English Beef And Kidney Pie Recipe
Try this alluring English Beef And Kidney Pie recipe. An easily prepared side dish, this English Beef And Kidney Pie is a dish which you will always love to serve in your parties.
Ingredients
2 pounds chuck beef
1 pound beef kidney, carefully trimmed
Beef suet (a piece the size of a large egg)
1 large onion, coarsely chopped
1 cup rich beef stock
1 teaspoon salt
Freshly ground black pepper
Cayenne pepper
1 1/2 teaspoons Worcestershire sauce
Flour Pastry for a single-crust pie
Directions
1. Cut the beef and kidney into one-and-one-half-inch cubes.
2. Try out the suet in a heavy kettle or Dutch oven, and remove the suet cracklings. Add the onion and saute until transparent.
3. Add the beef and kidney and cook, stirring almost constantly, until thoroughly browned.
4. Add the beef stock, salt, pepper and cayenne to taste and the Worcestershire sauce. Stir well, cover and simmer until the meat is tender, or about one hour and forty-five minutes.
5. If necessary, add enough water to almost cover the meat. Thicken the broth with flour which has been blended with cold water, allowing one and one-half teaspoons flour for each cup of broth. Transfer the mixture to a casserole and cool until lukewarm.
6. Preheat oven to hot (450° F.).
7. Roll the pastry to one-eighth-inch thickness and place over the meat, sealing it to the sides of the casserole. Cut gashes for the escape of steam. If desired, the pastry can be cut in strips and arranged lattice-fashion over the meat.
8. Bake about ten minutes, lower heat to moderate (350° F.) and bake until the crust is delicately browned, or about fifteen minutes longer
2. Try out the suet in a heavy kettle or Dutch oven, and remove the suet cracklings. Add the onion and saute until transparent.
3. Add the beef and kidney and cook, stirring almost constantly, until thoroughly browned.
4. Add the beef stock, salt, pepper and cayenne to taste and the Worcestershire sauce. Stir well, cover and simmer until the meat is tender, or about one hour and forty-five minutes.
5. If necessary, add enough water to almost cover the meat. Thicken the broth with flour which has been blended with cold water, allowing one and one-half teaspoons flour for each cup of broth. Transfer the mixture to a casserole and cool until lukewarm.
6. Preheat oven to hot (450° F.).
7. Roll the pastry to one-eighth-inch thickness and place over the meat, sealing it to the sides of the casserole. Cut gashes for the escape of steam. If desired, the pastry can be cut in strips and arranged lattice-fashion over the meat.
8. Bake about ten minutes, lower heat to moderate (350° F.) and bake until the crust is delicately browned, or about fifteen minutes longer
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