- Recipes Home
- Interest Groups
Steak And Kidney Pie Recipe
|Puff pastry/Commercial puff pastry||8 Ounce (Flaky Or Rough)|
|Boneless stewing beef||1 1⁄2 Pound|
|Flour||1 1⁄4 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Shallots||4 , thinly sliced|
|Chopped parsley||1 Teaspoon|
|Cold water||1 1⁄4 Cup (20 tbs)|
|Beef stock||1 1⁄4 Cup (20 tbs) (For Serving)|
Serving size: Complete recipe
Calories 3186 Calories from Fat 1156
% Daily Value*
Total Fat 131 g202%
Saturated Fat 29.5 g147.7%
Trans Fat 0 g
Cholesterol 571.5 mg
Sodium 3761.1 mg156.7%
Total Carbohydrates 279 g93%
Dietary Fiber 38.9 g155.5%
Sugars 8.6 g
Protein 211 g421.6%
Vitamin A 37.1% Vitamin C 41.9%
Calcium 32.1% Iron 174.2%
*Based on a 2000 Calorie diet
Trim fat and tissues from beef, cut beef into 3 x 1 1/2 inch strips and beat with a cleaver, meat mallet or rolling pin to tenderize and flatten.
Skin and core kidney, cut into small cubes.
Place a cube of kidney on each strip of beef, roll up tightly and roll in flour mixed with salt and pepper.
Place in deep (5 cup) pie plate or shallow casserole, sprinkle with sliced shallots and chopped parsley, if used.
Place a pie funnel in the center of the meat if liked, to allow steam to escape during baking, and add water.
Roll pastry out on a lightly floured board or surface, 1/4 inch thick and 1 inch larger in diameter than plate or casserole.
Cut 1/2 inch border from rolled pastry, dampen rim of pie plate with cold water, press strip of pastry on rim and brush with cold water.
Lift pastry with rolling pin and unroll onto pie.
Ease pastry into shape without stretching and press firmly on to pastry rim to seal well.
Trim pastry to fit dish, holding pie in one hand and holding knife at an angle away from edge of dish and cutting with short, sharp strokes.
Flute the edge of the pastry to seal.
Make leaves or a rose or a thistle for decoration from remaining scraps of pastry.
Brush pastry with beaten egg, do not brush edges or this will prevent them rising.Place decoration on pie and brush with beaten egg.
Place on a baking tray and bake in upper third of a hot oven for 30 minutes to cook pastry, then cover pastry with a piece of wet greaseproof paper, pleating and twisting it under the pie dish, and continue cooking the pie in a moderately slow oven for a further 1 % hours to cook the filling.
To serve, cut away a portion of pastry and dilute the thick gravy with some hot, strong beef stock.
This may be poured through the pie funnel if desired.