Jamie Oliver Kidney Pie Recipe

Steak and Kidney Pie LowCarb LowCalorie Lo …

WEBSave any leftover Lo-Dough as a crumb in your freezer. Wash the larger circle with a little egg on one side and put into your pie maker egg side …

1. Cut your 2 pieces of Lo-Dough into smaller circles. One needs to be approx. 11.5-12.5cm (4.5-5 inches) and the other needs to be 17.5-18.5cm (7-7.5 inches). You can use a template made from cardboard, or an similar sized plate/mug etc to help do this. Save any leftover Lo-Dough as a crumb in your freezer.
2. Wash the larger circle with a little egg on one side and put into your pie maker egg side down. Fill with 160g of your filling, egg wash the lid on both sides and place on top.
3. Close and seal your pie maker and leave to cook for 15-20 minutes, or until golden. You can egg wash the lid part way through for an extra golden finish.
4. Carefully lift the pie out of the machine and using a sharp or serrated knife, neaten up any edges if desired.

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The Classic Steak and Kidney Pie Recipe Food.com

WEBJan 16, 2017 · Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well …

1. Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
2. Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
3. Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
4. After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.

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