Monday
4 April 2011
CAPE MALAY STEAK AND KIDNEY PIE
I doubt that there is such a thing
as a traditional Cape Malay Steak and Kidney pie.
But there is a traditional Cape Malay mince pie.
I love the flavours in Malay mince pies, but I also
quite like steak and kidney pie.
Years ago, I naturally improvised
by drawing from both to come up with my very own
Cape Malay Steak and Kidney pie.
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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