Steak & Kidney Pies


Steak & Kidney Pie from The Australian Women's Weekly's Home Cooked





300g beef ox kidneys
1.5g beef braising steak, chopped coarsely
2 medium brown onions (300g), sliced thinly
1 cup (250ml) beef stock
1 tablespoon soy sauce
¼ cup (35g) plain flour
½ cup (125ml) water
2 sheets ready-rolled puff pastry
1 egg, beaten lightly


1  Remove fat from kidneys; chop kidneys finely. Place kidneys, steak, onion, stock and sauce in large saucepan; simmer, covered, about ?1 hour or until steak is tender. Preheat oven to 200°C/180°C fan-assisted.
2  Stir blended flour and water into beef mixture; stir until mixture boils and thickens. Transfer to 1.5-litre (6-cup) ovenproof dish.
3  Cut pastry into 6cm rounds. Overlap rounds on beef mixture; brush with egg. Bake pies about 15 minutes or until browned.

Prep + cook time 1 hour 50 minutes

Serves 6

Nutritional count per serving: 25.8g total fat (12.2g saturated fat); 2546kJ (609 cal); 27.2g carbohydrate; 65.9g protein; 1.6g fibre.