Ian Parmenter has offered up his Steak and Kidney Pies recipe from his latest book, All Consuming Passions, as a tasty Australia Day lunch option.
This pie is so simple – the pastry is cooked separately and plonked on top. Easy! I use dried mushrooms for their texture, but fresh ones could also be used.
Ingredients (makes 6)
1 large onion, cut into 8 wedges
2 tablespoons peanut or canola oil
750g braising steak, trimmed and diced
1 heaped tablespoon plain flour
500ml chicken stock
2 dried bay leaves
1 thyme sprig (or 1/2 teaspoon dried thyme)
3 or 4 juniper berries, crushed
3 or 4 dried mushrooms, quartered
150g lamb kidneys, cleaned and diced
3 puff pastry sheets (store bought)
salt and pepper, to taste
1 egg, lightly beaten, to glaze
Sauté onion in a frying pan on a medium heat with the oil until softened. Add steak and sprinkle the flour over the steak. Toss to combine.
Add the beer, stock, bay leaves, thyme and juniper berries. Continue to cook until mixture has reduced by a third. Add the mushrooms and the kidney and simmer for about 1 1/2 hours or until meat is tender. Once cooked, season to taste and let it stand on very low heat.
Preheat oven to 190°C.
Cut sheets of puff pastry into four. Sandwich one piece on top of another until tray *or baking tray lined with baking paper).
Brush pastry with beaten egg and cook for about 10 minutes until puffy and golden brown. Cut open each pie crust, and fill with beef mixture. Serve with mashed potatoes and peas.
If you enjoyed this recipe you can find more like it in Ian Parmenter’s recipe book All Consuming Passions.