Steak & Kidney Pie Recipe
This Steak & Kidney Pie is simply irresistible and mouth-watering pie recipe. Try this easy to prepare pie recipe; I am sure you will love to share it with your loved ones.
Ingredients
1 c. flour 250 g
1/4 tsp. salt 1 mL
1/2 c. shortening 125 mL
6-8 Tbsp. water 90 mL 125
1 1/2 lb. top round/sirloin steak 750 g
1 whole beef kidney
2 Tbsp. flour 30 mL
1 medium onion, chopped
1 Tbsp. Worcestershire sauce 15 mL
3/4 c. beef broth 175 mL
1/3 c. Madeira 75 mL
1/2 tsp. salt 2 mL
1/4 tsp. ground black pepper 1 mL
1x10 fl.oz. tin sliced mushrooms, drained 284 mL tin
Directions
Put the flour and salt in a medium bowl and use a pastry blender (or 2 knives) to cut in the shortening.
It should be the size of large peas.
Add the water and pull together gently into a dough, using your hands.
Do not squeeze or knead.
Refrigerate the dough at least 1 hour.
Meanwhile, trim all fat from both the steak and the kidney and cut into small (3/4" or 2 cm) cubes.
Dust with flour and put in a large saucepan.
Add the remaining ingredients except the mushrooms and simmer, over low to medium heat for about 1 hour.
Stir occasionally.
Add the mushrooms about 5 minutes before the end of the cooking period.
Pour the filling into a deep oval pie dish with a blackbird center.
Cool the meat mixture completely before proceeding with the pie. (Or prepare the filling to this point the day ahead and refrigerate.)
Preheat the oven to 425°F (215°C).
Roll out the pastry to an oval shape larger than the pie dish.
Cut a narrow strip (3/4" or 2 cm) from around the outside and, using water on your fingertips, attach the strip to the outer lip of the pie dish.
Then lay the pastry oval over the pie. (Let the beak of the blackbird poke up and through it for a steam hole.)
Press firmly to the outer pastry-covered edge, trim and flute the strip and top layer together around the edge.
Decorate with extra pastry for leaves, etc. if you wish.
Brush with beaten egg if desired.
Bake for about 20-30 minutes until pastry is golden and flaky.
It should be the size of large peas.
Add the water and pull together gently into a dough, using your hands.
Do not squeeze or knead.
Refrigerate the dough at least 1 hour.
Meanwhile, trim all fat from both the steak and the kidney and cut into small (3/4" or 2 cm) cubes.
Dust with flour and put in a large saucepan.
Add the remaining ingredients except the mushrooms and simmer, over low to medium heat for about 1 hour.
Stir occasionally.
Add the mushrooms about 5 minutes before the end of the cooking period.
Pour the filling into a deep oval pie dish with a blackbird center.
Cool the meat mixture completely before proceeding with the pie. (Or prepare the filling to this point the day ahead and refrigerate.)
Preheat the oven to 425°F (215°C).
Roll out the pastry to an oval shape larger than the pie dish.
Cut a narrow strip (3/4" or 2 cm) from around the outside and, using water on your fingertips, attach the strip to the outer lip of the pie dish.
Then lay the pastry oval over the pie. (Let the beak of the blackbird poke up and through it for a steam hole.)
Press firmly to the outer pastry-covered edge, trim and flute the strip and top layer together around the edge.
Decorate with extra pastry for leaves, etc. if you wish.
Brush with beaten egg if desired.
Bake for about 20-30 minutes until pastry is golden and flaky.
