Steak and Kidney Pie

Tender beef chunks falling apart at the touch of a fork and firm kidneys, bound by a dark, velvety brown ale gravy. The puff pastry crust should be risen high, golden, and shatteringly crisp.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 832
• Protein: 51 g
• Carbs: 43 g
• Fat: 52 g

Ingredients

• 600 g Beef chuck ( 3cm cubes )
• 300 g Beef kidney ( trimmed and chopped )
• 2 piece Onion ( sliced )
• 40 g Minimum butter sweet
• 2 tbsp Wheat flour
• 330 ml Brown beer
• 2 piece Thyme ( fresh sprigs )
• 1 piece Bay leaf
• 1 piece Puff pastry
• 1 piece Egg ( beaten for glazing )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Beef stock ( diluted )
• 1 tbsp Worcestershire sauce

Instructions

1. Meat preparation

   Cut the beef chuck into 3 cm cubes. Trim the beef kidneys by carefully removing the central white parts and cut into equal-sized pieces.

2. Browning

   In a sauté pan with a little oil, sear the meats over high heat. They should be well browned to develop the cooking juices. Proceed in batches if necessary to avoid boiling the meat.

3. Aromatics

   Remove the meat, add the butter and sauté the sliced onions until translucent. Scrape the bottom of the pan to release the juices.

4. Dusting and deglazing

   Return the meat, sprinkle with flour (singer) and stir for 2 minutes to cook the flour. Deglaze with the dark beer, scraping the bottom well.

5. Simmering

   Add the thyme, bay leaf, beef stock, and Worcestershire sauce. Cover and simmer over low heat for 1.5 hours. The sauce should reduce until it generously coats the spoon.

6. Assembly and baking

   Pour into a pie dish. Cover with puff pastry, seal the edges. Brush with egg wash. Cut a small hole (chimney) in the center. Bake at 200°C until the pastry is golden brown and puffed.

Chef's tips

• If the gravy is too thin after simmering, reduce it uncovered for a few extra minutes before adding the pastry.
• Let the filling cool down before covering with pastry to prevent the fat from melting too soon.
• Do not skip trimming the kidneys: the white core is tough and has an overpowering taste.

Storage

Keeps for 3 days in the fridge. Reheat in the oven at 180°C to maintain the pastry's crispness.