Steak and Kidney Pie

Ingredients

• 1.5 pounds beef steak
• 0.5 pound kidney
• 2 medium onions
• 2 cups beef stock
• 1 batch pastry
• 1 tablespoon thyme
• 2 tablespoons flour
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large egg

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Dice the beef steak and kidney into bite-sized pieces, about 1 inch.

3. 3

   Chop the onions finely.

4. 4

   In a large skillet over medium heat, melt the butter. Add the onions and sauté for about 5 minutes until they are soft and translucent.

5. 5

   Increase the heat to medium-high, add the diced beef steak and kidney to the skillet. Season with salt and black pepper, and cook until browned, about 8-10 minutes.

6. 6

   Sprinkle the flour over the meat mixture and stir well to combine. Cook for an additional 2 minutes.

7. 7

   Pour in the beef stock and add the thyme. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20 minutes, stirring occasionally.

8. 8

   While the filling is simmering, roll out the pastry on a floured surface to fit your pie dish. Reserve some pastry for the top crust.

9. 9

   Transfer the filling to the pie dish, ensuring it’s evenly spread.

10. 10

    Roll out the reserved pastry and place it over the filling. Trim any excess pastry and crimp the edges to seal.

11. 11

    Make a small slit in the center of the pie to allow steam to escape. Beat the egg and brush it over the top crust for a golden finish.

12. 12

    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.

13. 13

    Remove from the oven and let it cool for 10 minutes before serving.