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Steak and kidney pies
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Prep Time:
25 minutes
Cook Time:
185 minutes
Total Time:
210 minutes
Savor individual or family-sized steak and kidney pies for a classic meal.
Ingredients:
  • 1 large brown onion, cut into thin wedges
  • 700g beef chuck steak, trimmed, cut into 3cm pieces
  • 200g lamb kidneys, trimmed, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 1/2 tsp dried mixed herbs
  • 510.00 gm beef stock
  • 24.40 gm worcestershire sauce
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 sheet frozen puff pastry, partially thawed
  • Mixed salad, to serve
  • Tomato sauce, to serve
Instructions:
  • In a heavy-based saucepan over medium-high heat, heat oil until shimmering. Add onion and cook until softened, around 5 minutes. Add beef and kidney, stirring occasionally, and brown for 2 to 3 minutes. Stir in garlic and mixed herbs and cook for an additional minute.
  • Sprinkle in the flour and cook while stirring for 1 minute. Add the stock and Worcestershire sauce, cover, and bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally. Uncover and simmer for an additional 30 minutes or until the beef is tender and the gravy has thickened. Allow to cool before serving.
  • Preheat the oven to 200°C/180°C fan-forced and place a baking tray in the oven. Grease four 7.5cm (base) pie tins, then cut shortcrust pastry sheets in half diagonally. Line the tins with pastry, trim excess, and spoon in the cooled filling. Brush the pastry edges with egg. Cut the puff pastry into 4 squares, place over the filling, and press the edges together with a fork to seal. Trim excess, brush the tops of the pies with egg, and season.
  • Place the tins on a hot tray in the oven and bake for 20-25 minutes, or until golden and puffed. Serve alongside a mixed salad and tomato sauce.

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