Steak and Kidney Pie

What you need

Ingredients

Measured for 4 servings.

• 300 gPuff Pastry
• 55 gEgg White
• 17 gEgg Yolks
• 30 mlvegetable oil
• 70 mlBeef
• 200 gLamb Kidney
• 240 gOnions
• 30 gplain flour
• 85 mlBeef Stock
• 1 gSalt
• 1 gPepper
• 1 gWorcestershire Sauce

Make it

Method

1. 01

   Weigh and prepare all ingredients for Steak and Kidney Pie: 300 g Puff Pastry, 55 g Egg White, 17 g Egg Yolks, 30 ml Vegetable Oil, 70 ml Beef, 200 g Lamb Kidney, 240 g Onions, 30 g Plain Flour, 85 ml Beef Stock, 1 g Salt, 1 g Pepper, 1 g Worcestershire Sauce. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Puff Pastry with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   Divide Steak and Kidney Pie into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.