Steak n Kidney Sunday

Carbs glorious carbs, Steak, kidney and pastry! You probably were starting to think I never eat carbs, but I do, because not to would be unhealthy and imbalanced! So here is a recipe for a gloriously delicious and healthy steak and kidney pie, using a spelt pastry and served with lots of veg.


Serves 4

For the pastry:

200 g wholemeal spelt flour

100g softened butter

3 tbsp water

Egg (for glaze)

1/2k steak chopped up

1 (or 2) kidneys chopped up

Tbsp spelt flour

1 litre (ish) beef stock

Splash of red wine and knob of butter or tbsp cornflour

Various veg

To make:

Coat the steak and kidney in the flour and some seasoning.  Brown off in some coconut oil.  Add beef stock (I use Knorr) to cover the meat and bring to the boil.  Then leave to simmer with lid on for at least an hour.  The longer you can cook it on a low heat, the more tender the meat will be.

Make the pastry.  Fork the butter through the flour until you get breadcrumbs.  Add water and bring the dough together with hands.  Wrap and rest for at least 15 minutes.  I usually make this while the steak and kidney is simmering then it can rest for a few hours.

When ready to make the pie, take the lid off the steak and kidney and bring up the heat to reduce the liquid.  Put the steak and kidney into a pie dish and keep back some of the gravy, you can thicken this later with some cornflour mixed with water, or turn it into a red wine gravy.  Roll out the pastry and place on top of the meat with a cross cut into the middle, wash over with egg.  Put in the oven on 180/200C for 20 minutes.

Five minutes before its ready, cook your veg.  You wont need potatoes, the pastry will be enough carbs.  Heat the gravy through with added cornflour if you want to thicken it further.  Or a splash of red wine and knob of butter instead (acid and fat cause a thickening action)




Feel good about yourself!

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