Steak and kidney pie — tender beef and kidney slow-simmered in a rich gravy under golden puff pastry. A timeless British classic, best served with creamy mash and steamed veg.
- 300g Puff Pastry
- Beaten Egg White
- Beaten Egg Yolks
- 2 tbs Vegetable Oil
- 70 ml Beef
- 200g Lamb Kidney
- 2 chopped Onions
- 30g Plain Flour
- 85 ml Beef Stock
- pinch Salt
- pinch Pepper
- Dash Worcestershire Sauce
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Preparation
- Preheat the oven to 220C/425F/Gas 7.
- Heat the vegetable oil in a large frying pan and brown the beef all over (you may need to do this in batches), then set aside. Brown the kidneys on both sides in the same pan, then add the onions and cook for 3–4 minutes.
- Return the beef to the pan, sprinkle over the flour, and coat the meat and onions.
- Add the stock, stir well, and bring to the boil.
- Turn the heat down and simmer for 1½ hours without a lid, adding more stock if the liquid evaporates too much.
- Remove from the heat, add the salt, pepper and Worcestershire sauce, and allow to cool completely, then place the meat mixture into a pie dish.
- Roll out the pastry to 5mm thick and 5cm larger than the dish.
- Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
- Brush the surface with the beaten egg mixture and bake for 30–40 minutes until golden-brown and puffed.
- Serve with creamy mash and steamed vegetables to soak up the gravy.
