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Steak & kidney tartlets
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Prep Time:
85 minutes
Cook Time:
105 minutes
Total Time:
190 minutes
Try British steak and kidney tartlets - cozy comfort food for entertaining on winter nights.
Ingredients:
  • 400g beef chuck steak, trimmed, diced
  • 100g onion, finely chopped
  • 4 lamb kidneys, core and sinew removed, meat chopped
  • 100g button mushrooms, quartered
  • 25g plain flour
  • 1 tsp Vegemite
  • 400ml beef stock
  • 200ml dark beer (such as Guinness)
  • 1 bay leaf
  • 4 thin slices prosciutto
  • Chopped flat-leaf parsley, to garnish
  • 150g plain flour
  • 175g plain flour
  • 1 tsp chopped thyme
  • 125g unsalted butter, chilled
Instructions:
  • In a food processor, combine the flours, thyme, butter, and a pinch of salt. Pulse until it looks like fine breadcrumbs. Stream in 1/4 cup of chilled water and pulse until it forms a smooth ball of dough.
  • Chill in the refrigerator for 30 minutes, covered with plastic wrap.
  • Divide the pastry into quarters and shape them into 4 small balls. Roll out each ball on a lightly floured surface and use them to line four 10 x 3cm loose-bottomed fluted tart pans. Chill in the refrigerator for another 30 minutes.
  • Heat your oven to 190°C.
  • Prepare the pastry cases by lining them with non-stick baking paper and filling them with rice or pastry weights. Bake for 10 minutes, then remove the paper and weights. Return the pastry cases to the oven and bake for an additional 5 minutes until they are golden and crisp. Set them aside to cool. (These tart shells can be made 1 day ahead and stored in a sealed container.)
  • Heat oil in a saucepan over high heat and brown the beef in 2 batches until nicely sealed. Transfer to a plate and set aside.
  • If needed, drizzle in extra oil. Sauté the onion over low heat for approximately 5 minutes until tender. Toss in kidneys and mushrooms, and stir-fry on medium heat for another 2 minutes. Add back the steak along with the flour, and cook for 1 minute. Mix in the Vegemite, stock, beer, and bay leaf. Bring to a boil on high heat, then simmer on low, covered, for 1 hour. Uncover and let the liquid thicken for roughly 10 minutes.
  • Preheat the oven to 180°C.
  • Prepare a baking tray with baking paper. Crisp up the prosciutto slices on the tray in the oven for 5 minutes. Reheat the pastry cases on another baking sheet for 5 minutes. When ready to serve, place a warm pastry case on each plate and fill with the steak and kidney mixture. Garnish with parsley and a crunchy piece of prosciutto. Serve alongside mashed potatoes.

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