Steak and Kidney Pie

Summary

Ingredients

• 600 g rump steak (s)
• 300 g kidney (s), from beef
• 2 onions)
• 3 clove (s) garlic
• 1 carrot (s)
• 1 piece (s) celeriac, small
• 200 g mushrooms, brown
• 0.5 ½ bunch parsley
• 100 ml red wine
• 250 ml beef broth
• 1 packet puff pastry, frozen, 6 plates
• 2 tablespoon Worcestershire sauce, more if you like
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 bay leaves
• 1 egg (s)
• salt and pepper
• Flour
• oil

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Instructions

1. Water the kidneys for about 1/2 hour, changing the water several times. Remove the middle fibrous part of the kidney. Cut the kidneys into cubes. Dice the rump steak as well. Roll rump steak in flour and shake off excess flour. Cut the onion, carrot, celery and garlic into very fine cubes.
2. Fry the cubes of beef in oil in several portions until they are lightly browned. Fry the onion and garlic with the last portion. Set everything aside in a bowl.
3. Briefly fry the kidneys in oil until they get a little color. Then add to the bowl with the meat.
4. Then fry the carrot and celery briefly in the pan. Put the meat and kidneys back into the pan, toss briefly and deglaze with the red wine and the stock. Add the thyme, rosemary, bay leaves, salt and pepper. Let simmer gently for 1 - 1 1/2 hours with the lid on. Stir again and again. At the end of the cooking time, if necessary, season with salt and pepper.
5. In another pan, fry the mushrooms in a little oil and add to the meat. Also add the parsley and let simmer for another half an hour.
6. Let this meat sauce cool down well. It is best to prepare it the day before.
7. Let the puff pastry thaw. Place 2 sheets with the longer side next to each other and a third across underneath and roll out a little larger than the casserole dish measures. My baking dish is 26 inches long, 19 inches wide, 6 inches high and is perfect for the crowd. Do the same with the other 3 sheets of dough.
8. With the first 3 assembled and rolled out puff pastry sheets, lay out the shape, including the edge, i.e. high. Cut off the excess dough along the shape with a knife. This leftover dough is then formed into a bead on the edge of the baking dish. This is necessary to hold the dough lid in place.
9. Pour the cold meat mixture into the pan.
10. Whisk the egg and apply to the formed edge with a brush. Carefully place the second rolled out sheet of dough (larger than the shape) on the pie and fix the edge with a fork by pressing the prongs. Cut off the rest of the dough and use it to make decorations as desired. Traditionally, people in England decorate with leaves, that is, make leaves from the dough and use a knife to cut appropriate patterns into the leaves. Brush the pie with the rest of the egg, put on the decorations and brush too.
11. Bake the pie in the preheated oven at 200 ° for about 20 minutes on the middle rack on the grid. Then reduce the heat to 175 ° and bake for another 25 minutes. Let rest for at least 10 minutes before cutting.
12. Traditionally, this dish is eaten with pea pudding and hot mustard, or, as we like it, with mashed potatoes.