Easy As PIE

6 March 2017

How often do you buy a Steak & Kidney Pie for a quick lunch or dinner? It is good isn’t it? Now, have you ever thought of making one to enjoy with your family over dinner or a lazy Sunday afternoon with a salad?

The thought of making pie at home can be intimidating, but there’s one thing to remember and that is to master the taste first. You may not get the pasty right in your first or second attempt but if the sishebo inside the pie tastes amazing, your family will ask for seconds and even forget about the thick or thin pastry. For now, our Chefs advise you to start off with this mnandilicious recipe using a store bought pastry. The winning combination of Knorrox Beef Cube and Knorr Beef and Onion Soup will take care of the rest. Enjoy!

Steak and Kidney Pie


500g Beef, cubed
5oog Lamb kidneys, cleaned and cubed
1 Knorrox Beef Cube
250ml red wine or red grape juice
60ml (4Tbsp) flour
15ml (1Tbsp) oil
250ml (1cup) water
1 Knorr Beef and Onion Soup
400g Roll puff pastry
1 egg, lightly beaten


  1. Heat grape juice and dissolve Knorrox Stock Cube. Allow to cool down. Marinate the beef cubes and kidneys in the grape juice /stock cube mixture, preferably overnight.
  2. Preheat oven to 200˚C. Dust the cubes with flour and reserve the grape juice mixture for later use.
  3. Fry the cubes in oil to brown.
  4. Dissolve Knorr Brown Onion Soup in water and add to the fried beef cubes and kidneys.
  5. Add reserved grape juice, reduce the heat and allow to simmer for 25-30 minutes.
  6. Place in an oven proof dish or 4 individual dishes.
  7. Roll out the pastry and place over the mixture to create the top of the pie.
  8. Brush with beaten egg.
  9. Bake the pie at 200˚C for 15 minutes or until golden brown.
  10. Serve with mashed potatoes and vegetables or a salad.

Serves 6

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