Ingredients

Instructions

1. 1

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Season the beef and kidneys generously with salt and pepper. Brown the meat in batches to avoid overcrowding, then remove and set aside.

3. 3

   Reduce heat to medium. Add the diced onion to the same pot and sauté for 5 minutes until softened.

4. 4

   Sprinkle the flour over the onions and stir for 1 minute to cook off the raw flour taste.

5. 5

   Gradually pour in the beef stock while stirring constantly to prevent lumps. Add the Worcestershire sauce and dried thyme.

6. 6

   Return the browned meat and any juices back to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the meat is very tender.

7. 7

   Preheat your oven to 400°F (200°C). Transfer the meat mixture to a 9-inch pie dish or baking casserole.

8. 8

   Roll out the thawed puff pastry on a lightly floured surface so it is slightly larger than your dish.

9. 9

   Place the pastry over the filling. Trim the excess edges and crimp the rim with a fork to seal.

10. 10

    Cut two small slits in the center of the pastry to allow steam to escape and brush the top with the beaten egg.

11. 11

    Bake for 25-30 minutes until the pastry is puffed and deep golden brown. Let sit for 5 minutes before serving.