Steak and Kidney Pie
A time-honoured English dish that takes a little preparation time, but is mouth-watering in the finish. It is frequently, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry. What can I say everyone has a favourite recipe and this is mine, it is an amalgamation of the recipes of my mothers, both grandmothers, and my maternal grandfather who could make a really tasty pie.
A time-honoured English dish that takes a little preparation time, but is mouth-watering in the finish. It is frequently, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry. What can I say everyone has a favourite recipe and this is mine, it is an amalgamation of the recipes of my mothers, both grandmothers, and my maternal grandfather who could make a really tasty pie.
- 1 tablespoon worcestershire sauce
- 1 egg beaten
- 1 tablespoon tomato paste
- 1 tablespoon chopped parsley
- 800 grams stewing steak diced, we use a mix of shin beef and skirt or chuck steak
- 300 grams beef kidney trimmed of fat and membrane and cut into small pieces
- 1/4 cup plain flour seasoned with salt and pepper
- 2 onions peeled and chopped medium to fine
- 2 large portabella mushrooms we sometimes us a few chestnut mushrooms, chopped like the onion
- 4 tablespoons fresh beef suet , trimmed from the beef (or use bacon drippings, lard, or butter
- 350 mililiter beef stock or use a blend of stock and stout, brown ale or beer
- 1 tablespoon fresh thyme leaves
- 1 pastry either short-crust
- Carbohydrate 15.1406573611111 g
- Cholesterol 320.843333333333 mg
- Fat 18.7296538710826 g
- Fiber 1.7160405052773 g
- Protein 43.9465827635328 g
- Saturated Fat 7.48124557407407 g
- Serving Size 1 1 Serving (354g)
- Sodium 441.237728632479 mg
- Sugar 13.4246168558338 g
- Trans Fat 2.45388041880342 g
- Calories 404 calories
Step-by-step
- Toss the beef and kidney into the seasoned flour and mix with the chopped parsley.
- Meanwhile, in a large, heavy pan, render the beef suet (or melt the bacon fat, lard, or butter).
- Fry the meat and onions in the hot fat quickly until the meat is lightly brown on all sides and the onions are translucent; add the mushrooms and mix in.
- Cover with the stock, add the parsley, thyme and stir in the Worcestershire sauce, tomato paste and add any additional seasonings, and bring to a simmer.
- Cook very gently for 1 hour then taste and check the seasoning; let cool.
- If you are using a suet pastry crust, roll out the bottom crust to fit a deep pie dish and fit, a cover with a top crust, crimp closed, and cut a vent hole. Brush over with beaten egg and bake for 1 hour at 325F.
- If using the rough puff pastry, put the mixture in a 1 ½-quart casserole dish; roll out the pastry to cover, trim off a thin strip to fit the rim of the casserole and dampen the rim, and press the strip into position.
- Now dampen the strip and firmly press the edges of the pastry to the pastry rim and then trim away any surplus with a sharp knife. Make sure the edges are sealed and decorate the top with the surplus dough cut into such shapes as your fancy dictates, but make sure that there is a small vent hole cut in the centre to let steam escape.
- Brush over with the beaten egg and bake for 10 minutes at 450F in a preheated oven; turn down heat to 325F and bake for another 45 minutes or until the contents are bubbling hot and the crust a golden brown.
- Use the same method for short crust and puff pastry pies
- Serve and Enjoy!
My Grandmother's Secret: The Perfect Steak and Kidney Pie
The aroma of a perfectly baked steak and kidney pie fills my kitchen, a comforting scent that instantly transports me back to my grandmother's cozy home. It's a smell I associate with warmth, laughter, and the kind of love only a grandmother can provide. This isn't just any pie; it's a legacy, a treasured recipe passed down through generations, a culinary tapestry woven with the threads of family history. Each bite is a nostalgic journey, a testament to the enduring power of food to connect us to our past and our loved ones. The rich, savory filling, encased in a flaky, golden crust, is the epitome of hearty comfort food. It's a dish that embodies the very essence of home-cooked goodness, a reminder of simpler times and the unwavering love found in the shared act of breaking bread together. This pie isn't just a meal; it's an experience.
My grandmother, a woman of incredible strength and resilience, instilled in me a deep appreciation for the art of cooking. She taught me not just recipes, but the importance of using fresh, high-quality ingredients, the subtle nuances of seasoning, and the patience required to create something truly special. This steak and kidney pie recipe is more than just a list of instructions; it's a reflection of her dedication to her craft and her unwavering love for her family. Making this pie is a way for me to honor her memory, to share her legacy with my own children, and to continue the tradition of creating unforgettable meals filled with love and care. The careful preparation, from selecting the perfect cut of beef to ensuring the pastry is perfectly golden brown, is a ritual that connects me to her and to my family's history. The result is far more than just food; it's a tangible embodiment of family bonds, a delicious symbol of love, and a celebration of culinary heritage.
The process of making this pie is as rewarding as the final product itself. The rich, savory aroma that permeates the kitchen as the pie bakes is enough to make anyone's mouth water. The process of carefully assembling the filling, layering the tender beef and kidneys with fragrant onions and mushrooms, is a meditative experience, a chance to slow down and appreciate the simple pleasures in life. And the act of carefully crimping the pastry crust, creating a beautiful and inviting top, is a testament to the care and attention to detail that goes into every aspect of this classic dish. It's a recipe that invites you to connect with your inner chef, to embrace the imperfections, and to revel in the satisfaction of creating something truly special. Beyond the delicious taste and the heartwarming memories, making this pie is a journey, a connection to the past, and a celebration of the love that binds us together.
This recipe is more than just instructions; it’s a story, a journey of flavors and memories, a culinary legacy passed down through generations. It’s a dish that embodies the spirit of home, the comfort of tradition, and the enduring power of family connections. The aroma alone can transport you to a time of warmth and togetherness, reminiscent of simpler times and cherished family gatherings. Each bite is a reminder of the love and care that went into its creation, making it a truly special and unforgettable culinary experience.
Whether you're a seasoned baker or a kitchen novice, this recipe is sure to become a cherished family favorite. So gather your ingredients, embrace the process, and create your own delicious memories with this time-honored recipe. The result will be a delectable masterpiece, a pie that tastes as good as it looks and evokes a sense of warmth and nostalgia with every savory bite. It’s a celebration of simple pleasures, of tradition, and of the love that goes into creating something truly special. So, roll up your sleeves, preheat your oven, and embark on this delicious journey of culinary heritage. You won't regret it!
