I loves me some pie. I loves me some meaty, flavourful, homely pie… but I don’t care much for kidney… so let’s replace it with kidney beans! This is a simple pie, not fancy, but tasty and awesome for a winter meal. Cooks in about 20-30 minutes, and preparation is pretty simple.
INGREDIENTS:
- 2 red onions
- 75g butter, cubed
- Salt & pepper
- 1/2 teaspoon Nutmeg
- 800g rump steak
- 1/2 cup Worcestershire sauce
- Tin of diced tomatoes
- Tin of red kidney beans
- 2 teaspoons Apple Cider Vinegar
- Good handful of Continental (flatleaf) Parsley
- 1 egg, lightly beaten
- 1 piece of Puff Pastry
- Sesame seeds, to garnish
METHOD:
- Preheat oven to 200°C
- Halve the onions and slice. Fry over a low-medium heat with butter until onion is soft. Add salt and pepper to taste.
- Add Nutmeg and Worcestershire sauce. Continue to cook until the sauce has reduced to a thick, almost relish like consistency.
- Add the tomatoes and the vinegar. Stir well and remove from heat.
- Heat up a grill plate or BBQ and cook the rump until rare (when the blood starts to release on the top). Turn and cook other side. Dice into cubes.
- Add the meat and kidney beans to the sauce mixture and coat well.
- Add the chopped parsley and mix in well. Pour the mixture into a casserole dish.
- Paint the egg on one side of the pastry and place over the top of the casserole dish, egg side down.
- Before the pastry melts, paint the egg on the top side. Sprinkle with sesame seeds.
- Bake in the oven for 20-25 minutes, or until pastry has puffed and turned golden.