STEAK AND KIDNEY PIE I
Solid ribsticking stuff, ideal for before, after, or during the game. Season flour with salt and pepper. If preferred, use 2 sheep kidneys instead of the ox kidney.
Provided by Barrie Malson
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Cut meat into 1 inch cubes, and roll in seasoned flour. Place meat in a saucepan, and add enough water to cover. Cook until meat is tender, about 3 hours. Remove the meat, leaving the liquid in the pan.
- Thicken gravy with 1 tablespoon flour, and season with salt and pepper to taste. Return meat to the pan. Spoon into a pie dish. Allow to cool.
- Take a small portion of the pastry, and roll into 1 inch wide strips. Moisten the edges of the pie dish, and press pastry around the rim. Roll out the rest of the pastry to size of the dish. Moisten the strip pastry, and cover with pastry.
- Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes, or until nicely browned.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 40.5 g, Cholesterol 260.3 mg, Fat 33.9 g, Fiber 1.4 g, Protein 24.4 g, SaturatedFat 9.9 g, Sodium 342.8 mg, Sugar 0.5 g
A GOOD STEAK & KIDNEY PIE
An old favourite - a traditional steak and kidney pie, comfort food at its best.
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 14
Steps:
- It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour.
- Cut button-mushroom-sized lobes of kidney from the white central core (discarding). Cut the beef into bite-sized cubes and cut the mushrooms into chunks.
- Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.
- Wipe out the frying pan and return it to a low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden. Transfer to a large casserole, using a slotted spoon.
- Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured.Return the frying pan to a mediumhigh heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.
- Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy. Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify - it can then be skimmed off and discarded.
- In the morning - return the pastry to cool room temperature, then roll it out thinly on a wellfloured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish - they should cover the flat rim and about halfway down the insides.
- Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish. Don't overfill: reserve any excess gravy to serve hot with the pie.
- Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.
- Finally, an hour before serving - preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20° after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.
Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 54 grams protein, Sodium 1 milligram of sodium
THE CLASSIC STEAK AND KIDNEY PIE
This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!
Provided by MarieRynr
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
- Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
- Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
- After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
- Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
- Preheat the oven to 220°C/425°F.
- Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.
STEAK AND KIDNEY PIE II
This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water.
Provided by Glenda
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
- In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
- Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
- Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
- Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
- Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 41.8 g, Cholesterol 403.2 mg, Fat 30.9 g, Fiber 4.3 g, Protein 50.6 g, SaturatedFat 10.4 g, Sodium 1168.9 mg, Sugar 2.6 g
EASY BEEF KIDNEY RECIPE (KETO CARNIVORE)
You'll be mind blown by how good this easy beef kidney recipe for keto and carnivore diets is! If you want to eat more nose to tail, this 3-step stovetop dish is a great way to normalize the presence of nutrient-dense organ meats in your home.
Provided by Jessica Haggard
Categories Sides and Salads
Time 14m
Number Of Ingredients 3
Steps:
- Fill a small pot with enough water to submerge the kidney.
- Cover and bring water to a boil over medium high heat.
- Reduce the heat, add kidney and leave the lid cracked to allow heat to escape.
- Boil for 8 minutes, monitor the heat so water does not boil over.
- Remove from heat. Drain water and quickly rinse kidney under cool water if desired.
- To serve, simply cut into half, medallions or bite sized pieces. Sprinkle with optional salt to taste and eat with cold butter ad libitum.
Nutrition Facts : ServingSize 4 ounces, Calories 117 kcal, Carbohydrate 1 g, Protein 20 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 466 mg, Sodium 207 mg, UnsaturatedFat 2 g
STEAK AND KIDNEY PIE
Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.
Provided by Antony Worrall Thompson
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 220C/425F/Gas 7
- Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
- Return the beef to the pan, sprinkle flour over and coat the meat and onions
- Add the stock to the pan, stir well and bring to the boil.
- Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
- Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
- Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
- Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
- Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
- Serve with creamy mash and steamed vegetables to soak up the gravy.
STEAK AND KIDNEY PIE (CROCK POT)
Make and share this Steak and Kidney Pie (crock Pot) recipe from Food.com.
Provided by Northern_Reflectionz
Categories Savory Pies
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook kidney in salted water for 8 minutes Drain and pat dry.
- Trim excess fat and cut into cubes.
- Combine kidney, steak and onion in Crock pot.
- Add beef broth, salt and pepper.
- Cover and cook on LOW for 8-10 hours.
- Remove to 2 quart baking dish. cover with pie crust or biscuits. Bake in 400 oven to 15 to 20 minutes.
