Recipe Details
Title Individual steak mushroom and kidney pies
Author Delia Smith
Portions 6
Created 16th February 2015 08:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 585.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Flour, wheat, white, plain350 Gram
Sauce, Worcestershire (Lea & Perrins)2 Tablespoon
Stock, beef, liquid570 Millilitre
Pepper, black1 Pinch
Flour, 00, plain400 Gram
Lard, KerryMaid75 Gram
Butter, unsalted75 Gram
Egg, chicken, free range, whole, raw1 Small
Beef, fillet steak, raw, lean900 Gram
Mushrooms, button, raw225 Gram
Thyme, fresh0.5 Teaspoon
Onions, raw225 Gram
Flour, wheat, white, plain350 Gram
Ox, kidney, raw225 Gram
Meat, dripping2 Tablespoon
Salt, sea2 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,166
Protein 120.76%
Other Carbohydrate 80.61%
Sugar 5.79%
Fat Saturated 94.37%
Fat Unsaturated 36.91%
Fiber 26.99%
Sodium 33.30%
Salt 35.20%
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Recipe Method
1 Pre-heat the oven to 140C/275F/Gas Mark 1. 2. In a large bowl, solid frying pan, melt 1 tablespoon of beef dripping to brown the steak (cut into 1 inch cubes) and kidney (trimmed and cut into very small cubes). Pat the cubes of meat with kitchen paper. Add them few at a time when the fat is really hot. Do not crowd the pan -avoid steamy atmosphere by not putting too much in at once, meat need to be browned (brown the pieces on all sides in batches). 3. Add the rest of the dripping to the frying pan once the meat is browned. Keep the heat high and brown the onions in the frying pan, turning and moving them until they are nicely browned at the edges 6-7 minutes. 4. Use a draining spoon to transfer peeled and thickly sliced onions to the casserole, place it over a direct heat for 2 minutes before seasoning. Add the flour and stir with a wooden spoon until it's been absorbed into the meat juices. 5. Add Worcestershire sauce, finely chopped thyme and mushrooms, stock and seasoning. Stir well, bring everything up to a gentle simmer, put the lid on the casserole and place in the pre-heated oven, on the centre shelf, and leave it there for about 2 hours, or until the meat is tender. 6. For the pastry, sift the flour with the pinch of salt (plus a little extra for rolling) into a large bowl, holding the sieve up high for good airing. Add the lard and butter using fingertips, lightly and gently rub the fat into the flour, sprinkle in the 1