Paul Hollywood’s Steak & Kidney Pie

Serves 4-6

Recipe is taken from Paul Hollywood’s The Weekend Baker book.

Ingredients

For the filling

  • 3 tablespoons vegetable oil
  • 1 large onion, peeled and chopped
  • 750g braising steak (chuck steak), cut into 4cm chunks
  • 3 tablespoons plain flour
  • salt and ground white pepper
  • 250g ox kidney, core removed and cut into bite-sized pieces
  • 250g chestnut mushrooms, cut in half
  • 600ml beef stock
  • a few drops of Worcestershire sauce
  • 1 bay leaf

For the pastry

  • 275g plain flour, plus extra for dusting
  • a pinch of salt
  • 70g cold unsalted butter, 65g cold lard
  • 1 medium egg
  • 2─3 tablespoons cold water 1 beaten egg, to glaze

Equipment

  • 1.2 litre pie dish

Instructions

  1. Heat 1 tablespoon of the oil in a heavy-based saucepan and fry the onion over a medium heat until soft and just beginning to colour. Remove from the pan and set to one side. Add the rest of the oil to the pan.
  2. Toss the steak in the flour and season with a little salt and white pepper. Tap to remove any excess flour and then brown the meat in batches over a medium to high heat. Remove the meat and set to one side. Brown the kidney pieces in the same pan, then remove and set to one side whilst you brown the mushrooms.
  3. Return the onion, steak and kidney to the pan. Pour in the stock, Worcestershire sauce and bay leaf. Stir, then bring to a simmer. Cover and cook on a low heat for 11⁄2 to 2 hours until the meat is tender and the sauce reduced. Taste to check the seasoning and add more salt and pepper if needed. Transfer the filling to a 1.2 litre pie dish and leave to cool completely.
  4. To make the pastry, mix the flour and salt together. Dice the butter and lard and rub in with your fingers until it looks like breadcrumbs. Beat the egg with the water. Make a well in the centre of the flour mixture and pour in the egg mix. Use a knife to mix together and form a dough. If the dough is too dry, add a splash more water. Turn out on to a lightly floured surface and knead to form a smooth dough. Wrap in clingfilm and leave in the fridge to chill for at least 30 minutes.
  5. Preheat the oven to 200°C/Gas 6.
  6. On a lightly floured surface, roll out the pastry to a 5─6mm thickness. Cut a 2cm strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip on to the rim and dampen this too. Lay the remaining pastry on top. Press down to seal, then crimp or flute the edges of the pastry and trim off the excess.
  7. Just before baking, egg wash the pastry. Bake for 30 to 40 minutes until the pastry is golden brown. Leave to stand for 10 to 15 minutes before serving.