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Ingredients
- 1 x 250 gram fil steak
- 1 whl kidney
- 1 sm Red onion, minced
- 150 ml Red wine
- 1 x Clove garlic
- 1 tsp Dry mixed herbs
- 50 gm Flour
- 2 Tbsp. Tomato puree
- 100 ml Beef stock
- 3 lrg Savoy cabbage leaves
- 1 box ready-rolled puff pastry
- 1 x Egg, beaten with a little lowfat milk
- 2 whl par-boiled potatoes
- 100 gm Flour
- 2 Tbsp. Cajun spice
- 1 sm Bunc curly parsley
Directions
- Preheat oven to 200c.
- 1 Use one sheet of pastry and roll out onto your chopping board. Use a saucer to cut around to produce two pcs of pastry.
- 2 Use a small knife to light crisscross the pastry without making the indentations too deep.
- 3 Place the pcs of pastry on a lightly greased baking tray and place in the oven for 10 min.
- 4 Prepare the kidney with a pair of scissors by cutting in half and removing the sinew. Then cut into dice. Heat a large frying pan and add in a drizzle of extra virgin olive oil.
- 5 Add in the red onion, crush in the garlic and add in the mixed herbs. Cook for 30 seconds. Add in the diced kidneys to the pan and and allow to seal for a further minute, stirring occasionally.
- 6 Add in the red wine and reduce over a fairly rapid heat. Add in 2 tbsp tomato puree to the large frying pan and stir in thoroughly.
- 7 Add in the beef stock a bit at a time, stirring well after each addition.
- Simmer, turning the heat down to low.
- 8 Dice the fillet steak into 1" cubes. Heat a medium pan and drizzle with extra virgin olive oil. Add in the steak to the pan, seal and brown well.
- 9 Transfer the steak to the large pan with the kidney mix and pour in any additional liquor.
- 10 Remove the pastry from the oven and leave to one side. Make up the seasoned flour by adding the cajun spice and mixing well.
- 11 Cut the par-boiled potatoes into wedges. Place the wedges into the seasoned flour and transfer them to the eggwash. Finally transfer the wedges back to the seasoned flour and coat well.
- 12 Place the cabbage leaves into a pan of boiling water and leave for a minute. Shake off any excess flour and place the wedges into the frying basket. Deep fry till golden.
- 13 Drain the cabbage leaves through a colander and return to the pan.
- Deep-fry the wedges till golden and remove from the oil. Place on a plate covered with kitchen towel.
- 14 To serve: Arrange the cabbage leaves on a serving plate and spoon on a portion of the steak and kidney mix. Cover with the pastry lid.
- 15 Carefully arrange the spicy wedges around the pie and garnish with a sprig of curly parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 926g | |
| Calories 1078 | |
| Calories from Fat 91 | 8% |
| Total Fat 10.37g | 13% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 583mg | 24% |
| Potassium 2105mg | 60% |
| Total Carbs 187.61g | 50% |
| Dietary Fiber 12.8g | 43% |
| Sugars 11.94g | 8% |
| Protein 30.46g | 49% |
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