Name: Steak and kidney pies
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 2 cup plain flour; 150 gram butter, chopped; 1 egg-yolk; 3 tablespoon cold water; 2 sheets puff pastry; 1 egg-yolk (or milk), for glazing; potato wedges and tomato sauce, to serve; Filling; 2 tablespoon olive oil; 750 gram chuck or blade steak, trimmed, cubed; 8 lamb kidneys, skin and core removed, roughly chopped (see tip); 2 rashers rindless bacon, chopped; 1 onion, chopped; 1 clove garlic, crushed; 1 tablespoon plain flour; 1 cup beef stock; 1 tablespoon worcestershire sauce; 1 tablespoon chopped parsley

Ingredients

2 cup plain flour

150 gram butter, chopped

1 egg-yolk

3 tablespoon cold water

2 sheets puff pastry

1 egg-yolk (or milk), for glazing

potato wedges and tomato sauce, to serve

Filling

2 tablespoon olive oil

750 gram chuck or blade steak, trimmed, cubed

8 lamb kidneys, skin and core removed, roughly chopped (see tip)

2 rashers rindless bacon, chopped

1 onion, chopped

1 clove garlic, crushed

1 tablespoon plain flour

1 cup beef stock

1 tablespoon worcestershire sauce

1 tablespoon chopped parsley

Method

Steak and kidney pies

1.Sift flour into a large bowl. Rub butter in using fingertips until mixture resembles breadcrumbs.

2.Make a well in the centre of dry ingredients. Add egg-yolk and enough water to make a pliable dough. Wrap in plastic wrap; chill 20 minutes.

3.Meanwhile, make filling as directed.

4.Preheat oven to hot, 200°C.

5.Cut the pastry you made earlier into 4 equal portions (or 8, if making smaller pies). Roll out each piece between two sheets of baking paper. Ease into pie plates; trim edges. Spoon filling into cases.

6.Cut puff pastry into rounds large enough to make lids. Brush edges of pies with egg-yolk or milk.

7.Cover filling with puff pastry rounds, pressing edges together to seal. Make two slits in pastry tops to allow steam to escape. Arrange pies on a baking tray.

8.Brush tops with egg-yolk or milk. Bake 25-30 minutes, until golden. Serve with wedges and tomato sauce.

Filling

9.Heat half the oil in a large deep frying pan on high; brown steak and kidney, in two batches, 3-4 minutes each batch. Transfer to a plate.

10.Heat remaining oil in same pan. Saute bacon, onion and garlic 3-4 minutes, until onion is tender. Return steak and kidney to pan.

11.Blend flour in; cook, stirring, for 1 minute. Stir stock and worcestershire sauce in. Bring to the boil. Reduce heat; simmer, covered, 30 minutes.

12.Remove lid; continue to simmer 15-20 minutes, until meat is tender and sauce has thickened. Stir parsley in and cool.

Soak kidneys in water for five minutes to reduce the odour.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Steak and kidney pies

Filling

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