Enjoy a hearty lamb steak-and-kidney pie as the ultimate comfort meal this winter.
Ingredients
300 g lamb steaks – cut into cubes
300 g lamb kidneys – cut into cubes
2 tbsp flour
1 tbsp barbecue spice
2 tbsp oil
1 medium onion – chopped
2 tbsp Worcestershire sauce
200 ml red wine
salt and black pepper
2 rolls puff pastry
1 egg – lightly beaten
Method
Preheat oven to 180ºC.
Season the lamb steak and lamb kidney with flour and barbecue spice.
In a pan, heat oil and brown the steak and kidneys. Remove from the pan. In the same pan add onion and Worcestershire sauce.
Add in lamb steak and kidneys, pour in wine, season with salt and pepper. Let it simmer on low heat for 15-20 minutes.
In a pie dish, place a layer of puff pastry and cut off the edges.
Put the filling into the dish and cover the top with a second layer of puff pastry. Egg-wash the pastry and bake for 30-35 minutes.
