Name: Mum’s steak and kidney pie
Cook time: 165 min
Total time: 165 min
Yield: 4
Ingredients: 1 onion, finely chopped; 1 tablespoon cooking oil; 500 gram blade, chuck, gravy or crosscut beef steak, cut into bite-sized pieces; 4 sheep kidneys, trimmed of white fatty membrane and cut into bite-sized pieces; 3 tablespoon plain flour; 1 carrot, diced; salt and pepper, to season; 2 tablespoon Worcestershire sauce; 400 gram block flaky puff pastry; 1 egg, lightly beaten

Ingredients

1 onion, finely chopped

1 tablespoon cooking oil

500 gram blade, chuck, gravy or crosscut beef steak, cut into bite-sized pieces

4 sheep kidneys, trimmed of white fatty membrane and cut into bite-sized pieces

3 tablespoon plain flour

1 carrot, diced

salt and pepper, to season

2 tablespoon Worcestershire sauce

400 gram block flaky puff pastry

1 egg, lightly beaten

Method

1.In a large pot, fry the onion in the oil. Add the beef and kidneys, then sauté until browned. Sprinkle over the flour, coating the meat. Add the carrot, salt, pepper and sauce, as well as enough liquid (stock, vege water or water) to just cover the meat.

2.Simmer gently for 1½-2 hours until the meat is tender.

3.Leave to cool (you can even do this overnight).

4.When ready to cook the pie, preheat oven to 200°C fan bake.

5.Roll the pastry out to fit the pie dish of roughly 25cm, as well as a lid.

6.Line the pie dish with pastry and fill with the cold filling.

7.rush the pastry edges with the beaten egg, then drape the lid over the filling, pressing the edges together to seal. Trim if you like a neat finish.

8.Brush the top with egg and make slits in the lid. Bake at 200°C for 30-45 minutes or until the pie is golden.

9.Allow pie to settle for 10 minutes before serving with peas and mashed potato.