Steak And Kidney Pie With Red Wine Port Sauce INGREDIENTS • Olive Oil - for frying • Feather Blade of Beef - 700g, diced and floured • Beef Kidneys - 200g • Shallots - 100g, chopped • Onions - 1 • Garlic - 2 cloves • Tomato Puree - 1 tbsp • Red Wine - 250ml • Port - 50ml • Beef Stock - 600ml • Thyme • HP Sauce - 1 tbsp • Worcestershire Sauce - 1 tbsp • Puff Pastry - 300g, 5mm thickness • Egg - 1, beaten METHOD 1. Preheat the oven to 180C 2. Heat 1 tablespoon of olive oil in a large, heavy-based casserole dish. Add the beef, season with salt and pepper, and seal on all sides. Remove from the pan and set aside. 3. In the same dish, add a little more olive oil, the shallots, onions and garlic and cook for 2-3 minutes. Stir in the tomato puree and continue cooking for a further 2-3 minutes. 4. Pour in the port and wine, and bring to the boil. Add the veal stock, thyme and reserved beef to the pan. Cover and gently braise the meat for 1 1/2 to 2 hours until tender. 5. In a frying pan, fry the kidneys quickly in very hot oil until lightly coloured. Leave to cool. 6. Add the kidneys to the cooked beef mixture and transfer to an ovenproof dish. Stir in the brown and Worcestershire sauces. 7. Top the pie with the puff pastry. Trim and crimp the edges of the pastry with your fingers and thumb. Decorate with pastry leaves and prick a small hole in the middle to allow the steam to escape. 8. Brush with the beaten egg and bake for 30-40 minutes until golden brown. .