Mains
Steak and Kidney Pie (Ale & Wine)
Prep 20 mins. /Cook 3h 25 mins.
Serves 6
Average
Steak and Kidney Pie (Ale & Wine)
Method
Note: this recipe requires an additional 60 minutes for resting and cooling.
Pastry
- Pre-heat oven to 180°C.
- Prepare pastry by placing sifted flour, pinch of salt and room temperature butter in a food processor until it begins to look like breadcrumbs. Add 2 eggs, 1 at a time to the food processor until it comes together.
- Remove pastry from the food processor, knead into a ball by hand for 1-2 minutes, then wrap in cling wrap and rest in fridge for at least 30 minutes.
- Remove pastry from the fridge and allow to come back up to room temperature, roll pastry out between 2 sheets of baking paper to approximately 5mm thick. Cut pastry to fit your pie mould, rest in the fridge then blind bake your pastry for 10 minutes. Remove weights and bake for another 5 minutes. Remove and let cool.
Pie Filling
- Toss beef and kidney in a little flour, salt and pepper, then brown the beef in a large pot. Add the kidney and continue to brown for 2-3 minutes.
- Add onion, garlic and mushrooms. De-glaze the pan with red wine, reduce by half then add remaining liquid, parsley stalks, thyme and bay leaf wrapped in twine. Simmer for two hours, then season to taste.
- Spoon chilled pie mixture into a large pie dish. Cut out remaining pastry, place over filling and crimp over edges. Brush lid with egg whites and cut a slit in the center of the pastry.
- Place in the oven for 50 - 60 mins, remove from oven and allow to rest for 20 minutes before serving.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
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Making a sauce?
Enrich wine based sauces by whisking in a large knob of cold butter at the very end, it will give your sauce a richness, shine and round off any acidic flavours.