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