Some may say that it's an acquired taste, but for those who have acquired it, it's an irresistible one. Each pie is filled with tender chunks of steak, slow-cooked to perfection with savory kidneys in a rich gravy. Nestled in a flaky, buttery crust that melts in your mouth, every bite is a burst of savory goodness that will have you coming back for more. For true steak and kidney pie lovers, this is a must-try dish.
Cook from frozen:
- Pre-heat oven to 350°F
- Remove plastic wrap. Foil container is oven safe
- Place on baking sheet on the middle rack of the oven
- 5 inch pie - Bake 30-40 min
8 inch pie - Bake 45-60 min
- Internal temperature should be 160°F
- If crust is browning too quickly, cover in foil
Cook from thawed:
- Allow pie to defrost in the fridge overnight
- Pre-heat oven to 350°F
- Remove plastic wrap. Foil container is oven safe
- Place on baking sheet on the middle rack of the oven
- 5 inch pie - Bake 15-20 min
8 inch pie - Bake 20-30 min
- Internal temperature should be 160°F
- If crust is browning too quickly, cover in foil
