Steak and Kidney Pie

Name: Steak and Kidney Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
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

Pure Veg📍British🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Beef

Ingredients for Steak and Kidney Pie

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Puff Pastry

300g

Egg White

Beaten

Egg Yolks

Beaten

Vegetable Oil

2 tbs

Beef

70 ml

Lamb Kidney

200g

Onions

2 chopped

Plain Flour

30g

Beef Stock

85 ml

Salt

pinch

Pepper

pinch

Worcestershire Sauce

Dash

Preheat the oven to 220C/425F/Gas 7

Step-by-Step Instructions

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.