The Original Kidney Pie 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.

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

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 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

STEAK AND KIDNEY (OR MUSHROOM) PIE



Steak and Kidney (Or Mushroom) Pie image

From a book of British cookery. I would think you could substitute more mushrooms for the kidneys if, like me, you dislike kidneys. The original recipe used homemade puff pastry (another recipe in the same book, Recipe #284127), but it's simpler to buy frozen puff pastry. Just remember that puff pastry is not the same thing as filo/phyllo dough. Times are estimates.

Provided by Halcyon Eve

Categories     Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs lean beef sirloin or 1 1/2 lbs top round steaks, cut into 1-inch cubes
1 lb veal kidney, peeled, trimmed of fat, and cut into 1-inch cubes (or any beef or lamb kidneys or substitute more mushrooms)
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 cup flour
1/4 cup rendered beef suet (or use 3 T butter and 1 T vegetable oil) or 1/4 cup lard (or use 3 T butter and 1 T vegetable oil)
1 cup thinly sliced fresh mushrooms (about 1/4 lb)
1/2 cup chopped onion
1 1/2 cups water (or use beef broth, if preferred)
1/4 cup dry sherry or 1/4 cup dry red wine
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon Worcestershire sauce
1 (17 1/4 ounce) package frozen puff pastry (take frozen pastry out of freezer 1-2 hours before use to thaw) or 1 (17 1/4 ounce) package homemade puff pastry (take frozen pastry out of freezer 1-2 hours before use to thaw)
1 egg yolk
1 tablespoon half-and-half or 1 tablespoon milk

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.

Nutrition Facts : Calories 870.3, Fat 59.6, SaturatedFat 20.7, Cholesterol 115.5, Sodium 1048.7, Carbohydrate 44.3, Fiber 1.8, Sugar 1.8, Protein 29.2

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