STEAK AND KIDNEY PIE
“Steak and kidney pie for dinner…it was yummy.”
- 700 g steak and kidney mix
- 2 onions, peeled and finely chopped
- 2 – 3 tablespoons oil
- 3 cloves of garlic, peeled and finely chopped
- pinch of salt
- 1 – 2 teaspoons freshly ground black pepper
- 3 whole cloves
- 2 heaped tablespoons Bisto (gravy granules), mixed with a ¼ cup of water
- 2 packs of ready made puff pastry or 1 large pack
- 1 egg, to egg wash pastry
In a large pot or deep pan heat the oil and add the onions and fry till brown.
Next add all the ingredients, except the Bisto and cook on medium heat for 45 minutes, stirring and adding a tiny bit of water when needed.
Add the Bisto with water and simmer on a low heat for 10 minutes or until you see the gravy turn very thick.
Switch off the heat and spoon steak and kidney mix in a bowl and allow to cool completely until cold.
Use this filling to make a big pie or individual pies, shaped and size to your liking,
Egg wash the pastry and bake for 25 – 30 minutes in a preheated oven on 200 °C or until golden brown.
Tip:
Add only a pinch of salt. The Bisto has salt in. Remove the cloves before filling the pie.
Recipe and photos: Sharon Gien Cambier
