Steak and Kidney Pie

Name: Steak and Kidney Pie
Prep time: 23 min
Cook time: 83 min
Total time: 106 min
Yield: 6 servings
Ingredients: 300 g Puff Pastry; 1 Beaten Egg White; 1 Beaten Egg Yolks; 2 tbs Vegetable Oil; 70 ml Beef; 200 g Lamb Kidney; 2 chopped Onions; 30 g Plain Flour; 85 ml Beef Stock; 1 pinch Salt; 1 pinch Pepper; 1 Dash Worcestershire Sauce

106 min · Serves 6 · By TheMealDB Import

British
Beef
Pie
Dinner
Lunch
Comfort Food
Dessert

British, Beef, Pie

Adapted from bbc.co.uk

Ingredients

For 6 servings

300 gPuff Pastry
1 BeatenEgg White
1 BeatenEgg Yolks
2 tbsVegetable Oil
70 mlBeef
200 gLamb Kidney
2 choppedOnions
30 gPlain Flour
85 mlBeef Stock
1 pinchSalt
1 pinchPepper
1 DashWorcestershire Sauce

Method

Prep 23 min · Cook 83 min

1Preheat the oven to 220C/425F/Gas 7
2Heat 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.
3Return the beef to the pan, sprinkle flour over and coat the meat and onions
4Add the stock to the pan, stir well and bring to the boil.
5Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
6Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
7Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
8Using 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.
9Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
10Serve with creamy mash and steamed vegetables to soak up the gravy.