Steak And Kidney Pie I Recipes

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THE CLASSIC STEAK AND KIDNEY PIE



The Classic Steak and Kidney Pie image

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

1 tablespoon beef drippings or 1 tablespoon cooking oil
1 1/2 lbs chuck steaks, cut into 1 inch dice
1/2 lb ox kidney (or lamb's, trimmed and diced)
12 ounces puff pastry
2 onions, chopped
3 carrots, peeled and cut into rough dice (5/8 inch)
butter
4 large flat mushrooms, cut into thick slices
2 tablespoons flour
1 teaspoon tomato puree
1 bay leaf
1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)
Worcestershire sauce
salt and pepper
1 egg, beaten, for glazing

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



Steak and kidney pie image

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

300g puff pastry
1 egg and 1 extra egg yolk beaten together
2 tbsp vegetable oil
700g/1lb 9oz braising steak, diced
200g/7oz lamb kidney, diced
2 medium onions, diced
30g/1oz plain flour
850ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce

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 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

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

THE ULTIMATE MAKEOVER: STEAK & KIDNEY PIE



The ultimate makeover: Steak & kidney pie image

The ultimate comfort dish gets a superhealthy makeover

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 18

200g lamb's kidneys , halved
1 tbsp rapeseed oil
2 medium onions , chopped
2 bay leaves
4 thyme sprigs
600g lean stewing steak , cut into chunks
100ml red wine
2 tsp tomato purée
1 tsp English mustard powder
2 tbsp plain flour
1 large carrot , chopped
4 flat mushrooms , quartered or halved if small
3 tbsp chopped parsley
140g plain flour , plus extra for dusting
1 tsp thyme leaves (optional)
25g very cold (or frozen) butter
4 tbsp 2% fat Greek yogurt
2 tbsp extra-virgin olive oil

Steps:

  • Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces. Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often. Put the kettle on.
  • Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat. Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of mins. Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened. Tip in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
  • Remove from the heat and remove the bay leaves and thyme sprigs. Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
  • While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl. Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper. Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
  • Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish. Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.

Nutrition Facts : Calories 373 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.42 milligram of sodium

STEAK AND KIDNEY PIE WITH BACON AND MUSHROOMS



Steak and Kidney Pie with Bacon and Mushrooms image

A delicious steak, kidney and potato pie including bacon, mushrooms and red wine. Excellent winter fare.

Provided by Nat P

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 6h50m

Yield 8

Number Of Ingredients 15

½ pound beef kidney
1 tablespoon vegetable oil
¼ cup all-purpose flour
salt and pepper to taste
1 pound beef for stew, cut in 1 inch pieces
4 slices thick sliced bacon, cut into 1 inch pieces
1 medium onion, chopped
1 (6 ounce) package sliced mushrooms
½ cup beef stock
½ cup red wine
4 large potatoes, peeled, cut into 1-inch chunks
2 tablespoons butter
½ cup milk
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten with 2 teaspoons water

Steps:

  • Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
  • Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
  • Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

Nutrition Facts : Calories 767.5 calories, Carbohydrate 65.9 g, Cholesterol 190.3 mg, Fat 42.6 g, Fiber 5.5 g, Protein 27.9 g, SaturatedFat 13.7 g, Sodium 539.4 mg, Sugar 3.9 g

A GOOD STEAK & KIDNEY PIE



A good steak & kidney pie image

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

250g plain flour, plus extra for rolling
140g cold unsalted butter, roughly cubed
1 large egg yolk
1 small egg whisked with 1 tbsp milk, for the egg wash
1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig's and lamb's kidneys aren't suitable as they only need short cooking
1kg trimmed British top rump beef
250g flat mushrooms, unpeeled but wiped with a damp cloth
3 tbsp groundnut or vegetable oil
100g unsalted butter
1 large onion, peeled and thickly chopped
50-85g plain flour, depending on how thick you like your gravy
600ml off-the-boil water
1 tbsp Marigold Swiss vegetable bouillon powder
1 large bay leaf

