The perfect winter warmer
Time
- Preparation: 25 min
- Cooking: 1 h 20 min
- Ready in: 1 h 55 min
Ingredients
Pie Mixture
- 450 g Provenir Grass-fed Rump Steak
- 200 g Provenir Grass-fed Beef Kidney
- 1 teaspoon Salt and pepper
- Black pepper
- ยผ cup White flour
- 3 tablespoon Olive oil
- 1 cup Provenir Beef stock
- ยฝ cup Red wine
- 1 large Celery stalk (finely sliced)
- ยฝ tablespoon Thyme (fresh) (finely chopped)
- Fat-leaf parsley (fresh, roughly chopped)
- 1 Garlic clove (crushed)
- 1 Leek (use white part only)
- 10 White button mushrooms
- 1 Capsicum (red)
- 1 ยฝ tablespoon Corn flour
Pie Base
- 2-3 Sheets Flaky pastry
- 1 Egg
- 1 tablespoon Poppy seeds
Instructions
- Wash leeks then quarter and slice the white part.
- In a high-sided frypan with a lid, fry leeks in 1 tbsp of olive oil till golden but not brown (about 5 mins).
- Add chopped capsicums, celery, sliced mushrooms, thyme, garlic and 1 tbsp of olive oil. Continue frying until mushrooms are softened (about 8 mins), then transfer vegetables to a plate.
- Cut any larger steak pieces so all are around 3cm in length. If kidneys are not already chopped, slice them into 2cm sizes, removing any fat.
- Mix flour, salt and pepper on a plate and toss steak and kidney pieces through the flour mix so they are lightly but evenly coated.
- Add the last tablespoon of olive oil to the frying pan and brown steak and kidney over a medium heat (about 3 minutes). Complete this process in two batches.
- add a bit of warm sauce to the cornflour mix first). Taste and adjust seasoning if necessary.
- If time allows, cool completely. If short on time, cool until steam has evaporated (20-30 minutes), then stir parsley through meat mixture.
- Using a 20cm pie dish, roll out one sheet of pastry on a lightly floured bench to cover the bottom a sides with some pastry hanging over the sides.
- Brush the overlapping edge with a little egg wash (whisk egg with a fork).
- Fill the pie with the filling.
- Roll the second sheet of pastry big enough to cover the top of the pie, place on top and crimp edges, itโs a rustic pie so simple thumb presses is fine. Turn any excess pastry into some decorative shapes for the top.
- Brush top of pie with egg wash and sprinkle over poppy seeds. Make a couple of small slashes in the top of pastry (for steam to escape).
- Bake for 20 minutes or until pastry is puffed and golden, then serve with your favourite vegetables.
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