Beef And Kidney Pie Recipe
Heavenly, superb, outstanding, are just some words to describe Beef And Kidney Pie. It is a well-liked Main Dish to be served at the Canadian table. Beef is the key ingredient in Beef And Kidney Pie. Enjoy this dish with your kin and friends and get back to me with all that they have said.
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.
