Steak and kidney pie

Steak and kidney pie
Steak and kidney pie

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Beef
Cooking method: bake, boil/steam, simmer
Season: Autumn, Winter

Steak and kidney pie

300g beef ox kidneys
1.5g beef chuck steak, chopped coarsely
2 medium brown onions (300g), sliced thinly
1 cup (250ml) beef stock
1 tablespoon soy sauce
¼ cup (35g) plain flour
½ cup (125ml) water
2 sheets ready-rolled puff pastry
1 egg, beaten lightly

Remove fat from kidneys; chop kidneys finely. Place kidneys, steak, onion, stock and sauce in large saucepan; simmer, covered, about 1 hour or until steak is tender.

Preheat oven to 200°C/180°C fan-forced.

Stir blended flour and water into beef mixture; stir until mixture boils and thickens. Transfer to 1.5-litre (6-cup) ovenproof dish.

Cut pastry into 6cm rounds. Overlap rounds on beef mixture; brush with egg. Bake pies about 15 minutes or until browned.

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