Lighter Steak and Kidney Pie
Traditionally steak and kidney is served in a high-calorie suet pudding. This piecrust is lid-only and uses lower calorie pastry. The pie filling is packed with vegetables.
INGREDIENTS (Serves 4) u 450g lean stewing steak u 250g lamb or ox kidney u 1tbsp rapeseed oil u 2 onions, diced u 1 large carrot, chopped u 200g button mushrooms u 1tbsp plain flour u 1tsp Dijon or English mustard u 125ml red wine u 200ml beef stock u 1 bay leaf u 1 lighter puff pastry sheet u 1 egg, beaten
1 Trim any sinew from the steak and remove the core from the kidneys. Cut both into 2cm pieces and brown in half the oil in a non-stick pan.
2 Add the onion, carrot and mushroom and stir well, cooking for 5min. Toss in the seasoned flour and stir well. Add the mustard, wine and stock.
3 Simmer gently with the bay leaf, covered, for 1hr. Heat the oven to 220°C, fan 190°C, Gas 7. Roll out the pastry on a lightly floured board.
4 Cut a strip of pastry for the rim of a 25x15cm pie dish and fix around the rim. Cut a lid to fit the top of the pie. Pour the meat mixture into the dish.
5 Beat the egg and brush the pastry strip with egg wash, then fix the lid in place and seal the edges. Brush the top of the lid with egg wash.
6 Bake for 35-40min until the pastry is golden brown and risen. Serve with green vegetables.