English Steak And Kidney Pie British Isles Recipes

THE CLASSIC STEAK AND KIDNEY PIE

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.

ENGLISH STEAK AND KIDNEY PIE

Steps:

• Remove skin and coarse parts from kidneys if not already done.
• Wash in salted water.
• Mix 1 cup flour with salt and pepper to taste in a plastic bag.
• Cut kidneys into one-inch squares and place in bag with flour. Seal well and shake to dredge.
• Remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.
• Cut the round steak into one-inch pieces.
• heat oil in heavy skillet and brown beef cubes on all sides.
• Add onion and kidneys, cooking slowly until brown.
• Cover meat with hot water, add bay leaf, parsley and celery or celery tops.
• Cover tightly and simmer for 1 hour.
• Remove meat to deep baking dish.
• Add mushrooms and carrots.
• Mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.
• Pour over the meat and vegetables and top with pastry crust.
• Bake in preheated 350F for 1 hour. Cover when pastry is golden to prevent over-browning.

ENGLISH STEAK AND KIDNEY PIE (BRITISH ISLES)

Steps:

• Notes: *4 Veal kidneys may be used for a milder flavor Remove the skin and coarse parts from the kidneys. Wash in salted water. Cut into 1 inch squares. Pound flour into round steak and cut into pieces. Combine flour, salt and pepper. Dredge kidney in seasoned flour. Heat oil in heavy skillet and brown beef cubes on all sides, add onion and kidneys and cook slowly until brown. Cover meats with hot water, add bay leaf, parsley and celery tops. Cover tightly and simmer for 1 hour. Remove meat to deep baking dish . Add mushrooms, carrots. Mix 2 tablespoons of flour with ½ cup water and add to pan liquor to thicken it. Pour over meat and vegetables and top with pastry crust. Bake in 350℉ (180℃) oven for about 1 hour.

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.