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Ingredients
Filling
- 20 g olive oil
- 200 g onions, quartered
- 2 garlic cloves
- 450 g stewing steak, diced (2 cm)
- 220 g lamb's kidneys, rinsed, halved and white cores removed, cut in pieces (1 cm)
- 40 g plain flour
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 6 sprigs fresh thyme, leaves only
- 1 dried bay leaf
- 1 Tbsp Worcestershire sauce
- 20 g tomato purée
- 80 g red wine
- 350 g beef stock
Pastry
- 250 g self-raising flour, plus extra for dusting
- 125 g suet
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 165 g water, plus extra for sealing
- butter, for greasing
Steaming
- 2200 g water
- Nutrition
- per 1 portion
- Calories
- 3387 kJ / 810 kcal
- Protein
- 40.9 g
- Carbohydrates
- 65.4 g
- Fat
- 42.7 g
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