Mini steak and kidney pies
This recipe comes from an OHBaby! member. She says:
"I make these delicious steak and kidney miniature pies for my almost 3 year old - he just adores them. I wrap them up and freeze them, and they make great dinners or lunches. The meat provides iron and the sweet potato makes them sweet, high in vitamin c and very yummy to eat. The sweet potato also acts as a thickener, a sort of gravy if you like, providing the density you need to hold the pies together. When reheating they take 10 mins in the oven, so very handy!"
Makes 12 pies
You need: 1 muffin tray (or 12 ramekins) and an oven-proof pot / crock pot with lid.
Grease 1 muffin tray
1 pkt puff pastry - I use the Pam's brand which comes in 2 halves - 1 half is used for the bottom of the pies, the other half is used for the lids.
200 gms steak (chopped quite finely)
200 gms kidneys (chopped quite finely)
2 medium carrots - diced finely
1 small onion
1 C frozen peas
4 gold sweet potatoes, peeled (not necessary) and diced roughly.
Olive oil
Flour
1 egg ( beaten)
Method:
In oven proof pot, or crock pot, heat oil. Chop small onion finely and sauté in olive oil, add finely diced carrot and sauté over low heat until softened and onion is almost translucent
Coat steak and kidneys with flour
Add meat and cook over high heat until brown, always stirring!
Reduce heat, add sweet potato, and peas.
Add water until just covered and bring to the boil.
Once boiling, put a lid on the pot and place in oven at 150C.
While the pie mixture is cooking in the oven, roll out the pastry so you have bottoms and lids. Grease the muffin tray (or ramekins) and place the bottoms in the tray. Once the pie mixture is reduced (30 mins?) and is good and thick - the right consistency for pies (the sweet potato should be mushy and the mixture is thick - not watery) - spoon the mixture into the pie bottoms. Brush the edges of the pastry bottoms with egg, and place the lids on the pies. Bind the pastry together with a fork and brush the tops with the egg mixture.
Cook until tops are lightly golden brown (remember when you reheat them they will cook more so under cook slightly at this point)
Cool, serve, or freeze for later use!
