Pub Grub Recipes
KATE & SIDNEY PYE
250g Plain flour; 140g cold unsalted cubed butter; 1 large egg yolk; 1 small egg mixed with 1 tbsp of milk for glaze; 1 ox kidney; 1kg top rump beef; 3 tbsp veg oil; 100g unsalted butter; 1 chopped onion 600ml hot water.
48 hours before make pasty; 24 hours ahead cook meat & discard any fat. Whisk flour, pinch of salt then add butter until breadcrumb like. Add yolk & 3 tbsp water make into a ball, wrap in cling film and put in fridge for an hour. Cut beef, mushrooms and kidney (discard core) into small chucks. Heat 1 tbsp oil fry kidneys untillighly coloured then drain. 1oz butter & 1tbsp oil fry onions for 10mins drain into a casserole dish. Preheat oven 160C/Gas3/Fan140C. Mix 3oz flour, season & beef until coated then fry in medium heat. Shake off flour (keep) transfer into casserole. Fry mushrooms for 2 mins & add kidneys to casserole with hot water. Stir well with excess flour to make a gravy. Oven cook for 75-90mins until meat tender in a thick gravy. Put in fridge for 12 hours skim off fat. With dish make pastry for meat, lay on pastry top, seal. Preheat oven, cut slits in top & glaze with egg. Bake 35-45 mins after 20 mins turn down heat 10-20%. Serve after 10mins rest. N.B. Heat may fluctuate so test
Dedicated to Ian Manly (Mr. Magic)
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