Steak and Kidney Pie
A hearty British steak and kidney pie with flaky puff pastry encasing a rich, savory beef and kidney filling — comforting and perfect with mash and veg.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 300 g puff pastry
- 1 pcs egg white (beaten)
- 1 pcs egg yolks (beaten)
- 2 tbsp vegetable oil
- 70 g beef (for pie filling)
- 200 g lamb kidney
- 2 pcs onion (chopped)
- 30 g plain flour
- 85 ml beef stock
- 0.01 tsp salt
- 0.01 tsp black pepper
- 0.5 tsp Worcestershire sauce
Directions
- Preheat oven to 220C/425F/Gas 7.
- Heat vegetable oil in a large frying pan and brown the beef all over, in batches if needed, then set aside.
- Brown the kidneys on both sides in the same pan, add chopped onions and cook 3–4 minutes.
- Return beef to pan, sprinkle flour over and coat meat and onions.
- Add beef stock, stir well and bring to the boil.
- Reduce heat and simmer uncovered for 1.5 hours, adding more stock if liquid evaporates too much.
- Remove from heat, add salt, pepper and Worcestershire sauce and allow filling to cool completely.
- Place filling into a pie dish.
- Roll out pastry to about 5mm thick and 5cm larger than the dish.
- Lift pastry over dish, trim and crimp edges.
- Brush surface with beaten egg and bake 30–40 minutes until golden and puffed.
- Serve with creamy mashed potatoes and steamed vegetables.