Mums Steak And Kidney Plate Pie Recipes

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.

MUM'S STEAK AND KIDNEY PLATE PIE

Steps:

• Begin by trimming the steak and cutting it into 1 inch (2.5 cm) cubes. Then trim the ox kidney and chop it minutely small. Keep the meat trimmings to make extra gravy to serve with the pie. Now, heat the dripping in the casserole. Dry the meat with kitchen paper and, when the fat is really hot, add a few cubes at a time to brown on all sides, removing them to a plate as they brown. After that, add all the pieces of kidney and after browning these remove them to join the steak. Now, keeping the heat high, fry the chopped onion for 6-7 minutes or until it's nicely browned at the edges. Then return all the meat to the casserole and stir in the flour to soak up all the juices. Next, add the thyme, followed by the Worcestershire sauce. Add a good seasoning of salt and pepper and then gradually stir in the stock and bring the whole lot to simmering point. Now put a lid on the casserole and place on the centre shelf of the oven for 2 hours. When the meat is cooked taste to check the seasoning and leave it to get cold. While the meat cooks you can get ahead and make the stock for the extra gravy. Simply place the meat trimmings in a medium-sized saucepan with half the onion, cover with 1 pint (570 ml) water, add some seasoning and simmer, covered, for approximately 1 hour. Then strain the stock and rinse the pan. To make the pastry, first of all sift the flour with the salt, holding the sieve up high to give it a good airing. Then add the butter and the lard and, using only your fingertips, lightly and gently rub the fat into the flour. When the mixture is crumbly, sprinkle in a tablespoon of cold water. Start to mix the pastry with a knife and finish with your hands, adding a few more drops of water if necessary for a smooth dough. Put the pastry in a polythene bag and place in the refrigerator to rest. Pre-heat the oven to gas mark 6, 400°F (200°C) and place a baking sheet on a high shelf to pre-heat as well. To make the pie, first cut the pastry in half and, on a lightly floured surface, thinly roll out one half into a circle approximately 11 in (28 cm) in diameter. Now transfer the circle, first rolling it over the pin and then over the base of the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry and, after that, spoon in the filling. Now roll the remaining pastry out in the same way. Brush the rim of the base pastry with a little of the beaten egg and milk glaze and fit the other pastry circle on the top to form a lid. Press the edges firmly together, then trim off the excess and flute the edges. Finally, if you want to decorate the pie, gather up the trimmings and re-roll them to cut out leaf shapes. Either way, make a small hole in the centre the size of a 5p piece (to allow the steam to escape). Then brush the surface all over with the beaten egg and milk glaze. Now place the pie on the baking tray and bake for 10 minutes. After that, reduce the temperature to gas mark 4, 350°F (180°C) and cook for a further 40-45 minutes, or until it is piping hot and has turned a deep golden-brown. While the pie is cooking you can make the extra gravy by frying the remaining half onion, chopped small, in the beef dripping until soft and blackened at the edges. Next, stir in the flour and gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce. Let the pie relax for about 10 minutes before serving. I like new potatoes and chopped spring greens or purple sprouting broccoli to go with it.

STEAK AND KIDNEY PIE II

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.

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.

STEAK AND KIDNEY (OR MUSHROOM) PIE

Steps:

• Preheat oven to 425°F.
• Pat cubed meat with paper toweling until dry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Combine meat and flour in a ziplock bag and shake around to coat.
• In a large heavy skillet, heat suet until it is spluttering (but not smoking or scorching). Brown a few (10-12) cubes of meat at a time, turning often, until browned, about 2-3 minutes. Reduce heat if needed to prevent scorching. Remove from pan to a heavy 2-quart deep casserole (about 4 inches deep) when browned.
• Repeat until all the meat is cooked. Add more suet as needed.
• Reduce heat to medium and add mushrooms and onions. Saute 2-3 minutes or until tender. Transfer mushrooms and onions to casserole.
• Add water to skillet and bring to boil over high heat, scraping skillet with spoon to remove and browned bits. Pour over meat mixture in casserole.
• Add sherry, parsley, thyme, Worcestershire sauce, and remaining salt and pepper (or to taste) to mixture in casserole. Stir gently to combine.
• On a lightly floured board, roll puff pastry out into a rough rectangle about 1/4 inch thick. Cut 2 12x1/2 inch strips from ends of pastry. Lay strips end-to-end around rim of casserole and firmly press into place. Moisten slightly with cold water.
• Drape remaining pastry over the rolling pin and transfer to casserole. With a small, sharp knife, trim off excess pastry. Crimp edges.
• Reroll excess pastry and cut into decorative shapes (leaves, flowers, or whatever). Moisten back sides of pastry cutouts with a mixture of the egg yolk and cream and place arrange attractively on top of the pie.
• Slash 2 parallel cuts about 1 inch long in the center of the pie. Brush crust with the egg yolk and cream mixture.
• Bake in center of oven at 425°F for 30 minutes. Reduce heat to 350°F and bake an additional 30 minutes or until crust is golden brown.
• Serve immediately, while fresh and hot.

MUM'S STEAK AND KIDNEY PIE

Steps:

• Preheat oven to 190c/fan 170c/gas 5. Put onion, steak and kidneys into a large casserole dish. Pour over boiling water until meat is completely covered (this will seal the meat). Crumble the stock cubes into the dish and stir well. Place in the pre-heated oven for 2 hours.
• 20 minutes before the end of the two hours, remove the dish from the oven and sprinkle the gravy granules into the mixture, until the mixture is thickened to your liking. Stir, then return to oven for the final 20 minutes.
• While the meat is finishing, cut the block of pastry in half. Take the first half, and roll out on a floured surface to about 5mm (this can be adapted to your liking, but make sure there is enough to line your pie dish with some excess). Using a 9-inch pie dish, line the bottom with the pastry, making sure there are no gaps between the tin and pastry, and the pastry is pressed firmly against the sides of the tin. Take the second half of the pastry, and roll out on your floured surface, to roughly the same thickness, ensuring it will cover the top of the pie with some excess.
• Remove the meat from the oven, and use a slotted spoon to transfer all the meat to the pie. Add leftover gravy, you can use however much you like but be careful not to use too much as it will boil. Dampen the crust of the pastry with milk or water, then place the lid on top, pressing firmly all round the edges to seal. Trim off the excess pastry, using a sharp knife or kitchen scissors. if you like, you can take a fork, and, using the back, make a pattern round the edge of the pie- as well as being decorative, this will help seal it.
• Place the pie in the still-hot oven for 20 minutes, or until golden brown. If you like, you can strain any remaining gravy and serve it with the pie.