Name: Steak and kidney pie
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 300 gram beef ox kidneys; 1.5 kilogram beef chuck steak, coarsely chopped; 2 medium brown onions (300g), sliced thinly; 1 cup (250 millilitres) beef stock; 1 tablespoon soy sauce; 1/4 cup (35 grams) plain flour; 1/2 cup (125 millilitres) water; 2 sheets puff pastry; 1 egg, lightly beaten

Steak and kidney pie

A true classic of British cooking, steak and kidney pie is a rich and sumptuous dish. If you haven't cooked with kidneys before you could ask your butcher to prepare them for you.

George Seper/Alexia Biggs — Steak and kidney pie

Ingredients

300 gram beef ox kidneys

1.5 kilogram beef chuck steak, coarsely chopped

2 medium brown onions (300g), sliced thinly

1 cup (250 millilitres) beef stock

1 tablespoon soy sauce

1/4 cup (35 grams) plain flour

1/2 cup (125 millilitres) water

2 sheets puff pastry

1 egg, lightly beaten

Method

1.Remove fat from kidneys; chop kidneys finely. In a large saucepan, place kidneys, steak, onion, stock and sauce; simmer, covered, about 1 hour or until steak is tender.

2.Preheat oven to 200°C/180°C fan-forced.

3.Stir blended flour and water into beef mixture; stir until mixture boils and thickens. Transfer to 1.5-litre (6-cup) ovenproof dish.

4.Cut pastry into 6cm rounds. Overlap rounds on beef mixture; brush with egg. Bake pies about 15 minutes or until browned.

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Ingredients

Method

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