Steak And Kidney Pie With Glazed Flaky Pastry Recipe

Steak And Kidney Pie With Glazed Flaky Pastry picture


Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
SpecialityMain Ingredient


 Beef kidney3⁄4 Pound (1 Piece)
 Cold water1 1⁄2 Cup (24 tbs)
 Salt1⁄2 Teaspoon
 Rendered suet fat2 Tablespoon
 Butter2 Tablespoon
 Chuck steak/Round steak2 Pound
 All purpose flour1⁄4 Cup (4 tbs)
 Freshly ground pepper1⁄2 Teaspoon
 Sliced onions1 1⁄2 Cup (24 tbs)
 Sliced mushrooms1⁄2 Cup (8 tbs)
 Beef stock2 Cup (32 tbs)
 Bay leaf1
 Parsley stalks2
 Crushed dried summer savory1⁄4 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Freshly ground pepper1 Teaspoon
 Salt To Taste
 Flour1 Tablespoon (For Thickening, Or Use As Required)
 Pie crust1 (To Cover)
 Egg white1 , lightly beaten

Nutrition Facts

Serving size

Calories 1047 Calories from Fat 594

% Daily Value*

Total Fat 67 g102.5%

Saturated Fat 28.2 g141.1%

Trans Fat 0.1 g

Cholesterol 520.8 mg173.6%

Sodium 1370.2 mg57.1%

Total Carbohydrates 46 g15.3%

Dietary Fiber 2.5 g10.1%

Sugars 2.7 g

Protein 58 g115.6%

Vitamin A 29.3% Vitamin C 21.3%

Calcium 6.2% Iron 46%

*Based on a 2000 Calorie diet


Split kidney, remove the suet, soak in cold water and 1/2 tsp salt for hour.
Dry kidney, cut into 1/2" pieces.
Render suet over medium heat in a large, thick-bottomed saucepan.
Have butter handy.
Cut steak into 1" cubes.
Combine flour, 1/2 tsp salt, and 1/2 tsp pepper in a paper bag.
Shake the steak, a few pieces at a time, and then the kidney in this seasoned flour.
Brown the steak in 4 lots, remove, and reserve.
Brown the kidney.
Add the butter as needed.
Remove kidney.
Add onions and mushrooms.
Saute 3-4 minutes or until the onions are barely transparent.
Put the meat back into the pot.
Add the stock, bay leaf, parsley, summer savory, mustard, and 1/4 tsp pepper.
Bring to the boil, stirring well all the time.
Cover, reduce heat, and simmer 1-1 1/2 hours or until the meat is tender.
Stirfrom time to time.
Taste, add salt if necessary.
If the liquid is too thin, thicken with a little flour and water paste.
Remove the bay leaf.
Place in a greased casserole.
Cover with a flaky pastry.
Make a few steam holes and pinch the pastry to the edge of the casserole.
Brush the top with egg white.
Bake at 450 degrees for 10 minutes.
Reduce the heat to 375 degrees and continue baking another 15 minutes or until the pastry is golden brown and the beef and kidney mixture is bubbling hot.