Steak And Kidney Pie Toronto 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.

HOMEMADE STEAK AND KIDNEY PIE WITH PUFF PASTRY

Steps:

• 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 gently for a few minutes until they become translucent.
• Add the cubed beef and allow it to brown, stirring continuously.
• Add the kidneys and let them cook with the beef, stirring until they also change colour
• Add the tomatoes and cook for a further 2 minutes until they start to break down.
• Add the beef stock, tomato puree and cabbage.
• Put the lid on the pressure cooker and set the timer to 15 minutes on 'Meat' function.
• After 15 minutes release the steam, open the pressure cooker and add the potatoes, celery and carrots. Give it all a good stir.
• Replace the lid on the pressure cooker and set the timer to 15 minutes on 'Meat' function.
• After the second 15 minutes, release the steam and open the pressure cooker. Taste for seasoning and add more salt and pepper if necessary.
• If the gravy is very runny, thicken with the cornflour mix.
• Tip everything into a large pie dish and allow to cool.
• Once cool, cover with a sheet of puff pastry, brush with beaten egg, and prick the pastry with a fork in a few places to allow the steam to escape whilst cooking.
• Bake in a hot oven (200°C/400°F) for 25-30 minutes, or until golden and well risen. See note 5.

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.