Steak and kidney pie

(serves 6)

  • 1,4 kg steak and kidneys (mixture available at some supermarkets)
  • salt and freshly ground pepper to taste
  • 40 ml olive oil
  • 1 onion, finely chopped
  • 4 carrots, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 celery stalk, sliced
  • 5 ml mixed dry herbs
  • 2 bayleaves
  • 150 ml beef stock
  • 100 ml water
  • 15 ml cornflour, mixed with water to form a paste
  • 1 sheet of puff pastry
  • 1 egg, beaten

Preheat the oven to 180 °C. Season meat with salt and black pepper. Heat the oil in a saucepan and brown the meat (not all at once). Add onion, carrot, garlic and celery. Fry for about 10 minutes until soft and transparent. Season with salt, black pepper, herbs and bayleaves. Add stock and put in the warm oven for 1 hour until the meat is soft. Take out of the oven and add the 100 ml water. Bring to the boil and thicken with cornflour paste. Spoon filling into mugs (or a dish). Allow to cool. Cut a thin strip of pastry and fashion a rim around the cups or dish. Paint the strip with beaten egg. Cover the filling with pastry. Cut notches on top so the steam can escape. Decorate the pies with leftover pieces of pastry and paint with egg.