Beef and Kidney Pot Pies
Ingredients
- Ingredients
- 300 grams frozen Puff pastry dough
- 600 grams Steak
- 150 grams Beef kidney
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- clarified butter (for frying)
- 2 garlic cloves
- 1 large onion
- 100 grams Crookneck pumpkin (diced)
- 200 grams Chestnut mushroom
- 200 milliliters Beef stock
- 150 milliliters Dark beer
- 1 bay leaf
- 2 thyme
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Tomato paste
- 3 Tbsps milk
- 1 egg yolk
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Trim the steak and kidneys of any fat, cut into strips, season with salt and pepper and lightly dust with flour. Peel the onion and garlic and chop finely. Wipe the mushrooms with a damp cloth and slice thinly. Heat the clarified butter in an ovenproof pan and sauté the steak and kidneys until browned on all sides. Transfer to a plate.
In the same pan, sauté the onion and garlic until translucent. Add the mushrooms and sauté briefly. Return the beef and kidneys to the pan and add the diced pumpkin, bay leaf and thyme. Stir in the beef stock, dark beer and tomato paste, cover and transfer to the oven for 45 minutes. Remove from the oven and season with salt, pepper and Worcestershire sauce. Discard the bay leaf and thyme sprigs and transfer the mixture to 4 small pie pans.
Thaw the puff pastry, roll out onto a floured surface and cut into circles slightly larger than the pie pans. Press the puff pastry onto the pie pans. Whisk together the milk and egg yolk and brush onto the puff pastry.
Bake the pot pies at 180°C (approximately 350°F) for about 35 minutes, until the crusts are puffed and golden brown. Serve hot.
