Please, anyone! A good recipe for steak and kidney pie?

Question

Many years ago I tasted a wonderful steak & kidney pie, while visiting London.
So, I wonder if anyone have a recipie you would like to share with me?
I live in Norway were pie is not normally on the menu, so if you can think of any helpful advice on making pie, I'll be grateful.

Answer 1

Yummy!

Use thumb and point of knife to crimp edge of pie into a scalloped pattern. Crisp and light shortcrust pastry tops a mixture of richly flavoured meats in this all-time classic winter dish.
Be sure to cook the filling slowly and thoroughly to allow the different flavours to intermingle.


SERVES 4


200 g (7 oz) plain flour
salt and pepper
700 g (1 1/2 lb) braising steak, trimmed and cubed
175 g (6 oz) ox kidney, cored and chopped
100 g (4 oz) butter
1 - 2 garlic cloves, skinned and crushed
1 large onion, skinned and chopped
100 g (4 oz) mushrooms
150 ml (1/4 pint) beef stock
150 ml (1/4 pint) brown ale
1 bay leaf
sprig of fresh thyme or 2.5 ml (1/2 tsp) dried thyme
15 ml (1 tbsp) Worcestershire sauce
15 ml (1 tbsp) tomato puree
fresh milk, to glaze


1. Season 25 g (1 oz) of the flour, then toss the steak and kidney in the flour, shaking off any excess.
2. Melt 25 g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes, until lightly browned.
3. Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato puree. Cover and simmer gently for about 1 1/4 hours. Spoon the mixture into a 1.7 litre (3 pint) pie dish.
4. Put the remaining flour and a pinch of salt into a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 60 ml (4 tbsp) cold water and mix to form a dough.
5. Roll out on a lightly floured work surface to 5 cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Garnish with pastry leaves, brush with milk and bake at 200°C (400°F) mark 6 for 30 - 45 minutes.


Hope you like it! bye!

Answer 2

1

Answer 3

I ama former chef from Canada, and like you enjoy a good pie or pudding, the best way I can recommend to make one is in Norway and other Scandinavian countrys beef kidney are not a easy thing to find, but I have always liked lamb kidneys they are lighter and milder in taste plus they do not take for ever to cook tender.

As for the beef part, I like blade or chuck roast (shoulder), I am not sure of the Norwegian term for it, a good piece of either one, cut the meat into small cubes. brown the meat along with a good amount of diced onions, if you have a slow cooker something we do here in Canada, or even in a slow oven around 300 d/f gas mark 2.

Cook the beef for 1 hour with a beef broth (canned or powdered) so to maximize the flavour, while it is cooking, clean your kidneys, cut ito small cubes and saute them in oil until just set, when the meat has cooked for that 1 hour period, take it out add the kidney and tighten up the gravy with a mixture of 3 tablespoons of flour and a 1/4 cup of water, season it a bit, some concentrated beef flavour, worchestersire sauce, salt and pepper and I like fresh or dried thyme.

Let this go another 45-60 minutes it is better to be fully cooked as it will not make the pastry soggy, I would use a standard tart crust, with vegetable shortening or lard, line either individual pans or a large cassarole, then add the filling, top with more crust and bake it for another 45-60 minute, less for smaller ones more for the larger type.

Answer 4

Try the following

Steak and Kidney Plate Pie

For the filling
1 lb (450 g) chuck steak (braising steak), in one piece
8 oz (225 g) ox kidney
1 oz (25 g) beef dripping
2 medium onions, peeled and roughly chopped
1½ level tablespoons plain flour
½ level teaspoon finely chopped fresh thyme
1 teaspoon Worcestershire sauce
15 fl oz (425 ml) fresh beef stock
salt and freshly milled black pepper

For the pastry:
8 oz (225 g) plain flour, plus a little extra for rolling
pinch salt
2 oz (50 g) butter, at room temperature, cut into smallish lumps
2 oz (50 g) lard, at room temperature, cut into smallish lumps
1 egg, beaten with a tablespoon of milk, to glaze

For the extra steak and kidney gravy:
meat trimmings from the steak and kidney
1 onion, peeled and halved
½ oz (10 g) beef dripping
1 heaped dessertspoon flour
few drops Worcestershire sauce
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275°F (140°C).

You will also need a sloping-sided tin or pie plate with a 7 inch (18 cm) base, lightly greased, a lidded, flameproof casserole with a capacity of 4 pints (2.25 litres) and a solid baking sheet.

Begin by trimming the steak and cutting it into 1 inch (2.5 cm) cubes. Then trim the ox kidney and chop it minutely small. Keep the meat trimmings to make extra gravy to serve with the pie. Now, heat the dripping in the casserole. Dry the meat with kitchen paper and, when the fat is really hot, add a few cubes at a time to brown on all sides, removing them to a plate as they brown.
After that, add all the pieces of kidney and after browning these remove them to join the steak.

Now, keeping the heat high, fry the chopped onion for 6-7 minutes or until it's nicely browned at the edges. Then return all the meat to the casserole and stir in the flour to soak up all the juices. Next, add the thyme, followed by the Worcestershire sauce. Add a good seasoning of salt and pepper and then gradually stir in the stock and bring the whole lot to simmering point. Now put a lid on the casserole and place on the centre shelf of the oven for 2 hours. When the meat is cooked taste to check the seasoning and leave it to get cold.

