Steak and kidney pies
recipe
Steak and kidney pies
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This dish is taken from Slimming World's Four Season's Cookbook, published by Ebury Press, 15 pounds and 99 pence.Ingredients
- Fry Light
- 500g/1lb 2oz lean steak, cut into 2.5cm/1in cubes
- 400g/14oz button mushrooms, quartered or halved
- 150g/5oz ox kidney, trimmed and cut into very small cubes
- 2 onions, peeled, halved and sliced
- 2 tbsp Worcestershire sauce
- 1 tbsp finely chopped thyme leaves
- 500ml/18fl oz beef stock made with Bovril
- 1 tbsp gravy granules
- salt and freshly ground black pepper
- 200g/7oz puff pastry
Serves:
4
Preparation:
20
Cook Time:
165
Total Time:
185min
Directions
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- Preheat the oven to degrees centigrade/Gas Spray a large, heavy-based, non-stick casserole dish with Fry Light and place over a high heat. Add the steak and stir-fry until brown and sealed.
- Add the mushrooms, kidney and onions and stir-fry over a high heat for minutes.
- Stir in the Worcestershire sauce, thyme, stock and gravy granules, season well and bring to the boil. Cover tightly, then place in the oven for hours, or until the meat is tender. Remove from the oven and increase the heat to degrees centigrade/Gas
- Divide the meat and its juices between individual pie dishes or rimmed ovenproof soup bowls with diameters of about cm/ns.
- Flour a work surface, roll out the pastry and cut 'lids' to fit the top of each pie dish. Brush the rim of each dish with water and position the pastry lids, then press around the edges to seal. Make a hole in the centre of each lid and brush the surface with the beaten eggs.
- Place the pies in the oven and bake for - minutes, or until the pastry is risen and golden. Serve immediately.
- Syns per serving
- Green: .
Source: Slimming World's Four Season's Cookbook
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