Steak and Kidney Pie

Ingredients

• 300g Puff Pastry
• Beaten Egg White
• Beaten Egg Yolks
• 2 tbs Vegetable Oil
• 70 ml Beef
• 200g Lamb Kidney
• 2 chopped Onions
• 30g Plain Flour
• 85 ml Beef Stock
• pinch Salt
• pinch Pepper
• Dash Worcestershire Sauce

Instructions

1. Preheat the oven to 220°C / 425°F / Gas mark 7.
2. Heat the vegetable oil in a large frying pan. Brown the beef all over, working in batches if necessary, then set aside. In the same pan, brown the kidneys on both sides, add the chopped onions and cook until softened.
3. Return the beef to the pan, sprinkle over the flour and stir to coat the meat and onions evenly.
4. Pour in the stock, stir well and bring to the boil. Reduce the heat and simmer uncovered for about 1½ hours, adding more stock if the liquid reduces too much.
5. Remove from the heat, season with salt, pepper and Worcestershire sauce, and allow the mixture to cool completely. Transfer the filling to a pie dish.
6. Roll out the puff pastry to about 5 mm thick and large enough to overhang the dish by a few centimetres.
7. Lift the pastry over the dish using a rolling pin, trim the excess and crimp the edges to seal.
8. Brush the pastry with beaten egg and bake for 30–40 minutes, until puffed and golden brown.
9. Serve with mashed potatoes and steamed vegetables.

instructions_source: editorial-classic