Classic British beef and kidney pie - pub food at its finest. Pieces of beef and kidneys stewed in a dark sauce with beer and thyme, enclosed under a golden puff pastry lid. Cut at the table, steaming and aromatic - the essence of British comfort food.
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Clean the kidneys of membranes and fat, and cut them into cubes.
Cut the beef into cubes, coat in flour, and sauté.
Chop the onion and sauté until soft.
We return the meat, add beer, broth, Worcestershire sauce, and thyme.
Simmer covered for 2 hours until the meat is tender.
Add the kidneys, simmer for another 15 minutes.
Transfer to a baking dish and cover with dough.
Brush with egg, make slits on top.
Bake for 35-40 minutes at 200°C until golden.
Steak and Kidney Pie is a traditional British dish that gained popularity in the 19th century when it became a favorite meal among workers.
It is best served warm, in deep plates, with a side of mashed potatoes or steamed vegetables. Garnish with fresh thyme and serve with cold beer or red wine.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, it's best to use the oven at 180°C for about 20-25 minutes, until the pastry is crispy again.
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Comments (2)
Jaki piekarnik - termoobieg czy góra-dół?
Ile minut dokładnie piec? Mój piekarnik chyba grzeje mocniej niż powinien.
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