Homemade Steak and Kidney Pie Recipe
Steak and Kidney Pie - A Traditional English Classic
Steak and kidney pie in modern times can be and is made in a great many different ways. Modern cooking techniques and practices have seen this traditional British classic adapted to an extent where it is often all but beyond recognition. Steak and kidney, however, remains something that typifies traditional British food and home cooking, whether it be made in to a pie or a pudding, and remains a great favourite throughout the land. This homemade steak and kidney pie goes right back to basics, devoid of modern twists and incorporating only the delicious, meaning the basic flavours of the steak, kidney, and pastry. Served with homemade chips and frozen peas, this simple creation is a taste of the heart and soul of Britain.
List of Ingredients
These quantities will make enough to serve two people
- 3/4lb stewing steak
- 1/2lb ox kidneys
- 8oz puff pastry
- 1 pint fresh beef stock
- 2 large floury potatoes
- 4 tbsp frozen peas
- 1 small egg (beaten) for glazing the pie
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Malt vinegar and HP Sauce (optional)
Step One: Preparing the Steak and Kidney for the Pie
- The meat must be cooked and cooled before the pie can be assembled.
- The steak and kidney should be chopped in to bite sized pieces. It is possible to have your butcher do this for you. If cleaning the kidneys yourself, cut out and discard the white, fatty bits from the insides.
- Season the meat with salt and pepper. Add the olive oil to a large stew pot and bring up to a medium heat. Add the meat and quickly brown and seal, stirring all the time with a wooden spoon.
- Pour the beef stock in to the pot and bring to a simmer. Continue to simmer for one hour, until the steak is tender. Turn off the heat, cover the pot and set aside to cool.
Step Two: Start Preparing the Chips When the Stock Reaches a Simmer
- Perhaps not the obvious step at this stage.
- The method used here of preparing chips is one which was first suggested by the celebrity chef, Heston Blumenthal. It requires that the chips be cooked in three stages, over a period of a couple of hours or more. While this may sound like a lot of extra work, where time permits, the difference in the quality of the chips makes the effort more than worthwhile.
- The potatoes should be peeled, sliced and chopped in to chips. The chips should be added to a large pot of cold water and the pot put on a high heat until the water starts to boil. Reduce the heat and simmer for five minutes only. Carefully drain the chips through a colander and add them to a bowl of cold water for a few minutes to cool. Drain again, spread them in a plastic dish and refrigerate for a minimum of half an hour.
Step Three: Frying the Chips for the First Time
- This should be done when the meat has been set aside to cool.
- The chips are going to be deep fried twice. When they are removed from the refrigerator the first time, they will still be wet, so they should be very carefully patted dry in a clean tea towel. They should then be deep fried for five or six minutes on a medium heat. Drain them on kitchen paper, cover and set aside to cool. When they are sufficiently cool, return them to the plastic dish and the refrigerator for another minimum of half an hour.
Step Four: Assembling the Steak and Kidney Pie
- Start this when the chips are returned to the refrigerator.
- While the pie is being built, the oven should be put on to preheat to 400F/200C/Gas Mark 6.
- The pie dish used here is 10" x 7" and just over 1" deep. This is perfect for the quantity of meat. The cooled steak, kidney and stock should all be added to the dish before the pastry is rolled out on a lightly floured surface to a size very slightly larger than the dish. It should then be placed on top and tucked, crimped around the edges.
- Glaze the pie with the beaten egg and don't forget to make a "+" in the centre to allow steam to escape during cooking.
- The pie should be placed in the oven for forty to forty-five minutes, until the pastry is risen and beautifully golden.
Step Five: Finishing off the Steak and Kidney Pie, Chips and Peas
- Plating up is minutes away.
- When the pie is ready, it should be removed from the oven, covered with foil and allowed to cool slightly and rest while the chips are finished and peas prepared.
- The chips should be deep fried for a further six or seven minutes, until beautifully crisp and golden. They should then be drained on kitchen towel.
- The frozen peas should be added to a pan of boiling water and simmered for three minutes, before they are drained through a colander.
- The pie should be halved and plated. The chips and peas should be arranged alongside and seasoned with salt and malt vinegar.
- HP Sauce is a big British food tradition and, although optional, compliments this classic steak and kidney pie with chips dish to perfection.
Homemade Steak and Kidney Pie, Chips, Peas and HP Sauce
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