Classic Steak and Kidney Pie

Name: Classic Steak and Kidney Pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: South African
Ingredients: 500 g beef, cubed; 500 g lamb kidneys, cleaned and cubed; 250 ml red wine; 50 g flour; 15 ml oil; 250 ml water; 48 g Knorr Hearty beef Stew with Rosemary Dry Cook-in-Sauce; 400 g roll puff pastry; 1 egg, lightly beaten

4 People
75 min.
easy

Treat the family to this traditional steak and kidney pie, made with rich gravy and crispy pastry. Serve with roast vegetables.

Ingredients

500 g beef, cubed
500 g lamb kidneys, cleaned and cubed
250 ml red wine
50 g flour
15 ml oil
250 ml water
48 g Knorr Hearty beef Stew with Rosemary Dry Cook-in-Sauce
400 g roll puff pastry
1 egg, lightly beaten

Cooking Method

Marinate the beef cubes and kidneys in the red wine, preferably overnight.
Preheat oven to 200°C. Drain the beef cubes and kidney from the wine, keeping the wine for later. Dust the beef cubes and kidney in the flour.
Heat the oil in a pot and fry the beef cubes and kidney until golden.
Add the KNORR Hearty Beef Dry Cook-in-Sauce, and the reserved wine and water. Stir well, and simmer for 25-30 minutes. Season with Robertsons Freshly Ground Black Pepper, to taste.
Place in an ovenproof dish or 4 individual dishes.
Roll out the pastry and place over the mixture to create the top of the pie.
Brush with beaten egg.
Bake the pie at 200°C for 15 min or until golden brown.
Serve with mashed potato and vegetables.