Steak and Kidney Pie

Steak and Kidney Pie

Authorefkadmin

Meat Pie

Yields1 Serving

Ingredients
 1 ½ pounds lean boneless beef round or rump, cut into 1-inch cubes
 1 pound grass fed beef kidneys, healved, peeled, trimmed of fat and cut into 1-inch cubes
 1 teaspoon salt
 ½ teaspoon freshly ground black pepper
 ¼ cup flour
 ¼ cup rendered beef suet or lard, or 3 tablespoons butter, plus 1 tablespoon vegetable oil
 1 cup thinly sliced fresh mushrooms
 ½ cup chopped onions
 1 ½ cups water
 ¼ cup pale dry sherry or dry red wine
 1 tablespoon chopped fresh parsley leaves
 ¼ teaspoon crumbled dried thyme
 ¼ teaspoon Worcestershire sauce
 Short-crust pastry dough for a 1-crust pie
 1 egg yolk lightly beaten with 1 tablespoon heavy cream

Step by step directions
1

Preheat the oven to 425 F. Pat the cubes of steak and kidney dry with paper towels. Season them with salt and pepper. Put the flour in a large bowl, drop in the cubes, and stir to coat them evenly. Tap off the excess flour.

2

In a heavy 10- to 12- inch skillet, heat the suet over high heat until it splutters. Brown a handful of the cubes at a time, turning them frequently and regulating the heat so that the meat colors quickly and evenly without burning. Add more fat, if necessary. With a slotted spoon, transfer the cubes to a heavy 2-quart casserole about 4 inches deep.

3

Add the mushrooms and onions to the fat in the skillet and cook over moderate heat, stirring constantly, for two or three minutes. With a slotted spoon, transfer the mushrooms and onions to the casserole. Pour the water into the skillet and bring it to a boil over high heat, scraping in any brown particles clinging to the bottom of the pan. Pour it over the meat in the casserole, and add the sherry, parsley, thyme, and Worcestershire sauce. Stir together gently.

4

On a lightly floured surface, roll the dough into a rough oval about ¼ inch thick, and cut strips about 12 inches long and ½ inch wide. Lay the strips end to end around the rim of the casserole and press them firmly into place. Moisten them lightly with a pastry brush dipped in cold water. Then drape the remaining pastry over the rolling pin, lift it, and carefully unroll it over the casserole. With a small knife or scissors, trim off the excess dough, and secure the edges to the rim by crimping them tightly with your fingers or the tines of a fork. Make two parallel cut each about 1 inch long in the center of the pie.

5

Reroll the scraps of dough and cut them into simple flower and leaf shapes. Moisten their bottom sides with the egg-yolk-and-cream mixture, and arrange them attractively on top of the pie. With a pastry brush, paint the surface with the yolk mixture.

6

Bake for 30 minutes, then reduce the heat to 350 F and bake for another 30 minutes or until the crust is golden brown. Serve at once, directly from the baking dish.

Ingredients

Ingredients
 1 ½ pounds lean boneless beef round or rump, cut into 1-inch cubes
 1 pound grass fed beef kidneys, healved, peeled, trimmed of fat and cut into 1-inch cubes
 1 teaspoon salt
 ½ teaspoon freshly ground black pepper
 ¼ cup flour
 ¼ cup rendered beef suet or lard, or 3 tablespoons butter, plus 1 tablespoon vegetable oil
 1 cup thinly sliced fresh mushrooms
 ½ cup chopped onions
 1 ½ cups water
 ¼ cup pale dry sherry or dry red wine
 1 tablespoon chopped fresh parsley leaves
 ¼ teaspoon crumbled dried thyme
 ¼ teaspoon Worcestershire sauce
 Short-crust pastry dough for a 1-crust pie
 1 egg yolk lightly beaten with 1 tablespoon heavy cream

Directions

Step by step directions
1

Preheat the oven to 425 F. Pat the cubes of steak and kidney dry with paper towels. Season them with salt and pepper. Put the flour in a large bowl, drop in the cubes, and stir to coat them evenly. Tap off the excess flour.

2

In a heavy 10- to 12- inch skillet, heat the suet over high heat until it splutters. Brown a handful of the cubes at a time, turning them frequently and regulating the heat so that the meat colors quickly and evenly without burning. Add more fat, if necessary. With a slotted spoon, transfer the cubes to a heavy 2-quart casserole about 4 inches deep.

3

Add the mushrooms and onions to the fat in the skillet and cook over moderate heat, stirring constantly, for two or three minutes. With a slotted spoon, transfer the mushrooms and onions to the casserole. Pour the water into the skillet and bring it to a boil over high heat, scraping in any brown particles clinging to the bottom of the pan. Pour it over the meat in the casserole, and add the sherry, parsley, thyme, and Worcestershire sauce. Stir together gently.

4

On a lightly floured surface, roll the dough into a rough oval about ¼ inch thick, and cut strips about 12 inches long and ½ inch wide. Lay the strips end to end around the rim of the casserole and press them firmly into place. Moisten them lightly with a pastry brush dipped in cold water. Then drape the remaining pastry over the rolling pin, lift it, and carefully unroll it over the casserole. With a small knife or scissors, trim off the excess dough, and secure the edges to the rim by crimping them tightly with your fingers or the tines of a fork. Make two parallel cut each about 1 inch long in the center of the pie.

5

Reroll the scraps of dough and cut them into simple flower and leaf shapes. Moisten their bottom sides with the egg-yolk-and-cream mixture, and arrange them attractively on top of the pie. With a pastry brush, paint the surface with the yolk mixture.

6

Bake for 30 minutes, then reduce the heat to 350 F and bake for another 30 minutes or until the crust is golden brown. Serve at once, directly from the baking dish.

Steak and Kidney Pie
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