Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of ox, lamb, or pork), fried onion, and brown gravy.
- 450 g ox or pig kidney, cut into 2 cm pieces
- 600 ml milk
- 25 g flour
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon celery salt
- 900 g lean beef, chuck or topside, cut into 2½cm cubes
- 50 g unsalted butter
- 1 tablespoon olive oil
- 2 onions, peeled and diced
- 1 teaspoon fresh, soft thyme leaves, chopped
- 300 ml red wine
- 450 ml beef stock
- 1 medium carrot, peeled, sliced ½ cm thick
- 2 bay leaves
- 250 g puff pastry, home-made or shop bought
- 1 egg, beaten for egg wash
- Soak the kidneys in the milk for 30 minutes.
- Remove the kidneys from the milk and cut away any fat or sinew. Place the flour, peppers and salts in a bag and shake to combine. Add the beef pieces a few at a time and shake the bag to coat with flour.
- In a casserole dish heat the butter and olive oil over a medium heat and fry the onion and thyme leaves until soft but without colour.
- Add the meat and brown all over.
- Pour in the wine and scrape the crusty bits from the bottom of the pan.
- Stir in the stock and add the carrot slices and bay leaves.
- Bring to the boil, then reduce to a simmer, cover and cook for about 1½ hours or until the beef is tender. Season to taste with salt and pepper. Transfer to a pie dish or cool the meat quickly, cover and refrigerate until required. <em>(Preferably overnight so any fat will solidify – it can then be skimmed off and discarded).</em>
- Pre-heat the oven to 200ºC.
- Roll out the pastry and cover the meat in the pie dish with it, pressing down well to seal at the edges. Cut off any excess pastry and use it for trimming the pie. Make 3 slashes on the top to allow steam to escape during cooking. Brush with the egg wash and bake for 30-35 minutes or until the pastry is golden and thoroughly cooked.