Don Signature Crab - Singapore Food Guide

Beef Steak and Kidney Pie

A Singapore-style beef steak and kidney pie — slow-braised beef and beef kidney in a rich gravy, finished under flaky puff pastry for a comforting weekend or potluck main.

Beef Steak and Kidney Pie

About this dish

This Beef Steak and Kidney Pie brings a British classic into a Singapore home kitchen — hearty, saucy braised beef with slices of beef kidney baked under golden puff pastry. It’s the kind of dish that turns a simple family dinner into a small celebration, or becomes the star at a kopi-shop-style weekend brunch or neighbourhood potluck in the heartlands.

Think deep, savoury gravy with caramelised onions, a hint of red wine or dark stout (optional for that extra depth), and soft, fork-tender beef pieces. The kidney adds a slightly iron-rich, rustic note — if you’re new to offal, a short soak in milk tones down any strong gaminess. In Singapore you might find ingredients at NTUC FairPrice, Cold Storage or a wet market, and many cafes in Tiong Bahru or boutique bakeries around Haji Lane serve their own pie spins.

Texture plays a big part: glossy, spoon-able gravy and melt-in-the-mouth beef contrast with crisp, buttery pastry. Serve it with mashed potato, a bright achar-style cucumber salad or sauteed greens for balance. It’s a great make-ahead dish — the filling improves after a day in the fridge, which makes this pie ideal for busy parents, dinner-party hosts, or anyone craving comfort food with a local twist.

Ingredients

  • 700 g beef chuck or stewing beef, cut into 2–3 cm cubes
  • 200 g beef kidney, trimmed, membrane removed and thinly sliced
  • 300 g store-bought puff pastry (or 1 ready-rolled sheet, ~500 g for a deeper pie)
  • 2 tbsp vegetable oil or neutral oil
  • 30 g unsalted butter
  • 2 medium onions (about 300 g), finely sliced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced (about 150 g)
  • 2 sticks celery, diced
  • 2 tbsp plain flour, plus extra for dredging
  • 1 tbsp tomato paste
  • 250 ml dry red wine or stout (optional, can substitute extra beef stock)
  • 600 ml beef stock (homemade or from cube), hot
  • 2 tsp Worcestershire sauce
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 tsp dried thyme)
  • Salt and freshly ground black pepper to taste
  • 1 egg, beaten (for egg wash)
  • 2 tbsp chopped flat-leaf parsley, for garnish
  • Optional: 100 g button mushrooms, halved
  • Optional: 100 ml milk (for soaking kidneys to reduce gaminess)
  • Optional: 1 tsp sugar or kecap manis for a subtle Singaporean sweet note

Step-by-Step Method

  1. Soak trimmed beef kidney slices in milk for 20–30 minutes, then drain and pat dry — this reduces any strong flavour (a common tip from local wet-market cooks).
  2. Season beef cubes and kidneys with salt and pepper, then lightly dredge in 2 tbsp plain flour, shaking off excess.
  3. Heat 1 tbsp oil in a heavy-based pot or wok over high heat until hot. Brown beef cubes in batches (do not overcrowd) until deep caramel colour, about 2–3 minutes per side; transfer to a plate.
  4. Add another 1 tbsp oil and 15 g butter to the pot. Quickly sear the kidney slices for 1 minute per side until lightly coloured; remove and set aside with the beef.
  5. Lower heat to medium, add remaining butter and sweat the sliced onions, carrots and celery until soft and slightly caramelised, about 8–10 minutes; add garlic and cook 1 minute.
  6. Stir in tomato paste and 2 tbsp flour, cook for 1–2 minutes to remove raw flour taste. Deglaze with red wine or stout, scraping up any brown bits, and reduce by half (2–3 minutes).
  7. Return beef and kidneys to the pot, add hot beef stock, Worcestershire sauce, bay leaves and thyme; bring to a simmer. Cover and braise on low heat for 90–120 minutes until beef is tender and gravy has reduced to a thick, spoon-coating consistency. (Alternatively use a 160°C oven and braise covered for 2 hours.)
  8. If the filling is too thin, remove lid and simmer uncovered to reduce, or thicken with a beurre manié (equal parts butter and flour) whisked in. Taste and adjust seasoning — add a pinch of sugar or a splash of kecap manis if you like a slightly sweeter balance, Singapore-style.
  9. Allow the filling to cool until lukewarm (this helps prevent soggy pastry). Preheat oven to 200°C (fan 180°C). Butter a 22–24 cm pie dish and line with a pastry base if using two-sheet method.
  10. Fill the pie dish with the cooled beef and kidney mixture, scraping in any thick gravy. Roll out puff pastry to fit, trim edges and crimp to seal. Make a small steam vent in the centre.
  11. Brush the pastry with beaten egg and place the pie on a baking tray. Bake for 30–40 minutes until pastry is deep golden and crisp. If the edges brown too quickly, cover with foil.
  12. Rest the pie for 10–15 minutes before serving so the filling sets. Sprinkle chopped parsley and serve with mashed potato, achar-style cucumber or a green salad and an ice-cold drink.

Tips & Serving Ideas

  • Buy beef and kidneys from Cold Storage, NTUC FairPrice or your local wet market; ask the vendor to trim kidneys for you if unsure.
  • Soak kidneys in milk for 20–30 minutes to mellow the flavour — a simple wet-market trick used by many Singapore home cooks.
  • Brown meat in batches on high heat for good caramelisation (wok or heavy pot works). This browning builds flavour in the gravy.
  • Make the filling a day ahead — flavours deepen overnight and it’s easier to handle a cold filling when assembling the pie.
  • Use ready-rolled puff pastry from the freezer section (Cold Storage or FairPrice Finest) to save time; keep it cold until just before baking.
  • If you prefer less offal flavour, reduce kidney to 100 g and add extra beef or mushrooms for texture.
  • To avoid a soggy base, cool the filling and, if needed, blind-bake the base for 8–10 minutes before filling, or place the pie on a preheated baking sheet.

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