Classic Beef and Kidney Pie
Ingredients
- Salt and milled pepper
- 400g beef goulash
- ¼ cup (60ml) cornflour
- 3 Tbsp (45ml) olive oil
- 250g lamb or beef kidneys, cubed or chopped
- 2 packets (250g each) white button or portobello mushrooms, sliced
- 2 onions, chopped
- 3 cloves garlic, roughly chopped
- 3 sprigs each fresh rosemary and thyme
- 2 bay leaves (optional)
- ¼ cup (60ml) brandy or dry sherry
- 3 cups (750ml) beef stock
- 1 packet (400g) puff pastry, defrosted
- 1 egg, whisked
Method
- Season beef and dust with cornflour.
- Heat oil in a pot and brown meat all over.
- Remove and set aside.
- Season kidneys and brown well in the same pot, together with the mushrooms.
- Remove and set aside.
- Sauté onions in the same pot for 8–10 minutes, or until golden.
- Add garlic and herbs and cook for another minute, or until fragrant.
- Pour in brandy or sherry.
- Return beef, kidneys and mushrooms to pot and add stock.
- Simmer for about 40 minutes and season as needed.
- Preheat oven to 200°C.
- Spoon pie filling into a round ovenproof dish.
- Roll pastry slightly thinner if it isn’t big enough for your dish.
- Drape pastry over dish, crimp the edges, brush with egg and make a slit in the centre of the pastry “lid” so steam can escape.
- Bake for 25–30 minutes, or until golden.
- Serve pie hot out of the oven.
