Steak and Kidney Pie

What you need

Ingredients

Measured for 6 servings.

• 300 gPuff Pastry
• 55 gEgg White
• 17 gEgg Yolks
• 30 mlVegetable oil
• 700 gDiced Stewing Beef
• 200 gLamb kidney, 200 g edible after trimming
• 240 gOnions
• 30 gPlain Flour
• 600 mlReady-to-use Beef Stock
• 1 gSalt
• 1 gGround black pepper
• 1 gWorcestershire Sauce

Make it

Method

1. 01

   Remove the central white core and excess membrane from the lamb kidneys, then weigh 200 g edible trimmed kidney and dice it. Brown 700 g diced stewing beef in batches in the measured 30 ml oil; briefly brown the kidney and reserve both. Soften 240 g diced onions in the same pan.

2. 02

   Return beef and kidney, stir in 30 g flour for a minute, then gradually add 600 ml ready-to-use beef stock while stirring. Add the measured salt and black pepper. Simmer very gently, partly uncovered, for about 90 minutes until the beef is fork-tender; add a little water if the pan dries. Stir in the Worcestershire sauce. Spread the filling in a shallow dish and cool about 30 minutes until it is no longer steaming; do not leave cooked filling unrefrigerated for more than two hours.

3. 03

   Heat the oven to 220°C conventional (200°C fan). Transfer the cooled filling to a pie dish, lay 300 g puff pastry over the top, crimp the edge and cut steam vents. Whisk the measured 55 g egg white and 17 g yolk and brush over the lid; the estimate counts all this glaze. Bake 30–40 minutes until the pastry is deeply golden and the filling bubbles. Rest 10 minutes and cut into six portions; side dishes are not included.