Beef steak and Kidney Pie. Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. But beef kidneys are what most cooks use, and are wonderful, too.
Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.
Add salt, pepper and Worcestershire sauce and allow to cool completely.
Place the cooked meat mixture into a pie dish.
You can cook Beef steak and Kidney Pie using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients of Beef steak and Kidney Pie
- It's of For The Pastry :.
- Prepare 200 gram of all purpose plain flour.
- It's 110 gram of butter.
- It's 3-4 tablespoon of cold water.
- It's Pinch of salt.
- You need of For the Filling:.
- You need 500 gram of beef chuck steak, cut into cubes.
- You need 500 gram of beef kidney, cleaned and chopped into cubes.
- It's 25 gram of all purpose flour.
- You need 3 tablespoon of curry paste.
- You need of Salt and black pepper.
- Prepare 1 tablespoon of olive oil.
- Prepare 25 gram of butter.
- It's 850 ml of beef stock.
- It's 1 of onion, thinly sliced.
- It's 1 of carrots, cut into cubes.
- You need 1 of large eggs beaten for glaze.
Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. Steak and kidney pie is a British dish with a filling of diced beef and kidneys in a thick sauce. Steak and Kidney Pie is one of the most classic British dishes around.
Beef steak and Kidney Pie instructions
- Make the Filling Place flour in a large bowl, season with salt and ground black pepper, add the cubes of steak and kidney, and toss well in the flour until evenly coated. Heat 2 tablespoons butter and oil in a large, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and stir quickly for about 1 minute, or until the meat is browned. Set aside.
- Add the onions and carrots to the pan and fry gently for about 5 minutes. Return the meat to the pan, stir, and add the curty paste and the stock. Season with plenty of black pepper and a little salt. Bring to a gentle boil, cover with a lid and reduce to a gentle simmer. Cook slowly for about 2 hours or until the meat is tender and the sauce thickened. Remove from the heat, place into a 1.5-liter deep pie dish and let cool completely. Heat the oven to 200°C.
- Roll out the pastry and wide enough to cover the pie dish. Cut a tiny hole in the center to slip over the steam funnel if using. Brush the rim of the pie dish with water and place a pie funnel in the center of the filling. Place the pastry over the dish and the funnel pressing it down, trimming to fit the rim of the dish. Crimp the edges using your thumb and first finger. If not using a pie funnel, just cut a small slash in the middle of the crust to allow steam to escape..
- Brush the top with beaten egg. Bake for 40 minutes or until the pastry is crisp and golden..
- Serve immediately with mashed potato and salad..
For the ultimate pie you need a good beef stock, flavoured with Worcestershire sauce, and some plain flour to thicken it up. Some people use stout or ale, but we've omitted this as we think it tastes great without. Top steak and kidney with the pastry. Cut a design deeply into the pastry to allow the steam to escape. Brush with egg yolk and milk glaze.
