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Name: Steak and Kidney Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: English
Ingredients: 450 grams stewing beef cut into large chunks; 150 grams ox kidney cut into pieces; 1 onion diced; 1 tablespoon flour; 100 ml red wine; 100 ml stock; 1 Bay leaf; 1 tablespoon oyster sauce; salt; Black pepper; 250 gram Self raising flour; 125 gram suet; pinch salt; 125 ml water approx

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INGREDIENTS

450 grams stewing beef ; cut into large chunks
150 grams ox kidney ; cut into pieces
1 onion ; diced
1 tablespoon flour
100 ml red wine
100 ml stock
1 Bay leaf
1 tablespoon oyster sauce
salt
Black pepper
250 gram Self raising flour
125 gram suet
pinch salt
125 ml water ; approx

Servings

INSTRUCTIONS

1 To make the pastry, place the flour,suet and salt in and mix. Slowly add in water until it comes together. Wrap in cling film and allow to rest in fridge.

2 In a heavy based saucepan heat a tablespoon of oil, add beef to pan and brown the meat,in batches if necessary. Remove from pan and set aside.

3 Add onions to pan and cook gently until softened.

4 Return meat to pan and add 1 tablespoon of flour, stir well to coat contents. Add wine,stock and oyster sauce to just cover the meat, stir well and add bay leaf and season well.

5 Bring to boil, turn heat down and simmer for 1 1/2 hours or until meat is tender. Add the kidney and cook for a further 15 minutes.

6 Pour into pie dish, roll out the pastry to about 1/2 cm thick and cover pie. Slice off any excess and crimp the edges, make a small hole in the middle. Bake in a preheated oven, 200C, 400 F for 25 minutes.

NOTES

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Steak and Kidney Pie

450 grams stewing beef cut into large chunks
150 grams ox kidney cut into pieces
1 onion diced
1 tablespoon flour
100 ml red wine
100 ml stock
1 Bay leaf
1 tablespoon oyster sauce
 salt
 Black pepper
250 gram Self raising flour
125 gram suet
 pinch salt
125 ml water approx

1 To make the pastry, place the flour,suet and salt in and mix. Slowly add in water until it comes together. Wrap in cling film and allow to rest in fridge.

2 In a heavy based saucepan heat a tablespoon of oil, add beef to pan and brown the meat,in batches if necessary. Remove from pan and set aside.

3 Add onions to pan and cook gently until softened.

4 Return meat to pan and add 1 tablespoon of flour, stir well to coat contents. Add wine,stock and oyster sauce to just cover the meat, stir well and add bay leaf and season well.

5 Bring to boil, turn heat down and simmer for 1 1/2 hours or until meat is tender. Add the kidney and cook for a further 15 minutes.

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Nutrition

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Serving Size: 1 Serving (334g)
Recipe Makes: 4 Servings

Calories: 816
Calories from Fat: 447 (55%)

Amt Per Serving		% DV

	Total Fat 49.6g	66 %
	Saturated Fat 24.4g	122 %
	Monounsaturated Fat 18.4g
	Polyunsanturated Fat 2g
Cholesterol 96.7mg		30 %
Sodium 995mg		34 %
Potassium 563.4mg		15 %
Total Carbohydrate 51.9g		15 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 49.6g
Protein 28.6g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 816

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