26 Oct Steak and kidney pie with sweetcorn rolls and berries and cream pancake stack
Posted at 13:11h
in Beef, Dessert, Kaapse Kombuis Kuiers op Radio KC, Mains, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine
Ingredients
Steak and kidney pie
- 1/2 cup Sasko cake flour mixed with 15ml Hinds steak and chop spice
- 1 kg Rump or sirloin, cut into cubes - you can also use goulash
- 1 kg Lamb's kidney, cleaned and cubed
- Some oil and butter for frying
- 2 Onions peeled and chopped
- 4 Garlic cloves peeled and chopped
- 1 liter Prepared beef stock
- 15 ml Bisto powder mixed with some water to form a paste
- 2 packets Magpie short crust pastry
Sweetcorn bake
- 500 grams Sasko scone mix, prepared according to package instructions
- 1 tin Rhodes whole kernel corn
- 1 egg, beaten
- 1 cup Cheddar cheese,
- 10 ml Hinds Paprika
Berries and cream pancake stack
- 500 grams pancake mix, prepared according to package instructions
- 500 grams crème fraiche
- 1 tub Rhodes very cherry jam
- Seasonal berries like strawberries, blueberries and raspberries
Instructions
Steak and kidney pie
- Toss the steak and kidneys into the flour mix and mix through.
- Heat some oil and butter in a large pot and fry the meat until well browned.
- Remove from the pan and add some more butter and olive oil.
- Fry the onions and garlic until browned and add back the meat.
- Add the beef stock and cover with a lid.
- Cook for 1-1 1/2 hours or until the meat is very tender and the kidneys soft.
- Mix in the bisto and cook for another 5 minutes.
- Pour the pie filling into an oven tray and cool down.
- Line a large pie dish with 1 packet of pastry and pour in the filling.
- Cover the filling with the other packet of pastry and pinch the edges together so that the pie is sealed.
- Cut off any access pastry and brush with some egg yolk.
- Bake on 180 degrees Celsius for approx. 40-45 minutes.
Sweetcorn bake
- Press out the scone dough onto a work surface.
- Mix the corn and cheese together and place down the middle of the pastry.
- Roll the pastry up so that the filling stays inside.
- Cut into thick slices and place flat on a prepared baking tray.
- Dust over the paprika and place in a 180-degree oven for 20-25 minutes. Serve hot.
Berries and cream pancake stack
- Bake the pancakes and cool down.
- Mix the crème fraiche and very cherry jam together.
- Layer the cream mix and berries with the pancakes until you have used everything.