Brush again with egg. Transfer to a 2 pint pie dish and allow to cool to lukewarm. Remove to a plate and reserve. Cubes of beef kidney and steak are roasted with onions potatoes and seasonings until tender. From the remnants cut out enough 6cm wide strips of pastry to go round the dish they should cover the flat rim and about halfway down the insides.
This savory mixture is turned into a 3 quart casserole topped with a round of pastry and baked in the oven for 30 minutes. Invert a 28 30x23cm 6 5cm deep pie dish on to the pastry. Preheat the oven to 220 c 425 f. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. You may need to do this in batches set aside then brown the kidneys on both sides in the same pan.
Roll the pastry 1 4 inch thick. Mentally add an extra 1cm all round then use the dish as a guide to cut out the pastry lid. Add 1 more tablespoon of oil to casserole and add. Heat the vegetable oil in a large frying pan and brown the beef all over. This long and slow method produces a tender filling that simply oozes flavor and leaves you lots of time to make the pastry.
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Add the onions and. This savory mixture is turned into a 3 quart casserole topped with a round of pastry and baked in the oven for 30 minutes. Brush again with egg.