Monday 4 April 2011


I doubt that there is such a thing as a traditional Cape Malay Steak and Kidney pie.
But there is a traditional Cape Malay mince pie.
I love the flavours in Malay mince pies, but I also quite like steak and kidney pie.

Years ago, I naturally improvised by drawing from both to come up with my very own Cape Malay Steak and Kidney pie.

I used to have the patience to do the small cocktail variety, but lately I just use the exact same principle to make one huge pie.


750g steak
3-4 kidneys (ox or lamb)
1 1/2 table spoons cake flour
2 cloves garlic crushed into a paste
4 whole allspice
4 whole cloves
20 whole black pepper corns
1 cup beef stock
large onion
1 level table spoon sago
salt to taste
short crust pastry
1 beaten egg mixed with a tablespoon of milk


Soak sago in a half a cup of cold water for about 30min.
Combine peppercorns, all spice and cloves in a spice grinder or mortar and pestle and grind/pound until fine.

Trim the steak and kidneys, cut into a goulash and coat with flour..
In a heavy-based pan, quickly fry the steak and kidneys in a little hot oil on high heat to seal and brown the meat. (4-5min) Remove from pan.

Add a little more oil to the same pan and fry chopped onion on medium heat until golden brown. (about 10min)
Add steak and kidneys, garlic, ground spices, 1teaspoon salt and beef stock.
Reduce heat and cook on a medium low heat for about an hour or until meat is tender.
Add soaked sago and cook for a further 15min.
Remove from heat and allow to cool completely.

Preheat oven to 180 degrees.

You can use any pie dish, pyrex, tin, ceramic or foil.
Grease the dish well, including the sides, then brush with egg and milk mixtrure.
I prefer short crust pastry or pie, but you can use puff pastry if you prefer.

Roll out one piece of pastry to about 3mm thickness and large enough to cover the dish including the sides.
Spoon cold meat mixture into this, then cover with another piece o rolled out pastry.
Pinch the top pastry into the sides all around the dish, cut off excess pastry with a sharp knife and brush the top well with the egg and milk mixture.
Cut 3 or 4 two-inch slits into the top of the pie to release steam while cooking.

Bake in centre of oven for about 30min, or until pastry is golden.
Serve with mash and extra gravy

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