Steak & Kidney Pie

Steak & Kidney Pie
Cuisine: Good old mums cooking
Author: mum
Prep time:
Cook time:
Total time:
Serves: 6
A firm all time winner
Ingredients
  • Filling
  • 225 g Lamb Kidneys
  • 700 g Chuck Steak
  • 1 tbs Vegetable Oil
  • Knob of Butter
  • 2 Onions, Chopped Roughly
  • 2 tbs Flour
  • 2 Bay Leaves
  • 4 Sprigs Fresh Thyme (Leaves Only)
  • 570 ml Beef Stock
  • 4 Brown Mushrooms, Thickly Sliced
  • 1 tsp Tomato Puree
  • 1 tsp Worcestershire Sauce
  • 3 tbs Chopped fresh Parsley
  • Pastry
  • 175 g Butter
  • 225 g Flour
  • 8 tbs Water
  • 1/4 tsp Salt
  • Beaten Egg
Instructions
Filling
  1. Halve the kidneys and cut out the tubes
  2. Rinse in cold water and remove the skins
  3. Cut into small pieces
  4. Trim and cut steak into cubes
  5. Hight oil and butter in a large frying pan
  6. Add onions and fry for 3-4 min while stirring
  7. Add meat and fry for 2-3 min until it looses its pink colour
  8. Stir in the flour and cook for 2 min
  9. Add herbs and stock
  10. stir until thickened and coming to the boil
  11. Add mushrooms and puree
  12. Lower the heat and simmer for 11/2 hours till meat is tender
  13. Remove bay leaves and season with salt and pepper and worcestershire sauce
  14. Allow to cool
Pastry
  1. Wrap butter in foil and freeze for 45 min
  2. Add salt to the flour
  3. Dip frozen butter in the flour and coarsely grate
  4. Keep dipping butter into the flour as you grate
  5. Mix in the butter with a knife till evenly coated with flour
  6. Stir in the water to form a dough
  7. Gently form into a ball, wrap in cling film and chill for 30 min
  8. Roll out the pastry on a floured surface to 5 mm thick and 2,5 cm wider than a 1.2 liter pie dish
  9. Cut out the lid so it is slightly larger than the pie dish
  10. Cut a strip of pastry the width of the rim
  11. Stir the parsley into the meat and transfer into the pie dish
  12. Brush the rim with egg, lay pastry on top and seal
  13. Brush with egg and place lid on top
  14. Seal the edges and flute the edge
  15. Cut a slit in the lid and brush with egg (not the edges or they won’t rise)
Bake
  1. Preheat oven to 200 C
  2. Bake for 20 min, then brush with egg again
  3. Bake for 10 min till pastry is golden

 

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