Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Sunday, 17 August 2014

Steak n Kidney Pie

Oh there is nothing quite like a good ole steak n kidney pie in the middle of winter. And for those strange people that don't like kidney (seriously???) you can double up the amount of mushrooms. Check out my fancy pastry work, always the best part to eat.

Ingredients
  • 800g chuck steak, cubed (or any good stewing steak)
  • 6 lamb kidneys, remove any membranes from the kidney and slice each one in half lengthwise, cut out the hard core using a small sharp knife then cut into pieces
  • 1 large onion, peeled and sliced thinly
  • 200g mushrooms, I used large portobellos (double if you aren't
    using kidney)
  • 1 bay leaf
  • 2-4 sprigs of fresh thyme
  • 1 cup beef stock
  • 2 carrots, peeled & chopped - I used purple carrots just because they are in season
  • 1 leek, sliced
  • 2 tbsp cornflour, mixed with 1/4 cup of water
  • salt & freshly ground pepper
  • 2 tbsp fresh parsley 
  • 350g shortcrust or puff pastry
 Method
  1. Place steak, kidneys, onions, mushrooms, bay leaf, thyme, carrots, leek & beef stock in a pot, cover & simmer on lowest heat for 1 1/4 hours. Add some water if it looks like it's drying out.
  2. Stir in cornflour paste to thicken.
  3. Season well and add in fresh parsley. Cool then place in a pie dish & cover with pastry (enamel pie dishes are great with puff pastry).
  4. Bake at 200oC for about 30 minutes or until pastry is puffed & golden. Serve with mashed potatoes and enjoy!

inspired by Annabel Langbein

Saturday, 29 March 2014

Wiremu's Smoked Fish & Chorizo Pie

Remembering my very talented brother who passed away a year ago. I know you would have loved this pie Wiremu.

Ingredients
  • 1 tbsp olive oil
  • 2 large onions, chopped
  • 1 fennel bulb, sliced, add some chopped up fronds if your fennel comes with them
  • 2 stalks celery, sliced
  • 1 carrot, diced
  • 4 garlic bulbs, minced
  • 1 lemon, zest
  • handful chopped fresh herbs such as parsley, thyme and rosemary
  • 1 smoked fish, flaked, skinned & boned - I used snapper which is soft & moist
  • 1 small beef (or pork) chorizo, sliced
  • 1 tsp smoked paprika
  • milk (about 1/4 of a cup)
  • 1 tsp cornflour mixed in water to dissolve
  • 1 sheet of flaky pastry 
Method
  1. Preheat oven to 200°C. 
  2. Pour oil into large frying pan or pot over low heat.
  3. Fry onions, fennel, celery, carrot, garlic, lemon zest & herbs until onion is soft.
  4. Add smoked fish, chorizo & paprika.
  5. Mix well then add enough milk to just cover.
  6. Bring to the boil then thicken with cornflour dissolved in cold water.
  7. Allow to cool then spoon into a pie dish & cover with pastry.
  8. Brush top with beaten egg or milk. Cut slits in the top & bake for 20 minutes. If you have any left over pastry you can make some designs for the top of the pie. Enjoy!