Cattle of Choice for Lifestyle and Performance

Steak and Kidney Pie

Steak and Kidney Pie

Steak and Kidney Pie


  • beef kidney
  • 1 kg (2lb) chuck steak
  • 2 onions
  • salt, pepper
  • 2 cups water
  • 3 beef stock cubes
  • 1/3 cup flour
  • 1/3 cup water, extra
  • 1 teaspoon soy sauce
  • 500 g (1lb) packaged puff pastry
  • 1 egg-yolk


  1. Core and dice kidney, cut steak into 2.5 cm (1 in) cubes. Place in saucepan with peeled and chopped onions, salt, pepper, water and crumbled stock cubes. Bring to boil, reduce heat, simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Blend flour with extra water; add to saucepan, stir until sauce boils and thickens; spoon into pie dish; add soy sauce; cool.
  2. Roll out pastry just larger than pie dish. Cut thin strips from
  3. ends and fit around moistened edge of dish. Brush pastry rim
  4. with water and place remaining pastry on top. Press edges
  5. together, trim off excess pastry, using sharp knife. Make two
  6. slits in top of pie to allow steam to escape; glaze with lightly-
  7. beaten egg-yolk. Bake in hot oven (250-260 degrees) 20 to 25 minutes.

Taken from an early 1980s Women’s Weekly collection.

Logo: Narramidgee Xhosa by Woodmagic Hedgehog 3rd from Colorado Sheila (imported American cow), bred by life-member John Thompson.
Header image depicts Dexter Cattle evolving out of the mists of time and includes an adaptation of Ballycarbery Castle, County Kerry, Ireland.