Alive and Cooking
 

Steak & Kidney Pie

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  • 350 g rump steak, cut in 2 cm cubes
  • 7 lamb kidneys, cleaned and chopped in chunks 
  • 2 carrots, roughly diced
  • 1 brown onion, roughly diced 
  • 2 sticks celery, roughly diced 
  • 2 sheets puff pastry
  • 1 egg, whisked 
  • 3 tbsp Massel beef stock powder 
  • 2 tbsp plain flour 
  • Salt 
  • Extra virgin olive oil 

Preheat oven to 200 degrees.

In an oven-proof pan with a good splash of oil, fry the onion, celery and carrot until soft, then remove and set aside. In the same pan with a good splash of oil, slide in the beef and cook until brown, then tumble in the kidney, flour, pour in the stock and stir to combine. Return vegies to the pan, pour in enough water to cover, bring to the boil and simmer for 25 mins. 

Brush each piece of puff pastry with egg and place on top of one another in a star shape. Lay the pastry over the top of the meat mixture, brush with egg, sprinkle with salt  and cook for 15 - 20 mins.

Serves 6 

Steak & Kidney Pie