Hey Everyone,
I know that the definition above isn't one that some of you may not want to discuss in detail, so I'll skip over that for your sakes! (If anyone wants to find out more you can easily get further information on the internet or you can contact me in the comments section...)
This dish could be linked to the definition if you squint, but I suppose not much else can apply either anyway! Therefore, I am pleased to announce that I'll be making steak and kidney pie - a big favourite of mine!
It has a rich, meaty flavour and the suet pastry is wonderfully crumbly as the crust. I tend to cook my meat in a slow cooker instead of how the recipe says as it make the meat a lot more tender and it also is a lot easier, though you can do it how you like! I really hope that some of you try out this recipe as after all, nothing beats a good old-fashioned steak and kidney pie! (Especially one made by my Grandma - she is the best at making it!)
Steak and Kidney Double Crust Pie - From "Sunday Treats" in "The Big Baking Collection"
Ingredients -
- 4 Tbsp Olive Oil, plus extra for greasing
- 2 Onions, finely chopped
- 100g Button Mushrooms, wiped, halved or quartered if necessary
- 600g Stewing Steak, such as Chuck, cut in 3cm chunks
- Sea Salt and Freshly Ground Black Pepper
- 4 Tbsp Plain Flour
- 600ml Beef Stock
- Large Sprig of Thyme
- 30g Unsalted Butter, at room temperature
- 4 Fresh Lamb's Kidneys, about 200g in total
For the Suet Crust Pastry
- 300g Self-Raising Flour, plus extra for dusting
- 150g Beef or Vegetable Suet
- 1/2 Tsp Salt
- 1 Egg, beaten, for glazing
1. In the pan, heat 3 tablespoons of oil and fry the onion for 5 minutes until soft, but not browned. Add the mushrooms and fry for 3-4 minutes until they begin to colour in places. Remove the vegetables from the pan with a slotted spoon and set aside.
2. Toss the steak in 2 tablespoons of seasoned flour. Heat the remaining oil in the pan on high heat, and fry the meat until browned. Don't overcrowd the pan or the meat will steam rather than brown. Remove the meat as it cooks and add it to the vegetables. Once the meat is seared, return it with the vegetables to the pan. Cover with the stock. Season, add the thyme, and bring to the boil. When boiled, reduce the heat to low, cover, and cook for 2 - 2 1/2 hours until tender.
3. For the pastry, rub together the flour and the suet until it resembles crumbs. Add the salt and enough cold water to bring the mixture together to a soft dough. Wrap in cling film and rest it for 1 hour.
4. Make a paste out of 2 tablespoons of plain flour mashed into the butter. Uncover the stew and increase the heat. When it begins to boil, add the flour mixture, a little at a time, stirring. Reduce heat and cook over a low heat for 30 minutes until the sauce thickens.
5. Preheat the oven to 180°C/340°F/Gas 4. Trim the kidneys of any skin, cut out the central core, and cut into chunks. Add them to the stew. On a floured surface, roll out the pastry into a 20 x 40cm rectangle, 3 - 5mm thick. Place the pie dish onto a short edge of the pastry and cut a circle around it for the lid.
6. Oil the tin, trim the remaining pastry, and use it to line the pie dish, allowing the sides to overhang. Fill the case with the pie filling and brush with egg around the edges of the pastry. Top with the disk of pastry and press down the edges to seal. Brush the pie with egg , then cut 2 small slits in the top to allow steam to escape. Bake in the middle of the oven for 40 - 45 minutes until golden brown. Remove from the oven and allow it to cool for 5 minutes before serving.
Enjoy!!!
2. Toss the steak in 2 tablespoons of seasoned flour. Heat the remaining oil in the pan on high heat, and fry the meat until browned. Don't overcrowd the pan or the meat will steam rather than brown. Remove the meat as it cooks and add it to the vegetables. Once the meat is seared, return it with the vegetables to the pan. Cover with the stock. Season, add the thyme, and bring to the boil. When boiled, reduce the heat to low, cover, and cook for 2 - 2 1/2 hours until tender.
3. For the pastry, rub together the flour and the suet until it resembles crumbs. Add the salt and enough cold water to bring the mixture together to a soft dough. Wrap in cling film and rest it for 1 hour.
4. Make a paste out of 2 tablespoons of plain flour mashed into the butter. Uncover the stew and increase the heat. When it begins to boil, add the flour mixture, a little at a time, stirring. Reduce heat and cook over a low heat for 30 minutes until the sauce thickens.
5. Preheat the oven to 180°C/340°F/Gas 4. Trim the kidneys of any skin, cut out the central core, and cut into chunks. Add them to the stew. On a floured surface, roll out the pastry into a 20 x 40cm rectangle, 3 - 5mm thick. Place the pie dish onto a short edge of the pastry and cut a circle around it for the lid.
6. Oil the tin, trim the remaining pastry, and use it to line the pie dish, allowing the sides to overhang. Fill the case with the pie filling and brush with egg around the edges of the pastry. Top with the disk of pastry and press down the edges to seal. Brush the pie with egg , then cut 2 small slits in the top to allow steam to escape. Bake in the middle of the oven for 40 - 45 minutes until golden brown. Remove from the oven and allow it to cool for 5 minutes before serving.
Enjoy!!!
