Meat and Kidney Pie

Baking and Desserts | British cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Meat and Kidney Pie

Ingredients

Wheat Flour - 2.1 oz
Spices - to taste
Beef - 3 lbs
Olive Oil - 2 tablespoons
Onion - 2 heads
Veal Kidneys - 17.6 oz
Fresh Mushrooms - 4.4 oz
Butter - 1.4 oz
Campbell's Beef Broth - 8 fl oz
Worcestershire Sauce - 2 tablespoons
Dark Ale - 6 fl oz
Anchovy fillet - 2 tablespoons
Chopped Sage Leaves - 1 tablespoon
Puff Pastry - 21.2 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 356°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.