Directions:
- Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces.
- Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often.
- Put the kettle on.
- Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat.
- Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of minutes
- Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened.
- Put in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
- Remove from the heat and remove the bay leaves and thyme sprigs.
- Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
- While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl.
- Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper.
- Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
- Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish.
- Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.36 Kcal (1634 kJ) | ||
| Calories from fat | 112.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 19% | |
|---|---|---|---|
| Cholesterol | 112.83mg | 38% | |
| Sodium | 469.71mg | 20% | |
| Potassium | 304.65mg | 6% | |
| Total Carbs | 57.96g | 19% | |
| Sugars | 35.76g | 143% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 9.51g | 19% | |
| Vitamin C | 70.3mg | 117% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 3.4mg | 19% | |
| Calcium | 86.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 150.45 Kcal (630 kJ) | ||
| Calories from fat | 43.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 19% | |
|---|---|---|---|
| Cholesterol | 43.48mg | 38% | |
| Sodium | 181.03mg | 20% | |
| Potassium | 117.41mg | 6% | |
| Total Carbs | 22.34g | 19% | |
| Sugars | 13.78g | 143% | |
| Dietary Fiber | 1.3g | 14% | |
| Protein | 3.67g | 19% | |
| Vitamin C | 27.1mg | 117% | |
| Vitamin A | 0.4mg | 37% | |
| Iron | 1.3mg | 19% | |
| Calcium | 33.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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