While the meat cooks you can get ahead and make the stock for the extra gravy. Simply place the meat trimmings in a medium-sized saucepan with half the onion, cover with 1 pint (570 ml) water, add some seasoning and simmer, covered, for approximately 1 hour. Then strain the stock and rinse the pan.

To make the pastry, first of all sift the flour with the salt, holding the sieve up high to give it a good airing. Then add the butter and the lard and, using only your fingertips, lightly and gently rub the fat into the flour. When the mixture is crumbly, sprinkle in a tablespoon of cold water. Start to mix the pastry with a knife and finish with your hands, adding a few more drops of water if necessary for a smooth dough. Put the pastry in a polythene bag and place in the refrigerator to rest.

Pre-heat the oven to gas mark 6, 400°F (200°C) and place a baking sheet on a high shelf to pre-heat as well. To make the pie, first cut the pastry in half and, on a lightly floured surface, thinly roll out one half into a circle approximately 11 in (28 cm) in diameter. Now transfer the circle, first rolling it over the pin and then over the base of the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry and, after that, spoon in the filling.

Now roll the remaining pastry out in the same way. Brush the rim of the base pastry with a little of the beaten egg and milk glaze and fit the other pastry circle on the top to form a lid. Press the edges firmly together, then trim off the excess and flute the edges. Finally, if you want to decorate the pie, gather up the trimmings and re-roll them to cut out leaf shapes. Either way, make a small hole in the centre the size of a 5p piece (to allow the steam to escape). Then brush the surface all over with the beaten egg and milk glaze.

Now place the pie on the baking tray and bake for 10 minutes. After that, reduce the temperature to gas mark 4, 350°F (180°C) and cook for a further 40-45 minutes, or until it is piping hot and has turned a deep golden-brown.

While the pie is cooking you can make the extra gravy by frying the remaining half onion, chopped small, in the beef dripping until soft and blackened at the edges. Next, stir in the flour and gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce.

Let the pie relax for about 10 minutes before serving.

Answer 5

I have found three recipes for steak and kidney pie on www.allrecipes.com I have never had this type of pie, but have tried kidney stew. It was a favorite of mine as a child. Here is the link. I am sure you will find the recipes on this site as good as I have. http://allrecipes.com/Search/Recipes.aspx?WithTerm=steak+and+kidney+pie

Answer 6

This is something I've always wanted to try, I may just give it a go. Hope you like this recipe, it is from cooks dot com

ENGLISH STEAK WITH KIDNEY PIE

1 lb. beef round steak
1 beef kidney
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. lard or drippings
1 med. sized onion, chopped
1/4 c. chopped pimento
2 tbsp. Worcestershire sauce
1/4 tsp. thyme
1 1/2 c. water
Pastry for 1 crust pie

Cut round steak in 3/4 to 1 inch cubes. Remove tubes and fat from kidney and cut in 3/4 to 1 inch cubes. Combine flour, salt and pepper. Dredge steak and kidney cubes in seasoned flour (reserving any extra flour) and brown in lard or drippings. Remove meat from frying pan. Add onion to drippings and cook over low heat until transparent. Pour off drippings, add pimento, Worcestershire sauce, thyme and water to onion in frying pan and bring to boil. Stir in browned meat cubes and any remaining seasoned flour. Invert 9 inch pie plate over pastry rolled to about 1/8 inch thickness. Cut a circle about an inch from rim of plate for top crust. Cut a design in crust to allow steam to escape.
Cut a second circle about 3/4 to 1 inch from edge of top crust to provide pastry to circle edge of pie plate. Moisten edge of plate and top with outer circle of pastry, adjusting to fit. Turn meat mixture into pie plate and cover with top crust. Seal top pastry to edge and flute. Bake in preheated 325 degree oven for 1 1/2 hours. Makes 6 servings.

Answer 7

ENGLISH STEAK WITH KIDNEY PIE

1 lb. beef round steak
1 beef kidney
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. lard or drippings
1 med. sized onion, chopped
1/4 c. chopped pimento
2 tbsp. Worcestershire sauce
1/4 tsp. thyme
1 1/2 c. water
Pastry for 1 crust pie

Cut round steak in 3/4 to 1 inch cubes. Remove tubes and fat from kidney and cut in 3/4 to 1 inch cubes. Combine flour, salt and pepper. Dredge steak and kidney cubes in seasoned flour (reserving any extra flour) and brown in lard or drippings. Remove meat from frying pan. Add onion to drippings and cook over low heat until transparent. Pour off drippings, add pimento, Worcestershire sauce, thyme and water to onion in frying pan and bring to boil. Stir in browned meat cubes and any remaining seasoned flour. Invert 9 inch pie plate over pastry rolled to about 1/8 inch thickness. Cut a circle about an inch from rim of plate for top crust. Cut a design in crust to allow steam to escape.

Cut a second circle about 3/4 to 1 inch from edge of top crust to provide pastry to circle edge of pie plate. Moisten edge of plate and top with outer circle of pastry, adjusting to fit. Turn meat mixture into pie plate and cover with top crust. Seal top pastry to edge and flute. Bake in preheated 325 degree oven for 1 1/2 hours. Makes 6 servings.