Steak and Kidney Pie

Ingredients

• 1 1/2 lb beef chuck, cut into 1-inch cubes
• 8 oz lamb kidneys, trimmed and cut into pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup all-purpose flour
• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 cups beef stock
• 1 tsp dried thyme
• 1 bay leaf
• 1 lb puff pastry
• 1 large egg, beaten

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Trim the kidneys carefully, removing the white cores, then pat both meats dry and season them evenly with the measured salt and black pepper.
2. Step 2.Toss the beef and kidney with flour, shake away the excess, and brown the pieces in hot oil in several small batches so a dark crust develops.
3. Step 3.Transfer the browned meat to a clean bowl, lower the heat, and cook the onion until soft before stirring in tomato paste until it darkens slightly.
4. Step 4.Add Worcestershire sauce and beef stock while scraping the pan thoroughly, then return the meat with thyme and bay leaf and bring the mixture to a simmer.
5. Step 5.Cover and cook gently for about ninety minutes until the beef is tender, then uncover and reduce the gravy until thick enough to coat the meat generously.
6. Step 6.Discard the bay leaf, cool the filling completely, and spoon it into a deep pie dish because warm filling will melt the butter in the pastry prematurely.
7. Step 7.Cover with puff pastry, press and crimp the edge securely, cut steam vents, and brush the top evenly with beaten egg for a glossy golden finish.
8. Step 8.Bake at 400°F for 30 to 35 minutes until the pastry is fully risen and deeply browned, then rest for ten minutes before serving the hot filling.