Chechen-style Beef and Kidney Pie

Ingredients

In this Chechen adaptation of the classic British Steak and Kidney Pie, we incorporate Chechen flavors and spices to create a unique twist. The original recipe is enhanced with traditional Chechen spices such as coriander, cumin, and paprika, which add depth and complexity to the dish. Additionally, the pastry crust is made with a combination of butter and lamb fat, giving it a distinct Chechen touch. We alse have the original recipe for Steak and Kidney Pie, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 250g (0.55 lb) kidney, diced 250g (0.55 lb) kidney, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the beef and kidney to the pan, and cook until browned on all sides.
4. 4.
   Sprinkle the ground coriander, cumin, paprika, salt, and pepper over the meat mixture. Stir well to coat the meat evenly with the spices.
5. 5.
   Pour in enough water to cover the meat, reduce the heat to low, cover the pan, and simmer for 1.5 to 2 hours, or until the meat is tender.
6. 6.
   Remove the pan from the heat and let the mixture cool slightly.
7. 7.
   Roll out the puff pastry on a floured surface to fit the size of your pie dish.
8. 8.
   Transfer the cooled meat mixture into the pie dish, and cover it with the rolled-out puff pastry.
9. 9.
   Brush the pastry with the beaten egg to give it a golden color.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or ribeye, for the best results. Trim any excess fat before cubing.
• Kidney — Soak the kidney in cold water for 30 minutes before using to remove any excess blood and reduce its strong flavor.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the meat mixture before simmering.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with a little water and add it to the simmering meat mixture.
• Serve the pie with a dollop of sour cream or yogurt for a creamy and tangy contrast.

Serving advice

Allow the pie to cool for a few minutes before serving to ensure the filling sets and the flavors meld together. Serve slices of the Chechen-style Beef and Kidney Pie with a side of fresh salad or steamed vegetables.

Presentation advice

To make the pie visually appealing, brush the pastry with the beaten egg in a crisscross pattern before baking. This will create a glossy and golden crust that is sure to impress your guests.