According to the theory of Traditional Chinese Medicine (TCM) the Kidney is the treasure chest of Essence, the vital substance that gave us our first breath and will allow us our last breath after a quality life.
Kidney is one of those powerful foods that is recommended by TCM to nourish the body at a deep level. A delicious steak and kidney pie recipe using puff pastry.
Both steak and kidneys are rich in protein and iron and therefore excellent for sufferers of anaemia, who lack these elements in their body. Aside from that, steak and kidney pie is a delightful dish that should be enjoyed throughout the whole year.
- 340g (12oz) of shortcrust pastry
- For the filling
- 900g (2lb) of rump steak, diced and removed of fat
- 450g (1lb) of ox kidney, diced
- 300ml (½ pint) of beef stock
- 300ml (½ pint) of red wine
- 225g (8oz) of chestnut or Portobello mushrooms, sliced
- 85g (3oz) of butter
- 1 onion, chopped
- 2 tbsp of flour
- 2 bay leaves
- rosemary and parsley
- salt and black pepper
- To glaze
- 1 beaten egg
- Heat ¾ of the butter in a frying pan and gently fry the onion.
- Coat the steak and the kidney in the flour seasoned with salt and pepper.
- Remove the onion and set aside and add the meat to the frying pan.
- You may have to cook the meat in batches. Fry until browned on all sides and transfer to a large casserole dish as you go.
- When you have finished browning the meat, pour the stock and the wine into the frying pan and bring to the boil. Ensure that all the crusty bits from the side of the pan are included in this mixture.
- Pour into the casserole dish over the meat.
- Heat the remainder of the butter in the frying pan and add the mushrooms. Fry gently and then add to the meat and stock together with the bouquet of herbs.
- Cover the casserole dish with a lid and cook in a preheated oven set at 150°C (300°F) for approximately 2 hours.
- Remove from the oven and allow to cool.
- When the filling mixture has cooled, transfer to a pie dish.
- Roll out the pastry so that it covers the pie dish and add 1 inch (2.5cm).
- Dampen the edge of the pie dish with water and cut the 1-inch of pastry from the larger piece. Arrange the pastry strip to the edge of the pie dish and gently press down.
- Arrange the pastry lid on top and press down the edges of the pastry lid onto the edging.
- Make a small hole in the top of the pastry so that steam will be allowed to escape during cooking.
- Brush with the beaten egg.
- Place into a hot oven at 220°C (425°F) and bake for 15 minutes.
- Reduce the temperature to 170°C (325°F) and continue to bake for a further 45 minutes.
Hoping that you enjoy this exceptionally healthy dish.
James O’Sullivan from Galway is a credible and engaging speaker, a people friendly practitioner and lecturer of Integrated Medicine, serving his patients, his students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. He is a respected author and has appeared on many public media. #jamushur