There is a wealth of flavors in English Steak and Kidney Pie that makes this exceptional meat pie a delightful meal. Add a side dish, soup and dessert for a perfect dinner.
- 2 beef kidneys* (see Notes below)
- 3/4 pound round steak
- all purpose flour
- salt and pepper
- 1 Tablespoon oil (vegetable or olive)
- 1 Cup chopped onion (yellow)
- hot water
- 1 bay leaf
- 2 sprigs parsley
- celery leaf top, rinsed and dried)
- 1/2 Cup mushrooms (brushed clean)
- 1/2 Cup diced carrots (peeled)
- 2 Tablespoons flour (heaping)
- 1/2 Cup cold water
- pastry for 1 crust
- Remove the skin and coarse parts from the kidneys. Wash in salted water. Cut into 1-inch squares. Pound flour into round steak and cut into pieces. Combine flour, salt and pepper. Dredge kidney in seasoned flour.
- Heat oil in heavy skillet and brown beef cubes on all sides, add onion and kidneys and cook slowly until brown. Cover meats with hot water, add bay leaf, parsley and celery tops. Cover tightly and simmer for 1 hour.
- Remove meat to deep baking dish. Add mushrooms, carrots. Mix 2 Tablespoons flour with 1/2 cup water and add to pan liquor to thicken it. Pour over meat and vegetables and top with pastry crust. Make a hole in the center to vent steam.
- Bake in 350 degree F oven for about 1 hour.
If you have enough short crust left over, make a 1-inch wide strip long enough to run around your casserole or baking pan. Brush the edge of the pan with a beaten egg mixed with 1 Tablespoon water, then apply the strip of crust. When you have filled the pan and lay the full crust over it, you can crimp or seal the dough to the strip either with a fork, or your fingers. A good idea is to seal the two together with more brushed egg or water, brushed on the strip, lightly. This ensures the pie is fully sealed and likely will not spill over.
Take a strip of aluminum foil, about 3-inches wide by 6-inches long. Fold in half with the shiny side out. Roll the strip to create a tube, about 3/4-inch wide. When you've made a cut in the top of the pie crust, insert the tube about 1/2-inch deep to allow steam to escape the pie.
Experienced chefs and cooks also make decorative pastry applications to set around the tube to keep it in place, and to decorate the pie. It's also recommended to brush the top with more beaten egg to create a glaze.
First created at The Hungry Monk, Banoffee proved so popular that customers spread the word, making ...
Duck, that most versatile bird, pairs perfectly with Jack Daniel's Whiskey, creating this extraordin...
Pot au Feu is a classic French comfort dish. It takes the better part of an afternoon to prepare, bu...
The warmth, flavor and texture of Pear and Fig Strudel make those consuming it simply fall in love w...