Steak and Kidney Pie

Serves 6


You will need
800g – 1 kg Rump steak, cut into biggish cubes. (Don’t use topside)
250g Kidneys, cored and the fat removed (optional)
4 Bacon rashers, chopped (optional)
50ml Cooking oil
50g Butter
250g White mushrooms brushed and sliced.
4 Leeks, trimmed washed and sliced
1 Big sweet onion, chopped
1 Tbsp Beef stock
1 cup Water
Dash of Worcestershire sauce
50ml Port or sherry
2 Sprigs parsley
2 Sprigs thyme
2 Bayleaves
Portuguese spice (or any braai spice)
1 tsp Dry mustard
Cake flour
1 Roll puff pastry (Woolworths sells the best)
1 Egg, beaten with a dash of water
Salt & Pepper to taste

How to make it
Dust cubed steak with Portuguese spice and rub oil into the meat.
Dust the kidneys with a mixture of cake flour and dry mustard.
Heat heavy bottomed pan and sear the steak – do not cook. Remove from pan and set aside.
Add some oil and butter to the pan if needed, and sauté kidneys in the same pan for a few minutes.
Add bacon, onion and leeks and fry with the kidneys until slightly browned.
Add beef stock, water, Worcestershire sauce, herbs and port – simmer for about 20 minutes.
Add mushrooms and cook through, taste and add salt and pepper.
Remove from the heat and add cubed steak.
Remove the herbs at this stage.
Dish into individual dishes or one big pie dish and allow to cool completely.
When the pie mixture is cold, you can roll out your pastry and cover the pie with the pastry.
Brush with the egg mixture and bake in pre- heated oven at 200°C until the pastry is golden brown.

Serve piping hot as is or with a side salad.
PS If you and your family aren’t keen on kidneys, use more mushrooms instead.

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