Steak and Kidney Pie

Ingredients for 4 servings:

• 600 g rump steak(s)
• 300 g kidney(s), beef
• 2 onions
• 3 garlic cloves
• 1 carrot(s)
• 1 piece(s) celeriac, small piece
• 200 g mushrooms, brown
• ½ bunch parsley
• 100 ml red wine
• 250 ml beef broth
• 1 pack of frozen puff pastry, 6 sheets
• 2 tbsp Worcestershire sauce, more to taste
• 1 tsp thyme
• 1 tsp rosemary
• 2 bay leaves
• 1 egg(s)
• salt and pepper
• Flour
• oil

Instructions

Working time approx. 3 hours; Rest time approx. 8 hours 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 11 hours 55 minutes

Steak and kidney pate

Soak the kidneys in water for about 1/2 hour, changing the water several times. Remove the fibrous middle part of the kidney. Dice the kidneys. Dice the rump steak as well. Coat the rump steak in flour and shake off any excess flour. Finely dice the onion, carrot, celery, and garlic. Fry the beef cubes in oil in several batches until lightly browned. Add the onion and garlic to the last batch. Set everything aside in a bowl. Briefly fry the kidneys in oil until lightly browned. Then add them to the bowl with the meat. Briefly fry the carrot and celery in the pan. Return the meat and kidneys to the pan, toss briefly, and deglaze with the red wine and stock. Add the thyme, rosemary, bay leaves, salt, and pepper. Simmer gently with the lid on for 1-1 1/2 hours, stirring frequently. At the end of the cooking time, season with salt and pepper if desired. In another pan, fry the mushrooms in a little oil and add them to the meat. Add the parsley and simmer uncovered for another half hour. Allow this meat sauce to cool completely. It’s best prepared the day before. Thaw the puff pastry. Place two sheets of puff pastry next to each other with the longer sides, then place a third sheet crosswise underneath and roll it out slightly larger than the baking dish. My baking dish is 26 cm long, 19 cm wide, and 6 cm high, perfect for the amount. Repeat with the remaining three sheets of pastry. Line the dish with the first three joined and rolled out puff pastry sheets, including the edges. Trim off the excess pastry along the edge of the dish with a knife. Shape this remaining dough into a bulge on the edge of the baking dish. This is necessary to hold the pastry lid in place. Pour the cold meat mixture into the dish. Beat the egg and brush it onto the formed edge. Carefully place the second rolled-out sheet of pastry (larger than the tin) on top of the pie and press down with a fork to secure the edge. Cut off the remaining pastry and use it to create decorations as desired. Traditionally in England, the pie is decorated with leaves; this means making leaves from the pastry and then carving patterns into the leaves with a knife. Brush the pie with the remaining egg, then add the decorations and brush them on. Bake the pie in a preheated oven at 200°C (fan/circulating air) for about 20 minutes on the middle shelf. Then reduce the heat to 175°C (350°F) and bake for a further 25 minutes. Let it stand for at least 10 minutes before cutting. Traditionally, this dish is eaten with peas and hot mustard, or, as we like it, with mashed potatoes.