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

STEAK AND KIDNEY PIE



Steak and Kidney Pie image

The King of all British savoury pies. With tender beef, succulent kidneys and solid button mushrooms all bought together in a rich brown sauce, under a buttery shortcrust pastry.Steak and Kidney Pie, the ingredients you use, as in all good cuisine, become very important.The Meat any good lean braising steak, like chuck or silverside does the job well. The meat should be trimmed of any fat or sinew to leave nice lean chunks of meat.The Kidneys Beef or ox kidneys are best if you can get them, any class butcher will have them. Lamb or pigs kidneys are OK but they don't need so much cooking so may become tougher with the longer cooking time.The Mushrooms are a personal taste, in fact if you don't want mushrooms in your pie just leave them out. I prefer button mushrooms left whole as they give the pie more substance.The Pastry I like the thought of a nice buttery flaky shortcrust pastry to top my Steak and Kidney pie, but again that's a personal choice for you to make, shortcrust pastry or Puff PastryService with creamy mash potato or boiled new potatoes, buttered carrots or minted garden peas, whatever your choice you have a meal made in heaven.

Provided by GeeDee

Categories     Main Course

Time 3h35m

Number Of Ingredients 18

For the Filling
3 tablespoons vegetable oil
1 large onion peeled and chopped
750 g braising steak cut into bite sized chunks
3 tbls plain flour
salt and ground white pepper
250 g ox kidney core removed and cut into bite-sized pieces
150 g button mushrooms washed cleaned and left whole
600 ml beef stock or beef stock cube/s in 600 ml of hot water
Worcestershire sauce
bay leaf
For the Pastry
270 g plain flour plus extra for dusting
a pinch of salt
135 g cold unsalted butter
1 medium egg
cold water
1 egg beaten for glaze

Steps:

  • Heat 1 tablespoon of the oil in a heavy-based saucepan and fry the onion over a medium heat until soft and just beginning to colour.
  • Remove from the pan and set to one side.
  • Add the salt and pepper to the flour and mix around to completely combine
  • Place the steak in the flour and make sure all the meat is well coated in flour.
  • Add the rest of the oil to the pan.
  • Remove any excess flour from the meat by tapping two pieces together and place in the pan of hot oil to brown off on all sides, you may have to do this step in batches
  • Remove the meat and set to one side.
  • Toss the prepared kidneys in the same pan until browned off then remove these and set to one side
  • Now you can brown off the mushrooms and return the steak, kidney and onion to the pan.
  • Stir in any flout that is left from covering the meat and let it cook out for a minute or two keeping the mix agitated so as not to catch on the bottom of the pan.
  • Gradually pour in the stock and add a few drops of Worcestershire sauce and the bay leaf.
  • Stir well and bring up to a simmer.
  • Cover and cook on a low heat for 1½ to 2 hours until the meat is tender and the sauce has thickened.
  • You can check the seasoning here and add more if needed and remove the bay leaf
  • Transfer the filling to your pie dish and leave to cool completely.
  • While the meat is cooling make up the pastry

Nutrition Facts : Calories 1146 cal

STEAK AND KIDNEY PIE



Steak and Kidney Pie image

Provided by Food Network

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch cubes
1/4 teaspoon salt
1 egg
2 to 3 tablespoons iced water
5 tablespoons oil
1 pound well marbled steak, cut into 1 inch cubes
12 ounces trimmed veal kidney (about 2 kidneys), cut into 1 inch cubes
Salt and freshly ground black pepper
10 ounces mushrooms, quartered 3 onions, chopped
3 tablespoons flour
2 tablespoons Worcestershire sauce
2 cups hot water
Milk, for brushing pastry
Sea salt
Freshly cracked black pepper

Steps:

  • Prepare the pastry: In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips until butter forms peasized pieces. Whisk together egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  • Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
  • Meanwhile, heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the steak and kidneys, season with salt and pepper, and cook, stirring, until just browned, about 3 minutes. Remove to a plate and reserve. Add 1 more tablespoon of oil to casserole, and add mushroom quarters. Cook over high heat, stirring, until light brown. Reserve on plate with meat. Add the remaining oil to the casserole, and add onions. Cook until well browned, about 5 minutes. Sprinkle the flour over the onions and stir so that the juices soak up the flour. Cook, stirring constantly, about 1 to 2 minutes.
  • Stir the Worcestershire sauce into the hot water, and pour over the hot onion mixture while whisking. Add the reserved meats and mushrooms, and any juices that have collected, and season with salt and pepper. Reduce the heat to low and simmer 3 to 4 minutes or until slightly thickened.
  • Preheat oven to 400 degrees F. Roll out the pastry to a thickness of 1/4inch. Fill a 9inch pie dish with the steak and kidney mixture. Dampen the edges of the dish with water, then fit the pastry on top, pressing it down well all around the edge to seal. Make a steam hole in the center, brush the top with milk and sprinkle with sea salt and freshly cracked black pepper. Bake for 25 minutes, or until pastry is golden.

