Shortcrust steak, kidney and mushroom pie
Recipe supplied by Les Routiers by chef Mark Armes and is on The Wig and Pen menu in Norfolk.
- 750g/1lb 6oz plain flour
- 375g/13oz margarine or butter
- pinch of salt
- 2 eggs, beaten
- cold water
- 1kg/2lb 2oz diced local stewing steak
- 250g/9oz diced local ox kidneys
- 2 litres beef stock
- pinch of chopped fresh oregano
- pinch of chopped fresh basil
- 1/2 pint/300ml of a local rich, dark ale
- 250g/9oz quartered mushrooms
- flour for dusting and egg wash
- 2 tbsp vegetable oil for frying
- salt & pepper
- Heat the oil in a saucepan, then add the beef and kidneys. Stir with a wooden spoon, allowing the meat to brown and the juices to ooze from the beef. Continue cooking until all the juices have reduced, then cover with the stock, reduce the heat and simmer for 1 hour.
- Meanwhile, prepare the pastry. In a large bowl or food processor, add the flour, margarine and salt and blend to a fine sandy texture. Add the eggs and water and form into a firm but not over dry pastry. On a floured surface, roll out half the pastry to around 3mm thick and line a lightly oiled 10-inch round pie dish.
- Add the chopped herbs, beer and enough stock to cover the meat. Add the mushrooms, season to taste and simmer on a low heat for 15-20 minutes more.
- Preheat the oven to 180C (Gas mark 6). Transfer the prepared filling to the pastry-lined dish, and with cold water moisten the pastry edge. Roll out the other half of the pastry and lay across the top of the pie. Press down gently to seal the pastry, crimp the join and trim off excess pastry from the outside of the dish.
- Brush the top with beaten egg, make four incisions to allow steam to escape and bake for 50 minutes to 1 hour until the pastry is cooked and the top is golden brown.