A hearty pie makes for the ultimate in comfort food.
- 225 g lamb’s kidneys
- 700 g steak
- 1 tblsp vegetable oil
- knob of butter
- 2 onions (chopped roughly)
- 2 tblsp plain flour
- 2 bay leaves
- 4 spring of fresh thyme (leaves only)
- 570 ml beef stock
- 100 g wild mushrooms (sliced thickly)
- 1 tblsp tomato puree
- 1 tblsp worcestershire sauce
- 3 tblsp chopped fresh parsley
- salt and freshly ground black pepper
- 1 packet puff pastry
- Halve the kidneys and cut out the tubes. Rinse in cold water and peel off the skins. Cut in small pieces. Trim and cut the steak in cubes.
- Heat oil and butter in a large pan, then fry the onions for 3-4 minutes, stirring. Fry the meat for 2-3 minutes until it loses its pink colour. Stir in the flour and cook for 2 minutes. Add the herbs and stock. Stir until thickened and coming to the boil.
- Add mushrooms and puree, lower the heat and simmer, covered, for about 1 and a half hours until, the meat is tender.
- When the meat is cooked, remove bay leaves, season with salt, pepper, Worcestershire sauce, then cool slightly.
- Roll out the pastry on a floured surface to ¼" thick and 1" wider then a 1.2 Litre/2 pint pie dish. Cut out the lid so it is slightly bigger than the dish. Cut a strip of pastry the width of the rim. Stir the parsley in to the meat and transfer to the dish.
- Brush the rim with egg, lay pastry strip on top and seal. Brush with egg and put lid on top. Seal the edges, knock them up with the back of a knife. Flute the edge. Cut a slit in the lid, brush with the egg (but not the edges or they won’t rise).
- Bake for 20 minutes, then brush with egg again. Bake for 10 minutes until the pastry is golden
More by Oliver Dunne:
- Ardsallagh Goat's Cheese and Beetroot Compote
- Pan Fried Plaice with Peas, Horseradish and Smoked Bacon
- Apple Tart Fine with Chantilly Cream and Butterscotch