6 Serves
175 Mins
Preheat your oven to 220°C.
Heat the vegetable oil in a large frying pan over medium-high heat. Brown the beef stew meat thoroughly in batches, then remove and set aside. In the same pan, brown the beef kidneys on both sides.
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AmericanVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
52 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
232 mg / 1,250 mgPotassium
428 mg / 4,700 mgSodium
1013 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
80 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
305 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Add the onions to the pan and sauté for 3-4 minutes until softened. Return the beef to the pan, sprinkle with flour, and stir to coat the meat and onions evenly.
Pour in the beef stock, bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 90 minutes, adding more stock if the liquid reduces too much.
Remove from heat, stir in salt, pepper, and Worcestershire sauce. Allow the mixture to cool completely.
Transfer the cooled meat mixture into a pie dish. Roll out the puff pastry to 5mm thickness, ensuring it is 5cm larger than your dish. Drape the pastry over the dish, trim the edges, and crimp to seal.
Brush the top of the pastry with beaten eggs and bake for 30-40 minutes until the crust is golden-brown and puffed.
9
g61
g17
g
American