RECIPE: Steak and kidney pie that never gets old
RECENTLY Dan and I have been chatting about how things were when we were growing up and even what it was like when our parents were growing up.
Times have certainly changed, but the best thing is - some things haven't.
The things we are talking about are good, old traditional dishes that are delicious, hearty, comforting and bring back childhood memories.
A steak and kidney pie always goes down a treat in our place on a winter's night, served with a side of creamy mash and gravy.
Steak and kidney pie
175g of plain flour
1 tbs of mustard powder
1 tsp cayenne pepper
1kg of beef cheeks, cut into large chunks
400g of ox kidneys, cut into chunks
3 tbs vegetable oil
12 rashers of bacon, chopped roughly
4 carrots, peeled and roughly chopped
2 onions, peeled and roughly chopped
2 bay leaves
1 x 300ml bottle of beer
400ml of salt reduced beef stock
1 tbs tomato paste
6 thyme sprigs.
400g plain flour
1 tbs of mustard powder
200g of unsalted butter, chilled and chopped into cubes
2 eggs, beaten
Pinch of salt.
Pastry - in a food processor add the flour, mustard powder, some flaky sea salt and the butter. Blitz until it looks like breadcrumbs. Add half the egg and blitz again.
Add a few tbs of cold water, if needed, until it forms a short pastry. Knead quickly into a ball, wrap with cling wrap and chill in the fridge. Heat oven to 160 degrees.
Filling - Mix the flour with the mustard powder and cayenne pepper, then coat the beef chunks and kidneys in the flour - keeping them separate. Heat oil in a large casserole dish over medium to high heat, brown the beef chunks in batches. Set aside.
Brown kidneys and drain. In the same pan, sizzle the bacon and add carrots, onions and bay leaves, and cook until browned. Pour over the ale, stock and tomato puree, then reduce quickly, scraping the base of the dish.
Return the beef chunks to the dish, nestle the thyme into the mix, then season.
Cover and braise in the oven for two hrs, stirring the kidneys into the stew halfway through. Heat oven to 220C.
To make the pie, tip the stew into a baking dish or shallow casserole. Roll out the pastry to fit the dish with enough to overhang, then drape over the stew, seal the edges and cut off the excess. Use trimmings to make leaves to decorate.
Brush the pastry with the remaining egg, sprinkle with flaky sea salt. Bake for 40 mins until golden. Leave to rest for 10 mins, then serve. Serves 4.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.