How to make steak and kidney pie | Cape Malay Cooking & Other Delights | Salwaa Smith

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon

Vegetable stock can reduce sodium while still adding flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pie crust

Phyllo dough is lower in fat, and homemade crust can save costs.

Add oil to a pot and heat it.

Add 1 roughly chopped onion, 3 bay leaves, cloves, allspice, and some peppercorns; stir and let it brown.

Add 500 grams of beef steak and 200 grams of kidney cut into bite-size pieces.

Season with 1/2 teaspoon salt and quantity spoons of black pepper; stir to combine.

Add water as needed, then cover the pot and cook until the meat is tender.

Once the meat is tender, add sago and cook until it becomes transparent.

Roll out 500 grams of pastry into a circle to fit a 25 cm diameter dish; you will get about two pies from this filling.

Line the bottom of the pie dish with one piece of pastry, making it thin to ensure it cooks through.

Pour in the completely cooled filling, ensuring to remove allspice, cloves, and bay leaves before spreading it out.

Roll out another piece of pastry for the top layer and place it over the filling; seal the edges by crimping or pressing them together.

Make a few slits on top of the pie for steam to escape.

Whisk an egg and brush it generously over the top of the pie for a golden color.

Bake in the oven at 180 degrees Celsius for about 25 minutes or until nicely browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens