If you don’t like kidney, leave it out, or substitute mushrooms. Or vegetables, such as carrots and peas.
This is my last comfort food I suspect, for a while. Once the dietician gets hold of me there will be no room in my life for meat pies. Ironic perhaps that kidneys feature in this dish.
I have tasted every steak and kidney pie I can find in WA. Some claim to be “Gourmet”. These are better than any of them.
- 500g lean steak cut into cubes
- 4 lamb kidneys trimmed and chopped
- 2 onions chopped
- two tablespoons olive oil
- two heaped tablespoons tomato paste
- an Oxo cube in a cup of water
- 1 tablespoon horseradish
- two anchovies
- a few dashes of mushroom soy
- a dash or two of Worcestershire
- a dash or two of Tabasco
- a dash or two of Angostura
- Bay leaves
- Ground black pepper
- mixed herbs
- two heaped tablespoons cornflour dissolved in a half cup of water
- your favourite pastry ( I like flaky/puff).
- Brown the onions and steak
- Add the kidneys and brown some more
- add everything else except the mixed herbs and cornflour mixture
- bring to the boil, turn down and simmer slowly for at least 30 minutes, stirring occasionally
- when the gravy has reduced a bit and the meat is tender, add the mixed herbs and the cornflour, turn up the heat and stir until the gravy is thick
- leave to stand at least 15 minutes. Remove the bay leaves.
- while the meat is cooking oil the pie tins and line with pastry. Leave to stand at least 15 minutes.
- Heat oven to 200C
- Add the meat and gravy filling to the pies and put on the pastry top, sealing the edges carefully
- Bake for 20-25 minutes near the top of the oven.
- remove and stand for ten minutes before removing from the pie tin.