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Beef, Kidney And Oyster Pie

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Ingredients
  Dry mustard 1⁄4 Teaspoon
  Lean stewing beef 2 Pound, cut into 2.5 cm/1 inch cubes (1 Kilogram)
  Lean stewing beef 2 Pound, cut into 1 inch cubes (1 Kilogram)
  Kidney 8 Ounce, skinned, cored and cut into small pieces (250 Gram)
  Vegetable oil 4 Tablespoon
  Onions 2 Medium, chopped
  Beef stock 8 Fluid Ounce (250 Milliliter)
  Sherry/Madeira 5 Fluid Ounce (150 Milliliter)
  Worcestershire sauce 1 Teaspoon
  Bouquet garni 1
  Mushrooms 4 Ounce, quartered (125 Gram)
  Parsley 2 Tablespoon, chopped
  Oysters 12 , removed from the shells
  Pastry 1
  Flour 6 Ounce (175 Gram)
  Salt 1 Pinch
  Butter 4 Ounce (125 Gram)
  Iced water 4 Tablespoon
  Egg 1 , beaten
Directions

First make the pastry.
Sift the flour and salt into a mixing bowl.
Add the butter and cut into small pieces, then mix in enough of the water to bind the mixture to a dough which should be lumpy.
Roll out the dough to an oblong and fold in three.
Turn so that the open end faces you and roll out again.
Fold and turn twice more, then wrap the dough in greaseproof paper and put it in the refrigerator to chill for 15 minutes.
Mix together the flour, salt and pepper and the mustard in a polythene bag.
Add the beef cubes and kidney pieces and shake the bag so they become well coated with the flour mixture.
Heat the oil in a frying pan.
Add the beef and kidney and fry until they are browned on all sides.
Transfer to a deep pie dish, using a slotted spoon.
Add the onions to the frying pan and fry until they are soft but not brown.
Stir in the stock, sherry or Madeira, salt and pepper to taste, the Worcestershire sauce and bouquet garni.
Bring to the boil anjd pour over the meat in the pie dish.
Stir in the mushrooms, parsley and oysters.
Leave to cool.
Place a pie funnel, or an up-turned egg cup, in the centre of the pie dish.
Roll out the pastry to 6 mm/1/4 in thick.
Cut a long strip 2.5 cm/1 in wide and place arounid the edge of the pie dish.
If it is not long enough, cut another and join.
Brush with beaten egg.
Roll out the remaining pastry to fit the top of the dish.
Lift on with a rolling pin.
Press the edges together, trim and knock up with the blade of a knife.
Crimp edges.
Brush pastry with beaten egg.
Make leaves with the dough trimmings and stick in place.
Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 1 hour or until the pastry is golden brown.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Meat

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