Fill the men up with meat

Life & Style Weekend - - EASY EATING - More at www.danand­steph.com.au

IT’S Dan’s sec­ond Fa­ther’s Day this year and we, too, have our own tra­di­tions. We en­joy a fam­ily break­fast of pan­cakes, go out for lunch and then cre­ate a yummy din­ner to­gether. If you need some in­spi­ra­tion to treat your dad, why not make our de­li­cious steak and kid­ney pie?

Steak and kid­ney pie

IN­GRE­DI­ENTS: Fill­ing – 175g plain flour 1 tbs mus­tard pow­der 1 tsp cayenne pep­per 1kg beef cheeks, cut into large chunks 400g ox kid­neys, cut into chunks 3 tbs veg­etable oil 12 rash­ers ba­con, chopped 4 car­rots, peeled and roughly chopped 2 onions, chopped 2 bay leaves 1 x 300ml bot­tle of beer 400ml salt-re­duced beef stock 1 tbs tomato paste 6 thyme sprigs.

Pas­try – 400g plain flour 1 tbs mus­tard pow­der

200g un­salted butter, chilled and chopped into cubes 2 eggs, beaten Pinch salt.

METHOD: Pas­try – in a food pro­ces­sor add the flour, mus­tard pow­der, some flaky sea salt and the butter and blitz un­til it looks like bread­crumbs. Add half the egg and blitz again. Add a few ta­ble­spoons of cold wa­ter, if needed, un­til it forms a short pas­try. Knead quickly into a ball, wrap with cling wrap and chill in the fridge. Heat oven to 160 de­grees.

Fill­ing – Mix the flour with the mus­tard pow­der and cayenne pep­per, then coat the beef chunks and kid­neys in the flour, keep­ing them sep­a­rate. Heat a good amount of oil in a large casse­role dish over medium to high heat, brown the beef chunks in batches. Set aside. Brown the kid­neys and tip into a colan­der to drain.

In the same pan, siz­zle the ba­con and add the car­rots, onions and bay, and cook un­til browned. Pour over the ale, stock and tomato purée, then re­duce quickly, scrap­ing the base of the dish. Re­turn the beef chunks to the dish, nes­tle the thyme into the mix, then sea­son. Cover and braise in the oven for 2 hrs, stir­ring the kid­neys into the stew half­way through. Heat oven to 220C.

To make the pie, tip the stew into a bak­ing dish or shal­low casse­role. Roll out the pas­try to fit the dish with enough to over­hang, then drape over the stew, seal the edges and cut off the ex­cess. Brush with the re­main­ing egg, sprin­kle with salt. Bake for 40 mins un­til golden. Leave to rest for 10 min­utes, then serve. Serves 4.

PHOTO: GLEN DAVID WIL­SON

Steak and kid­ney pie.

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