Image for illustration onlySteak and Kidney Pie
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In steak and kidney pie, Puff Pastry, Beaten Egg White and Beaten Egg Yolks are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oven to 220C/425F/Gas 7 before you begin.
- 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.
Nutrition
- Calories
- 541
- Protein
- 26.8g
- Carbs
- 8.2g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To achieve a deep flavour and tender texture, ensure you brown the beef and kidneys in small batches. Always clean the kidneys thoroughly with water and lemon before you begin. Serve with hot mashed potatoes to soak up every bit of the rich, thick gravy.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In steak and kidney pie, Puff Pastry, Beaten Egg White and Beaten Egg Yolks are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.