Steak and Kidney Pie

Method

1. 01

   Trim and cut the kidneys

   Split the 250 g kidneys lengthwise, cut away the hard white cores and tubes, then cut the cleaned kidney into about 2 cm pieces. Pat very dry and season with 2 g salt and 1 g pepper.

   

2. 02

   Brown the beef in batches

   Season the 800 g beef with 6 g salt and 2 g pepper. Heat 20 ml of the oil in a heavy casserole over high heat and brown the beef in 3 batches for 10–12 minutes total, avoiding crowding. Transfer to a bowl.

   

3. 03

   Sear the kidney briefly

   Add the remaining 10 ml oil to the hot casserole. Sear the kidney for 3–4 minutes, turning once or twice, until browned outside but not cooked through. Transfer it to a separate bowl for later.

   

4. 04

   Soften the vegetables

   Reduce to medium heat. Add the 250 g onion and 150 g carrot to the casserole and cook for 8 minutes, scraping the browned deposits from the base as the vegetables soften.

   

5. 05

   Add flour and reduce the ale

   Stir in the 30 g flour for 2 minutes. Pour in the 250 ml ale gradually, scraping the pan, and simmer for 5 minutes until reduced by roughly half and no raw flour streaks remain.

   

6. 06

   Braise the beef until nearly tender

   Return the browned beef. Add the 750 ml hot stock, 15 ml Worcestershire sauce and 5 g thyme. Bring to a simmer, cover partly and cook gently for 60 minutes, stirring every 15 minutes.

   

7. 07

   Add kidney late and finish the filling

   Add the seared kidney and simmer uncovered for 15–20 minutes until the beef is tender, the kidney is cooked through and the gravy coats the meat. Taste and add up to the remaining 4 g salt and 1 g pepper only as needed.

   

8. 08

   Cool the filling completely

   Spread the filling in a shallow tray and cool for 45 minutes, then refrigerate if still warm. Do not put puff pastry over hot filling, because trapped steam melts the pastry fat and softens the lid.

   

9. 09

   Fill the pie dish

   Heat the oven to 200°C. Spoon the cold filling into a 2.5 L pie dish, keeping the rim clean and leaving a little space below the top so bubbling gravy does not force the pastry off.

   

10. 10

    Roll and seal the pastry lid

    Roll the chilled 500 g puff pastry to about 4 mm thick and slightly larger than the dish. Brush the rim with a little of the 50 g beaten egg, lay on the pastry, press firmly to seal, trim the excess and crimp the edge.

    

11. 11

    Glaze and vent the top

    Brush the pastry evenly with the remaining beaten egg and cut 3 small steam slits in the centre. Keep the slits narrow so the lid can still rise around them.

    

12. 12

    Bake until puffed and deeply golden

    Bake at 200°C for 35–40 minutes until the puff pastry is fully risen and deep golden and the filling is bubbling through the steam slits. Rest the pie for 15 minutes before serving.