I used to have the patience to do the small
cocktail variety, but lately I just use the exact same principle
to make one huge pie.
INGREDIENTS
750g steak
3-4 kidneys (ox or lamb)
1 1/2 table spoons cake flour
2 cloves garlic crushed into a paste
4 whole allspice
4 whole cloves
20 whole black pepper corns
1 cup beef stock
large onion
1 level table spoon sago
salt to taste
short crust pastry
1 beaten egg mixed with a tablespoon of milk
METHOD
Soak sago in a half a cup of cold water
for about 30min.
Combine peppercorns, all spice and cloves in a spice grinder
or mortar and pestle and grind/pound until fine.
Trim the steak and kidneys, cut into a goulash
and coat with flour..
In a heavy-based pan, quickly fry the steak and kidneys
in a little hot oil on high heat to seal and brown the meat.
(4-5min) Remove from pan.
Add a little more oil to the same pan and
fry chopped onion on medium heat until golden brown. (about
10min)
Add steak and kidneys, garlic, ground spices, 1teaspoon
salt and beef stock.
Reduce heat and cook on a medium low heat for about an hour
or until meat is tender.
Add soaked sago and cook for a further 15min.
Remove from heat and allow to cool completely.
Preheat oven to 180 degrees.
You can use any pie dish, pyrex, tin, ceramic
or foil.
Grease the dish well, including the sides, then brush with
egg and milk mixtrure.
I prefer short crust pastry or pie, but you can use puff
pastry if you prefer.
Roll out one piece of pastry to about 3mm
thickness and large enough to cover the dish including the
sides.
Spoon cold meat mixture into this, then cover with another
piece o rolled out pastry.
Pinch the top pastry into the sides all around the dish,
cut off excess pastry with a sharp knife and brush the top
well with the egg and milk mixture.
Cut 3 or 4 two-inch slits into the top of the pie to release
steam while cooking.
Bake
in centre of oven for about 30min, or until pastry
is golden.
Serve with mash and extra gravy
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