Beef And Kidney Pie Recipe
Ingredients
Pastry for 9-inch (23 cm) double-crust pie
FILLING:
1 beef kidney (about 1/2 lb/250 g), trimmed 1
1 tbsp vegetable oil 15 mL
1 lb lean ground beef 500 g
1 onion, finely chopped 1
1/2 cup finely chopped celery 125 mL
2 potatoes, peeled and cubed 2
1 cup beef stock 250 mL
1/4 cup minced fresh parsley 50 mL
1 tbsp Worcestershire sauce 15 mL
1/2 tsp dried sage 2mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
1 tbsp all-purpose flour 15 mL
1 tbsp butter 15 mL
GLAZE:
1 egg yolk 1
1 tbsp water 15 mL
Directions
Filling: Cut kidney into 1/2-inch (1 cm) cubes.
In bowl, cover kidney with cold water; let soak for 1 hour.
Drain well and pat dry.
In large skillet, heat oil over medium-high heat; brown kidney and beef, stirring frequently to break up beef.
Add onion and celery; cook for 3 minutes or until softened.
Drain off any fat.
Transfer meat mixture to saucepan.
Add potatoes, stock, parsley, Worcestershire sauce, sage, salt and pepper; bring to boil.
Cover tightly and reduce heat to low; simmer for 1 hour or until kidney is tender.
Blend flour with butter; stir into meat mixture and cook, stirring, for 2 to 3 minutes or until thickened.
Taste and adjust seasoning if necessary.
Let cool.
On lightly floured surface, roll out half of the pastry and fit into 9-inch (23 cm) pie plate; do not trim.
Spoon in filling.
Roll out remaining pastry.
Moisten rim of shell and cover with top pastry.
Trim and flute edge.
Glaze: Mix egg yolk with water; brush over pastry.
Cut steam vents in top.
Bake in 425°F (220°C) oven for 15 minutes.
Reduce heat to 350°F (180°C) and bake for about 35 minutes longer or until filling steams and pastry is golden.
In bowl, cover kidney with cold water; let soak for 1 hour.
Drain well and pat dry.
In large skillet, heat oil over medium-high heat; brown kidney and beef, stirring frequently to break up beef.
Add onion and celery; cook for 3 minutes or until softened.
Drain off any fat.
Transfer meat mixture to saucepan.
Add potatoes, stock, parsley, Worcestershire sauce, sage, salt and pepper; bring to boil.
Cover tightly and reduce heat to low; simmer for 1 hour or until kidney is tender.
Blend flour with butter; stir into meat mixture and cook, stirring, for 2 to 3 minutes or until thickened.
Taste and adjust seasoning if necessary.
Let cool.
On lightly floured surface, roll out half of the pastry and fit into 9-inch (23 cm) pie plate; do not trim.
Spoon in filling.
Roll out remaining pastry.
Moisten rim of shell and cover with top pastry.
Trim and flute edge.
Glaze: Mix egg yolk with water; brush over pastry.
Cut steam vents in top.
Bake in 425°F (220°C) oven for 15 minutes.
Reduce heat to 350°F (180°C) and bake for about 35 minutes longer or until filling steams and pastry is golden.
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