Beef and Pastry Pies
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
4
- For the pastry
- 2 cups all-purpose flour
- 1 pinch salt
- ⅔ cup cold butter
- 2 eggs
- For the filling
- 1 ox kidney (approx. 200 g)
- 4 cups Beef rump
- 2 Tbsps all-purpose flour
- 1 large onion (chopped)
- 2 carrots (sliced)
- 4 Tbsps Oil
- salt
- freshly ground peppers
- 2 tsps Worcestershire sauce
- ½ cup dry Red wine
- ⅜ cup Beef broth
Preparation
Kitchen utensils
1 großer Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Carving fork, 1 Teaspoon, 1 Ladle
Preparation steps
1.
Preheat oven to 200°C (180° fan) 400F, gas 6.
2.
Put the flour in a heap on the work surface, mix in the salt and make a well in the centre of the flour. Cut the butter into small pieces and scatter around the well.
3.
Break the eggs into the middle and chop all ingredients with a knife until they have the consistency of breadcrumbs. Quickly knead to a dough using your hands, form into a ball, wrap in plastic wrap and chill for about 30 minutes.
4.
Cut the kidney open lengthwise, wash and remove the white core. Soak in cold water for about 45 minutes.
5.
Cut the beef into approximately 1.5 cm | 0.75" cubes and dust with 1 tbsp flour.
6.
Heat 3 tbsp oil in a pan and brown the meat on all sides over a high heat, a few pieces at a time. Take out of the pan and set aside.
7.
Fry the onion in the pan until translucent and season with salt, pepper and Worcester sauce.
8.
Return the meat to the pan and add the carrots, red wine and broth, stirring well. Bring to the boil, cover and simmer for about 5 minutes.
9.
Drain the kidney halves, wash again and dab dry. Cut into approximately 1.5 cm | 0.75" cubes, dust with the remaining flour and fry on all sides in the rest of the oil for 2 - 3 minutes. Season with salt and pepper.
10.
Add the kidneys to the meat pan and remove from the heat
11.
Grease four 350 ml capacity ovenproof bowls.
12.
Roll the pastry out thinly between 2 layers of plastic wrap and line the bowls with about 3/4 of the pastry. Fill each lined basin with meat and make lids from the rest of the pastry. Make a small hole in the middle of each lid.
13.
Bake in the preheated oven for about 30 minutes. To serve turn out onto plates.
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