When steak and kidney pie is one of your Best Sellers

Ingredients

• 500 g Beef Chuck Steak (cut into 1‑inch cubes)
• 250 g Beef Kidneys (cleaned, trimmed and sliced)
• 1 large Onion (diced)
• 1 medium Carrot (diced)
• 1 Celery Stalk (diced)
• 2 Garlic Cloves (minced)
• 300 ml Beef Stock (low‑sodium)
• 150 ml Red Wine (optional, adds depth)
• 1 tbsp Tomato Paste (no added sugar)
• 1 tsp Worcestershire Sauce (optional)
• 2 sprigs Fresh Thyme (leaves stripped)
• 1 Bay Leaf (whole)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 2 tbsp All-Purpose Flour (for thickening the filling)
• 2 Puff Pastry Sheets (approx. 250 g each, thawed if frozen)
• 1 Egg (beaten for egg wash)
• 1 tbsp Milk (mixed with egg for wash)

Instructions

1. Prepare the Pastry Base

   Roll out one puff pastry sheet on a lightly floured surface to about 3 mm thickness. Gently fit it into a greased 9‑inch pie dish, pressing into the edges. Chill the lined dish in the refrigerator while you prepare the filling.

   Time: PT15M

2. Season and Brown the Meat

   Pat the beef cubes and kidney slices dry, then season generously with salt and pepper. Heat a tablespoon of oil in the skillet over medium‑high heat and brown the beef in batches until all sides are caramelised, about 3‑4 minutes per batch. Remove and set aside.

   Time: PT20M

3. Sauté Vegetables

   In the same pan, add a little more oil if needed and sauté the onion, carrot, celery, and garlic until softened, about 5 minutes.

   Time: PT5M

4. Deglaze and Simmer

   Stir in the tomato paste, Worcestershire sauce, and flour; cook for 1 minute. Pour in the red wine (if using) and let it reduce by half, then add the beef stock, thyme, and bay leaf. Return the browned meat and kidneys to the pan. Bring to a gentle boil, then lower to a simmer and cook, uncovered, for 35‑40 minutes until the meat is tender and the sauce has thickened.

   Time: PT45M

5. Cool the Filling

   Remove the thyme sprigs and bay leaf. Transfer the filling to a shallow bowl and let it cool to room temperature; this prevents the pastry from becoming soggy.

   Time: PT15M

6. Assemble the Pie

   Spoon the cooled filling into the chilled pastry shell, spreading evenly. Roll out the second puff pastry sheet and lay it over the filling. Trim excess pastry, press edges together, and crimp with a fork or your fingers. Cut 4‑5 small slits in the top for steam release.

   Time: PT15M

7. Bake the Pie

   Place the assembled pie on a baking tray and bake in a pre‑heated oven at 200°C (390°F) for 40‑45 minutes, or until the pastry is puffed, golden, and crisp.

   Time: PT45M

   Temperature: 200°C

8. Rest and Serve

   Allow the pie to rest for 10 minutes before slicing. Serve with mashed potatoes, peas, or a simple green salad.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Chuck Steak: Beef stew meat
• Instead of Beef Kidneys: Liver
• Instead of Onion: Shallots
• Instead of Carrot: Parsnip
• Instead of Celery Stalk: Celery leaf
• Instead of Garlic Cloves: Garlic powder
• Instead of Beef Stock: Stock cube dissolved in water
• Instead of Red Wine: Additional beef stock
• Instead of Tomato Paste: Ketchup
• Instead of Worcestershire Sauce: Soy sauce
• Instead of Fresh Thyme: Dried thyme
• Instead of Bay Leaf: Bay leaf powder
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Cornstarch
• Instead of Puff Pastry Sheets: Shortcrust pastry
• Instead of Egg: Milk wash
• Instead of Milk: Water

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Skillet or Dutch Oven
• Wooden Spoon
• Measuring Cups and Spoons
• Rolling Pin
• Pie Dish 9‑inch
• Pastry Brush
• Oven
• Mixing Bowls

Critical Steps — Do Not Skip

• Browning the meat to develop flavor
• Simmering the filling until thick and tender
• Ensuring the pastry is chilled before assembly to avoid shrinkage
• Baking until the pastry is fully puffed and golden

Chef Tips from the Video

• Use a mixture of cold butter and ice water for the puff pastry to achieve maximum lift.
• Add a splash of sherry or brandy with the wine for extra depth.
• Brush the top with egg‑milk wash and sprinkle a pinch of coarse sea salt for a beautiful finish.

Troubleshooting

Storage

Refrigerator: Cool the pie completely, then cover tightly. Refrigerate up to 3 days.

Freezer: Wrap the unbaked assembled pie in cling film and foil. Freeze up to 2 months. Bake from frozen, adding 10‑15 minutes to baking time.

Room temperature: Not recommended; the pie contains perishable meat.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; reheat gently before assembling.
• Assemble the pie, apply egg wash, and freeze before baking for up to 2 months.
• If using frozen puff pastry, keep it chilled until just before rolling.

Frequently Asked Questions