Steak and Kidney Pie

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

1. Preheat the oven to 180°C (350°F).
2. 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.
3. Add the diced beef and kidney to the pan, browning the meat on all sides, approximately 8-10 minutes.
4. Sprinkle the flour over the browned meat, stirring well to coat and cook for an additional 2 minutes.
5. Pour in the beef stock and Worcestershire sauce, then add the thyme and bay leaf. Season with salt and pepper to taste.
6. 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.
7. While the filling cooks, roll out the puff pastry on a lightly floured surface until it’s large enough to fit your pie dish.
8. 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.
9. 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.
10. Bake in the preheated oven for 30-40 minutes, or until the pastry is beautifully golden and crisp.
11. Remove from the oven and let it cool for a few minutes before serving. Enjoy hot!