Ep 15 - Steak and kidney pie
Steak and kidney pie
50g butter, for greasing
Horseradish mashed potatoes:
1kg rock salt
500g desiree potatoes
250g butter, diced
Steak and kidney filling:
1.5kg chuck steak, 4cm dice
1/2 cup plain flour
80ml olive oil
1 onion, diced
2 cloves garlic, sliced
375ml cascade stout
275ml beef stock
250g beef kidneys, trimmed, soaked in milk, drained and cut into 4cm dice
3 sprigs thyme, leaves picked
2 bay leaves
1 1/2 cups plain flour
1/2 teaspoon salt
2 x 280g packet suet
1 egg, lightly beaten
1/3 cup water
Roasted heirloom carrots:
1 tablespoon olive oil
1 bunch heirloom carrots, washed and trimmed
1 tablespoon honey
2-3 sprigs thyme, chopped
1 egg, lightly beaten for glaze
Extra milk for mash if required
1. Preheat oven to 200 C. Grease and baking paper-line a 18cm round spring form tin with butter.
2. For horseradish mash, cover the bottom of a shallow baking tray with rock salt and place whole, unpeeled potatoes on the salt. Bake for 35-40 minutes or until a skewer passes through easily. Remove and increase oven to 220 C.
3. For filling, place steak and flour in a bowl, season with salt and pepper and toss to coat. Shake off excess flour and reserve.
4. Heat 40ml olive oil in a large frying pan over a high heat, add half the floured meat and panfry until sealed and meat has begun to brown. Place into a pressure cooker and repeat with remaining meat.
5. To the same frying pan, add onion and panfry until caramelised, stirring occasionally. Add garlic and reserved flour and panfry, stirring, for 1 minute. Pour in approximately � cup of stout and stir well to combine and make a roux. Continue to add stout, � - � cup at a time, stirring well between each addition for 4-5 minutes until roux is incorporated and flour has cooked out.
6. Add onion mix to pressure cooker with stock, kidneys, thyme and bay leaf and stir to combine. Lock lid onto pressure cooker and bring to the boil. Flick steam valve to the locked position, reduce
heat to medium and cook for 40 minutes. Remove from heat, release stream valve and allow pressure cooker to cool completely before releasing lid.
7. For suet pastry, place flour, salt and suet in a food processor and process to a fine crumb. Continue to process and gradually pour in combined egg and water until mixture forms a ball. Wrap in plastic wrap and rest for 20 minutes.
8. Place rested suet pastry on a floured board, divide into two pieces, one for the base and one for the lid, and roll out to 3mm thick. Cut a 22cm circle for the lid, place onto a tray and refrigerate to
chill until required. Gently press base into prepared tin allowing 1-2cm over lap and refrigerate to chill until required.
9. Once the pressure cooker is cooled, transfer filling into a large frying pan and reduce over a high heat if required to obtain a thick consistency. Place into an oven tray and blast chill for 5 minutes to
slightly cool. Spoon filling into chilled pie crust.
10. Brush pastry with egg and place lid on top. Trim pastry to fit and crimp edges, pressing firmly to seal. Brush with egg and bake for 10 minutes at 220 C for 10 minutes, reduce temperature to 190C and bake for 25-30 minutes or until cooked through and golden.
11. Remove potatoes from oven and whilst hot, cut potatoes in half and push through a drum sieve.
12. Pour milk into a small saucepan and place over a medium heat. Add horseradish and warm for 3 minutes or until infused. Do not allow to boil. Strain infused milk through a fine sieve into a medium
saucepan and return to heat.
13. Add sieved potato and diced butter and whisk until silky and smooth. Season with salt to taste and mix in extra milk if desired.
14. For carrots, place carrots in a large roasting pan, drizzle with olive oil and roast for 17-20 minutes. Remove from oven, add butter, honey and thyme and toss to coat. Season with salt and pepper to taste.
15. To serve, arrange pie on a serving plate with a spoonful of mash and roasted carrots.