Steak-en-niertjie-pastei
Serves 8
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1 Heat half the butter and oil in a large saucepan over medium heat.
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3 Season the kidneys with salt and pepper. Cover with the remaining flour and shake off the excess flour. Fry the kidneys until golden brown. Remove and set aside.
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5 Add the red wine, stock and bouquet garni. Simmer for 2½ hours over low heat, or until the meat is tender. Let cool completely.
Dough
1 Mix the flour, salt and butter in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Add the cream cheese and water and process until it forms a dough.
2 Push the dough together with your hands and shape into a flat disk. Wrap well with plastic wrap and leave for 30 minutes in the refrigerator.
3 Preheat the oven to 200 ° C. Fill a 24 cm tart pan with the cooled steak and kidney stew.
4 Roll the dough a few centimetres larger than the pie dish and cover the tart pan with the dough.
5 Decorate the top with the remaining dough.
6 Prick lightly to let the steam escape, or put a hollowed marrow bone in the middle of the dough.
7 Paint the pastry with egg glaze (1 egg beaten with a pinch of salt).
8 Bake for 30-35 minutes or until golden and cooked through.
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