Nutrition Facts : Calories 290.6, Fat 10.8, SaturatedFat 3.6, Cholesterol 733.9, Sodium 1063.5, Carbohydrate 3.4, Fiber 0.5, Sugar 1.2, Protein 42.5
STEAK AND KIDNEY PIE
Steak and Kidney Pie
Yield 4
Number Of Ingredients 10
Steps:
- In a pan heat the oil and brown the beef for 4-5 minutes. Transfer to a large ovenproof pie dish. Add kidney, onion and mushrooms, cut into pieces. Mix together stock, tomato pure and gravy granules and pour over the meat and vegetables. Cool slightly then spoon into the base of the pie dish.Preheat the oven to 180-190C, 160-170C Fan,Gas Mark 4-5.Roll out the pastry large enough to cover the pie dish. Dampen the edges of the dish with a little water and place pastry on top of the meat mixture, trim off any excess pastry and lightly press the edge to seal. Brush with the egg and place into a preheated oven for 2 hours. To prevent burning, once the pastry is risen and golden brown, cover with foil.Mix together the other half of your gravy granules and stock on a low heat until the granules are dissolved.Serve with mashed potato, peas and additional gravy.
Nutrition Facts :
THE ULTIMATE STEAK AND KIDNEY PIE
Steps:
- Gather the ingredients.
- Add the steak, kidney, flour, salt, and pepper to a large bowl. Toss until well coated.
- In a large Dutch oven or other heavy-duty pot, heat the 2 tablespoons butter and 1 tablespoon oil on medium-high heat.
- When the butter melts, add the meat to the pan, in batches if necessary. Cook until golden brown, 5 to 7 minutes per batch. Refresh the butter and oil in the pan between batches as needed. Remove the meat to a plate as it becomes done. Set aside.
- If the pan is dry, refresh with 1 tablespoon oil. Add the onions and carrots. Cook until they begin to soften, about 5 minutes.
- Return the meat to the pan with any accumulated juices from the plate. Add the stock and stir to combine.
- Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is tender and the sauce has thickened, about 1 1/2 hours. Remove the cover and continue to cook to thicken the sauce, stirring frequently, 30 minutes more.
- Adjust the seasoning with salt and pepper to taste. Remove from the heat, place into a 6-cup deep pie dish, and let cool completely.
- Gather the ingredients.
- Put the flour, salt, and butter in a large bowl.
- Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
- Add 2 tablespoons of water to the mixture. Using a cold knife, stir until the dough binds together. Add more water, a teaspoon at a time if the dough is too dry.
- Form the dough into a disk, wrap, and chill for about 30 minutes.
- Position a rack in the center of the oven and heat to 400 F. Roll out the pastry to 1/8-inch thick and wide enough to cover the pie dish.
- Cut a tiny hole in the center to slip over a steam funnel if using. Alternatively, cut 3 to 4 (1-inch) slits in the center of the dough to vent the filling while baking.
- Brush the rim of the pie dish with water and place a pie funnel in the center of the filling, if using.
- Place the pastry over the dish and funnel (if using), pressing it down, trimming to fit the rim of the dish.
- Crimp the edges of the dough using your thumb and first finger.
- Beat the egg with 1 tablespoon of water. Brush the top of the pie with the egg wash.
- Bake until the pastry is crisp and golden, about 40 minutes.
- Serve immediately.
Nutrition Facts : Calories 588 kcal, Carbohydrate 29 g, Cholesterol 350 mg, Fiber 2 g, Protein 39 g, SaturatedFat 17 g, Sodium 471 mg, Sugar 3 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
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CLASSIC STEAK AND KIDNEY PIE | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
Cuisine BritishServings 6
- Add the onion and mushroom and cook for 4-5 minutes until coloured. Add the kidneys and cook for 1-2 minutes. Sprinkle over the flour.
- Add the stock, bouquet garni, stout and seasoning. Bring to the boil, reduce the heat, cover and cook for 2 hours until the meat is tender. Remove the bouquet garni and spoon the mixture into a 1.2L ovenproof pie dish.
- Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Roll out the pastry and cut out a circle, large enough to cover the dish. Dampen the edges of the dish with a little water and place the pastry lid on top of the meat filling.
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4.6/5 (8)Total Time 6 hrs 15 minsCategory Main CourseCalories 350 per serving
- Coat the cubed meat with flour and brown in sunflower oil. Transfer the browned meat to a slow-cooker. See note 1.
- Add the diced kidney to the pan and fry until it is no longer pink. Add the kidney to the slow-cooker.
- Fry the chopped onions and garlic in the same pan until just translucent. You may need to add a little extra oil. Add the onions to the slow-cooker.
- Fry the mushrooms in the same pan until they soften and release their juices. Add to the slow-cooker.
VENISON AND KIDNEY PIE RECIPE - STEAK AND KIDNEY PIE ...
