Mums best steak and kidney pie
From capedread 15 years ago
- 20 minutes to make
- Serves 6
this recipe's not my mothers but someone else's mother, who could indeed cook.
Ingredients
- For the Filling shopping list
- 2 tbsp plain flour shopping list
- salt and fresh ground black pepper shopping list
- 700g stewing beef, or chuck steak shopping list
- 225g beef kidneys, cut into chunks shopping list
- 1 tbsp vegetable oil shopping list
- 25g butter shopping list
- 2 onions, chopped shopping list
- 2 bay leaves shopping list
- 170ml stout, Guinness or any ale,can also use larger as last resort shopping list
- 400ml strong beef stock shopping list
- 1 tsp gravy, browning shopping list
- For the ‘rough puff’ pastry shopping list
- 500g plain strong flour shopping list
- 1/2 tsp salt shopping list
- 500g butter shopping list
- 25ml cold water shopping list
- 1 beaten egg, to glaze shopping list
How to make it
- 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.
People Who Like This Dish 2
- purplemoon Nowhere, Us
- tilgidh Blackshear, GA
- capedread Peterborough. Cambridgeshire, GB
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The Rating
Reviewed by 1 people-
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!
tilgidh
in Blackshear loved it
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" It was excellent "