THE ULTIMATE STEAK AND KIDNEY PIE



The Ultimate Steak and Kidney Pie image

Steak and kidney pie is a favorite in Britain. This recipe produces a golden pastry with a hearty, meaty filling, perfect for colder months.

Provided by Elaine Lemm

Categories     Dinner     Lunch     Entree     Pie

Time 3h45m

Number Of Ingredients 20

For the Filling:
1/3 cup all-purpose flour
Salt (to taste)
Black pepper (to taste)
1 1/2 pounds beef chuck steak (or other tough beef; cut into 1-inch cubes)
1/2 pound/250 grams beef kidney (cleaned and chopped into 1-inch cubes)
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
2 large onions (thinly sliced)
2 carrots (cut into 1-inch cubes)
3 1/2 cups beef stock (hot)
For the Pastry:
2 1/4 cups all-purpose flour
Pinch of salt
8 tablespoons (1 stick) butter (cubed; or an equal mix of butter and lard)
2 to 3 tablespoons water (cold)
For Glazing:
1 large egg (beaten)
1 pound green beans (steamed)
1 pound broccoli (steamed)

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

HEALTHY (AND TASTY!) STEAK AND KIDNEY PIE



Healthy (And Tasty!) Steak and Kidney Pie image

Cut out the fat but not the taste, try this if you like Steak and Kidney Pie but don't want to feel so guilty. Based on this recipe: http://www.bbcgoodfood.com/recipes/13015/the-ultimate-makeover-steak-and-kidney-pie

Provided by Tea Girl

Categories     Savory Pies

Time 2h18m

Yield 6 serving(s)

Number Of Ingredients 18

200 g lambs kidneys, halved
1 tablespoon rapeseed oil
2 medium onions, chopped
2 bay leaves
4 fresh thyme sprigs
600 g lean stewing steaks, cut into chunks
100 ml red wine
2 teaspoons tomato puree
1 teaspoon English mustard powder
2 tablespoons plain flour
1 large carrot, chopped
4 flat mushrooms, quartered, halved if small
3 tablespoons chopped parsley
140 g plain flour, plus extra for dusting
1 teaspoon thyme leaves (optional)
25 g very cold butter (or frozen)
4 tablespoons 2% fat Greek yogurt
2 tablespoons extra-virgin olive oil

Steps:

  • Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces.
  • Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often.
  • Put the kettle on.
  • Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat.
  • Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of minutes
  • Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened.
  • Put in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
  • Remove from the heat and remove the bay leaves and thyme sprigs.
  • Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
  • While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl.
  • Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper.
  • Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
  • Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish.
  • Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.

Nutrition Facts : Calories 434.4, Fat 15.2, SaturatedFat 5.4, Cholesterol 200.4, Sodium 156, Carbohydrate 30.2, Fiber 2.1, Sugar 2.7, Protein 39.1

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HOMEMADE STEAK AND KIDNEY PIE WITH PUFF PASTRY
homemade-steak-and-kidney-pie-with-puff-pastry image
Instructions. Chop the steak into 1" pieces. Chop the kidney into ½" pieces and discard the fatty core. Season the flour with salt and black pepper and then coat the cubed beef with the seasoned flour. Heat the olive oil in your pressure cooker and fry the onions …
From foodleclub.com


STEAK AND KIDNEY PIE – THE INN AT THE CROSSROADS
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2013-05-07 Divide the pastry dough in two, and roll out to two rounds, about 1/8″ thick. Place one layer of dough in a pie pan, then fill with the cooled meat mixture. Wet the edges, then place the second layer of dough over top. Trim excess dough off the …
From innatthecrossroads.com


