Mediterranean Steak and Kidney Pie
I love this recipe as it is made with staples available in your home, is definitely light on the wallet and can easily be doubled up to feed the masses. The slight Mediterranean influence comes from the use of thyme, rosemary and lemon which gives this pie a wonderful zesty flavour. We have used Karusaf KMOO mutton goulash and kidneys for this recipe and the results were wonderful. Serve with some lovely fluffy parmesan cheese mash.
Servings Prep Time
4-6people 20minutes
Cook Time
1hour
Servings Prep Time
4-6people 20minutes
Cook Time
1hour
Ingredients
  • 1kg Karusaf KMOO Mutton kidneys(sliced in half and white membrane removed)
  • 1kg Karusaf KMOO Mutton goulash
  • 75ml Canola or sunflower oil
  • 1cup Flour
  • 2cups white wine
  • 2large Onionschopped
  • 2tablespoons Butter
  • 4cloves grated garlic
  • 4sprigs rosemary
  • 1tablespoon fresh thyme leaves
  • 1teaspoon paprika
  • 1teaspoon coarse black pepper
  • juice and rind of one lemon
  • 750ml good quality lamb or chicken stock
Instructions
  1. Dust the kidneys and the goulash in the flour and pan-fry in the oil in a large saucepan or pot until golden brown. Preheat the oven to 180 degrees Celsius.
  2. Deglaze the pan with a splash (100ml) by adding the wine to the pan and scraping off any roasting bits and dissolving it in the wine. Keep the rest for later.
  3. Add the onions and butter. Sweat them in the pan with the lid on. Remove and fry until golden brown, add the garlic and fry for about 3 minutes.
  4. Add the rest of the rosemary, thyme, paprika, black pepper, lemon and stock as well as the rest of the wine to the pot with the meat. Cook slowly and simmer for about an hour until the meat is soft and tender and most of the liquid has evaporated and a thick sauce has formed.
  5. Spoon into a pie dish and cover with puff pastry and bake for about 25 to 30 minutes until golden brown.