Steak and Kidney Pie Recipe

Steak and Kidney Pie is a classic British dish featuring a hearty filling of tender steak and kidney in a rich gravy, all encased in a buttery pastry. Here’s a recipe for making it:

Ingredients:

For the Filling:

• Beef Steak: 500g (diced into small chunks)
• Kidneys: 250g (lamb or beef kidneys, trimmed and diced)
• Onion: 1 large (finely chopped)
• Mushrooms: 200g (sliced, optional)
• Beef Stock: 500ml
• Flour: 2 tablespoons
• Butter: 2 tablespoons
• Olive Oil: 2 tablespoons
• Worcestershire Sauce: 1 tablespoon
• Tomato Paste: 1 tablespoon
• Salt and Pepper: To taste
• Fresh Thyme: 1 teaspoon (or dried thyme)
• Bay Leaf: 1

For the Pastry:

• All-Purpose Flour: 300g
• Butter: 150g (cold and diced)
• Cold Water: 4-6 tablespoons
• Egg: 1 (beaten, for egg wash)

Instructions:

Make the Filling:

1. Prepare the Ingredients:

   • Trim the kidneys of any fat or sinew and cut into small pieces.
   • Dice the beef steak into small chunks.

2. Brown the Meat:

   • Heat olive oil and butter in a large, heavy-bottomed pan.
   • Toss the steak and kidneys in the flour, shaking off any excess.
   • Add the meat to the pan and brown on all sides. Do this in batches to avoid overcrowding the pan. Remove the meat and set aside.

3. Cook the Vegetables:

   • In the same pan, add a bit more oil if needed and sauté the onions until they are soft and translucent.
   • Add the mushrooms and cook for a few more minutes.

4. Make the Gravy:

   • Return the meat to the pan.
   • Stir in the tomato paste and Worcestershire sauce.
   • Add the beef stock, thyme, and bay leaf.
   • Bring to a simmer, cover, and cook on low heat for about 1.5 to 2 hours, or until the meat is tender and the gravy has thickened. Adjust seasoning with salt and pepper.

Make the Pastry:

1. Prepare the Dough:
   • In a large bowl, combine the flour and a pinch of salt.
   • Add the diced butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
   • Gradually add cold water, one tablespoon at a time, until the dough comes together.
   • Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble and Bake the Pie:

1. Preheat the Oven:

   • Preheat your oven to 200°C (400°F).

2. Roll Out the Pastry:

   • Divide the pastry into two portions, one slightly larger than the other.
   • On a floured surface, roll out the larger portion to fit the base and sides of your pie dish.

3. Fill the Pie:

   • Spoon the steak and kidney filling into the pastry-lined pie dish.

4. Cover with Pastry:

   • Roll out the remaining pastry to form the lid.
   • Place it over the filling, trimming any excess pastry.
   • Press the edges together to seal and crimp with a fork or your fingers.
   • Cut a few slits in the top to allow steam to escape.
   • Brush the top with the beaten egg to give a golden finish.

5. Bake:

   • Place the pie in the preheated oven and bake for about 30-35 minutes, or until the pastry is golden brown and crisp.

6. Serve:

   • Let the pie cool slightly before serving.
   • Serve with mashed potatoes, peas, or other vegetables.

Enjoy your homemade Steak and Kidney Pie!