STEAK AND KIDNEY PIE - INA PAARMAN
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First with a rubber band and then with string. Half fill a large, deep saucepan with boiling water. Lower the bowl into the water. Cover with a lid, wait for the water to come back to the boil and then turn it down to a gentle boil. Cook the steak and kidney pudding …
From paarman.co.za


SLIMMING WORLD STEAK AND GUINNESS PIE - MSN.COM
Preheat your oven to 220°C/425F/Gas mark 7. Place a large, heavy-based frying pan sprayed with low calorie cooking spray over a high heat. Add the steak and stir-fry for 5-6 minutes, until ...
From msn.com


GLUTEN FREE STEAK AND KIDNEY PIE - COELIAC BY DESIGN
2020-02-08 Method. Preheat the oven to 200C/400F/Gas 6/180C Fan. Pop the diced steak, kidney and all the vegetables into a large casserole dish (or you can cook in a slow cooker if you like) and add the paprika. Dissolve the stock pot or cube in a pint of boiling water and …
From coeliacbydesign.com


STEAK AND KIDNEY PIE | RECIPE - WORLD FOOD AND WINE
1 egg (beaten) 1 t salt. 1 t pepper (ground black pepper) Instructions. Pre-heat oven to 350°F (180°C) Brown cubed beef steak for 4-5 minutes in a pan over a medium-high heat and transfer to a large ovenproof pie pan. Add kidney, onion and mushrooms. Stir to mix. Season.
From worldfoodwine.com


STEAK AND KIDNEY PIE - ATOMIC SHRIMP
2014-02-22 Pie; Recipes; Video; February 2014 - I love pies, and the very best of pies (in my opinion) is a Steak and Kidney pie. Here's how I make the perfect, rich, meaty filling for this, the King of Pies! The Secrets. Most of the principles of making a good meat pie filling are discussed in the video above - but here's a recap of the really important bits: The Meat. The meat need not be expensive ...
From atomicshrimp.com


WHAT TO SERVE WITH STEAK AND KIDNEY PIE – 23 EASY SIDES
8. Steamed carrots. Carrots are a great side dish to serve with steak and kidney pie. They’re healthy, they’re easy to make, and they’re delicious. All you have to do is peel them and steam them for about 15 minutes. 9. Roasted cauliflower. Next up: roasted cauliflower.
From happymuncher.com


STEAK AND KIDNEY PIE I | RECIPESTY
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.
From recipesty.com


HOW TO MAKE STEAK AND KIDNEY PIE — FRUGAL QUEEN IN FRANCE
2020-11-19 Dice the beef and kidney into chunks, not to small. Saute, in the largest pan you have and add in this order, lardons, onions, mushrooms, steak chunks, kidney and keep sauteing until browned as you like. Add the stock cubes, beer and water. You can add more fluid if you want more gravy or less as is your preference.
From frugalqueeninfrance.com


STEAK AND KIDNEY PIE - EATING FOR IRELAND
METHOD: Fry off the beef and kidney in batches. Set aside. add the onions and mushrooms (if using) to the pan, and allow to soften but not colour. add the garlic. return the meat and combine together. add the red wine and allow to bubble up and reduce. sprinkle over …
From eatingforireland.com


STEAK AND KIDNEY PIE RECIPE - BAKERRECIPES.COM
What Makes This Steak And Kidney Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Steak And Kidney Pie. Ready to make this Steak And Kidney Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over ...
From bakerrecipes.com


QUICK STEAK AND KIDNEY PIE RECIPE - RECIPES.NET
2022-03-23 Heat a large, heavy skillet over medium-high heat; add oil. Working in 2 to 3 batches, sautè meat, turning occasionally, until just browned. Cook each batch 5 to 8 minutes; remove with a slotted spoon and set aside. Reduce heat to medium; add shallot, carrot, and celery to skillet. Sautè until vegetables are tender, stirring frequently.
From recipes.net


QUICK STEAK AND KIDNEY PIE RECIPE - DELISH
2010-03-15 Cool on a wire rack. Season beef and kidneys with salt and pepper. Heat a large, heavy skillet over medium-high heat; add oil. Working in 2 to 3 batches, sautè meat, turning occasionally, until ...
From delish.com


