Steak and Kidney Pie

Trim the beef kidneys of white fat and the central core, then cut into 2–3 cm cubes. Cut the beef into similarly sized pieces.

Mix the flour, salt and black pepper, then toss the beef and kidneys in it, shaking off any excess.

Heat the oil in a heavy pot. Brown the beef in batches until nicely seared, then transfer to a plate; quickly brown the kidneys the same way.

In the same pot, sauté the onion for 5–7 minutes over medium heat until softened. Return the meat and kidneys to the pot, pour in the beef stock and Worcestershire sauce, and bring to a boil.

Cover and simmer over low heat for 90 minutes, until the beef is tender and the gravy has thickened. Remove from the heat and let the filling cool for at least 30 minutes.

Preheat the oven to 200°C. Transfer the cooled filling into a pie dish. Brush the edges of the dish with water, cover with puff pastry, crimp the edges to seal, and cut a small hole in the center to let steam escape.

Brush the pastry with beaten egg and bake for 30–35 minutes at 200°C until golden brown. Let the pie rest for 10 minutes before serving.