English pie with lamb kidneys and porcini mushrooms by Andrey Bugayskiy
8 servings
60 minutes
Andrey based it on the recipe for a traditional English pie made from beef and kidneys, described by Keith Floyd in his book "Floyd on Britain & Ireland". And he added mushrooms to it - though , for the first time, not porcini mushrooms, but spring morels from the Belgorod region, since it was April. This pie is good to cook with porcini mushrooms in the fall. The pie turns out just as good with them.
1
Cut the lamb kidneys in half, remove the membranes and cut the ducts with a sharp knife. Place them in a small pot, cover with cold water and set to boil. Rinse the white mushrooms from sand, slice them, cover with cold water and also set on fire for fifteen minutes.
- Lamb kidneys: 10 pieces
- White mushrooms: 6 pieces
2
Remove the membranes and tendons from the beef, cut into cubes with edges of 2–2.5 cm, season with salt and pepper to taste, and mix with a couple of tablespoons of olive oil. Heat a large skillet well and fry the beef cubes on high heat on all sides. Transfer the cooked meat to a bowl.
- Lean beef: 900 g
- Olive oil: to taste
3
Chop the onion finely, clean and slice the leek and celery diagonally. Add the vegetables to the pan where the meat was fried. Sauté the vegetables. Drain the cooked mushrooms, pat them dry slightly, and add them to the pan. Fry everything together for a couple more minutes, stirring constantly.
- Onion: 1 head
- Leek: 1 stem
- Celery: 3 stems
- White mushrooms: 6 pieces
4
Remove the boiling kidneys from the heat, drain them in a colander, and rinse with hot water. In a separate pan, sauté the kidneys until lightly browned, then add them to the onions and mushrooms. Sprinkle in a tablespoon of flour and sauté everything together for a bit.
- Lamb kidneys: 10 pieces
- White mushrooms: 6 pieces
5
Add beef to the pan along with the juice that formed at the bottom of the bowl and sauté a bit. Add minced garlic, a pinch of nutmeg, rosemary, and pour in beer. Cook the sauce on low heat for about five minutes until it thickens.
- Lean beef: 900 g
- Garlic: 1 clove
- Nutmeg: pinch
- Dried rosemary: pinch
- Dark beer: 750 ml
6
Transfer the prepared filling with the sauce to a small fireproof dish, cover with a sheet of puff pastry, and seal tightly at the edges. Poke the pastry all over in several places with a sharp knife.
- Lean beef: 900 g
- Puff pastry: 400 g
7
In a separate bowl, beat the egg with a tablespoon of water and thoroughly coat the entire surface of the dough with the mixture. Place the mold in a preheated oven at 170 degrees.
- Chicken egg: 1 piece
8
Bake the pie for thirty to thirty-five minutes, until the dough is nicely browned. Remove the pan from the oven, let the pie cool slightly, and cut into portions with a sharp knife. Arrange on plates and serve immediately.
- Puff pastry: 400 g