Hello all, here is a British recipe that I'm really fond of. It is
steak and Kidney pie.
Ingredients
For the pastry
3 Cups flour
1 Cup butter (1/2 block)
- Large pinch of salt
- Water to bring mix together, about 3-4 tablespoons, or 1 egg
plus water (or milk) for a richer
300g Diced Beef.
150g Lamb kidney, diced, sinews removed. If using pig kidneys, they
do not have sinews.
2/3 Cup plain flour.
- Large pinch salt.
- Large pinch pepper.
1 Medium onion.
2 Tablespoons oil or butter/oil combination (the oil stops the
butter burning, to a point!).
1 Tablespoon tomato puree.
1 Beef stock cube.
1 Teaspoon Marmite or (optional).
1 Teaspoon Worcester Sauce (optional).
1/4 Cup red wine (Guinness is better, if you can obtain it in the US.
2 Cups boiling water.
Note, if you have a local butcher, if possible, you could ask them to
remove the sinews from the kidneys and dice the steak for you, as that
would make it easier.
Method
Pastry
1. Put flour in large bowl (should be sieved).
2. Add salt.
3. Rub together with fingers until you achieve a "sandy" texture, don't
compress when adding liquid.
4. Make well in centre and add liquid (egg/water/milk).
5. Bring mixture together, by hand, as quickly and gently as possible
until a smooth ball is achieved.
6. Wrap pastry in Clingfilm and place in refrigerator. This needs to
rest for at least half an hour.
Filling
1. Peel and roughly chop onion, it doesn't have to be fine.
2. Mix flour, salt and pepper together in a large bowl.
3. Mix 2 cups boiling water, the stock cube and Marmite in a mug or jug.
4. heat the oil or butter and oil in a pan.
5. When hot, add the onion and stir until softened.
6. While softening the onion, toss the steak and kidney in the seasoned
flour, ensuring completely covered and separate.
7. When onion soft, add the seasoned, floured, steak and kidney and cook
on number 3 to 4 until browned (you will be able to smell the
caramelisation of the outside of the meats. This will take about 5-6
minutes.
8. Add the red wine or Guinness and reduce for about 2 minutes.
9. Add the tomato puree and cook out for about a minute.
10. Add the stock mixture, bring to the boil and reduce to a simmer
(number 2?, we actually did it for 15 minutes at 120C and 5 minutes at
100C) for about 20 minutes, stirring frequently until the correct
consistency is achieved. Also taste and adjust seasoning, if necessary.
11. Leave aside to cool for at least ten minutes.
Building and Cooking
Note: you will need an egg or milk to brush on the pastry and dish rim.
If using an egg to make the pastry, just keep a little back for this
purpose. It is helpful if you have a pastry brush for these operations.
1. Remove pastry from refrigerator, it's helpful to do this about five
minutes before you roll it as this makes it more pliable!
2. Cut the pastry in half, and roll out one half of it to the shape of
the dish, allowing one inch extra all the way around.
3. Brush the egg wash or milk around the pastry, this helps the pastry
to stick.
4. Carefully lay the pastry on the dish, using the rolling pin, then
gently press onto the rim.
5. Taking great care (!), cut around the edge of the dish to remove
excess pastry. The excess can be frozen and used for tarts, pasties etc.
6. Make a small knife hole in the centre of the pie to allow steam to
escape.
7. Spoon all of the pie mixture into the pie dish.
8. Repeat steps 1 to 6 for the second half of the pastry.
9. Cook in the oven at about 200C for about 15-20 minutes. You will
have to check from time to time to see when the pastry has achieved a
nice crust and use your nose to ensure it doesn't burn!
10. Serve and enjoy, or allow to cool, slice and freeze.
Regards,
Samuel Wilkins
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