STEAK AND KIDNEY PIE RECIPE

Easy steak and kidney pie with puff pastry

Here's a classic recipe for Steak and Kidney Pie, a savory British comfort dish known for its rich, hearty filling and flaky crust. Perfect for cozy dinners!                                                                                                                                                                                                                                                  

Ingredients

For the Filling:

• 1 lb (450g) stewing beef (such as chuck or brisket), cubed
• 1/2 lb (225g) lamb or beef kidneys, trimmed and diced
• 1 large onion, chopped
• 1-2 carrots, diced (optional)
• 2 cloves garlic, minced
• 2 cups (500ml) beef stock
• 1/2 cup (120ml) ale or stout (optional, for extra depth)
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil or butter
• 1 tsp fresh thyme or rosemary (optional)

For the Pastry:

• 1 sheet of puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)

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Instructions

Step 1: Prepare the Filling

1. Sear the Meat: In a large pot, heat the oil or butter over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches to ensure a good sear. Remove and set aside.
2. Cook the Kidneys: Add the kidneys to the same pot and cook for a few minutes until browned. Remove and set aside with the beef.
3. Sauté the Veggies: Add the chopped onion, carrot (if using), and garlic to the pot. Cook until softened, about 5 minutes.
4. Create the Gravy: Stir in the flour and cook for 1-2 minutes. Gradually add the beef stock and ale, stirring continuously to prevent lumps. Add Worcestershire sauce, and return the beef and kidneys to the pot.
5. Simmer: Add the thyme or rosemary if desired, cover, and let simmer on low heat for about 1.5 hours, or until the beef is tender and the sauce is thick. Adjust seasoning as needed.

Step 2: Assemble the Pie

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Dish: Spoon the beef and kidney filling into a pie dish.
3. Top with Pastry: Roll out the puff pastry slightly and cover the filling with it, trimming any excess. Press the edges to seal, then brush with the beaten egg for a golden crust.
4. Bake: Make a small slit in the center to release steam, then bake for 20-25 minutes or until the pastry is golden brown and crisp.

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Serving

Serve your Steak and Kidney Pie hot, with mashed potatoes, peas, or a side of roasted vegetables for a classic British meal.