Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney, fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine
Steak and Kidney Pie
- 1 1/2 lbs lean sirloin 700 g, see note
- 1 lb veal kidneys 450 g, see note
- 1 tsp freshly ground black pepper 5 ml
- 1/4 cup flour 60 ml
- 3 tbsp butter 45 ml
- 1 tbsp vegetable oil 15 ml
- 1 cup mushrooms 100 g, thinly sliced
- 1/2 cup onions chopped
- 1 1/2 cups water 375 ml
- 1/4 cup dry red wine 60 ml,
- 2 tbsp cognac 30 ml,
- 1 tbsp parsley 15 ml, chopped
- 1/4 tsp dried thyme 1 ml
- 1 tsp Worcestershire Sauce 5 ml
- 1 pack puff pastry
- 1 large egg yolk 15 ml, with 1 Tbs heavy cream
- 2 tsp salt 10 ml
- Pat the cubes of beef and kidney dry with paper towels.
- In a plastic or paper bag combine the flour, salt, and pepper, and toss the steak and kidneys in the flour mixture to coat lightly but thoroughly.
- Heat the butter and vegetable oil in a heavy skillet over high heat until it is splutters.
- Add the cubes of meat and stir frequently, until they are browned on all sides.
- Using a slotted spoon transfer the meat to a heavy 2 quart (2 L) casserole about 4 inches (10 cm) deep.
- Add the mushrooms and the chopped onions to the skillet and cook over high heat, stirring constantly, for 2 to 3 minutes.
- Transfer these to the casserole.
- Pour the water into the skillet and bring to a boil, scraping the bottom and the sides of the pan to dissolve all the "brown bits".
- Pour this liquid into the casserole, and add the sherry or wine, brandy, parsley, thyme, and Worcestershire sauce. Stir together gently.
- On a lightly floured surface roll the pastry dough into a rectangle about 1/4 inch (5 mm) thick, and cut 2 strips about 12 inches long by 1/2 inch wide (30 x 2 cm).
- Lay the strips end-to-end around the rim of the casserole and press firmly into place.
- Moisten the dough around the rim with a pastry brush dipped in water.
- Drape the remaining dough over the rolling pin and gently drape it over the casserole.
- Using a small knife or scissors, trim off the excess pastry and secure the edges to the rim by crimping tightly with your fingers or the tines of a fork.
- Reroll the scraps of pastry and cut them into simple flower or leaf shapes and apply to the top of the pie.
- Make three or four slits in the top of the pie with a sharp knife and paint the surface of the pie with the egg yolk and cream mixture.
- Bake in a preheated 425F (220C) oven for 30 minutes, then reduce the heat to 350F (180C) for an additional 30 minutes, until the crust is golden brown.
- Serve immediately, directly from the baking dish.
- The Veal kidneys trimmed of fat and cut into bite size cubes
- The lean sirloin or round steak should be trimmed of fat and cut into bite size cubes