Beef Kidney And Mushroom Pie With A Homemade Puff Pastry Lid Recipes

STEAK AND KIDNEY PIE WITH BACON AND MUSHROOMS

Steps:

• Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
• Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
• Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

STEAK AND KIDNEY (OR MUSHROOM) PIE

Steps:

• Preheat oven to 425°F.
• Pat cubed meat with paper toweling until dry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Combine meat and flour in a ziplock bag and shake around to coat.
• In a large heavy skillet, heat suet until it is spluttering (but not smoking or scorching). Brown a few (10-12) cubes of meat at a time, turning often, until browned, about 2-3 minutes. Reduce heat if needed to prevent scorching. Remove from pan to a heavy 2-quart deep casserole (about 4 inches deep) when browned.
• Repeat until all the meat is cooked. Add more suet as needed.
• Reduce heat to medium and add mushrooms and onions. Saute 2-3 minutes or until tender. Transfer mushrooms and onions to casserole.
• Add water to skillet and bring to boil over high heat, scraping skillet with spoon to remove and browned bits. Pour over meat mixture in casserole.
• Add sherry, parsley, thyme, Worcestershire sauce, and remaining salt and pepper (or to taste) to mixture in casserole. Stir gently to combine.
• On a lightly floured board, roll puff pastry out into a rough rectangle about 1/4 inch thick. Cut 2 12x1/2 inch strips from ends of pastry. Lay strips end-to-end around rim of casserole and firmly press into place. Moisten slightly with cold water.
• Drape remaining pastry over the rolling pin and transfer to casserole. With a small, sharp knife, trim off excess pastry. Crimp edges.
• Reroll excess pastry and cut into decorative shapes (leaves, flowers, or whatever). Moisten back sides of pastry cutouts with a mixture of the egg yolk and cream and place arrange attractively on top of the pie.
• Slash 2 parallel cuts about 1 inch long in the center of the pie. Brush crust with the egg yolk and cream mixture.
• Bake in center of oven at 425°F for 30 minutes. Reduce heat to 350°F and bake an additional 30 minutes or until crust is golden brown.
• Serve immediately, while fresh and hot.