- Preparation time
- 45 mins
- Cooking time
- 50 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 1, 2016
- 3 oz
- Butter
- 1 1/4 lb
- Beef - Chuck
- 1/2 lb
- Kidneys - Veal
- 1/3 Cup
- Flour - All Purpose
- 1 1/2 Cup
- Mushrooms - White
- 1 Tbsp
- Parsley - Dried
- 1 Tbsp
- Worcestershire Sauce
- 1 1/2 Cup
- Broth - Beef
- 2 Tbsp
- Tomato Puree
- 0 FOR THE
- PASTRY
- 2 1/4 Cup
- Flour - All Purpose
- 1/4 tsp
- Salt
- 3 oz
- Butter - Unsalted
- 4 oz
- Lard
- 1 Tbsp
- Sugar - Powdered
- 3 Tbsp
- Water
Steak & Kidney Pie is a variation of Steak & Kidney Pudding. It uses the same filling however the pie is made using regular pie crust & baked in the oven rather than being steamed in a pudding bowl.
To make this pie you will also need to make Shortcrust Pastry.
- Fry the Onion in the butter until browned. Set aside.
- Remove any fat or gristle from the steak and kidneys then toss them in the seasoned flour. Sauté lightly in the butter then transfer to an ovenproof dish.
- Fry the mushrooms for 2 minutes then add to the sautéed meats.
- Add the onions (from step 1), parsley and bay leaf to the ovenproof dish then season everything well with salt and pepper.
- Mix the Stock/Broth with the Worcestershire sauce and tomato puree then pour over the meat and other ingredients in the ovenproof dish.
- Cover and simmer in a 300°F oven for one hour or until the meat is just tender.
- Remove from the oven and allow to cool. If the gravy is too thin you can thicken with a little corn starch or reduce it by boiling over a high heat until it reaches the desired consistency.
- TO PREPARE THE PASTRY: Sift the flour, sugar and salt into a food processor, add the chilled lard and butter and pulse until the mixture resembles breadcrumbs. Put the mixture into a bowl then add the egg yolk and water. Mix quickly with a pallet knife until a dough is formed. Knead the dough lightly until it is smooth and has no cracks then wrap in waxed paper and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 450°F
- Divide the pastry into two halves. Roll one half to roughly 1/4-inch thick then use it to line a 9-inch pie dish.
- Place the filling into the pie dish then roll out the 2nd half of pastry to make a cover.
- Brush a little water around the rim of the pastry case before placing the pastry cover on top then press down the edges to seal & trim around the edges with a knife. (You can use any leftover trimmings to make leaves or other shapes to decorate the pie.)
- Brush the pie with a little milk and/or beaten egg and make a hole in the middle so steam can escape during cooking.
- Bake at 450°F for 20 minutes then reduce the heat to 325°F and continue to bake for a further 30 minutes.