Yorkshire Dales Steak & Kidney Pie Recipe

Name: Yorkshire Dales Steak & Kidney Pie
Prep time: 15 min
Cook time: 2 h 25 min
Total time: 2 h 40 min
Yield: 2-4
Ingredients: 2 tbs oil; 450 g (1 lb) lean stewing steak, cubed; 275 g (10 oz) lambs kidneys, cored and quartered; 175 g (6 oz) onions, sliced; 25 g (1 oz) plain flour; 450 mililitre (¾ pint) beef stock; 1½ tsp Mixed Herbs; ½ tsp Thyme; ¼ tsp Onion Salt; ¼ tsp Ground Black Pepper; 2 tsp tomato purée; 225 g (8 oz) mushrooms, sliced; 200 g (7 oz) packet puff pastry; Beaten egg, to glaze; Sesame Seed,, to garnish

Ingredients

2 tbs oil
450 g (1 lb) lean stewing steak, cubed
275 g (10 oz) lambs kidneys, cored and quartered
175 g (6 oz) onions, sliced
25 g (1 oz) plain flour
450 mililitre (¾ pint) beef stock
1½ tsp Mixed Herbs
½ tsp Thyme
¼ tsp Onion Salt
¼ tsp Ground Black Pepper
2 tsp tomato purée
225 g (8 oz) mushrooms, sliced
200 g (7 oz) packet puff pastry
Beaten egg, to glaze
Sesame Seed,, to garnish

PREP TIME 15m	COOK TIME 2h25m	TOTAL TIME 2h40m
YIELD 2-4

Instructions

Heat the oil in a large frying pan and fry the meat, kidneys and onion until lightly browned. Add the flour and cook for 1 minute, stirring. Blend in the stock, Herbs, Onion Salt, Pepper and tomato purée. Add the mushrooms and bring to the boil, stirring. Cover and simmer very gently for 2 hours or until the meat is tender, stirring occasionally. Transfer to a 1.1 litre (2 pint) pie dish and allow to cool.
Roll out the pastry and make a pie lid in the usual way. Brush with beaten egg and sprinkle lightly with Sesame Seeds. Bake for 20-25 minutes or until the pastry is risen and golden brown.
Pre-heat the oven to 220°C, 425°F, Gas Mark 7.

Dinner