Steak and Kidney Pie is a quintessential British dish with a rich, savory filling of beef steak, kidneys, and gravy encased in a flaky pastry crust. This hearty pie is a staple in British cuisine and is particularly popular in the colder months due to its warming properties. The combination of tender meat with the robust flavor of kidneys wrapped in a buttery pastry offers a true taste of traditional British comfort food.
Ingredients:
- For the filling:
- 500 grams of beef steak, cubed
- 250 grams of beef or lamb kidneys, trimmed and chopped
- 2 tablespoons of all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- For the pastry:
- 300 grams all-purpose flour
- 150 grams cold butter, diced
- 6-8 tablespoons cold water
- 1 egg, beaten (for egg wash)
Special utensils and appliances needed:
- Rolling pin
- 9-inch pie dish
- Large frying pan
- Mixing bowls
- Pastry brush
Recipe:
- Prepare the filling:
- Season the flour with salt and pepper, and toss the cubed steak and kidneys in the seasoned flour to coat.
- Heat the oil in a large frying pan over medium-high heat. Add the steak and kidneys, and brown them well. Remove and set aside.
- In the same pan, add the chopped onion and garlic, and cook until soft.
- Return the meat to the pan, add the tomato paste, beef stock, Worcestershire sauce, and bay leaf. Bring to a boil, then reduce the heat and simmer gently for about 1.5 to 2 hours, or until the meat is tender and the sauce has thickened. Remove the bay leaf and allow to cool.
- Prepare the pastry:
- In a mixing bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Gradually add cold water and mix until a dough forms.
- Wrap the dough in cling film and chill in the refrigerator for about 30 minutes.
- Assemble the pie:
- Preheat the oven to 200°C (400°F).
- Roll out two-thirds of the pastry on a floured surface to line the bottom of the pie dish.
- Spoon the cooled filling into the pastry-lined pie dish.
- Roll out the remaining pastry to form the lid. Place over the filling and trim the edges. Seal the edges by crimping with a fork or your fingers.
- Make a small slit in the center of the pie top to allow steam to escape. Brush the top with beaten egg to glaze using a pastry brush.
- Bake the pie:
- Place the pie in the preheated oven and bake for about 30-35 minutes, or until the pastry is golden brown and crisp.
- Serving:
- Let the pie stand for a few minutes after baking before serving. This dish is traditionally served hot, often with mashed potatoes and steamed vegetables.
Enjoy your homemade British Steak and Kidney Pie, a classic dish that brings the essence of British comfort food to your table.