Hayden Cooks With Friends by Hayden Quinn

Author:Hayden Quinn
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-13T16:00:00+00:00

PUTTING IT ALL TOGETHER

1. Place the flour, salt and pepper in a large bowl and combine well. Add the steak and kidney pieces and toss to coat well.

2. Heat a large heavy-based flameproof casserole dish over medium heat. Melt half the butter and when it’s foaming, shake the excess flour off the beef and kidneys and cook for 6–8 minutes or until it is nice and brown (see note). Remove from the pan with a slotted spoon.

3. Add the remaining butter to the casserole dish, along with the fennel, onion, garlic, juniper berries and star anise and cook for 5–6 minutes or until the fennel and onion are soft.

4. Add the stout, stock and Worcestershire sauce, increase the heat to high and cook, scraping the base of the pan to remove any baked-on bits, for 8–10 minutes or until reduced by a third. Add the bay leaf, rosemary and thyme, then return the steak and kidneys to the pan and combine well. Reduce the heat to as low as possible, cover and cook for 45–60 minutes or until the meat is tender. Remove the bay leaf, rosemary and thyme from the mixture and cool slightly.

5. Preheat the oven to 200°C (400°F/Gas 6).

6. To assemble the pies, fill four 1 cup-capacity pie dishes or ramekins with the meat filling, including the sauce. Roll out the pastry until 5 mm (¼ inch) thick and cut out round lids large enough to cover the tops of the dishes with a little overhang. Leave these to one side. Cut a long strip of pastry 1.5 cm (5/8 inch) wide, then cut into four pieces long enough to fit on the inside of the ramekins on top of the filling. This gives the pastry a bit of extra crust. Now place the pastry rounds on top and press to seal with the bottom strip. Decorate the top however you like with any remaining pastry, pierce the tops with a small knife (to allow the steam to escape), then brush the pies with the beaten egg.

7. Place the pies on an oven tray and bake for 25–30 minutes or until the pastry is puffed and golden. Serve with creamy garlic mash.

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