Steak and Kidney Pie
A traditional British beef and kidney pie with puff pastry, simmered in a rich gravy and finished with a golden, flaky crust. Typically served with creamy mashed potatoes and steamed vegetables.
Pasos
- 1
Preheat the oven to 220C (425F / Gas 7).
- 2
Heat the vegetable oil in a large frying pan and brown the beef all over (you may need to do this in batches).
- 3
Set aside the browned beef, then brown the kidneys on both sides in the same pan.
- 4
Add the onions and cook for 3-4 minutes.
- 5
Return the beef to the pan, sprinkle flour over, and coat the meat and onions.
- 6
Add the stock to the pan, stir well and bring to the boil.
- 7
Turn the heat down and simmer for 1 1/2 hours without a lid. If the liquid evaporates too much, add more stock.
- 8
Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
- 9
Roll out the pastry to 5mm (1/4 inch) thick and 5 cm (2 inches) larger than the dish you are using.
- 10
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.
- 11
Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
- 12
Serve with creamy mash and steamed vegetables to soak up the gravy.
