Steak and Kidney Pie

This hearty steak and kidney pie is a classic British dish filled with tender beef, kidney, and rich gravy, all encased in a flaky pastry crust.

Ingredients - Serves 6

Preheat the oven to 180°C (350°F).
In a large pan, heat some oil over medium heat. Add the onions and garlic, and cook until softened.
Add the beef and kidney to the pan, and cook until browned on all sides.
Sprinkle the flour over the meat and stir well to coat.
Pour in the beef stock and Worcestershire sauce, and add the thyme and bay leaf. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for 1 hour, or until the meat is tender and the sauce has thickened.
Meanwhile, roll out the puff pastry on a floured surface to fit the size of your pie dish.
Transfer the cooked meat mixture to the pie dish, and cover with the puff pastry. Trim any excess pastry and crimp the edges to seal.
Brush the pastry with beaten egg for a golden finish.
Make a few small slits on the top of the pastry to allow steam to escape.
Bake in the preheated oven for 30-40 minutes, or until the pastry is golden and crisp.
Serve hot and enjoy!