Craving a taste of comfort? Our classic steak and kidney pie recipe is here to satisfy! So crispy and delicious, there’s no doubt that you’ll be running for seconds seconds.
Steak & Kidney Pie
Ingredients
- 2 tbsp olive oil
- 700 grams chuck beef, cubed
- 200 grams lamb or beef kidney
- 2 tbsp Barbecue spice
- 1 onion, finely chopped
- 3 sprigs thyme
- 2 bay leaves
- 1 tbsp crushed garlic
- 2 tbsp flour
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp brandy (optional)
- 2 tsp beef stock powder
- 2 cups boiling water
- ¾ cup frozen green peas ( optional)
- 1 roll Puff pastry
- 1 egg, beaten
- Salt and pepper to taste
Instructions
HEAT oil in a pot over medium high heat.
SEASON the steak and kidney with 1 tbsp of barbecue spice , and cook in the pot until browned, remove and set aside. In the same pan, add onion, remaining bbq spice, garlic, thyme and bay leaves. Fry for 3 minutes or until translucent. Add the flour and stir to combine.
ADD the tomato paste, Worcestershire sauce, brandy and beef stock powder and cook for 1 minute. Add boiling water. Cook for 45 minutes. Stir in peas.
PREHEAT oven to 200ºC
TRANSFER the filling into your serving dishes and top with puff pastry.
COVER the pots with puff pastry, seal the edges with a fork and brush the top with the egg wash.
BAKE for 20-25 minutes until golden brown
ALSO SEE: Beetroot chutney jar
