Steak and Kidney Pie

Steps

1. Preheat your oven to 220°C (425°F or Gas mark 7).
2. In a large frying pan, heat 2 tablespoons of vegetable oil and brown the beef on all sides. You may need to do this in batches. Once browned, set the beef aside.
3. In the same pan, brown the kidneys on both sides, then add 2 chopped onions and cook for about 3-4 minutes until softened.
4. Return the browned beef to the pan, sprinkle 30g of plain flour over the mixture, and stir to coat everything.
5. Pour in 85ml of beef stock, stir well, and bring it to a boil. Lower the heat and let it simmer for 1½ hours without a lid. If the liquid reduces too much, add more stock as needed.
6. Once done, remove from heat and season with a pinch of salt, a pinch of pepper, and a dash of Worcestershire sauce. Allow the filling to cool completely.
7. Roll out 300g of puff pastry to about 5mm thick, ensuring it is 5cm larger than your pie dish.
8. Use a rolling pin to lift the pastry and place it over the pie dish. Trim the edges and crimp them using your fingers.
9. Brush the surface with the beaten egg mixture (egg whites and yolks) and bake for 30-40 minutes until the pastry is golden brown and puffed.