Steak and Kidney Pudding

Ingredients

• 200g steak and kidney, diced
• 1 red onion, diced
• 1 clove garlic, crushed
• 300ml water
• 2 tsps gravy powder - can be gluten free

• Pastry
• 200g plain flour
• 100g low-fat spread
• fresh parsley, to serve
• salt and black pepper

Cooking Instructions

1. Spray 4 small pudding moulds with water. Then line each one with food wrap allowing 3cm to hang over the edge all the way round. Preheat a non-stick pan. Dry-fry the onion and garlic until the onion is lightly browned.
2. Add the beef and cook until sealed, seasoning with salt and black pepper.
3. Add the water and mix in the gravy powder mixed with a little cold water. Cover and simmer for 30-35 minutes until the beef is tender and the sauce reduced, topping up with water if required.
4. Make the pastry by rubbing the low-fat spread into the flour until it comes together, there should be no need for water. Wrap in food wrap and allow to rest for 10 minutes.
5. Roll out the pastry into 4 discs and line the moulds leaving 2cm overhang around the edge. Fill the puddings with the meat mixture and fold over the pastry to seal the tops.
6. Fold over the food wrap and wrap with 2 extra sheets to prevent moisture getting into the puddings.
7. Reheat either in a microwave for 4 minutes each pudding keeping them warm until all are cooked or steam all four puddings together for 60 minutes. Serve with steamed vegetables and garnish with freshly chopped parsley.

Tips

Make these puddings in plastic or wooden moulds suitable for a microwave or steamer.