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English Beef Steak And Kidney Pie Recipe
|Lamb kidneys||3⁄4 Pound (6 Medium Sized)|
|Round steak||1 Pound, in 1/2-inch cubes|
|Onion||1 Medium, sliced|
|Water||2 Cup (32 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Sifted enriched flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Tablespoon|
Serving size: Complete recipe
Calories 2329 Calories from Fat 1039
% Daily Value*
Total Fat 117 g179.3%
Saturated Fat 35 g174.8%
Trans Fat 9.3 g
Cholesterol 1582.3 mg
Sodium 3810 mg158.7%
Total Carbohydrates 133 g44.4%
Dietary Fiber 8.2 g32.9%
Sugars 8.8 g
Protein 172 g344.6%
Vitamin A 95.1% Vitamin C 78.7%
Calcium 18.3% Iron 141.5%
*Based on a 2000 Calorie diet
Roll cubed kidney and steak in flour; brown in hot fat.
Add onion when meat is partially-browned.
Add 2 cups water; cover; cook over low heat till tender, about 30 minutes.
Blend 1/4 cup flour with 1/3 cup cold water; stir into hot mixture.
Add 1 teaspoon salt and the pepper.
Pour into an 8-inch shallow round baking dish.
Make plain pastry of remaining ingredients.
Roll in circle 1/2 inch larger than casserole.
Place over hot meat mixture; cut design in center so steam can escape.
Turn under edge of pastry; flute.
Bake pie in very hot oven (450°) 20 minutes or till crust is golden.