Steak Kidney Tartlets

For a British take on steak, try steak and kidney tartlets - theyre delicious for cold winter nights, and perfect for entertaining.

The ingredient of Steak Kidney Tartlets

• 2 tablespoons olive oil
• 400g beef 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 teaspoon vegemite
• 400ml massel 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 teaspoon chopped thyme
• 125g unsalted butter chilled

The Instruction of steak kidney tartlets

• to make tart shells place the flours in a food processor with the thyme butter and a pinch of salt process until the mixture resembles fine breadcrumbs add a 1 4 cup of chilled water and process until the mixture comes together to form a smooth ball
• 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 190u00b0c
• 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 180u00b0c
• 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

Nutritions of Steak Kidney Tartlets

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