Steak And Kidney Pies

Tuck into this old-style tucker - individual steak and kidney pies - or make a big one!

The ingredient of Steak And Kidney Pies

• 2 tablespoons olive oil
• 1 large brown onion cut into thin wedges
• 700g beef chuck steak trimmed cut into 3cm pieces
• 200g lamb kidneys trimmed cut into 2cm pieces
• 2 garlic cloves crushed
• 1 2 teaspoon dried mixed herbs
• 1 4 cup plain flour
• 2 cups massel beef stock
• 1 tablespoon worcestershire sauce
• 2 sheets frozen shortcrust pastry partially thawed
• 1 egg lightly beaten
• 1 sheet frozen puff pastry partially thawed
• mixed salad to serve
• tomato sauce to serve

The Instruction of steak and kidney pies

• heat oil in a heavy based saucepan over medium high heat add onion cook for 5 minutes or until softened add beef an kidney cook stirring occasionally for 2 to 3 minutes or until browned add garlic and mixed herbs cook for 1 minute
• add flour cook stirring for 1 minute stir in stock and worcestershire sauce cover bring to boil reduce heat to low simmer stirring occasionally for 2 hours remove lid simmer uncovered 30 minutes or until beef is tender and gravy has thickened cool
• preheat oven to 200u00b0c 180u00b0c fan forced place a baking tray in oven grease four 7 5cm base pie tins cut shortcrust pastry sheets in half diagonally line tins with pastry trim excess spoon cooled filling into cases brush edges with egg cut puff pastry into 4 squares place over filling press edges together with a fork to seal trim excess brush top of pies with egg season
• place tins on hot tray in oven bake for 20 to 25 minutes or until golden and puffed serve with mixed salad and tomato sauce

Nutritions of Steak And Kidney Pies

calories: 904 854 calories
calories: 45 4 grams fat
calories: 16 4 grams saturated fat
calories: 65 9 grams carbohydrates
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calories: n a
calories: 54 3 grams protein
calories: 326 milligrams cholesterol
calories: 1680 milligrams sodium
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