Steak and Kidney Pie With Port and Pickled Walnuts
By: Opies
Published: Monday, January 18, 2010 - 6:14am

Ingredients




500 grams diced chuck steak
200 grams diced kidney
300 ml Ruby Port
2 onions - finely chopped
1 garlic clove - crushed
100 grams Opies pickled walnuts - sliced
400 ml beef stock
500 grams puff pastry
1 egg - beaten
Oil for frying

Preparation

1 Pre-heat oven to 180ºC/350ºF/Gas 4. 2 Heat a large frying pan with a little oil. Add half the steak and kidney and fry for a few minutes turning now and then to seal. 3 Repeat with the rest and transfer to a large rimmed casserole dish. 4 Place the onions and garlic into the frying pan and stir in the port. Bring to the boil and cook until reduced by half. 5 Place in the casserole dish with the meat. Add the walnuts and mix together. 6 Pour over the beef stock, cover and cook for 2 hours. 7 Remove from the oven. 8 Turn up the oven to 220ºC/425ºF/Gas 7. 9 Roll out the pastry 2” larger than the casserole dish. Reserve. 10 Use the trimmings to roll out a strip of dough for the rim of the dish. 11 Brush the rim of the dish with water and place the strip of pastry on the rim – press down well. 12 Brush the strip of pastry with water and cover the dish with the reserved pastry. Press down well to seal it to the strip. 13 Trim the excess and brush with the beaten egg. 14 Make two small slits in the centre to allow steam to escape. 15 Bake for 20 – 30 minutes until the pastry has puffed and is golden brown.

About


Opies pickled walnuts are harvested before the shell forms. Cooked and marinated in a secret spiced malt vinegar recipe, they’re then packed into jars by hand.
Opies pickled walnuts are available from Booths, Morrisons, Nisa Stores, Sainsbury's, Waitrose and quality independent food stores.