Grilled Steak and Kidney Pie with Puff Pastry on the Arteflame

Introduction

Steak and Kidney Pie is a traditional British comfort food, featuring tender chunks of beef and kidney cooked in a rich gravy, all encased in a flaky pastry. This version incorporates the Arteflame grill, where the filling is prepared for a delicious smoky twist before being baked in puff pastry.

Ingredients

For the Filling:

• 1 lb beef chuck, cut into 1-inch cubes
• ½ lb lamb or beef kidney, trimmed and diced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp flour
• 1 cup beef stock
• 1 cup stout or dark beer
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme
• 1 tsp fresh rosemary, chopped
• 2 tbsp butter
• Salt and pepper to taste

For the Pastry:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

Step 1: Fire up the Arteflame Grill

Light the Arteflame grill by placing vegetable oil-soaked napkins under stacked firewood. Allow it to heat for about 20 minutes. The center grate will be used for browning the meat, while the outer flat top will cook the filling.

Step 2: Sear the Steak and Kidney

Season the beef and kidney pieces with salt and pepper. Place them on the hot center grate of the grill and sear for 3-4 minutes, turning to brown all sides. Once browned, remove the meat and set it aside.

Step 3: Cook the Filling

Melt the butter on the outer flat top and sauté the diced onion and minced garlic until soft, about 5 minutes. Add the flour and cook for another minute to create a roux. Slowly whisk in the beef stock and stout, ensuring there are no lumps. Stir in the Worcestershire sauce, thyme, and rosemary, then add the seared steak and kidney back into the mixture. Simmer the filling for 15-20 minutes until thickened and flavorful. Adjust seasoning with salt and pepper as needed.

Step 4: Prepare the Pie

Roll out the puff pastry on a floured surface. Transfer the steak and kidney filling into a baking dish or individual ramekins. Cover the dish with the puff pastry, pressing the edges to seal. Use a knife to cut small slits in the top for steam to escape, and brush the pastry with the beaten egg.

Step 5: Grill the Pie

Move the pie to the outer flat top of the grill, or bake in a grill-safe cast-iron pan. Cover and cook for about 25-30 minutes, or until the pastry is golden brown and crispy. If needed, you can also bake in an oven at 400°F.

Step 6: Serve

Let the pie rest for 5 minutes before serving. Cut into the flaky pastry to reveal the rich, savory filling inside. Serve with a side of mashed potatoes or roasted vegetables.

Tips

• Brown the meat well: Searing the beef and kidney on the hot grill adds a smoky depth of flavor to the pie.
• Thickened filling: Ensure the gravy thickens before adding it to the pastry to avoid a runny pie.

Variations

1. Chicken and Mushroom Pie: Replace steak and kidney with chicken thighs and mushrooms for a lighter variation.
2. Beef and Ale Pie: Add extra stout and swap the kidney for all beef to create a rich, hearty filling.
3. Steak and Guinness Pie: Use Guinness for a more robust flavor in the gravy.
4. Vegetarian Mushroom Pie: Use a variety of mushrooms and vegetables in place of the steak and kidney for a veggie-friendly option.
5. Pork and Cider Pie: Swap the steak and kidney for pork shoulder and use cider in the gravy for a tangy twist.

Best Pairings

• Mashed potatoes: Creamy mashed potatoes complement the rich gravy in the pie.
• Peas and carrots: A classic British side dish to balance the hearty flavors.
• Pickled red cabbage: A tangy, crunchy side that cuts through the richness of the pie.

Conclusion

This Grilled Steak and Kidney Pie brings a smoky twist to a beloved British classic. With tender beef and kidney, rich gravy, and flaky puff pastry, this pie is perfect for a cozy, hearty meal.