English Pie with Lamb Kidneys and Porcini Mushrooms
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
8
Description
Traditionally, the dough for steak and kidney pie is made from flour, bread crumbs, and rendered beef fat, but puff pastry looks much more appealing.
Ingredients
- Lean Beef - 31.7 oz
- Lamb stomach - 10 pieces
- Dark Ale - 25 fl oz
- Onion - 1 head
- Leek - 1 stalk
- Celery salt - 3 stalks
- Dried Rosemary - a pinch
- Porcini Mushrooms - 6 pieces
- Chicken Egg - 1 piece
- Olive Oil - to taste
- Puff Pastry - 14.1 oz
- Garlic - 1 clove
- Nutmeg - a pinch
Step by Step guide
Step 1
Cut the lamb kidneys in half, remove the membranes, and use a sharp knife to trim the ducts. Place them in a small saucepan, cover with cold water, and bring to a boil. Rinse the white mushrooms to remove any sand, slice them, cover with cold water, and also bring to a boil for fifteen minutes.
Step 2
Trim any membranes and sinews from the beef, then cut it into cubes with sides measuring 2–2.5 cm. Season with salt and pepper to taste, and mix with a couple of tablespoons of olive oil. Heat a large skillet well and sear the beef cubes on high heat until browned on all sides. Transfer the cooked meat to a bowl.
Step 3
Chop the onion into small pieces, clean the leek and celery, and slice them diagonally. Add the vegetables to the skillet where the meat was cooked. Sauté the vegetables until softened. Drain the cooked mushrooms in a colander, pat them dry, and add them to the skillet. Stir everything together and cook for another couple of minutes, stirring constantly.
Step 4
Remove the boiling buds from heat, drain them in a colander, and rinse with hot water. In a separate skillet, sauté the buds until lightly browned, then add them to the skillet with the onions and mushrooms. Sprinkle in a tablespoon of flour and sauté everything together for a short while.
Step 5
Add the beef to the skillet along with the juices that have accumulated at the bottom of the bowl, and sauté for a little while. Add the minced garlic, a pinch of nutmeg, rosemary, and pour in the beer. Simmer the sauce on low heat for about five minutes until it thickens.
Step 6
Transfer the resulting filling along with the sauce into a small ovenproof dish, cover it with a sheet of puff pastry, and seal the edges tightly. Prick the pastry all over in several places with a sharp knife.
Step 7
In a separate bowl, beat the egg with a tablespoon of water and thoroughly brush the entire surface of the dough with the resulting mixture. Place the dish in the preheated oven at 338°F.
Step 8
Bake the pie for thirty to thirty-five minutes, until the crust is nicely golden brown. Remove the pan from the oven, let the pie cool slightly, and cut it into portions with a sharp knife. Serve on plates immediately.
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