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About this recipe: A crisp filo pastry topping makes an attractive change from the more traditional lid of puff or shortcrust on these individual pies – and it's lighter and less fatty too. Serve with generous helpings of vegetables such as freshly cooked carrots and sugarsnap peas, plus more potatoes to boost the starchy carbohydrates.
Add a strip of pared orange zest with the garlic and herbs in step 2. Remove the orange zest at the beginning of step 3, and add 150 g (5½ oz) diced swede, 2 sliced celery sticks and 125 g (4½ oz) potatoes with the mushrooms. * Instead of kidneys, add 1 can smoked oysters, about 85 g, drained, to the pie dishes before covering with pastry.
Suet or puff pastry is traditionally used for steak and kidney pies, but both of these pastries are high in saturated fat. The filo used here is very low in fat, and its light texture complements the robust flavours of the steak and kidney. Brushing it with olive oil rather than the more usual butter helps to reduce the saturated fat even further.
A, B1, B2, B6, B12, C, E, niacin, selenium, zinc * C, folate, iron, potassium