Steak and Kidney Pie

Method

1. 01

   Heat vegetable oil in a Dutch oven over medium-high heat. Brown beef chuck in two batches for 8 minutes total, then transfer to a plate. Brown lamb kidneys for 3 minutes and lift out.

2. 02

   Cook onions in the pot over medium heat for 5 minutes until softened. Return beef and kidneys, sprinkle in flour and stir for 1 minute.

3. 03

   Add beef stock, Worcestershire sauce, salt and black pepper. Bring to a simmer, cover loosely and cook over low heat for 105 minutes until beef is fork-tender and kidneys are cooked through above 160°F. Uncover toward the end if the gravy is thin.

4. 04

   Transfer filling to a shallow container and cool for 30 minutes, then refrigerate for 45 minutes until no longer warm. Heat oven to 400°F (200°C) and spoon filling into a 2-quart pie dish.

5. 05

   Roll puff pastry large enough to cover the dish. Brush the rim with egg, lay pastry over it and crimp the edges. Cut a steam vent and brush the top with remaining egg.

6. 06

   Bake for 35–40 minutes until pastry is deeply golden and crisp and the filling is bubbling hot in the center. Rest for 10 minutes before cutting.