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Greg's steak and kidney pie
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I used to cook steak and kidney pie relatively frequently when in Germany, but since moving to Australia I never settled on a method. This is based on my experiments on 14 January 2016.

Ingredients

quantity       ingredient       step
5 g       beef stock powder       1
80 g       water       1
500 g       beef topside       2
250 g       lamb kidneys       2
50 g       flour       3
0.5 g       pepper       3
10 g       salt       3
      puff pastry to cover pie dish       5

Preparation

  1. Heat the water and dissolve the stock powder in it. Allow to cool

  2. Clean the kidneys. Cut beef and kidneys into strips about 3 mm wide. Mix and put into a pie dish:


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  3. Mix flour, salt and pepper. Mix into meat mixture, then add stock:


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  4. Place in microwave oven, cover with a plate and cook for 5 minutes at 1100 W. Continue in conventional (mini) oven for 1 hour, heating from below at 180°. Our oven calls this “reheat” position.

  5. Allow to cool somewhat. Cut a circular piece of puff pastry and place on top.


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  6. Cook in oven for 30 minutes:


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  7. Twist the remaining pastry into prettier decorations than we managed this time. Remove pie and place decorations. Replace the pie, change heat to “bake” (top and bottom elements) and watch like a hawk until brown, about 10 minutes:


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