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Steak and Kidney Pie
Indulge in the warm embrace of this classic British Steak and Kidney Pie, a beloved dish that has graced kitchens for centuries. With tender chunks of beef and kidney enveloped in a rich, savory gravy and encased in a perfectly flaky puff pastry, this hearty pie is comfort food at its finest. Originating in the 19th century, this dish was traditionally a way to utilize every part of the animal, showcasing the resourcefulness of British cooking. Enjoy it with a side of mashed potatoes or peas for a complete meal.
Ingredients
- Egg
- 1, beaten (for egg wash)
- Puff pastry
- 1 package (about 500g)
- Salt
- to taste
- Black pepper
- to taste
- Bay leaf
- 1
- Thyme
- 1 teaspoon, dried (or 1 tablespoon fresh)
- Worcestershire sauce
- 2 tablespoons
- Beef stock
- 2 cups
- Flour
- 1/4 cup, for thickening
- Garlic
- 2 cloves, minced
- Onion
- 1 large, chopped
- Kidney (beef or lamb)
- 250g, cleaned and diced
- Beef steak
- 500g, diced
- Cooking oil
- for frying
Instructions
- Preheat the oven to 180°C (350°F).
- In a large pan, heat a splash of cooking oil over medium heat. Add the chopped onions and minced garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the diced beef and kidney to the pan, browning the meat on all sides, approximately 8-10 minutes.
- Sprinkle the flour over the browned meat, stirring well to coat and cook for an additional 2 minutes.
- Pour in the beef stock and Worcestershire sauce, then add the thyme and bay leaf. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, or until the meat is tender and the sauce has thickened significantly.
- While the filling cooks, roll out the puff pastry on a lightly floured surface until it’s large enough to fit your pie dish.
- Transfer the cooked meat mixture into the pie dish, ensuring an even layer. Cover with the rolled-out puff pastry, trimming any excess pastry. Crimp the edges to seal securely.
- Brush the top of the pastry with the beaten egg for a golden finish, and make a few small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-40 minutes, or until the pastry is beautifully golden and crisp.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy hot!
Tips
- For a richer flavor, consider using a mixture of beef and lamb kidney.
- You can add vegetables like carrots or peas to the filling for added texture and flavor.
- If you prefer a more robust gravy, increase the amount of flour slightly and let the mixture simmer longer.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 1 hour 40 minutes Calories: 480 Fat: 30g Carbs: 30g Protein: 30g Sodium: 750mg Sugar: 2g
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