Steak Kidney Pie
Steak Kidney Pie Recipe ( Video )
This British Steak Kidney Pie combines Light-golden pastry and a delicious meat and kidney filling.
Added by John on 03 Dec 2009 @ 13:57
Category: Dessert Recipes | Views: 198
- 1 kg beef , cut in to small cubes
- 250 g beef kidney , cut in to small cubes
- 1 onion , chopped
- 1 carrot , peeled and diced
- 150 g mushrooms , chopped
- 60 ml olive oil
- 2 tbsp flour
- 1 tsp thyme
- 2 tbsp Worcestershire sauce
- 600 ml beef stock
- 1 salt and pepper
- 1 for the pastry:
- 250 g flour
- 50 g butter , cut in to cubes
- 50 g lard , cut in to cubes
- 1 pinch of salt
- 100 ml cold water
- 1 some extra flour
- 1 egg , mixed with 2 tbsp water
First, Pre-heat the oven to 170ºC (325ºF/ gas mark 3).
Put the saucepan on a high heat, warm through. Add some oil when hot. Add beef when the oil get hot. Can cook it in batches. In about 1 minutes, Season with salt and pepper. Stir well and brown on all sides. Browning the meat longer and it will add a stronger depth of flavour. Once browned, remove and place onto a tray. Add the second batch and season with salt and pepper as before. Add some oil as needed. When browned, remove and put the meat alongside the first batch. Add the third and final batch. Season once more, brown and remove.
Add onions and more oil, if needed. As they begin to brown, add the carrots and the mushrooms. Cook for several minutes.
Return meat and kidneys back to the saucepan, stir quickly. Add the flour and thyme. Mix well. Add the Worcestershire sauce and the stock, then stir them in. simmer them. Once simmering, cover it with a pan cover. Place the pan into the oven for 2 - 2.5 hours.
Add flour, salt, lard and butter into a bowl. Use fingertips to combine them until the ingredients take on the consistency of coarse salt. Add half of the water. Add more whenever the pastry needs it. Mix it for one minute more. Once it comes together, stop kneading it and shape it into a ball. Take a sheet of cling film and place it on the table. Flatten the dough and wrap it up in the film. Place it to chill in the fridge for at least 30 minutes.
When the meat filling is done, remove it from the oven. Cool the meat down to room temperature. Set the oven temperature to 220ºC (425ºF/ gas mark 7) for cooking the pies.
Sprinkle some flour on the work area of your table. Use flour tp dust the chilled dough. Roll the dough into a large sheet, the thickness is less than 0.5 centimetre. Keep moving the sheet around to avoid sticking.
Put a ramekin upside down onto the pastry. Use a sharp knife to cut around it, and leave an extra centimetre wider. Make four pastry circles. Cut a small hole in the centre of each one. Cut out 4 pastry leaves as decoration out of the left over pastry.
Use spoon to fill meat to the top of each ramekin. Take out the extra pastry from the pastry toppings and leaves. Use some egg wash to brush the rim of each dish. Place a pastry top over each of the pie fillings. Press the pastry down over the edges of each rim firmly. Brush some egg wash over the whole of the top. Place a leaf next to each of one of the holes and brush with the egg wash.
Place them to the preheated oven. Bake for about 25 minutes. When the pastry puffs up and turns dark golden brown, remove from the oven.
Cool down for 10 minutes. Serve with chips and mashed potato.