Steak and Kidney Pie

Steak and Kidney Pie
It was  British Pie Week 2nd – 8th March 2009  a secret I have been keeping  from Nick the lovely boyfreind otherwise he would be feasting on pie all week. The winning recipe in a competition by Jus Roll Pastry was a Game Pie from the Keystone in Guildford  but there are plenty of other recipes online

To celebrate we had a steak and kidney pie ,we got some lovely firm lambs kidneys from the butchers nothing like the vacuum packed New Zealand imports you get from the supermarket .

Kidneys

Steak and Kidney is a very manly pie which for me has to have  a rich gravy, I spiked mine with ale and horseradish .  Our pie was topped with a crumbly shortcrust pastry. I have used puff pastry before and you get a lovely dramatic effect  but I do like making my own shortcrust pastry  for the full  domestic godess effect  . Definitely  don’t worry is some gravy oozes out when baking  if you brush it over the pie and continue to bake it will form a golden crust.

Steak and Kidney Pie Filling

We almost ate this massive pie between us just one portion has made it into the freezer

Steak and Kidney Pie

Steak and Kidney Pie

300g of beef stewing steak
8 large lambs kidneys  tubes removed and cut lenghtways into quarter
400ml of Bishops Finger ale
2 tbsp of mixed herbs
1 tbsp of horseradish sauce
2 tbsps of flour season with salt and pepper
1 large onion
2 cloves of garlic
1 tsp of butter

Pastry

200g of plain flour
100g of butter
1/2 tsp of salt
60ml of water

Extra flour for rolling out

  1. Heat the oven to 190degC
  2. Make sure you have removed the tubes from the kidneys
  3. Toss the steak and kidneys in seasoned flour
  4. Heat the butter in a cast iron pot , fry the onion and garlic
  5. Add the steak and kidneys and fry until browned , the flour will add
  6. Add the ale , horseradish , mixed herbs and stir well . Keep on a low heat to gently simmer while you may the pastry the ale should thicken with the flour from the meat

Make the pastry

  1. Add the salt to the flour
  2. Rub the butter into the flour to form crumbs
  3. Add the water slowly to form a dough
  1. Place the steak and kidney mixture into a pie dish it should have plenty of gravy
  2. Roll the pastry out to 3/4 of centrimetre and cover the pie, brush over with a little milk
  3. Bake at 190degC for 20 minutes then turn down to 150degC for 45 minutes final baking,
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One Response to Steak and Kidney Pie

  1. Pingback: Devilled Kidneys « Girl Interrupted Eating

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