Steak and kidney pies are an absolute classic and something you might only treat yourself to when you’re at a bakery. But what’s stopping you from whipping up these mouthwatering bite-sized treats in the comfort of your own kitchen?
While this recipe makes four smaller sized pies that are perfect for a lunchtime treat or to take along to a gathering – you can also just avoid cutting up the pastry and use the entire thing to make one big pie if that suits you better. Either way, the flavour is the real star of the show! Enjoy!
- 2 tablespoons olive oil
- 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 teaspoon dried mixed herbs
- 1/4 cup plain flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 2 sheets frozen shortcrust pastry, partially thawed
- 1 egg, lightly beaten
- 1 sheet frozen puff pastry, partially thawed
- Heat oil in a heavy-based saucepan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add beef an kidney. Cook, stirring occasionally, for 2 to 3 minutes or until browned. Add garlic and mixed herbs. Cook for 1 minute.
- Add flour. Cook, stirring, for 1 minute. Stir in stock and Worcestershire sauce. Cover. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, for 2 hours. Remove lid. Simmer, uncovered, 30 minutes or until beef is tender and gravy has thickened. Cool.
- Preheat oven to 200C/180C fan-forced. Place a baking tray in oven. Grease four 7.5cm (base) pie tins. Cut shortcrust pastry sheets in half diagonally. Line tins with pastry. Trim excess. Spoon cooled filling into cases. Brush edges with egg. Cut puff pastry into 4 squares. Place over filling. Press edges together with a fork to seal. Trim excess. Brush top of pies with egg. Season.
- Place tins on hot tray in oven. Bake for 20 to 25 minutes or until golden and puffed. Serve with sauce.