STEAK AND KIDNEY PIE
Treat the family to this traditional steak and kidney pie served with mashed potatoes and roast vegetables.
500 g beef, cubed
250 ml red wine
15 ml oil
1 packet Knorr Hearty Beef Stew Cook-in-Sauce
1 egg, lightly beaten
500 g lamb kidneys, cleaned and cubed
50 g flour
250 ml water
1 roll (400 g) puff pastry
Marinate the beef cubes and kidneys in the red wine, preferably overnight
Dust the cubes with flour reserving the wine for later use
Fry the cubes in oil to brown
Add the Knorr Hearty Beef Cook-in-Sauce, the reserved wine and water and simmer for 25-30 min
Place in an ovenproof dish or 4 individual dishes
Roll out the pastry and place over the mixture to create the top of the pie
Brush with beaten egg
Bake the pie at 200°C for 15 min or until golden brown
erve with mashed potato and vegetables
Posted by Linda Venter
