Steak and Kidney Pies Recipe
Ingredients
Piecrust mix - 2-1/2 pkg (11-oz size)
Veal kidneys - 2 (1 lb)
Salt
Beef chuck - 3 lb, cut into 2-by-l-inch strips
Flour - 1/3 cup
Butter or margarine - 6 tablespoons
Beef gravy - 4 cans (10-3/4-oz size)
Fresh mushrooms - 1/2 lb, sliced
Onion - 1 cup, chopped
Bay leaf - 1/2, crushed
Dried thyme leaves - 1/2 teaspoon
Pepper - 1/4 teaspoon
Directions
GETTING READY
1. Prepare piecrust mix as the label directs shape into ball and refrigerate covered, until needed.
MAKING
2. Cover kidneys with cold water and add 1 teaspoon salt.
3. Let it stand for 30 minutes and drain.
4. Remove outer membrane and excess fat from the kidneys.
5. Slice thinly and coat beef strips with flour.
6. Heat butter in large skillet, add beef one third at a time and brown well on all sides.
7. Remove as it browns and set aside.
8. Stir 1 can gravy into pan drippings bring to boiling, stirring to loosen browned bits and pour into large bowl.
9. Mix well adding 2 cans gravy, the sliced kidneys, mushrooms, onion, bay leaf, 1 teaspoon salt, the thyme and pepper and set aside.
10. Preheat oven to 350F.
11. Remove one fourth of pastry and set aside.
12. Divide remaining pastry into 8 pieces.
13. On lightly floured surface, roll each piece into a 5-1/2-inch circle, cut a 1-inch hole in center of each and set aside.
14. Roll out reserved pastry into a 14-by-9-inch rectangle and cut lengthwise into 8 strips, about 1 inch wide.
15. Turn beef into 8 (10-oz) baking dishes, dividing evenly.
16. Moisten pastry strips with cold water and place around inside top edge of each baking dish so pastry stands 1/2 inch above dish.
17. Add 1 cup kidney mixture to each, mounding in center.
18. Top each with a pastry circle and seal edge.
19. Then press edge firmly with tines of fork.
20. If desired, decorate with pastry cutouts and place on cookie sheet.
21. Bake 1-1/2 to 1-3/4 hours until beef is tender and remove to wire rack.
22. Carefully pour remaining gravy through center hole into meat mixture in each dish (about 2 tablespoons per pie).
23. Let it stand until completely cool for 1 to 1-1/2 hours.
24. Wrap individually in foil, plastic film or moisture-vapor proof freezing paper seal and label and place in freezer.
FINALIZING
25. Set the oven at 400F and remove number of servings desired from freezer.
26. Unwrap place baking dishes on cookie sheet cover loosely with foil and bake about 1 hour until the pies are heated through.
SERVING
27. Garnish with parsley, if desired and serve.
1. Prepare piecrust mix as the label directs shape into ball and refrigerate covered, until needed.
MAKING
2. Cover kidneys with cold water and add 1 teaspoon salt.
3. Let it stand for 30 minutes and drain.
4. Remove outer membrane and excess fat from the kidneys.
5. Slice thinly and coat beef strips with flour.
6. Heat butter in large skillet, add beef one third at a time and brown well on all sides.
7. Remove as it browns and set aside.
8. Stir 1 can gravy into pan drippings bring to boiling, stirring to loosen browned bits and pour into large bowl.
9. Mix well adding 2 cans gravy, the sliced kidneys, mushrooms, onion, bay leaf, 1 teaspoon salt, the thyme and pepper and set aside.
10. Preheat oven to 350F.
11. Remove one fourth of pastry and set aside.
12. Divide remaining pastry into 8 pieces.
13. On lightly floured surface, roll each piece into a 5-1/2-inch circle, cut a 1-inch hole in center of each and set aside.
14. Roll out reserved pastry into a 14-by-9-inch rectangle and cut lengthwise into 8 strips, about 1 inch wide.
15. Turn beef into 8 (10-oz) baking dishes, dividing evenly.
16. Moisten pastry strips with cold water and place around inside top edge of each baking dish so pastry stands 1/2 inch above dish.
17. Add 1 cup kidney mixture to each, mounding in center.
18. Top each with a pastry circle and seal edge.
19. Then press edge firmly with tines of fork.
20. If desired, decorate with pastry cutouts and place on cookie sheet.
21. Bake 1-1/2 to 1-3/4 hours until beef is tender and remove to wire rack.
22. Carefully pour remaining gravy through center hole into meat mixture in each dish (about 2 tablespoons per pie).
23. Let it stand until completely cool for 1 to 1-1/2 hours.
24. Wrap individually in foil, plastic film or moisture-vapor proof freezing paper seal and label and place in freezer.
FINALIZING
25. Set the oven at 400F and remove number of servings desired from freezer.
26. Unwrap place baking dishes on cookie sheet cover loosely with foil and bake about 1 hour until the pies are heated through.
SERVING
27. Garnish with parsley, if desired and serve.
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