressing it down, trimming to fit the rim of the dish. Crimp the edges using your thumb and first finger. If not using a pie funnel, just cut a small slash in the middle of the crust to allow steam to escape..
4. Brush the top with beaten egg. Bake for 40 minutes or until the pastry is crisp and golden..
5. Serve immediately with mashed potato and salad..

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