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Thursday, 8 November 2012

How To Make Steak and Kidney Pie Just Like Mother Used To Make

Steak and Kidney Pie an all time classic and this recipe is just like the ones mother used to make,golden crust and filled with tender meat and juicy gravy.

Steak and Kidney Pie image

Steak and Kidney Pie


675 g./1 & 1/2 lb. stewing steak, cubed
225 g./8 0z. Kidney,cubed ( if you don't like kidney use more steak)
25 g./1 oz. seasoned flour
1 onion,finely chopped (optional)
300 ml./10 fl.oz. water
225 g./8 oz. rough puff pastry ( I will be posting a recipe in the future,but most cooks use shop bought as it is generally very good)
1 egg beaten 
300 ml./10 fl.oz. hot beef stock (home made or stock cube,there are some good supermarket ready made ones)


Coat the steak and kidney pieces with the seasoned flour
Put the meat into a 1 ltr./1 & 3/4 pint pie dish,and sprinkle over the onion,if used
Place a pie funnel in the centre of the meat and add the water
Roll out the dough to a circle slightly larger than the dish
Cut a 1 cm./1/2 inch border and press it onto the dampened rim of the pie dish
Brush the strip with cold water 
Place the rest of the dough on top and press to seal
Use any scraps for decoration
Brush the pie with the egg
Place on a baking sheet and put into the oven pre-heated to hot (220 degrees C/425 degrees F or Gas Mark 7)
Bake for 30 minutes,then cover loosely with foil,turning it under the pie dish to seal
Reduce the oven temperature to moderate (180 degrees C.350 degrees F or Gas Mark 4) and bake for a further 1 & 1/2 hours
To serve cut away a portion of pastry and dilute the thick gravy with some hot,strong beef stock.

Serves 4-6
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