Steak and Kidney Pie
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
4547.6g
Energy (kJ)
100088kJ
Energy (kcal)
23808kcal
Carbohydrate incl. fibre (g)
43.9g
Carbohydrate excl. fibre (g)
42.1g
Sugar (g)
1.7g
Fibre (g)
1.7g
Fat (g)
595.4g
Saturated fat (g)
222.0g
Unsaturated fat (g)
29.2g
Monounsaturated fat (g)
22.0g
Polyunsaturated fat (g)
7.1g
Trans fat (g)
0.0g
Cholesterol (mg)
69656mg
Sodium (mg)
45188mg
Salt (g)
112.97g
Vitamin A (IU)
32IU
Vitamin C (mg)
1.5mg
Calcium (mg)
50mg
Iron (mg)
4.21mg
Potassium (mg)
492mg
Total
27285.7g
600526kJ
142846kcal
263.2g
252.8g
10.3g
10.4g
3572.6g
1332.0g
175.2g
132.2g
42.4g
0.2g
417933mg
271127mg
677.82g
191IU
8.9mg
303mg
25.27mg
2950mg
- 2 tablespoons vegetable oil
- 700 grams beef braising steaks diced
- 350 diced ox kidneys
- 1 onion diced
- 25 grams plain flour
- 1 tablespoon tomato puree
- 550 ml boiling water
- 28 grams Knorr Rich Beef Stock Pot
- 500 grams ready-rolled puff pastry sheets
- 20 grams egg wash for glazing
- 1 Heat oven to 160°C, 140°C fan, Gas Mark 3.
- 2 Heat the oil in a large frying pan and fry the kidney until lightly browned, then remove and repeat with the beef until it is browned all over.
- 3 Add the onion and cook for a few minutes until the onion has softened and add the tomato puree.
- 4 Add the flour and stir. Slowly add the boiling water and the stock to make the sauce. Add the kidney back into the pan.
- 5 Cover with a lid and place in the oven for 2½–3 hours or until the beef is tender, checking occasionally.
- 6 Once the beef is cooked, check the seasoning and add black pepper if needed.
- 7 Place the pie filling in a suitable pie dish, cover with the pastry and glaze with egg wash.
- 8 Bake at 190°C, 170°C fan, Gas Mark 5 for approximately 25 minutes, or until fully cooked and golden brown.