1 1/3 c Flour
1/2 c Unsalted butter – (1 stick);
-cold, cut
Into 1/2″ cubes
1/4 ts Salt
1 Egg
2 tb Iced water -; (to 3 tbspns)
5 tb Oil
1 lb Well-marbled steak; cut into
-1″ cubes
12 oz Trimmed veal kidney (abt 2
-kidneys); cut into 1″ cubes
Salt; to taste
Freshly-ground black pepper;
-to taste
10 oz Mushrooms; quartered
3 Onions; chopped
3 tb Flour
2 tb Worcestershire sauce
2 c Hot water
Milk; for brushing pastry
Sea salt; to taste
Freshly-cracked black
-pepper; to taste
Prepare the pastry: In a large bowl, combine flour with butter and salt.
Mix lightly with your fingertips until butter forms pea-sized pieces. Whisk
together egg and 1 tablespoon of the water. Add to flour mixture all at
once, mixing gently with your fingertips. You should be able to see chunks
of fat, and the pastry should be moist enough to begin to stick together.
If the pastry is too dry, add up to 2 more tablespoons of water. Turn the
pastry out onto a lightly-floured work surface, dust with flour, and knead
it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic
bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as
long as 3 days. Meanwhile, heat 2 tablespoons of the oil in a casserole or
Dutch oven. Add the steak and kidneys, season with salt and pepper, and
cook, stirring, until just browned, about 3 minutes. Remove to a plate and
reserve. Add 1 more tablespoon of oil to casserole, and add mushroom
quarters. Cook over high heat, stirring, until light brown. Reserve on
plate with meat. Add the remaining oil to the casserole, and add onions.
Cook until well browned, about 5 minutes. Sprinkle the flour over the
onions and stir so that the juices soak up the flour. Cook, stirring
constantly, about 1 to 2 minutes. Stir the Worcestershire sauce into the
hot water, and pour over the hot onion mixture while whisking. Add the
reserved meats and mushrooms, and any juices that have collected, and
season with salt and pepper. Reduce the heat to low and simmer 3 to 4
minutes or until slightly thickened. Preheat oven to 400 degrees. Roll out
the pastry to a thickness of 1/4-inch. Fill a 9-inch pie dish with the
steak and kidney mixture. Dampen the edges of the dish with water, then fit
the pastry on top, pressing it down well all around the edge to seal. Make
a steam hole in the center, brush the top with milk and sprinkle with sea
salt and freshly-cracked black pepper. Bake for 25 minutes, or until pastry
is golden. This recipe yields 4 to 6 servings.
Yields
4 servings