Posh steak and kidney pie recipe
Beef cheek, kidney and marrow pie This meaty pie is perfect for a winter dinner, or as an alternative Sunday roast. Serve with creamy mash potatoes and steamed greens. 1kg/2lb 4oz beef cheeks500g/1lb 2oz beef kidney plain flour, for dusting 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed4 portobello mushrooms, finely chopped3 celery stick, finely chopped 2 carrots, peeled and finely choppedbone marrow from 4 bones, washed and removed whole, plus one marrow bone reserve for garnish 1 tbsp tomato purée 250ml/9fl oz red wine 1 bay leaf 750g/1lb 10oz beef stock splash Worcestershire sauce salt and freshly ground black pepper 1kg/2lb 4oz beef cheeks 500g/1lb 2oz beef kidney plain flour, for dusting 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 4 portobello mushrooms, finely chopped 3 celery stick, finely chopped 2 carrots, peeled and finely chopped bone marrow from 4 bones, washed and removed whole, plus one marrow bone reserve for garnish 1 tbsp tomato purée 250ml/9fl oz red wine 1 bay leaf 750g/1lb 10oz beef stock splash Worcestershire sauce salt and freshly ground black pepper 200g/7oz lard, cubed400g/14oz plain flourpinch salt iced water 1 free-range egg, beaten 200g/7oz lard, cubed 400g/14oz plain flour pinch salt iced water 1 free-range egg, beaten Method To make the filling, toss the meat and kidneys in seasoned flour. Heat the oil in a large casserole dish, add the beef and kidneys and brown all over. Remove to a plate.Add the vegetables to the pan and cook until softened. Add the tomato purée, wine and bay leaf. Bring to the boil and then simmer until reduced. Return the meat to the pan with the bone marrow and pour in the stock and Worcestershire sauce. Simmer for 1½–2 hours. Season with salt and pepper. Meanwhile, mix the lard with the flour and salt and add enough water to form a dough. On a lightly floured surface, roll the pastry into a rectangle. Fold the top half towards you into the centre, then fold the bottom half away from you into the centre. Turn the pastry 90 degrees and roll out again. Repeat the steps 6 times, then put in the fridge to chill.Preheat the oven to 200C/180C Fan/Gas 6. To assemble, put the filling into a pie dish.Roll out the pastry to a circle just larger than the pie dish and cover. Put the whole marrow bone in the middle so it’s sticking out the dish. Brush with the beaten egg and bake for 30 minutes until golden. To make the filling, toss the meat and kidneys in seasoned flour. Heat the oil in a large casserole dish, add the beef and kidneys and brown all over. Remove to a plate. To make the filling, toss the meat and kidneys in seasoned flour. Heat the oil in a large casserole dish, add the beef and kidneys and brown all over. Remove to a plate. Add the vegetables to the pan and cook until softened. Add the tomato purée, wine and bay leaf. Bring to the boil and then simmer until reduced. Add the vegetables to the pan and cook until softened. Add the tomato purée, wine and bay leaf. Bring to the boil and then simmer until reduced. Return the meat to the pan with the bone marrow and pour in the stock and Worcestershire sauce. Simmer for 1½–2 hours. Season with salt and pepper. Return the meat to the pan with the bone marrow and pour in the stock and Worcestershire sauce. Simmer for 1½–2 hours. Season with salt and pepper. Meanwhile, mix the lard with the flour and salt and add enough water to form a dough. Meanwhile, mix the lard with the flour and salt and add enough water to form a dough. On a lightly floured surface, roll the pastry into a rectangle. Fold the top half towards you into the centre, then fold the bottom half away from you into the centre. Turn the pastry 90 degrees and roll out again. Repeat the steps 6 times, then put in the fridge to chill. On a lightly floured surface, roll the pastry into a rectangle. Fold the top half towards you into the centre, then fold the bottom half away from you into the centre. Turn the pastry 90 degrees and roll out again. Repeat the steps 6 times, then put in the fridge to chill. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, put the filling into a pie dish. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, put the filling into a pie dish. Roll out the pastry to a circle just larger than the pie dish and cover. Put the whole marrow bone in the middle so it’s sticking out the dish. Roll out the pastry to a circle just larger than the pie dish and cover. Put the whole marrow bone in the middle so it’s sticking out the dish. Brush with the beaten egg and bake for 30 minutes until golden. Brush with the beaten egg and bake for 30 minutes until golden.