Ingredients
- Beef (70 ml)
- Lamb Kidney (200 g)
- Onions (2 chopped)
- Puff Pastry (300 g)
- Beef Stock (85 ml)
- Plain Flour (30 g)
- Vegetable Oil (2 tbsp)
- Egg White (Beaten)
- Egg Yolks (Beaten)
- Salt (pinch)
- Pepper (pinch)
- Worcestershire Sauce (Dash)
Instructions
Steps
- Preheat your oven to 220°C (425°F or Gas mark 7).
- In a large frying pan, heat 2 tablespoons of vegetable oil and brown the beef on all sides. You may need to do this in batches. Once browned, set the beef aside.
- In the same pan, brown the kidneys on both sides, then add 2 chopped onions and cook for about 3-4 minutes until softened.
- Return the browned beef to the pan, sprinkle 30g of plain flour over the mixture, and stir to coat everything.
- Pour in 85ml of beef stock, stir well, and bring it to a boil. Lower the heat and let it simmer for 1½ hours without a lid. If the liquid reduces too much, add more stock as needed.
- Once done, remove from heat and season with a pinch of salt, a pinch of pepper, and a dash of Worcestershire sauce. Allow the filling to cool completely.
- Roll out 300g of puff pastry to about 5mm thick, ensuring it is 5cm larger than your pie dish.
- Use a rolling pin to lift the pastry and place it over the pie dish. Trim the edges and crimp them using your fingers.
- Brush the surface with the beaten egg mixture (egg whites and yolks) and bake for 30-40 minutes until the pastry is golden brown and puffed.