Classic British Steak and Kidney Pie

Ingredients

• 500g (1.1 lb) beef steak, cubed 500g (1.1 lb) beef steak, cubed
• 250g (0.55 lb) beef kidneys, diced 250g (0.55 lb) beef kidneys, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 300ml (1 1/4 cups) beef stock 300ml (1 1/4 cups) beef stock
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of ready-made puff pastry 1 sheet of ready-made puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat: 25g (total), 10g (saturated)
• Carbohydrates: 30g (total), 2g (sugars)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the beef steak and kidneys to the pan, and cook until browned on all sides.
4. 4.
   Sprinkle the flour over the meat and stir well to coat.
5. 5.
   Gradually pour in the beef stock, Worcestershire sauce, and tomato paste, stirring constantly.
6. 6.
   Add the dried thyme, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, until the gravy thickens.
7. 7.
   Transfer the meat and gravy mixture to a pie dish.
8. 8.
   Roll out the puff pastry sheet to fit the top of the pie dish. Place it over the filling, pressing the edges to seal.
9. 9.
   Brush the pastry with the beaten egg to give it a golden finish.
10. 10.
    Make a few small slits on the pastry to allow steam to escape during baking.
11. 11.
    Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
12. 12.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Beef steak — Choose a tender cut such as sirloin or ribeye for the best results. Trim any excess fat before cubing.
• Beef kidneys — Soak the kidneys in cold water for 30 minutes before using to remove any strong flavors. Trim away the tough white core and dice the kidneys into small pieces.

Tips & Tricks

• For a richer flavor, marinate the beef steak and kidneys in Worcestershire sauce and garlic for a few hours before cooking.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with a little water and add it to the simmering gravy.
• To save time, you can use store-bought shortcrust pastry instead of making your own puff pastry.
• Serve the pie with a dollop of English mustard or horseradish sauce for an extra kick of flavor.
• Leftover pie can be reheated in the oven or enjoyed cold the next day.

Serving advice

Serve the Steak and Kidney Pie hot, straight from the oven. Accompany it with creamy mashed potatoes and a side of buttered peas for a complete and satisfying meal.

Presentation advice

Present the Steak and Kidney Pie on a large serving plate, allowing the golden pastry to take center stage. Garnish with a sprig of fresh thyme or parsley for a touch of color.