Here’s a recipe for Steak & Kidney Pie:
Ingredients:
– 500g beef steak, cut into cubes
– 250g lamb or pork kidney, cleaned and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 2 tablespoons plain flour
– 500ml beef stock
– 2 teaspoons Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and freshly ground black pepper, to taste
– 375g puff pastry
– 1 egg, beaten
Instructions:
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Heat some oil in a large saucepan over medium-high heat. Add the cubed beef steak and chopped kidney and brown them on all sides. Remove from the pan and set aside.
3. In the same pan, add the diced onion and minced garlic and sauté until softened.
4. Stir in the flour and cook for 1-2 minutes until the flour is cooked.
5. Gradually stir in the beef stock and bring to a simmer, stirring constantly.
6. Add the Worcestershire sauce and dried thyme to the pan, then return the beef and kidney to the pan. Season with salt and black pepper.
7. Cover and simmer for 2-3 hours until the meat is tender and the sauce has thickened.
8. Roll out the puff pastry on a floured surface until it is large enough to cover the top of your pie dish.
9. Pour the meat and gravy into the pie dish, then cover with the puff pastry, trimming off any excess pastry. Brush the top of the pastry with beaten egg.
10. Bake the pie in the oven for 30-35 minutes until the pastry is golden brown and puffed up.
11. Serve hot and enjoy your delicious Steak & Kidney Pie!
Note: You can also make mini pies by dividing the mixture between individual pie dishes and using smaller pieces of pastry to cover them.