Steak and Kidney Pie

For the Steak and Kidney Pie, soak the cleaned kidneys in milk for about half an hour. Cut the meat and kidneys into cubes. Season with salt and pepper and roll lightly in flour. Heat the oil in a pan and fry the meat and kidney cubes in it, remove the meat and kidney needles from the pan and set aside.

Peel and finely chop the onion and sauté in the remaining oil in the Reindl until translucent.

Clean the mushrooms well, cut them into leaves and add them to the onions. Now add the meat cubes and the kidneys and pour the beer and the soup over everything. Put the lid on the Reindl and let everything cook in the oven at 180°Grad for about 45 minutes.

Take the ragout out of the oven, put it into a large pie dish and let it cool down a bit. Grease the outer edge of the pie dish with butter, as now the puff pastry hood comes over it. Cut the puff pastry to the size of the pie dish and lay it smoothly over the ragout, pressing it down on the edge of the pie dish. Cut out decorations such as flowers, stripes, etc. from the leftover pastry and drape over the top. Finally, brush the puff pastry with beaten egg.

Meanwhile, preheat the oven to 220° degrees (gas mark 7) and bake the pie for 15 minutes, then turn it down to 180° degrees (gas mark 4) and leave the pie in the oven for another 20 minutes or so, until the Steak and Kidney Pie pastry is golden brown and nicely risen

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