Steak and Kidney Pie

Instructions

1. 1

   Preheat the Oven

   1 min

   Set your oven temperature to 220°C (425°F or Gas mark 7) to ensure it reaches the right heat for baking the pie. This high temperature will help create a flaky and golden pastry.

2. 2

   Brown the Beef

   47 min

   In a large frying pan, add 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the beef pieces and sear them until they are browned on all sides, which should take about 5-7 minutes. If necessary, cook in batches to avoid overcrowding the pan, then set the beef aside on a plate.

3. 3

   Cook the Kidneys and Onions

   41 min

   In the same frying pan, add the lamb kidneys and cook them for about 2-3 minutes until browned on both sides. Next, add 2 chopped onions to the pan and sauté for an additional 3-4 minutes until they are softened and translucent, stirring occasionally to prevent sticking.

4. 4

   Combine Ingredients with Flour

   3 min

   Return the browned beef to the pan with the kidneys and onions. Sprinkle 30g of plain flour evenly over the mixture, then stir well to ensure everything is coated. This will help thicken the gravy later on.

5. 5

   Simmer the Filling

   1 min

   Pour in 85ml of beef stock and stir the mixture thoroughly to combine. Bring it to a rolling boil, then reduce the heat to low and allow it to simmer uncovered for 1½ hours. Keep an eye on the liquid level; if it reduces too much, add more stock to maintain a saucy consistency.

6. 6

   Season and Cool the Filling

   1 min

   After simmering, remove the pan from the heat and season the filling with a pinch of salt, a pinch of pepper, and a dash of Worcestershire sauce for added flavor. Let the filling cool completely before assembling the pie, as this will prevent the pastry from becoming soggy.

7. 7

   Roll Out the Puff Pastry

   8 min

   On a lightly floured surface, roll out 300g of puff pastry to a thickness of about 5mm. Make sure the pastry is at least 5cm larger than the diameter of your pie dish to allow for proper coverage.

8. 8

   Transfer Pastry to Pie Dish

   3 min

   Carefully use a rolling pin to lift the rolled-out pastry and place it over your pie dish. Trim any excess pastry from the edges and crimp them with your fingers for a decorative finish, ensuring the filling is enclosed.

9. 9

   Brush and Bake

   1 min

   Lightly brush the surface of the pastry with the beaten egg mixture (combining the egg whites and yolks) to achieve a golden color when baked. Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is puffed and beautifully golden brown.