התמונה להמחשה בלבדSteak and Kidney Pie
A rich, classic pastry featuring premium cuts of beef and tender lamb kidneys slow-braised in a deep, aromatic stock, all encased in a crisp and golden puff pastry. This dish offers a comforting harmony of textures and bold, traditional flavors, serving as an impressive centerpiece for festive gatherings or refined family dinners during the cooler months.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Preheat the oven to 220C/425F/Gas 7
- 2Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
- 3Return the beef to the pan, sprinkle flour over and coat the meat and onions
- 4
Nutrition
- Calories
- 541
- Protein
- 26.8g
- Carbs
- 8.2g
Recommended Equipment & Products
- Immersion blender
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Chef tips
For deep flavor and a tender texture, sear the beef and kidney cubes in small batches until well-browned. Don't skip cleaning the kidneys thoroughly with water and lemon before cooking. For a festive look, cover the dish with high-quality oil-based puff pastry and brush with egg yolk. Serve with warm mashed potatoes to soak up the rich, thick gravy.
Culinary reasoning
A rich, classic pastry featuring premium cuts of beef and tender lamb kidneys slow-braised in a deep, aromatic stock, all encased in a crisp and golden puff pastry. This dish offers a comforting harmony of textures and bold, traditional flavors, serving as an impressive centerpiece for festive gatherings or refined family dinners during the cooler months.