Steak and Kidney Pie
Ingredients
For the Pastry Top:
10 oz./1 sheet of store bought puff pastry
1 beaten egg
For the Filling:
2 Tbsp vegetable oil
25 oz. stew beef, diced (3.125 cups / 1 ½ lbs.)
8 oz. beef kidney, diced (1 cup)
1 ½ cups diced onions, diced
1 oz. all-purpose flour (6 tsp)
1 ½ pints beef stock (3 cups)
Salt and freshly ground black pepper, to taste
A dash of Worcestershire sauce
Preparation
Preheat the oven to 425° F / Gas 7
Heat the vegetable oil in a very large frying pan, and brown the beef all over. (You may need to do this in batches if using a smaller pan.)
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 1 ½ 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 round or oval pie dish, the meat mixture needs to fill around ½” from the top of the dish.
Take the pastry out of the freezer and leave to defrost for around 1 hour, cut out your shape 2" larger than the dish you are using.
Using a rolling pin, lift the pastry and place it over the top of the pie dish, pushing down until it reaches the top of the meat mixture. 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.