Your online resource

for all things culinary


 

Home

Search this Site

All Recipes Special Sections Culinary Articles &  Resources Kitchenware Information Food & Health Growing Herbs & Veg Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

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.

 

Find UK Holiday Cottages

 
Search  |   Sitemap   |   Abbreviations used on this site   |   Printing Recipes  |  About Recipes4us   |   Disclaimer/Private Privacy

 

For ease of reference,  below are direct links to main sections on this site

 

Recipes4us is a lifestyle website featuring food related articles and sections on travel, culture, sport, health, gardening,  home, history and reference covering all aspects  of understanding, preparing and cooking food.

We are confident that there is something for everyone and we are constantly adding new recipes, articles and other food and cooking related material.

Recipes4us is not a medical site. No correspondence can be entered into regarding medical matters.

Side Dishes     Dips and  Dressings  | Jams, Pickles  and  Preserves  | Marinades  |   Pasta &  Rice    |    Side Salads    |  Salsas and Relishes |  Sauces   |   Stuffings   |  Vegetables
 

Desserts &  Puddings  Cold Desserts Hot Puddings |Quick Desserts     
 

Cakes & Bakes     Biscuits, Cookies & Pastries |  Breads & Buns  | Cakes

 

International    Worldwide A to Z  | British  | Chinese  |  Indian

 

Special Diets     Dairy Free  |   Gluten Free   |  Vegan   |  Egg  Free

Soups & Starters    Soups Fish  | Other  | Vegetarian

Main Courses     Barbecues  &  Picnics  |  Beef  & Veal | Casseroles | Fish and Shellfish   |   Lamb  |  Offal   | Pasta,  Rice  and  Pulses  | Pork and BaconPoultry and  Game| Quick Main Courses  Salads    |    Stews   |  Vegetarian
 

 

Online learning for Everyone

Other Recipe Sections     Cooking Videos | Cooking with Alcohol  | Credit Crunch - Economical Recipes Edible Flowers  | Family Recipes  | Food in Film  | Holidays | Ingredients  | Leftovers |  Meals in Minutes |  Party Food and Cocktails  |  Pressure Cooking   |  Slow Food  | Smoothies | Special Days & Holidays | Sport Recipes  | Student Recipes  | Summer Recipes   |  Videos  |  Weekday Menus   |    What's in Season

Reference Pages     5-A-Day Portions  | Cooking Holidays and Schools Conversion Charts  |  Directories  | Farmers Markets |  Food &  Health   |  Food Celebration Days   |  Growing Vegetables  |  Growing Herbs  |  Guide to Kitchenware History of  Food   |   Holidays  |  Ingredients   |  Online Shops   |    Preserving Fresh Produce   |  Special days   |  Sport  |  Student Cooking | Table Settings  | UK Food Shopping Directory | Vegetables-General prep & cooking times  | Videos  | What's in Season

 

Search      About Recipes4us      Links      Contact Us      Advertise/Sponsor        Disclaimer/Private Privacy      Media Resources     Home

 

Custom Search

Click HERE to sign up to our FREE Monthly Newsletter for recent site updates and  food articles

All recipes are published for your convenience and are both suitable and tasty enough to be eaten by anyone without  food  allergies,  as  part of a normal diet. We  advise you to consult a qualified doctor before starting any special diet. If you suffer from and food allergies, always check the ingredients on the label  of pre-prepared products. No correspondence can  be entered into regarding medical matters.

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000-2009 [Recipes4us] All rights reserved.

 Some Photos ©  www.fotolia.co.uk