Steak and Kidney Pie

Beef · British classic.

Ingredients

• 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

Method

1. Preheat the oven — 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.) Set aside, then brown the kidneys on both sides in the same pan.
2. Add ingredients — Add the onions and cook for 3-4 minutes. Return the beef to the pan, sprinkle flour over and coat the meat and onions
3. Bring to a boil — Add the stock to the pan, stir well and bring to the boil.
4. Simmer — Turn the heat down and simmer for 1½ hours without a lid.
5. Add ingredients — If the liquid evaporates too much, add more stock.
6. Heat the pan — Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely.
7. Mix together — Place the cooked meat mixture into a pie dish.
8. Roll out — Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
9. Roll out — Using a rolling pin, lift the pastry and place it over the top of the pie dish.
10. Continue cooking — Trim and crimp the edges with your fingers and thumb.
11. Bake — Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
12. Serve — Serve with creamy mash and steamed vegetables to soak up the gravy.

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