Devilled Cheek Kidney Pot Pie Recipes

STEAK AND KIDNEY PIE II

Steak and Kidney Pie II image

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

Ingredients

1 recipe pastry for a 9 inch single crust pie
1 pound beef kidney
2 pounds round steak, cubed
2 tablespoons lard
2 onions, chopped
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
2 cups water
4 cups diced potatoes
6 tablespoons all-purpose flour

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

DEVILLED CHEEK & KIDNEY POT PIE

Devilled cheek & kidney pot pie image

Try beef cheek and lamb or ox kidney is this sumptuous pie with homemade pastry. Use a piece of bone marrow as a pie funnel - it's a talking point!

Provided by Barney Desmazery

Categories Dinner, Main course

Time 3h50m

Number Of Ingredients 19

Ingredients

175g plain flour
1 tbsp English mustard powder
1 tsp cayenne pepper
1kg beef cheek or other braising cut of beef, cut into large chunks
400g prepared ox kidney or lamb's kidney- ox kidney cut into chunks, lamb's kidneys halved
3 tbsp vegetable oil
300g bacon lardon , or 12 rashers streaky bacon, chopped)
4 carrots , chopped
2 onions , chopped
2 bay leaves
300ml bottle light ale
400ml strong beef stock (cubes or fresh)
1 tbsp tomato purée
5-6 thyme sprigs
1 tall piece bone marrow , on the bone (optional)
400g plain flour
1 tbsp English mustard powder
200g lard or butter (for the best results, half of each)
2 eggs , beaten

Steps:

First make the pastry (it's best if it rests). Put the flour, mustard powder, some flaky sea salt and the lard and/or butter in a food processor and pulse until the texture of breadcrumbs. Add half the egg and pulse again. Add a few tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball and chill in the fridge. Can be made 2 days ahead or frozen for 1 month.
Heat oven to 160C/140C fan/gas 3. Mix the flour with the mustard powder and cayenne pepper, then coat the beef chunks and kidneys in the flour - keeping them separate. Heat the oil in a large flameproof casserole and brown the beef chunks in batches. Set aside, then brown the kidneys and tip into a colander to drain. In the same pan, sizzle the bacon and add the carrots, onions and bay, and cook until browned. Pour over the ale, stock and tomato purée, then reduce quickly, scraping the base of the dish.
Return the beef chunks to the dish, nestle the thyme into the mix, then season. Cover and braise in the oven for 2 hrs, stirring the kidneys into the stew halfway through. Can now be kept in the fridge for up to 2 days, or frozen for 1 month.
Heat oven to 220C/200C fan/gas 7. To make the pie, tip the stew into a baking dish or shallow casserole. Place a piece of bone marrow in the middle, if using; if not, an upturned egg cup will do the same job. Roll out the pastry to fit the dish with enough to overhang, then drape over the stew, seal the edges and cut off the excess. Use trimmings to make leaves to decorate. Brush the pastry all over with the remaining egg, sprinkle with flaky sea salt and bake for 40 mins until golden. Leave to rest for 10 mins, then serve the pie with teaspoons for the bone marrow, for those who want it.

Nutrition Facts : Calories 1213 calories, Fat 69 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 66 grams protein, Sodium 2.4 milligram of sodium

DEVILED KIDNEYS

Deviled Kidneys image

Breakfast.

Provided by Food Network

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 teaspoons Worstershire sauce
2 teaspoons mushroom ketchup*
1 level teaspoon English mustard powder
2 ounces (4 tablespoons) butter, melted
Pinch cayenne pepper
Salt
Black pepper, freshly ground
8 lamb kidneys
1 tablespoon vegetable oil
1 dessertspoon chopped parsley
Lemon wedges and hot buttered toast, for serving

Steps:

Mix together the Worstershire sauce, mushroom ketchup, mustard, 2 tablespoons butter, cayenne pepper and salt and pepper.
Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.
*available online.

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