[Necroticist] Wednesday, November 18, 2009 6:48:23 AM
Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins.
