A Classic Meat and Onion Pie

Name: A Classic Meat and Onion Pie
Yield: enough for 4
Ingredients: rump steak, cut into large bite-sized pieces – 1 1/2 pounds (750g); thyme – 4 sprigs; rosemary – 2 bushy sprigs; bay leaves – 2; red wine – 2 glasses; ox kidney – 1 pound (450g); all-purpose flour – 2 tablespoons; butter – a thick slice; medium onions – 2, chopped; chestnut mushrooms – 8 ounces (250g); beef stock – 2 cups (450ml); puff pastry – 12 ounces (350g); a little beaten egg

December 14, 2011

Onions make an important contribution to the filling of pies, providing a sweet balance for the savoriness of the meat and a necessary change of texture, too. A meat pie with no onions would be hard going. I rarely make a meat pie. It is one of those recipes I reserve for a cold autumn day, when it’s too wet to go out.

Recipe notes

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