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5/5 (2)Category Appetizer, Main Course, PastaCuisine BritishCalories 512 per serving
- Chop the venison and kidneys into chunks. Salt them and toss in flour. Heat the bacon fat in a large pan and brown the meats. Don't crowd the pan and take your time; you might need to do this in batches. You want them all nicely browned. Remove the pieces as they brown.
- Deglaze the pot with the fresh mushrooms and the chopped onion; their moisture will loosen all the browned bits on the bottom of the pan, which you want to scrape up with a wooden spoon. Salt these as they cook, and cook them, stirring occasionally, until they are beginning to brown, about 6 to 8 minutes.
- Add 1 cup of the beer to the pot and use it to scrape up any more browned bits from the pot. Add the thyme, parsley stems, bay leaves, rosemary and minced celery, along with the rest of the beer and the venison stock. Return the meats to the pot along with any juices in the bowl where you'd left them.
THE WINDMILL’S AWARD-WINNING STEAK & KIDNEY PIE | GREAT ...
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Servings 6
- Take the meat out of the fridge at least two hours before cooking and leave in a cool, dry place.
- Heat the dripping in a saucepan, then add the sliced onions. Cook until soft, but not coloured, then add the beef skirt and colour lightly.
- Add the plain flour then turn up the heat to brown the meat. Add the ox kidney and all other ingredients, except the beer and stock. Combine well.
- Gradually add the stock and beer then simmer gently until the meat is tender. Mix in the fresh parsley then transfer to a pie dish. Set aside.
KETO STEAK AND KIDNEY PIE – HEALTHY BODY HEALTHY MINDSET LLC
From healthybodyhealthymindsetcoach.com
5/5 (2)Total Time 4 hrs 40 minsCategory Main CourseCalories 348 per serving
- Stir the salt and water in a large bowl until the salt is dissolved. (If you use the Redmond Real Salt from the link above, there may be some undissolved minerals at the bottom. This is ok.) Add the kidneys and stir to combine. Cover and refrigerate for 2 hours.
- Meanwhile, place the mozzarella cheese and the cream cheese in a large glass bowl and microwave on high power for 90 seconds and stir. If the cheese mixture is not completely melted and smooth, microwave for an additional 30 seconds and stir again. (if you do not wish to use a microwave you can place the bowl over a pan of simmering water until the cheeses are melted. This will take longer, so you might want to start about 15 minutes before you uncover the dutch oven.)
- Increase the oven temperature to 425°F and move the oven rack to the top third of the oven. Divide the thickened filling into 8 ramekins. Flatten each piece of crust dough into a circle and place on each ramekin. Place the ramekins on a baking sheet, and bake for 12-15 minutes until golden brown. Remove from the oven and let rest for 10 minutes before serving.
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From magicskillet.com
Cuisine AmericanCategory BeefServings 4Total Time 8 hrs 10 mins
- In a frying pan, heat 2 tablespoons cooking oil over medium-high heat. Add cubed beef and cook until browned on all sides. Using a slotted spoon, remove cooked meat from the pan and transfer to the slow cooker. Set slow cooker to high.
- Add cubed kidney to frying pan and brown, stirring occasionally, for 1-2 minutes. Remove cooked kidney from the pan and add to cooked beef in slow cooker.
- Pour in remaining oil and add butter to frying pan. Add onions and cook, stirring, for 5 minutes or until lightly golden. Sprinkle with all-purpose flour, stir in, then remove frying pan from the heat.
- Stir beef stock into the pan, followed by tomato purée and English mustard. Return to the heat, increase heat to high and bring to a boil, stirring constantly, until just thickened.
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- Heat 1 tablespoon of the oil in a frying pan. Fry the bacon strips with the onions until pale golden brown, stirring regularly. Add the garlic and fry for a minute or two until softened.
- Cut the steak into rough 2.5cm/1inch cubes and season with salt and pepper. Heat 2 tablespoons of oil in the frying pan and fry the meat over a medium heat in 2 or 3 batches until well browned all over.
- Deglaze the frying pan with half the ale. Bring it to the boil while stirring hard to lift all the sediment from the bottom of the pan. Pour this over the beef in the casserole dish.
- Add the remaining ale, then the stock, tomato purée and herbs to the casserole dish. Bring everything to the boil, then cover and cook in the oven for 2 hours, or until the meat is very tender.
- Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden, then add them to the meat. Spoon everything into the pie dish around a pie bird or funnel.
- Roll out the puff pastry on a well-floured surface until about 5mm thick and at least 5cm/2inch larger than your pie dish. Cut some strips, about 1cm/0.5inch wider than the rim of the dish, from around the edge.
- Place the pastry lid carefully over the filling. Trim off the excess pastry with a sharp knife and knock up the edges. Brush the top with beaten egg.
- Place the dish on a baking sheet and bake in the centre of the oven for 30–35 minutes until puffed up and golden brown.
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