Name Steak and kidney pie

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Steak-and-kidney-pie_cIngredients:
* Flaky or Rough puff pastry made with 250g (8 oz) flour, etc.

Filling:
* 675g (1 1/2 lb) stewing steak, trimmed
* 225g (1/2 lb) ox kidney
* 2 x 15ml spoons (2 tablespoons) flour
* 1 x 2.5ml spoon (1/2 teaspoon) salt
* 1/2 x 2.5ml spoon (1/4 teaspoon) pepper
* 1 medium-sized onion, peeled and finely chopped, and/or
* 125g (4 oz) sliced mushrooms
* 150ml (1/4 pint) water, approximately
* Beaten egg or milk, to glaze

OVEN: Pre-heat to slow (150°C 300°F, Gas No. 2)
SHELF: Middle
1. Have ready a casserole or saucepan with lid.
2. Wipe steak with clean damp muslin, trim off surplus fat and cut into small cubes.
3. Wash kidney in salt water, dry, skin, remove core and cut into small pieces.
4. Toss meat in seasoned flour.
5. Place meat with onion and/or mushrooms in casserole. Add water and cover with lid. Place in pre-heated oven and cook for 2 hours or until tender (or simmer very gently in a saucepan with a tight-fitting lid).
6. Remove from oven, leave until cold.

To make pie:
OVEN: Pre-heat to hot (220°C, 425°F, Gas No. 7)
SHELF: Middle
7. Make pastry.
8. Fill a 1 litre (1 3/4 pint) pie dish with the cooked cold meat. Insert a pie funnel or an upturned egg cup, to hold up the pastry.
9. Roll out pastry to 0.5cm (1/4 inch) thickness; and about 3.5cm (1 1/2 inches) wider all round than the dish. Cut off narrow strips round edge of pastry.
10. Brush round rim of pie dish with water and line with pastry strips, pressing down gently. Brush pastry strips with water.
11. Lift remaining pastry on rolling pin, place over pie dish, press down gently all round dish rim.
12. Trim off surplus pastry. Flake and flute edge.
13. Make a hole in centre for steam to escape.
14. Roll out pastry trimmings, cut into 4-5 diamond shapes, mark with back of knife to represent leaves. Brush under side with water and place on top of pie, around centre hole.
15. Brush over top with beaten egg or milk.
16. Bake in pre-heated oven for 35-40 minutes.

Serves: 5-6
Preparation time: 45 mins
Cooking time: 2 hrs 35 mins
Freezing note: The meat may be frozen after cooking, in a rigid polythene container or freeze the prepared pie before baking.

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