Steak and kidney pie recipes
Our top 3 of 2 Steak and kidney pie recipes
- Steak and Kidney Pie
- Steak and Kidney Pie with Port and Pickled Walnuts
- Steak and Kidney Pie with Musherooms
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Steak and Kidney pie is frequently, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry.
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- YOU WILL NEED
- 800 grams stewing steak. diced. we use a mix of shin beef and skirt or chuck steak
- 300 grams ox (beef) kidney. trimmed of fat and membrane and cut into small pieces
- ½ cup plain flour seasoned with salt and pepper
- 2 medium onions. chopped medium fine
- 1 large portabella mushroom. we sometimes us a few chestnut mushrooms. chopped like the onion
- 4 tablespoons fresh beef suet. trimmed from the beef (or use bacon drippings. lard. or butter)
- 1 ½ cups beef stock. or use a blend of stock and stout. brown ale or beer
- 1 tablespoon Tomato Puree (Paste)
- 1 tablespoon Worcestershire sauce. sometimes we use Lancashire sauce
- 2 sprigs fresh thyme or 1 tablespoon of fresh thyme leaves
- 1 tablespoon chopped parsley
- 1 medium egg. beaten
- One recipe quantity of pastry either suet. short crust. rough puff or puff pastry
- Toss the beef and kidney into the seasoned flour and mix with the chopped parsley. Meanwhile, in a large, heavy pan, render the beef suet (or melt the bacon fat, lard, or butter).
- Fry the meat and onions in the hot fat quickly until the meat is lightly brown on all sides and the onions are translucent add the mushrooms and mix in.
- Cover with the stock, add the parsley, thyme and stir in the Worcestershire sauce, tomato paste and add any additional seasonings, and bring to a simmer.
- Cook very gently for 1-hour then taste and check the seasoning let cool.
- If you are using a suet pastry crust, roll out the bottom crust to fit a deep pie dish and fit, a cover with a top crust, crimp closed, and cut a vent hole. Brush over with beaten egg and bake for 1 hour at 325°f.
- If using the rough puff pastry, put the mixture in a l ½-quart casserole dish, roll out the pastry to cover, trim off a thin strip to fit the rim of the casserole and dampen the rim, and press the strip into position.
- Now dampen the strip and firmly press the edges of the pastry to the pastry rim and then trim away any surplus with a sharp knife. Make sure the edges are sealed and decorate the top with the surplus dough cut into such shapes as your fancy dictates, but make sure that there is a small vent hole cut in the centre to let steam escape. Brush over with the beaten egg and bake for 10 minutes at 450°f in a preheated oven, turn down heat to 325°f and bake for another 45 minutes or until the contents are bubbling hot and the crust a golden brown.
- Use the same method for short crust and puff pastry pies
- Serve and Enjoy!
Steak and Kidney Pie with Port and Pickled Walnuts
Views 1291, Added Sat Aug 8 2009
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- 500g diced chuck steak
- 200g diced kidney
- 300ml Ruby Port
- 2 onions - finely chopped
- 1 garlic clove - crushed
- 100g Opies pickled walnuts - sliced
- 400ml beef stock
- 500g puff pastry
- 1 egg - beaten
- Oil for frying
- Pre-heat oven to 180ºC/350ºF/Gas 4.
- Heat a large frying pan with a little oil. Add half the steak and kidney and fry for a few minutes turning now and then to seal.
- Repeat with the rest and transfer to a large rimmed casserole dish.
- Place the onions and garlic into the frying pan and stir in the port. Bring to the boil and cook until reduced by half.
- Place in the casserole dish with the meat. Add the walnuts and mix together.
- Pour over the beef stock, cover and cook for 2 hours.
- Remove from the oven.
- Turn up the oven to 220ºC/425ºF/Gas 7.
- Roll out the pastry 2” larger than the casserole dish. Reserve.
- Use the trimmings to roll out a strip of dough for the rim of the dish.
- Brush the rim of the dish with water and place the strip of pastry on the rim – press down well.
- Brush the strip of pastry with water and cover the dish with the reserved pastry. Press down well to seal it to the strip.
- Trim the excess and brush with the beaten egg.
- Make two small slits in the centre to allow steam to escape.
- Bake for 20 – 30 minutes until the pastry has puffed and is golden brown.
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- 2 tbsp Oil
- 1 Onion (chopped)
- 2 tbsp Plain Flour
- 14 fl oz Beef Stock
- Large Bouquet Garni
- 4 oz Mushrooms
- Ready Made Puff Pastry
- 1 Egg (beaten)
- 4 oz Lamb's Kidneys
- 4 oz Bacon (chopped)
- 1 ¼ lb Chuck Steak (diced)
- 1. Heat the oven to 160 C / gas 3
- 2. Heat oil and lightly cook the onion then add the bacon and cook till browned
- 3. Put the steak into the flour and then add the steak to the pan small amounts at a time, stir all the time, until browned
- 4. Repeat the same process with the kidney
- 5. Now throw in the Bouquet Garni
- 6. Now take off the heat and transfer all contents of the pan to a casserole dish.
- 7. Pour in the stock. Cover and cook in the oven for 2 hours.
- 8. Now ad the mushrooms and salt and pepper and leave the lot to cool
- 9. Heat the oven to 220 C / Gas 7.
- 10. Get a 2 pint pie dish. Roll the pastry to 3/4 inch thick
- 11. For an extra thick crust to your pie, cut out a thin strip of pastry and place around the rim of the pie dish
- TIP: Dampen the rim of the dish first to prevent sticking and alo dampen the strip of pastry with water
- 12. Now add the meat mixture to the pie dish.
- 13. Lay pastry over the top and the edges together with a fork - making a pretty pattern. Now cut round the edge of the pie dish to give a clean cut edge.
- 14. Don’t forget to make a slit in the top of the pie to let the steam out while cooking
- 15. Brush the top with the egg
- 16. Now bake for 20 mins
- 17. Reduce the temperature of the oven to 180 C / gas 4 and bake for a further 20 mins until the pastry is golden
- 18. There you have it. You can also decorate the top of your pie with ant excess pastry you have left over