Hearty Pie with Steak and Kidney

Ingredients

• 300 g puff pastry
• 700 g beef steak
• 200 g beef kidney
• 1 tbsp flour
• Salt
• Pepper
• clarified butter (for frying)
• 2 Garlic cloves
• 1 large onion
• 200 g pumpkin flesh (diced)
• 100 g oyster mushrooms (halved)
• 150 ml beef broth
• 150 ml dark beer
• 1 bay leaf
• 1 sprig thyme
• 1 tbsp Worcestershire sauce
• 1 tbsp Tomato Paste
• 2 tbsp milk
• 1 egg yolk

Instructions

1. 1.

   Remove all visible fat from the meat and kidneys, then cut into strips. Dust with a little flour, salt, and pepper. Peel and finely chop the onion and garlic. Clean the mushrooms and slice them. Brown the meat in an oven-safe pan with hot clarified butter on all sides, remove it, and set aside on a plate.

2. 2.

   In the same fat sauté the chopped onion-garlic mixture until translucent, then add it to the meat.

3. 3.

   Cook the cleaned, sliced mushrooms in the pot. Add the meat, kidneys, pumpkin cubes, bay leaf, thyme, and onion; pour in beer and broth and bring to a boil. Stir well so nothing sticks. Cover the pan and bake at 180 °C (gas mark 4) for 45 minutes.

4. 4.

   Transfer the finished ragout into a large or 4–6 small pie tins and let it cool. Remove the bay leaf and thyme sprig.

5. 5.

   Roll out the puff pastry onto a sheet, cut to fit the tins, place on the tins, and press around the edges with a fork. Trim excess dough for decoration.

6. 6.

   Whisk together the egg yolk and milk, then brush the pastry tops with this mixture.

7. 7.

   Bake in a preheated oven at 220 °C for about 15 minutes, then reduce to 175 °C (gas mark 4) and bake another 15–20 minutes until the pastry is golden brown and risen beautifully.

8. 8.

   Serve hot.