Steak and kidney pie

A true classic of British cooking, steak and kidney pie is a rich and sumptuous dish. If you haven't cooked with kidneys before you could ask your butcher to prepare them for you.
George Seper/Alexia Biggs

Steak and kidney pie




1.Remove fat from kidneys; chop kidneys finely. In a large saucepan, place kidneys, steak, onion, stock and sauce; simmer, covered, about 1 hour or until steak is tender.
2.Preheat oven to 200°C/180°C fan-forced.
3.Stir blended flour and water into beef mixture; stir until mixture boils and thickens. Transfer to 1.5-litre (6-cup) ovenproof dish.
4.Cut pastry into 6cm rounds. Overlap rounds on beef mixture; brush with egg. Bake pies about 15 minutes or until browned.

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