I ate this pie once and that was really tasty! I think pig kidneys were used in the pie I ate.
On Wed, 28 Oct 2020, Samuel Wilkins via Cookinginthedark wrote: > Date: Wed, 28 Oct 2020 05:11:01 > From: Samuel Wilkins via Cookinginthedark <cookinginthedark@acbradio.org> > To: CND List <cookinginthedark@acbradio.org> > Cc: Samuel Wilkins <sound...@spwnet.co.uk> > Subject: [CnD] Steak and Kidney Pie Recipe > > 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 > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > -- United States has 633 Billionaires with only 10 doing any annual significant giving. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
