Steak and Kidney Pie
A classic British pie with a succulent filling of beef and lamb's kidney beneath a crisp puff pastry crust. A traditional dish that melts in the mouth and brings the warmth of English cuisine.
Ingredients
- 300 g Puff pastry
- Egg white
- Egg yolk
- 2 tbsp Vegetable oil
- 600 g Beef
- 200 g Lamb's kidney
- 2 pcs Onion
- 30 g Wheat flour
- 250 ml Beef stock
- to taste Salt
- to taste Black ground pepper
- to taste Worcestershire sauce
Instructions
- Preheat the oven to 220°C.
- Heat the vegetable oil in a large frying pan over medium-high heat. Brown the beef on all sides until golden (if necessary, do this in batches). Transfer the meat to a plate. In the same pan, brown the lamb's kidney on both sides. Add the diced onion and cook for 3–4 minutes until soft.
- Return the beef to the pan, sprinkle with flour and stir well, coating the meat and onion thoroughly.
- Pour in the stock, stir and bring to a boil.
- Reduce the heat and simmer uncovered for 1 hour 30 minutes. If the liquid evaporates too quickly, add more stock.
- Remove from heat, season with salt, pepper and Worcestershire sauce to taste. Allow the mixture to cool completely to room temperature, then transfer to a pie dish.
- Roll out the puff pastry to a thickness of 5 mm so that it extends 5 cm beyond each edge of your dish. Using a rolling pin, carefully lift the pastry and place it over the filling in the dish. Trim the edges and crimp decoratively with your fingers.
- Whisk together the egg white and egg yolk. Brush the surface of the pie with the egg mixture. Bake for 30–40 minutes until golden brown and the pastry is puffed.
- Serve the pie hot with creamy mashed potatoes and steamed vegetables to soak up the aromatic sauce.