Steak And Kidney Pie

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What You Need is:
1lb (448g) stewing steak,diced
4oz (112g) kidney,(optional) diced
20z(56g) seasoned flour
2tbsp vegetable oil
1 finely chopped onion
4oz (112g) finely chopped button mushrooms
(250ml) beef stock
2tspn gravy powder
1tsp mixed dried herbs
salt and pepper to taste

The Pastry
8oz (224g) plain flour
2 ½ oz (70g) margarine
2½oz (70g) lard
¼pt 125ml cold water

What You Do Is:

  • Toss the steak and kidney in the seasoned flour.
  • Heat the oil and fry the onion.
  • Remove the onions to one side fry the steak in same pan.
  • Bring back the onions add mushrooms, stock, herbs, and seasoning.
  • Make the pastry: sieve the flour into a bowl and add the diced fats in. cutting it in with a knife, do not rub by hand.
  • Add the water and mix to a stiff paste.
  • Roll out the pastry on a floured surface to an oblong shape.
  • Fold the pastry in three by taking the right hand side to the middle and bringing the left hand side over the top. (it is now folded in three layers)
  • Half turn the pastry on the board and roll out to an oblong again, repeat this process three times then put the pastry in a refridgerator for about 15 mins
  • Place the cooked meat into a 1pint (500ml) dish.
  • Roll out the pastry slightly larger than the dish size.
  • Cut of a ½in strip and place it around the lip of the dish.
  • Dampen the strip with water and place the pie lid over the entire dish, crimp the edges with your fingers and brush on beaten egg before placing in a pre-heated oven at 230°C for 10 mins to get a golden brown pastry then 190°C for 30-35 minutes to finish cooking properly.

    Serves 4 - 6. Delicious with home made chips and mushy peas with mint sauce.