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Steak and Kidney Pie with Puff Pastry Crust
Created by: Howcan Team
Ingredients
- 1.5 lbs beef steak, diced
- 8 oz beef kidney, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tbsp all-purpose flour
- 2 cups beef stock
- 1/2 cup red wine
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- 1/2 tsp rosemary
- Salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, heat some oil over medium-high heat. Add the diced beef steak and kidney, and cook until browned. Remove from the pot and set aside.
- In the same pot, add the chopped onion, minced garlic, diced carrots, and celery. Cook until the vegetables are softened.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes.
- Gradually pour in the beef stock and red wine, stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 5 minutes until the sauce thickens.
- Return the browned beef and kidney to the pot. Cover and simmer for 1 hour, or until the meat is tender and the sauce is rich and flavorful. Remove from heat and let it cool slightly.
- Transfer the meat mixture to a pie dish. Roll out the puff pastry sheet to fit the top of the dish. Place it over the filling and trim any excess pastry. Brush the pastry with beaten egg to glaze.
- Make a few slits in the pastry to allow steam to escape. Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Remove from the oven and let it rest for 5 minutes before serving. Enjoy the steak and kidney pie with puff pastry crust!
Steak and kidney pie with puff pastry crust has a rich history dating back to medieval England. This savory dish was a staple in British cuisine, often enjoyed during festive occasions and family gatherings. The succulent combination of tender steak, kidney, and aromatic gravy encased in flaky puff pastry has made it a beloved classic. Renowned chefs like Gordon Ramsay and Jamie Oliver have put their own modern twists on this traditional recipe, elevating its flavors and presentation. In the UK, pubs and traditional British restaurants continue to serve authentic steak and kidney pie, with some establishments gaining a reputation for crafting the best version of this dish. The key to a perfect steak and kidney pie lies in the quality of the ingredients and the slow-cooking process, allowing the flavors to meld and the meat to become tender. While some recipes call for a suet pastry crust, the use of puff pastry adds a delightful flakiness and buttery richness to the dish. Today, food enthusiasts can savor exceptional steak and kidney pie with puff pastry crust at acclaimed British eateries in London, such as The Guinea Grill or The Windmill Mayfair. Whether enjoyed as a comforting home-cooked meal or savored at a top-notch restaurant, this iconic dish continues to hold a special place in the hearts of food lovers worldwide.
150 min
6
550 calories
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