Recipe

Mums Best Steak And Kidney Pie Recipe

	Capedread / All my dishes 1 year, 2 months ago this recipe's not my mothers but someone else's mother, who could indeed cook. Prep:70m Cook:20m Servings:6	Capedread
	easy tasty

Does this look good? Yeah! / Nope

Fans

tilgidh

Ingredients

For the Filling

2 tbsp plain flour

salt and fresh ground black pepper

700g stewing beef, or chuck steak

225g beef kidneys, cut into chunks

1 tbsp vegetable oil

25g Butter

2 Onions, chopped

2 Bay leaves

170ml stout, Guinness or any ale,can also use larger as last resort

400ml strong beef stock

1 tsp gravy, browning

For the ‘rough puff’ pastry

500g plain strong flour

1/2 tsp Salt

500g Butter

25ml cold water

1 beaten egg, to glaze

Directions

Season the flour and toss the steak and kidney in it to coat.

Heat the oil and butter in a large pan and fry the meat for 5 minutes or until brown.

Add the onions and cook for another 3-4 minutes, stirring.

Add the bay leaves, stout and stock.

Stir in the gravy browning and cook for 2-3 minutes, until thickened.

Cover and simmer for about 1 hour and 30 minutes, until the meat is tender.

For the pastry, mix the flour and salt together and gently add the butter. Make a well adding the water and bring lightly together to make a dough.

Roll out into a rectangle and mark into thirds. Fold over the end thirds into the centre one, turn through 90º and repeat two more times. Chill for half an hour.

When the meat is cooked, cool slightly and tip into a pie dish. Roll out the pastry on a floured surface a little bigger than the size of the dish using the trimmings to make a strip the width of the rim.

Brush the rim of the pie dish with beaten egg and lay the pastry strip on top to make a seal. Brush again with egg and lay the lid on top. Crimp or flute the edges, brush the lid with the remaining egg and make a slit in the top.

Bake for about 20 minutes, until golden.

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Comments

tilgidh 1 year, 2 months ago said:
This is my wifes favorite dish. She likes the recipe I use but she will love this one. She loves other "Stout" dishes that I make.

Thank you for this wonderful recipe!

capedread 1 year, 2 months ago said:
You are welcome, what a lovely bloke cooking for the missus!!!!!

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Alterations

xerxes 9 months, 3 weeks ago said:
I've made Kate and Sidney many different ways, (which, for a yank is no mean feat) and after lots of trial and error I've found the best way is to use a pressure cooker. It cuts the steaming time more than in half. After it's done, I turn the pudding out and lightly butter the outside, pop it in a 400 degree oven (that's gas mark 5 for you guys, I believe) and brown the suet crust for about 10-15 minutes. Bob's your uncle!

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