Steak And Kidney Pie With Prunes And Port
Enrich a traditional steak and kidney pie with lashings of port and juicy, plump prunes.
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Cooking tools:
- Flameproof casserole dish
- Stove
- Oven
- Chef's knife
- Cutting board
- Spoon
- Rolling pin
- Pastry brush
- Pie dish
- Mixing bowl
- Pastry cutter
Ingredients
- 750 grams lean crosscut blade or chuck beef steak
- 250 grams kidney, diced
- 25 grams butter
- 1 onion, peeled and sliced
- 1 tsp minced garlic
- 2 tblsp flour
- 1 cup beef stock
- ½ cup port, red wine or extra beef stock
- 12-16 prunes
- 1 bouquet garni
- 1 tblsp chopped fresh thyme or parsley
- 400 grams packet frozen block puff pastry, defrosted
- 1 egg, beaten for glazing
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