STEAK AND KIDNEY PIE ⋆ MECOOKS BLOG
2022-01-03 Pie Ingredients for steak and kidney pie. 400 g beef kidneys; 800 g leg of beef; 200 g onion; 4 tablespoons of flour; 2 and 1/2 teaspoons of salt; 1/2 teaspoon of black pepper; 2 bay leaves; 500 ml water or beef stock; 1 teaspoon of Worcestershire sauce; a packet of puff pastry (270 g) 1 egg; 100 ml of oil; How to make steak and kidney pie.
From mecooks.com


STEAK AND KIDNEY PIE RECIPE - KEEFCOOKS.COM
Make the Steak and Kidney Pie Filling. Trim off any fat from the beef and cut it into cubes about 1.5cm (a bit over half an inch) on a side. Toss the beef in flour and quickly fry in oil on high heat until all sides are browned. Add the beef to the stock in a large saucepan or pressure cooker and bring to the boil.
From keefcooks.com


STEAK AND KIDNEY PIE RECIPE
2022-03-10 1 lb Chuck steak (cubed) 1 lb Pork kidney 2 tb Flour 1 ts Salt 1/8 ts Cinnamon 2 tb Fat 2 Onions chopped 2 c Water 1/2 ts Dry mustard. Clean, wash and slice kidneys, cube steak.
From recipes.com.co


WHERE TO BUY STEAK AND KIDNEY PIE - PIEPRONATION.COM
2021-09-10 Heat the oven to 400 F. Roll out the pastry to 1/8-inch thick and wide enough to cover the pie dish. The Spruce / Cara Cormack. Cut a tiny hole in the center to slip over a steam funnel if using. Brush the rim of the pie dish with water and place a pie funnel in the center of the filling, if using.
From piepronation.com


STEAK AND KIDNEY PIE (PASIONS) RECIPE - BAKERRECIPES.COM
Made with simple ingredients, our Steak And Kidney Pie (pasions) is amazingly delicious, and addictive, everyone will be asking for more Steak And Kidney Pie (pasions). What Makes This Steak And Kidney Pie (pasions) Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before ...
From bakerrecipes.com


STEAK AND KIDNEY PIE WITH SHORTCRUST PASTRY - CHEZ LE RêVE FRANçAIS
2015-11-07 Add the kidney to the pan for a minute and then sprinkle in the flour, stock and Worcester sauce. Bring to the boil and then combine with ingredients in the dish. Cover and cook for about 2-3 hours on 160C/310F/Gas 3, or 8 hours on high in a slow cooker. (Reduce the …
From chezlerevefrancais.com


STEAK AND KIDNEY PIE RECIPE | BEEF + LAMB NEW ZEALAND
To Assemble. 1. Wash leeks, and quarter and slice the white part. 2. In a high-sided frypan with a lid, fry leeks in 1 tbsp of olive oil till golden but not brown (about 5 mins). Start Timer. 3. Add chopped capsicums, celery, sliced mushrooms, thyme, garlic and 1 tbsp of olive oil.
From recipes.co.nz


STEAK AND KIDNEY PIE WITH ROSEMARY, A MEAL IN ONE
2018-12-07 Preheat oven to 325 F. Season meat and kidney well with salt and pepper. Heat 1 T lard in dutch oven on medium-high heat and brown meat. Add a tablespoon of lard each time and brown meat in batches. Remove meat and drippings from pan and reserve. On medium heat, add remaining lard and cook onion and celery until soft.
From offallygoodcooking.com


STEAK AND KIDNEY PIE - NIGELWAKELEN.COM
For the pastry: For the filling: Place the flour in a large bowl and season well with salt and ground black pepper, dice the steak into 1 inch (2.5 cm) cubes, trim the kidney and chop it into similar sized pieces as the steak or smaller if you prefer. Then dredge the steak and then the kidney into the flour making sure it is evenly coated.
From nigelwakelen.com


