Steak and Kidney Pie

🔥 Prep

• Trim and dice the 400g steak into 2 cm cubes.
• Remove any excess fat from the 200g kidney and cut into similar sized pieces.
• Peel and finely chop the 1 onion.
• Place the 50g flour in a shallow bowl and lightly toss the steak and kidney pieces to coat them evenly.

🔥 Cook

• 1. Heat a large skillet over medium heat and sauté the chopped onion until translucent, about 3 minutes.
• 2. Add the floured steak and kidney to the skillet and brown them on all sides for 5-6 minutes, stirring occasionally.
• 3. Sprinkle any remaining flour from the bowl over the meat and stir to form a light roux, cooking for 1 minute.
• 4. Slowly pour in the 300ml beef stock while stirring constantly; bring the mixture to a gentle boil.
• 5. Reduce heat to low and simmer the filling for 15-20 minutes, until the meat is tender and the sauce has thickened, stirring occasionally.
• 6. Preheat the oven to 200°C while the filling finishes.
• 7. Transfer the hot filling into a greased 20 cm pie dish, spreading it evenly.
• 8. Lay the 500g puff pastry over the filling, trim excess pastry, crimp the edges, and cut a small steam vent in the centre.
• 9. Bake in the pre‑heated oven for 25‑30 minutes, until the pastry is golden brown and puffed.
• 10. Remove the pie from the oven and let it rest for 5 minutes before slicing.

🔥 Serve

• Slice the steak and kidney pie into generous wedges and serve hot.
• Accompany with creamy mashed potatoes or buttered peas for a classic English meal.
• Optional: add a dollop of horseradish sauce or a splash of extra gravy for added richness.