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
> To: CND List
> Cc: Samuel Wilkins
> 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
>
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