4
British
Steak and Kidney Pie
Allergens: Eggs, Fish, Gluten
The pub classic, beef and kidneys in gravy under a puff crust.
Ingredients
- Vegetable oil 2 tbsp
- Salt
- Black pepper
- Plain flour 30 g
- Stock cubes 85 ml
- Onion 2
- Eggs
- Worcestershire sauce
- Puff pastry 300 g
- Beef 70 ml
- Lamb kidneys 200 g
Method
- 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.
- Add the onions and cook for 3-4 minutes.
- Return the beef to the pan, sprinkle flour over and coat the meat and onions.
- Add the stock to the pan, stir well and bring to the boil.
- Turn the heat down and simmer for 1½ hours without a lid.
- If the liquid evaporates too much, add more stock.
- Remove from the heat.
- Add salt, pepper and Worcestershire sauce and allow to cool completely.
- Place the cooked meat mixture into a pie dish.
- Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
- 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.