Steak and Kidney Pie

Serves: 4

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Total Time: 145

Prep Time: 40

Cook Time: 105

• 700 gram(s) (1½lb) stewing steak, cubed and seasoned
• 2 tablespoon(s) plain flour, plus extra to dust
• 3 tablespoon(s) vegetable oil
• 25 gram(s) butter
• salt and freshly ground black pepper
• 1 small onion, finely chopped
• 175 gram(s) ox kidney, cut into small pieces
• 1 small pinch of cayenne pepper
• 1 teaspoon(s) anchovy essence
• 150 gram(s) flat mushrooms, cut into large chunks
• 350 gram(s) chilled ready-made puff pastry
• 1 large egg

Method

1. Toss half the steak with half the flour. Heat the oil in a flameproof, non-stick casserole and add the butter. Fry the steak in batches until brown - don't worry if the flour sticks to the base of the casserole. Coat the remaining steak with flour and fry as before. Season all the meat and put to one side.
2. Add the onion to the casserole and cook gently until soft. Return the steak to the casserole with 200ml (7fl oz) water, the kidney, a small pinch of cayenne and the anchovy essence. Bring to the boil, cover and simmer for 5min.
3. Cook at 170°C (325°F) mark 3 for 1hr or until tender. The sauce should be syrupy. If not, transfer the casserole to the hob, remove lid, bring to the boil and bubble for 5min to reduce liquid.
4. Put the steak and kidney mixture into a 900ml (1½ pint) pie dish. Pile it high to support the pastry.
5. Roll out the pastry on a lightly floured surface to a thickness of 5mm (¼in). Cut off four to six strips, 1cm (½in) wide. Dampen the edge of the dish with cold water, place the pastry strips on the edge and press down to secure. Dampen the pastry rim and lay the sheet of pastry on top. Press the surfaces together, trim the edge and press down with the back of a knife to seal.
6. For the glaze, whisk the egg and add a pinch of salt. Brush the pastry with the glaze and score with the back of a knife. Place the pie dish on a baking sheet and bake at 200°C (400°F) mark 6 for 30min or until the pastry is golden brown and the filling is hot to the centre.
7. FREEZE AHEAD Complete the recipe to the end of step 5. Wrap and freeze.
8. TO SERVE Thaw at cool room temperature overnight. Glaze the pastry and add 5-10min to the cooking time, covering the pie with foil if the top starts to turn too brown.

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