Steak and Kidney Pie
- 700 grams Sirloin steak (trimmed)
- 200 grams Lamb kidneys
- 100 milliliters Port wine
- 3 tablespoons vegetable oil
- 150 grams onions (finely chopped)
- 30 grams Pastry flour
- 400 milliliters Beef stock
- 2 tablespoons finely chopped parsley
- white peppers
- ½ teaspoon sugar
Cut the steak into 2.5 cm (about 1 inch) cubes. Trim fat from the kidneys. Halve the kidneys lengthwise. Rinse and pat dry. Remove the thin outer skin and inside fat. Cut into 2 cm (about 3/4 inch) cubes. Bring the port wine to a boil and reduce by half. Heat the oil in a large skillet and cook the steak and kidney cubes until browned. Add the onions and cook until translucent. Sprinkle with the flour and cook for 30 seconds. Return the meat to the skillet. Deglaze with 1/3 of the port. Add the remaining port and the stock. Bring to a boil and add the parsley, salt and pepper. Simmer over medium heat for 1 to 1 1/2 hours or until the meat is tender.
Thaw the puff pastry according to package directions. Roll out to 3 to 4 mm (about 1/8 inch) thickness on a floured surface. Cut out a 22 cm (approximately 8 1/2 inches) circle. Use the 3 cm (1 inch) cookie cutter to cut out the center of the pastry circle. Use the 6 cm (2 1/4 inches) cookie cutter to cut out circles from the dough scraps. Place 1 of the circles in the center cut-out. Cut the remaining circles in half.
Spoon the filling into the baking dish. Brush the rim of the dish with the egg yolk. Place the pastry circle on top of the filling, pressing the pastry onto the rim of the dish. Brush the pastry with the remaining yolk. Place the semi-circles around the edges of the pastry. Brush with yolk. Bake in a preheated 220°C (approximately 425°F) oven for about 20 minutes.