There’s no debate that steak and kidney pie is the best kind of pie out there. No really, we’re not debating this.

What you’ll need - makes 1 pie

Prep - 15 Minutes

Dice the steak and kidneys into bite-size pieces (remove as much of the fat and sinew from the kidneys as possible).
Season the steak and kidney with salt and pepper generously.
Sprinkle the flour over the steak and kidney and combine.
Finely dice the onion and garlic.
Make sure your puff pastry is thawed. Keep in the refrigerator until it’s time to use it.

Let’s get cooking - 1.5 Hours

In a pan, heat your preferred oil over high heat and add the steak and kidney to the pan.
Allow to brown before turning the pieces over to brown on the other side.
Bring the stove down to medium heat and add your onions and garlic. Stir consistently until the onions are cooked.
Add the thyme and combine.
Add the beef stock and water and allow to simmer (with the lid of your pan or pot off) for 45 minutes to an hour or until the liquid has reduced and thickened.
Check for seasoning and adjust accordingly. Beef stock can be quite salty so I often don’t add more salt.
Decant the pie filling into a bowl and place in the freezer for 15 minutes so it can cool down.
While the pie filling is cooling down, preheat your oven to 200 degrees bake.
On a lightly floured surface. Unroll your puff pastry and roll it out slightly just so it fits onto your chosen pie dish/casserole.
Once the filling has cooled down, place into the pie dish or casserole.
Place the pastry over it and trim off any parts hanging over the pie dish.
Using a sharp knife, make small slits all over the pastry to allow it to breathe and puff up in the oven.
Crack your egg into a small bowl or cup and beat well. Brush the pastry with the beaten egg.
Bake in the oven for 15 minutes or until the pastry is cooked through and golden brown.
Serve with a side salad and enjoy.

Love,

Steak & Kidney Pie