Steak and Kidney Pie

A delicious Yorkshire Dales Steak and Kidney Pie flavoured with Mixed Herbs, Thyme, Onion Salt and Black Pepper in a puff pastry garnished with Sesame Seeds.

15 mins Prep Time
15 mins Prep Time
  • Heat the oil in a large frying pan and fry the meat, kidneys and onion until lightly browned. Add the flour and cook for 1 minute, stirring. Blend in the stock, Herbs, Onion Salt, Pepper and tomato purée. Add the mushrooms and bring to the boil, stirring. Cover and simmer very gently for 2 hours or until the meat is tender, stirring occasionally. Transfer to a 1.1 litre (2 pint) pie dish and allow to cool.

  • Roll out the pastry and make a pie lid in the usual way. Brush with beaten egg and sprinkle lightly with Sesame Seeds. Bake for 20-25 minutes or until the pastry is risen and golden brown.

  • Pre-heat the oven to 220°C, 425°F, Gas Mark 7.