What is steak & kidney pie?

Answer 1

A pie made with lamb's kidneys and steaks. It takes time to prepare but it is delicious. Try making it.Here is a recipe.

225g/8oz lamb's kidneys
700g/1lb 9oz chuck steak
1 tbsp vegetable oil
knob of butter
2 onions, chopped roughly
2 tbsp plain flour
2 bay leaves
4 sprigs of fresh thyme, leaves only
570ml/1 pint beef stock
4 field mushrooms, sliced thickly
1 tsp tomato purée
1 tsp mushroom seasoning or mushroom ketchup (if not available, use Worcestershire sauce)
3 tbsp chopped fresh parsley
salt and feshly ground black pepper
For the pastry:
175g/6oz butter
225g/8oz plain flour
8-9 tbsp water
1 beaten egg, to glaze

Method
Halve the kidneys and cut out the tubes. Rinse in cold water and peel off the skins. Cut in small pieces. Trim and cut the steak in cubes.
Heat oil and butter in a large pan, then fry the onions for 3-4 minutes, stirring. Fry the meat for 2-3 minutes until it loses its pink colour. Stir in the flour and cook for 2 minutes. Add the herbs and stock. Stir until thickened and coming to the boil.
Add mushrooms and purée, lower the heat and simmer, covered, for about 1½ hours until, the meat is tender.
4.Make the pastry: wrap the butter in foil and freeze for 45 minutes. Mix the flour with ¼ tsp of salt.
. Holding the frozen butter in foil, dip it in the flour and grate coarsely back into the bowl, peel the foil back so it does not get grated. Keep dipping it in the flour as you grate.
Mix in the butter with a knife until evenly coated with flour. Stir in the water to form a dough. Gently form into a ball. Wrap in plastic film and chill for 30 minutes. Preheat the oven to 200C/400F/Gas 6.
When the meat is cooked, remove bay leaves, season with salt, pepper and mushroom seasoning (or Worcestershire sauce), then cool slightly.
Roll out the pastry on a floured surface to 5mm/¼in thick and 2.5cm/1in wider than a 1.2 Litre/2 pint pie dish. Cut out the lid so it is slightly bigger than the dish. Cut a strip of pastry the width of the rim. Stir the parsley in to the meat and transfer to the dish.
Brush the rim with egg, lay pastry strip on top and seal. Brush with egg and put lid on top. Seal the edges, knock them up with the back of a knife. Flute the edge. Cut a slit in the lid, brush with the egg (but not the edges or they won't rise).
Bake for 20 minutes, then brush with egg again. Bake for 10 minutes until the pastry is golden.

Answer 2

Look what's in it, not what IS it.
Steak & Kidney Pie


1 Kidney, beef
4 tb Shortening
2 Onion; chopped
2 lb Round steak; cubed
1 1/2 tb Worcester sauce
1/2 ts Salt
1/2 ts Pepper
2 tb Butter; softened
2 tb Flour
2 tb Parsley; minced
1 ts Rosemary
1 ts Oregano

1 c Flour; + 2 t
1/4 ts Salt
1/3 c Shortening
2 tb water, cold

Instructions

Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

Answer 3

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Answer 4

The steak and kidney pie is a typical British dish with a filling of diced beef steak and beef kidneys in a thick sauce. It is often, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry.

Answer 5

Steak and Kidney Pie 1 kg chuck steaks, cubed 4 lambs kidneys 3 tablespoons oil 3 onions, finely chopped 2 tablespoons flour 1 1/2 cups beef stock (I use Campbell's) 1/2 teaspoon salt black pepper, freshly ground 1 tablespoon Worcestershire sauce 1 bay leaf 1 egg yolk 1 tablespoon milk 1 pastry crust, to cover a deep 25cm pie dish either short or flaky (I buy frozen) Trim the beef to remove all the fat. Skin and remove the core from the kidneys and chop into small pieces. Brown the beef and kidneys in hot oil. Add the onions and cook 5 minutes. Stir in the flour and add the stock gradually. Season with salt and pepper. Add sauce and bay leaf. Transfer to a saucepan, cover and simmer 1 1/2 hours until b eef is tender. Transfer to the pie dish. Top steak and kidney with the pastry. Cut a design deeply into the pastry to allow the steam to escape. Brush with egg yolk and milk glaze. Bake at 180 C for 35 minutes until the beef is hot and the pastry is golden brown

Answer 6

KATHLEEN'S STEAK AND KIDNEY PIE

3 lbs. bottom round steak
1 calf or beef kidney
Pastry for 2 crust pie
1 med. onion, diced
1/2 lb. mushrooms, sliced (opt.)
Salt & pepper to taste
Worcestershire sauce to taste
2 pkgs. brown gravy mix
2 c. water
1/4 c. all purpose flour
Oil

Oven temperature: 350 degrees.

