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Steak and Kidney Pie    HT  MC  British  190mins

  

Serves   4      Hot   Beef  Offal  Vegetables  Alcohol  Main Course  English  Europe

  

Ingredients:

25g/1oz Plain Flour

Salt and Black Pepper

675g/1 ½lb Braising Steak, cut into 2.5cm/1 inch cubes

175g/6oz Ox Kidney, cored and cubed

25g/1oz Butter

1 Garlic Clove, crushed

1 large Onion, chopped

   150ml/5fl.oz. Beef Stock

   150ml/5fl.oz. Brown Ale (beer)

   1 Bay Leaf

   ½ teasp Dried Thyme

   1 tbsp Worcestershire Sauce

   1 tbsp Tomato Purée

   250g/9oz Shortcrust Pastry

   Beaten Egg to glaze

 

 Instructions

  

1. Season the flour with salt and pepper and use to coat the steak and kidney on the meats and shake well. Shake off any excess flour but reserve as this extra flour will be added to the dish for thickening.

  

2. Melt the butter in a large saucepan, add the onions and garlic and sauté for 3 minutes, stirring from time to time.

  

3. Raise the heat, add the steak and  kidney and seal on all sides, then sprinkle the reserved flour over the meat and cook for a further 2-3 minutes, turning frequently.

  

4. Gradually add the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato purée, mix well, bring to the boil then reduce the heat to a bare simmer and cook for 1-1/2  to 2 hours.

 

5. Preheat the oven to 200C, 400F, Gas mark 6.

 

6. Transfer the cooked  meat to a 1.7L/3 pint pie dish.

 

7. On a lightly floured surface, roll the pastry out to 5cm/2 inches larger than the the dish and cut a 1cm/1/2-inch strip from the perimeter of the circle. Dampen the edges (lip) of the pie dish and place the strip around the lip.

 

8.  Cover the pie with the remaining rolled out pastry, pressing the edges of the lid and the pastry lined lip firmly together. Trim the edges and knock back.

 

9.  Use any excess pastry trimmings to make pastry leaves and decorate the top, then brush with beaten egg to glaze.

           

10. Bake in the oven for 35-45 minutes. Serve immediately.

 

 

 

More English Recipes

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 

     

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Serving Suggestions

Serve with a green vegetable

 

Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.

 

Tips, Options and Substitutions

 

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Main equipment required to make this recipe

 

Chopping knife

Chopping Board

Saucepan

Mixing Bowl

 

Make Ahead/ Freezing

 

Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 

 

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