Steak and Kidney Pie
Ingredients
- 600 gBeef chuck (3cm cubes)
- 300 gBeef kidney (trimmed and chopped)
- 2 pcOnion (sliced)
- 40 gUnsalted butter
- 2 tbspWheat flour
- 330 mlBrown beer
- 2 pcThyme (fresh sprigs)
- 1 pcBay leaf
- 1 pcPuff pastry
- 1 pcEgg (beaten for glazing)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlBeef stock (diluted)
- 1 tbspWorcestershire sauce
Method
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.
- 1
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
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
Remove the meat, add the butter and sauté the sliced onions until translucent. Scrape the bottom of the pan to release the juices.
- 4
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven at 180°C to maintain the pastry's crispness.
