Try this recipe for a rich and hearty steak and kidney pie served with a relish of chopped vegetables, mustard, vinegar, and hot spices.
For steak and kidney mix:
Heat a thick bottomed pan on the stove. Add some oil and dust the veal chuck with seasoned flour then place into the hot pan. Brown off the chuck for 1-2 minutes, turning occasionally, and remove from the pan. Add a little more oil to the pan and soften the onions, garlic and thyme for 2 minutes. Add the veal chuck back to the pan and add the ale and veal stock. Bring to a gentle simmer and cook for 2 hours, top up with water if needed to cover the ingredients. When the chuck steak is falling apart, take the pan off the heat and reserve. In a separate pan heat some oil and sauté the kidneys for 1 minute, seasoning with salt and pepper. Drain the kidneys and add them to the pan with the chuck steak mix. Finally sauté the mushrooms and add to the steak mix, then finish with the parsley. Mix all the ingredients together and check the seasoning. Allow to cool.
For the pastry:
Sift the flour and add the lard in small chunks working it into the flour carefully. Add a little water bit by bit until a dough forms. Wrap in cling film and rest for 30 minutes.
To roll, remove from the fridge and allow the pastry to soften slightly. Roll out to thickness of 2-3 mm then rest in the fridge for 30 minutes.
Grease four 7cm/2 ¾” by 5cm/2” deep cup cake tins. Remove the pastry from the fridge and cut into 4 7cm/2 ¾” circles to fit the cup cake tins and 4 10cm/4” circles to line the moulds, trim off any excess pastry. Blind bake four of the pastry circles at 150oC/300f for 14 minutes. Allow to cool then add the chuck steak and kidney mix. Place the other four pastry circles on top and seal with egg wash. Bake at 200oC/ for 15 minutes. Remove from the oven and allow to cool for a few minutes before serving.
For veal loin:
Season the veal with the salt and oil. Seal in a vacpac bag and cook in a water bath at 65oC/150f for 18 minutes. Remove the veal from the bag and colour all over in a hot pan for 1-2 minutes on each side. Rest the loin for 5 minutes before serving.
For Piccalilli sauce:
Place the sugar into a sauce pan and gently heat it until the sugar turns to caramel. Add the garlic, turmeric, ginger and bay leaf. Let it sizzle for 30 seconds and add the vinegar. Reduce to a syrup. Add the beer and reduce by half and then add the veal stock and reduce to a sauce consistency. Stir in the mustard.
For Piccalilli vegetable garnish:
Cut the cauliflower into florets and cook in salted boiling water until soft then drain the cauliflower retaining the water. Blend the cauliflower to a puree in a food processor and add a little of the cooking water until a smooth puree is achieved, season with salt and white pepper to taste. Blanch the green beans in boiling salted water for 1-2 minutes then refresh in iced water, drain the beans when cold. To finish the garnish, heat the puree and put into a piping bag. Sauté the courgette for 30 seconds in a tsp of butter and then add the cooked green beans and diced cucumber and season with salt and pepper.
For Piccalilli glaze :
Place all the ingredients into a pan at the same time and reduce over a medium heat until a syrup consistency is achieved.
Red onion compote:
Place all the ingredients into a pan, except the honey. Cook down the onions until all the liquid has gone. To finish add the honey and season.
Warm four dinner plates. Brush the Piccalilli glaze on the plates in one strip through the middle of the plate, take two dessert spoons turn to form a quenelle (or egg shape) of the red onion compote and place at one end of the glaze. Then add the vegetable mix next to the compote and pipe the cauliflower puree in the corners of one side of the glaze strip. Next put the pie on plate next to the vegetables slice the veal loin into four and season with a little salt and place on top of the vegetables. Finish with the piccalilli sauce around the edge of a plate in a circle and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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