The Best Steak and Kidney Pie Recipe
This Steak and Kidney Pie Recipe is a classic British dish and one of my family's favorite comfort foods. The buttery pastry stuffed with venison steak, kidney, onion, and gravy are what dreams are made of.
Servings: 8 muffins
Ingredients
- 8 ounces venison steak
- 8 ounces venison kidneys
- ¼ cup flour
- 1 teaspoon salt (divided)
- 2 Tablespoon canola oil + more to grease muffin tins
- ½ cup yellow onion, diced
- 1 Tablespoon minced garlic
- 1 cup venison or beef broth
- ½ teaspoon black pepper
- 1 Tablespoon Worcestershire sauce
- 2 Pillsbury Premade Refrigerated Pie Crusts
- 1 egg, beaten
Instructions
- On a cutting board, chop the venison steak and kidneys into ½-inch cubes. Toss them in the flour and ½ teaspoon of the salt.
- Heat oil in a large skillet over medium-high heat. Add the steak and kidney and cook for about 2 minutes, stirring often, until lightly browned all over. Using a slotted spoon, transfer the meat to a plate.
- In the same skillet, add the onion and sauté over medium heat for about 2 minutes. Add the garlic and sauté another 1 minute.
- Add the broth, another ½ teaspoon of salt, the black pepper, and Worcestershire sauce and use a wooden spoon to scrape any brown bits from the bottom of the pan. Add the steak and kidney back to the pan and simmer over medium heat for about another 4 minutes until meat is tender and gravy has thickened. Remove from heat and set aside to cool completely.
- Preheat oven to 350 degrees F.
- Use a little more canola oil on your fingers or a paper towel to grease 8 holes of a muffin tin.
- On a clean work surface, roll out both pie crusts and cut out 16 circular shapes (8 for the bottom and 8 for the top) that will fit in your muffin tins.
- Use a fork or small knife to poke a few holes in the top of each pie. Brush with egg wash and bake for about 25 minutes until beautiful and golden brown.
- Allow to rest for about 10 minutes before transferring onto a wire rack before eating.
