Ingredients
-
For the filling:
-
500g beef, cut into cubes
-
250g beef or pork kidneys, cleaned and cut into cubes
-
1 onion, finely chopped
-
2 cloves of garlic, crushed
-
2 tbsp flour
-
500ml beef broth
-
1 tsp Worcestershire sauce
-
1 tsp dried rosemary
-
1 tsp dried thyme
-
1 tbsp butter or oil for frying
-
Salt and black pepper to taste
-
For the pastry:
-
350g flour
-
175g cold butter, cut into cubes
-
6-8 tbsp cold water
-
1 egg for glazing
-
A pinch of salt
Directions
Steps
|
1
Done
|
Preparing the filling:1. Brown the meats: Heat the oil in a large pot. Add the beef and kidneys and fry until golden. Remove the meats and set aside. 2. Sauté the onion and garlic: In the same pot, add the onion and garlic, cook until softened. 3. Add flour and seasonings: Return the meats to the pot, add the flour, Worcestershire sauce, rosemary, thyme, salt, and black pepper. Stir well. 4. Add the broth: Pour in the beef broth, bring to a boil, reduce the heat, and let it simmer for about 1 hour or until the meat is tender. |
|
2
Done
|
Preparing the pastry:1. Mix flour and butter: In a large bowl, mix the flour with a pinch of salt. Add the butter and work it in until the mixture resembles crumbs. 2. Add water: Gradually add the cold water and knead until a smooth dough forms. 3. Let it rest: Wrap the dough in foil and leave it in the fridge for about 30 minutes. |
|
3
Done
|
Assembling and baking:1. Prepare the mold: Preheat the oven to 180-190°C. Remove the dough from the fridge and roll it out on a lightly floured surface. 2. Line the mold: Line the bottom and sides of a suitable pie mold with part of the dough. 3. Add the filling: Pour the prepared filling onto the dough. 4. Cover with dough: Roll out the remaining dough and cover the pie. Press the edges to seal well. 5. Glaze with egg: Brush the top with beaten egg for a beautiful golden color. 6. Bake: Bake for about 30-40 minutes or until golden and crisp. |
