Custom Search

Thursday, 6 February 2014

Steak & Kidney Pie

A great steak and kidney pie for a cold winter's evening.  Tender chunks of meat in a rich gravy and home made shortcrust pastry.

Let's get started.  To make 4 individual pies you will need approx 750g cubed steak, 250g ox kidney cut into pieces (your butcher may well do a steak & kidney mix), 1 onion diced, clove garlic, bay leaves & herbs, a spoon of flour, a glass of wine or beer and water.

You will also need 1 quantity of shortcrust pastry.  Follow the link here for my recipe or, if you prefer, shop bought frozen pastry is ok. Shortcrust Pastry

Start by browning the meat in a saucepan deep enough to hold all the ingredients.  Now add the onion and garlic and continue to cook.  Once the meat is browning and the onion is mixed in add a spoonful of flour and stir in.  At this stage I like to throw in a glass of red wine or beer and allow to cook out a little.  You will notice that the flour will start thickening the sauce, now add enough water to just cover the meat and bring to the boil.  Once boiled turn down the heat, season with the herbs, salt and pepper and leave to simmer covered for about 1 hour.

After an hour remove the lid, the sauce should have thickened a little but will continue to thicken without the lid, check the flavour and that the meat is tender.  At this stage you can allow the mix to cool and keep for another day.  Alternatively, roll out your pastry, line the pie dishes, fill with the steak & kidney and cook the pie in a pre-heated oven at 180C.  Egg wash the top of the pie to add a lovely shine to it.