TRADITIONAL STEAK AND KIDNEY PIE · EVERYTHING EVERHOT
2019-11-02 Cook in the bottom oven for a further 30 minutes. Taste and season. Remove from the oven. Put into a pastry funnel into a pie dish, add the steak mixture and then top with the pastry circle. Brush with egg, make a whole in the centre above pastry funnel. Place in the top oven at around 200ºC for 40 minutes until the pastry is risen and golden.
From everythingeverhot.com


STEAK AND KIDNEY PIE | AUSTRALIAN BEEF - RECIPES, COOKING TIPS AND …
Preheat the oven to 180°C (160° fan-forced). Place beef and kidneys in a large snap lock bag or dish, add 2 tablespoons of the flour, season and rub to coat well. Heat 1 tablespoon oil in a large ovenproof casserole dish over medium-high heat. Add the beef and kidneys and brown, in batches, for 2-3 minutes, adding a little extra oil as required.
From australianbeef.com.au


VENISON AND KIDNEY PIE RECIPE - STEAK AND KIDNEY PIE | HANK SHAW
2021-01-17 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. Cover the pot and cook in the oven for 90 minutes. After that has elapsed, add the parsnips or turnips.
From honest-food.net


STEAK AND KIDNEY PIE | NIGELLA'S RECIPES | NIGELLA LAWSON
Flat Iron Steak with a Parsley, Shallot and Caper Salad. By Nigella. 14; 2; Recipe by Tinaponders
From nigella.com


STEAK AND KIDNEY PIE | WHAT DAD COOKED
Let it bubble for a couple of minutes. Slowly add the stock and bring to a simmer. Add the meat. Add the cooked meat and the chopped kidney to the pan along with the bay leaves and thyme. Braise in the oven. Cook for 1 1/2 hours to 4 hours depending on your …
From whatdadcooked.com


STEAK AND KIDNEY MINI PIES... PERFECT FARE FOR BONFIRE NIGHT!
2011-11-02 1. Toss the steak and kidney pieces in flour. Melt some butter in a large saucepan or cast iron casserole dish and brown the meat 4-5 chunks at a time to avoid creating steam in the pan. 2. When all the pieces of meat are browned, return them all to the pan on a low heat and add the mushrooms and stock cube/paste/whatever with enough liquid to ...
From maisoncupcake.com


STEAK AND KIDNEY PIE WITH EASY SHORTCRUST PASTRY
2022-06-06 Heat oil in a large saucepan, add the onion and cook until soft. Add the beef and kidney until browned. Add the flour and cook stirring for 1 minute. Add the stock and sauce, salt and pepper and bring to a boil. Partially cover and simmer for 2 hours. Add the mushrooms and cook for 30 minutes or until the meat is tender. Make the pastry.
From rachelsrecipepantry.com


STEAK AND KIDNEY PIE RECIPE | PIE RECIPES | PBS FOOD
Ingredients; Pastry for 9-inch double pie crust; 1 lb. lean stewing beef trimmed and cubed; 1 lb. ox kidney cored and chopped; 2 tablespoons salt and freshly ground pepper
From pbs.org


ENGLISH STEAK AND KIDNEY PIE (BRITISH ISLES) RECIPE
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.
From recipeland.com


HOW TO BAKE STEAK AND KIDNEY PIE - RECIPE MASH
Cooking instructions for Steak And Kidney Pie: Warm up your oven to 425 degrees F. Pour the vegetable oil in a large pan and wait until it heats up over moderate flame. Add the beef chunks in batches and cook them until they brown nicely, while stirring at times; transfer them to a bowl and set aside until required.
From recipemash.com


TRADITIONAL STEAK AND KIDNEY PIE RECIPE - MASHED
2021-07-23 Stir the flour into the onions and beef. Allow the mixture to cook for a few minutes, then add the kidneys and cook for a minute or two longer. Add the beef stock, mustard, bay leaf, salt, pepper, and Worcestershire sauce to the meat and onions. Simmer stew uncovered for an hour and a half, stirring occasionally.
From mashed.com


INDIVIDUAL ENGLISH MEAT PIE RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


STEAK AND KIDNEY PIE - MSN.COM
Method. Put the flour into a food processor with the salt. Add the butter and lard. Pulse the processor until the mixture forms crumbs. Measure out 5-6 tbsp ice-cold water. Pour in most of the ...
From msn.com


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