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Thread: recipe help steak and kidney pie?

  1. #1

    recipe help steak and kidney pie?

    I have a friend visiting for the holidays that was her request for christmas dinner. any help with a "real" british recipe for steak and kidney pie would be great.

  2. #2

    recipe help steak and kidney pie?

    INGREDIENTS:Pastry for 1-crust pie 1 beef kidney 2 lbs. round steak, cubed2 tablespoons oil, drippings, or shortening2 cups chopped onions 2 tsp. salt 1/4 tsp. pepper 1/2 tsp. dried thyme 1 bay leaf 2 tsp. Worcestershire sauce 2 cups water 4 cups diced raw potatoes 6 Tbs. flourPREPARATION:Cover beef kidney with lightly salted water, cover and refrigerate overnight. Drain; cut out tubes and white membrane with scissors. Dice meat. Brown kidney and steak in hot fat. Add onions, seasoning, and 1 1/2 cup water. Simmer until meat is almost tender, about 1 hour. Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 qt. casserole. Roll out pastry slightly larger than top of casserole. Place over meat mixture and trim to overhang 1". Fold under and flute against inside edge of casserole. Cut several steam vents in center. Bake at 425 degrees until lightly browned, about 30 minutes. Serves 8 NOTE: You can use the milder-flavored veal or lamb kidney instead of the beef, if availiable. You can skip the soaking.

  3. #3

    recipe help steak and kidney pie?

    This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water."Original recipe yield: 1 - 3 quart pieINGREDIENTS1 recipe pastry for a 9 inch single crust pie 1 pound beef kidney 2 pounds round steak, cubed 2 tablespoons lard 2 onions, chopped 2 teaspoons salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried thyme 1 bay leaf 2 teaspoons Worcestershire sauce 2 cups water 4 cups diced potatoes 6 tablespoons all-purpose flourDIRECTIONS1. Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat 2. In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour. 3. Add potatoes and continue simmering until potatoes are tender, about 1/2 hour. 4. Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole. 5. Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center. 6. Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.Enjoy and happy holidays

  4. #4

    recipe help steak and kidney pie?

    225g/8oz lamb's kidneys700g/1lb 9oz chuck steak1 tbsp vegetable oilknob of butter2 onions, chopped roughly2 tbsp plain flour2 bay leaves4 sprigs of fresh thyme, leaves only570ml/1 pint beef stock4 field mushrooms, sliced thickly1 tsp tomato purée1 tsp mushroom seasoning or mushroom ketchup (if not available, use Worcestershire sauce)3 tbsp chopped fresh parsleysalt and feshly ground black pepperFor the pastry:175g/6oz butter225g/8oz plain flour8-9 tbsp water1 beaten egg, to glazeMethod1. Halve the kidneys and cut out the tubes. Rinse in cold water and peel off the skins. Cut in small pieces. Trim and cut the steak in cubes. 2. Heat oil and butter in a large pan, then fry the onions for 3-4 minutes, stirring. Fry the meat for 2-3 minutes until it loses its pink colour. Stir in the flour and cook for 2 minutes. Add the herbs and stock. Stir until thickened and coming to the boil. 3. Add mushrooms and purée, lower the heat and simmer, covered, for about 1½ hours until, the meat is tender.4.Make the pastry: wrap the butter in foil and freeze for 45 minutes. Mix the flour with ¼ tsp of salt.5. Holding the frozen butter in foil, dip it in the flour and grate coarsely back into the bowl, peel the foil back so it does not get grated. Keep dipping it in the flour as you grate. 6. Mix in the butter with a knife until evenly coated with flour. Stir in the water to form a dough. Gently form into a ball. Wrap in plastic film and chill for 30 minutes. Preheat the oven to 200C/400F/Gas 6.7. When the meat is cooked, remove bay leaves, season with salt, pepper and mushroom seasoning (or Worcestershire sauce), then cool slightly.8. Roll out the pastry on a floured surface to 5mm/¼in thick and 2.5cm/1in wider than a 1.2 Litre/2 pint pie dish. Cut out the lid so it is slightly bigger than the dish. Cut a strip of pastry the width of the rim. Stir the parsley in to the meat and transfer to the dish.9. Brush the rim with egg, lay pastry strip on top and seal. Brush with egg and put lid on top. Seal the edges, knock them up with the back of a knife. Flute the edge. Cut a slit in the lid, brush with the egg (but not the edges or they won't rise).10. Bake for 20 minutes, then brush with egg again. Bake for 10 minutes until the pastry is golden.

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