Cover kidney with warm water and soak for approximately 1 hour. Cut steak into bite size pieces. Cut kidney into bite size pieces. Put meat into a small bowl and season with salt, pepper and Worcestershire sauce.

Leave stand for about 15 minutes. Toss meat with flour. In a heavy skillet saute onions and mushrooms (if used). Add meat and brown on all sides.

Sprinkle with gravy mix and toss add water and stir. Simmer for 30 minutes.

Make your favorite pastry or use a ready made pastry shell, line a 9" pie plate.

Fill with steak and kidney mixture, cover with pastry. Brush top crust with a mixture of a beaten egg and 2 tablespoons milk.

Bake for 1 hour. Pastry will be a golden brown. Make sure you add all the gravy, or the pie will be dry.

This is a time consuming recipe, but for special occasions it is worth the time taken. If you really hate to make pastry, I have found that the Pillsbury Ready Pastry works very well.

http://www.cooks.com/rec/view/0,1832,144166-239201,00.html

Answer 7

Oddly, enough, in the UK, they like to eat savory pies. With this in mind, you can imagine the sort of varieties they have come up with, this, being one of the most popular. I suppose it traces back to times when they tried not to waste parts of the animals slaughtered for that nights dinner.

Steak and Kidney pie, IS really steak and cow's kidney put into pastry with veggies and beef broth/thickener. Sort of like Chicken Pot Pie, but subtract chicken - add beef and kidneys. YUM!

Answer 8

STEAK & KIDNEY PIE

2 lb. bottom round or chuck steak, cut into slices 1" to 1 1/2" thick
1 lb. veal or 1/2 lb. lamb kidneys
1/2 lb. mushrooms
1/4 c. flour
Butter or oil
Salt & freshly ground pepper
3/4 lb. onion, cut into 1/2" cubes
1/2 tsp. minced garlic
6 c. beef broth
3 tbsp. Worcestershire sauce
1 tbsp. Louisiana Red Hot Sauce (not Tabasco)
1 tbsp. tomato paste
1/4 tsp. dried thyme
Pie pastry

1. Cut steak into 1" to 1 1/2" squares.
2. Trim away and discard the white tough core and sinews from the kidneys and cut into 1/2" cubes.

3. Coat the steak and kidney separately with seasoned flour. Toss well to blend. Shake off excess.

4. Cut the mushrooms into quarters or slices or leave whole, depending on size.

5. Heat the butter or oil in a heavy skillet and lightly brown the steak. Put on only a few pieces at a time to insure they are sealed on all sides. Remove, then brown the kidney. Place steak and kidney in warm dish.

6. Saute the onion until wilted. Add mushrooms and garlic until mushrooms start to brown. Remove to a 4 or 5 quart cooking pot over low medium heat and add tomato paste, Worcestershire sauce, hot sauce and thyme.

7. Slowly add sufficient stock, stirring all the time, until it becomes a gravy. Add seasoned flour if needed. Bring to a boil and cook about 5 minutes.

8. Season to taste and place steak and kidney in the cooking pot and add additional stock so that the meat is almost covered. Cover with lid, place in 300 degree oven and bake about 1 1/2 hours or until steak is thoroughly tender. If the liquid level drops, add more beef stock. Cool and refrigerate overnight.

9. Spoon meat and sauce into an 8-cup baking pan (oval dish measuring 13"x8"x2" is ideal). The pie should have plenty of gravy and not become dry. Brush around outside edge of baking dish with beaten egg. Cover with pie crust. Decorate with pastry cut outs. Cut hole 1" or smaller in the center of the pastry and a few slashes to allow steam to escape. Brush with a little beaten egg. Set dish on a flat pan and place in oven. Bake at 425 degrees for 40 minutes for a large single dish or 32 minutes for small individual oval dishes.

10. Pie Pastry: 2 cups flour, 2/3 cup Crisco, salt to taste and 4 to 5 tablespoons ice water. Put flour and salt in mixing bowl. Add Crisco and cut it in with 2 knives or pastry blender until mixture looks like coarse cornmeal. Using fork, start tossing mixture while adding water. Add just enough water until dough holds together. Shape dough into ball. Wrap in waxed paper and chill overnight or for at least 12 hours. Roll as needed.

Answer 9

the clue is in the question.. it is what it sounds like: a pie filled with steak and kidney..

Answer 10

a pastry pie with steak and kidney inside!

Answer 11

Its a pastry shell with braised steak and kidney inside it, generally in some kind of gravy too.