Steak and Kidney Pie with Port and Pickled Walnuts Recipe at MyDish

Steak and Kidney Pie with Port and Pickled Walnuts

3 stars based on 1 reviews Rate this Recipe

Method

  • Pre-heat oven to 180ºC/350ºF/Gas 4.

  • Heat a large frying pan with a little oil. Add half the steak and kidney and fry for a few minutes turning now and then to seal.

  • Repeat with the rest and transfer to a large rimmed casserole dish.

  • Place the onions and garlic into the frying pan and stir in the port. Bring to the boil and cook until reduced by half.

  • Place in the casserole dish with the meat. Add the walnuts and mix together.

  • Pour over the beef stock, cover and cook for 2 hours.

  • Remove from the oven.

  • Turn up the oven to 220ºC/425ºF/Gas 7.

  • Roll out the pastry 2” larger than the casserole dish. Reserve.

  • Use the trimmings to roll out a strip of dough for the rim of the dish.

  • Brush the rim of the dish with water and place the strip of pastry on the rim – press down well.

  • Brush the strip of pastry with water and cover the dish with the reserved pastry. Press down well to seal it to the strip.

  • Trim the excess and brush with the beaten egg.

  • Make two small slits in the centre to allow steam to escape.

  • Bake for 20 – 30 minutes until the pastry has puffed and is golden brown.
    •

    Comments Add your comment

    Add a comment

    Ingredients

    • 500g diced chuck steak
    • 200g diced kidney
    • 300ml Ruby Port
    • 2 onions - finely chopped
    • 1 garlic clove - crushed
    • 100g Opies pickled walnuts - sliced
    • 400ml beef stock
    • 500g puff pastry
    • 1 egg - beaten
    •  Oil for frying

    By Views 786  Added Sat Aug 8 2009


    Made using walnuts harvested before the shell forms and then cooked and marinated in a secret spiced recipe.

    Most Viewed Pages