Steak and Kidney Pie, England

 

Steak and Kidney Pie, England

Ingredients:

• 1.5 pounds (about 700g) beef steak, diced
• 0.5 pounds (about 225g) beef kidney, diced
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme, dried
• 1 teaspoon rosemary, dried
• Salt and black pepper to taste
• 1 cup (240ml) beef broth
• 1 cup (240ml) stout or dark beer
• 2 sheets of puff pastry
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 400°F (°C).

2. In a large skillet, heat some oil over medium-high heat. Add the diced beef steak and kidney and brown them on all sides. Remove the meat from the skillet and set it aside.

3. In the same skillet, add a bit more oil if needed. Sauté the chopped onions until they become translucent. Add minced garlic and cook for an additional minute.

4. Sprinkle the flour over the onions and garlic, stirring continuously to create a roux. Cook for a couple of minutes until it's lightly browned.

5. Add the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Mix well.

6. Gradually pour in the beef broth and stout or dark beer, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken.

7. Return the browned meat to the skillet, ensuring it's coated in the thickened sauce. Simmer for about 10 minutes until the meat is tender.

8. Transfer the meat mixture to a pie dish. Roll out the puff pastry and place it over the filling, trimming any excess. Use a fork to press down the edges and create a seal.

9. Brush the beaten egg over the pastry to give it a golden finish.

10. Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.

11. Let it cool for a few minutes before serving.