This is a real showstopper, almost medieval in appearance. We’ve given a recipe for a rich bone marrow pastry, which is truly delicious, but you can use ready-made puff or savoury shortcrust, as long as it is an ‘all butter’ version. We won’t tell. The Irish brand “Roll It” is excellent.
Steak, Kidney and Mushroom Pie with a Marrowbone Funnel – Printer Friendly Download
Ingredients
For the pastry:
- 500 g self-raising flour
- 5 g baking powder
- the leaves from 4 sprigs of thyme
- fine sea salt
- freshly ground black pepper
- 100 g bone marrow, chilled and grated
- 100 g butter, chilled and grated
- 4 egg yolks
- ice-cold milk
For the filling:
- 2 tablespoons rapeseed oil
- 50 g plain flour
- sea salt
- freshly ground black pepper
- 1 kg skirt steak, in chunks
- 400 g beef kidneys, cored and cut into
- chunks
- 150 ml red wine
- 1 onion, sliced
- 1 tablespoon tomato ketchup
- 1 teaspoon English mustard
- 1 bay leaf
- 750 ml beef stock
- 350 g field mushrooms, thickly sliced
- one section of marrow bone about 6 cm long
- a little milk, for glazing
Serves 6
To Cook
First make the pastry. In a bowl, mix the flour, baking powder, thyme, salt and pepper. Gently mix in the grated bone marrow and butter, and then add the beaten egg yolks and enough icecold milk to bind. Wrap in clingfilm and rest in the fridge for at least an hour. Heat the oil in a large heavy frying pan until fairly hot but not smoking. Season the flour with fine sea salt and freshly ground black pepper. Toss the chunks of steak and kidney in the seasoned flour, shake off the excess and fry in batches until browned on all sides, adding more oil if needed. Transfer the meat to a large saucepan. Deglaze the frying pan with the wine, and add the liquid to the meat. Heat a little more oil in the frying pan and cook the onion for a few minutes until softened. Add the onion to the meat, along with the ketchup, mustard, bay leaf and enough stock to just cover the meat. Simmer very gently for about an hour and a half until the meat is just tender. If it is very liquid, remove the meat with a slotted spoon and reduce the sauce over a high heat until thickened. Check the seasoning and leave to cool. You can make the filling up to this point a couple of days ahead. Preheat the oven to 180˚ C/fan 160˚ C/gas mark 5. Fry the mushrooms in a little oil for a couple of minutes and add to the filling. Fill a pie dish with the meat mixture and place the marrowbone in the centre of the pie like a funnel. Roll out the pastry about 1 cm thick, cut a hole for the marrowbone to poke through, and cover the pie, allowing the excess to hang over the edge. Glaze with milk and bake for 30–40 minutes, or until the pastry is well browned. Serve with buttered greens and mashed potatoes.
Tags: all butter, Beef Recipes, bone marrow, bone marrow pastry, Irish Beef, James Whelan Butchers, pastry, Pat Whelan, puff pastry, shortcrust pastry, steak, steak and kidney pie, Steak Kidney and Mushroom Pie with a Marrowbone Funnel, The Irish Beef Book
