steak and kidney pie

Step 3: Assemble the Pie

Preheat your oven to 400°F (200°C). Roll out two-thirds of the pastry on a floured surface and line the bottom of a pie dish. Spoon the filling into the pie dish, making sure to spread it evenly.

Roll out the remaining pastry to create the top crust. Place it over the filling, trimming any excess around the edges. Press the edges together to seal the pie, and cut a few small slits in the top to allow steam to escape. Brush the top of the pie with the beaten egg for a glossy finish.

Step 4: Bake

Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with foil to prevent burning.

Tips for the Best Steak and Kidney Pie

• Kidney Preparation: If you’re unfamiliar with cooking kidneys, be sure to remove any tough membranes and connective tissue before dicing them. Some people prefer to soak the kidneys in milk for 30 minutes to help reduce any strong flavor.
• Ale or No Ale: While the dark ale adds a robust flavor to the filling, you can omit it and use all beef stock if you prefer. The Worcestershire sauce will still provide a good depth of flavor.
• Perfect Pastry: For a flaky crust, make sure your butter and water are as cold as possible. If you can, chill the pastry dough for at least 30 minutes before rolling it out.