Steak and Kidney Pie
Ingredients
- 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
Accompaniment
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Description
A time-honoured British dish that takes a little preparation time, but is mouth-watering in the finish and a really welcoming dish.
Method
-
1
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!
Chef's Tips
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.
Hi, Oh yes please, I dont think people know how simple boiled paste is to make. I think the secret is to let it rest and cool in the fridge before rolling out or punching out by machine.My family have enjoyed many pies made this way. I am always looking for different fillings.
I look forward to hearing from you.
Best regards Ron
Hi, Thank you for your comments, I will soon be putting up mu Granny Glen's Scotch pie recipe, it is really tasty and when I served them as little cocktail pies at a dinner party for Lord Hanson and his guests they just loved them.Best RegardsAstro
This sounds fantastic, I am going to try this asap.
I also love scotch pies, made with boiled paste of course.