- 2 tbs olive oil
- 400g 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 good-quality beef stock
- 200ml dark beer (such as Guinness)
- 1 bay leaf
- 4 thin slices prosciutto
- Chopped flat-leaf parsley, to garnish
- 1 cup (150g) plain flour
- 1/2 cup (175g) wholemeal flour
- 1 tsp chopped thyme
- 125g unsalted butter, chilled
Wrap in plastic wrap and refrigerate for 30 minutes.
Divide the pastry into quarters and form into 4 small balls. Roll each ball out on a lightly floured board, then use to line four 10 x 3cm loose-bottomed fluted tart pans. Refrigerate for a further 30 minutes.
Preheat the oven to 190°C.
Line the pastry cases with non-stick baking paper, fill with rice or pastry weights and bake for 10 minutes. Remove paper and weights and return to oven for 5 minutes or until golden and crisp. Set aside. (These tart shells can be made 1 day in advance and kept in a sealed container.)
Heat oil in a saucepan over high heat and cook beef in 2 batches until brown and sealed. Transfer to a plate; set aside.
Add a little more oil if necessary and cook the onion over low heat for about 5 minutes or until softened. Add kidneys and mushrooms and fry over medium heat, stirring, for a further 2 minutes. Return steak to pan with the flour and cook for 1 minute. Stir in the Vegemite, stock, beer and bay leaf. Bring to the boil over high heat, then reduce heat to low, cover and cook for 1 hour. Remove the lid and allow the liquid to reduce for about 10 minutes until quite thick.
Preheat oven to 180°C.
Meanwhile, line a baking tray with baking paper. Place slices of prosciutto on tray and bake for 5 minutes or until crisp. Place pastry cases on a separate baking sheet and reheat for 5 minutes. To serve, place a warm pastry case on each plate and spoon in the steak and kidney filling. Sprinkle with parsley and place a crisp shard of prosciutto on the side. Accompany with mashed potato.
Thanks to Taste.com
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