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For the Pastry:
- 2 cups (250g) all-purpose flour
- 1/2 cup (115g) cold butter, cubed
- 1/4 cup (60ml) cold water (adjust as needed)
- Pinch of salt
- 1 egg, beaten (for brushing the top)
Directions
Step 1: Prepare the Filling
Start by heating the vegetable oil or butter in a large skillet over medium heat. Add the onions and garlic, sautéing them until soft and translucent, about 3-4 minutes. Add the diced steak to the pan and brown it on all sides.
Once the steak is browned, add the kidneys and cook for another 2-3 minutes until they start to brown as well. Sprinkle the flour over the meat and stir to coat, allowing the flour to cook for a minute or two.
Slowly pour in the beef stock and ale, stirring as the mixture begins to thicken. Add Worcestershire sauce, thyme, salt, and pepper to taste. Lower the heat and simmer the filling for 30-40 minutes, allowing the meat to become tender and the flavors to meld.
Step 2: Make the Pastry
While the filling simmers, prepare the pastry. In a large bowl, combine the flour and salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Slowly add the cold water, a little at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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