Kidney

Steak and Kidney Pie, a classic British dish, with a water buffalo twist:

1 lb water buffalo steak, cut into cubes
.5 lb water buffalo kidney, trimmed and diced
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup water buffalo bone broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 teaspoon dried thyme
Salt and pepper to taste
1 sheet of puff pastry
1 egg, beaten (for egg wash)
Instructions:

Preheat your oven to 375°F.

In a large skillet or Dutch oven, heat some oil over medium heat. Add the steak and kidney, and cook until browned. Remove the meat from the skillet and set it aside.

In the same skillet, add the onion and garlic, and sauté until translucent and fragrant. Add the carrots and celery, and cook for a few more minutes until they begin to soften.

Return the steak and kidney to the skillet. Sprinkle the flour over the mixture and stir well to coat the ingredients.

Add the bone broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Stir to combine everything thoroughly. Bring the mixture to a simmer, cover the skillet, and let it cook for about 1 hour, or until the meat is tender and the flavors have melded together. Add a little more bone broth if needed to maintain a thick, stew-like consistency.

Once the filling is cooked, transfer it to a pie dish or individual ramekins.

Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry to fit the top of your pie dish or ramekins. Place the pastry over the filling and press the edges to seal. Make a few small slits in the pastry to allow steam to escape.

Brush the pastry with the beaten egg, which will give it a lovely golden color when baked.

Place the pie(s) on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the pastry is puffed up and golden brown.

Remove from the oven and let the pie(s) cool for a few minutes before serving.