Steak and Kidney Pie

Steak and Kidney Pie Recipe - Australian and English Cuisine

Region / culture: Australia, England | Servings: 6

Introduction

Steak and kidney pie is a classic British dish that is hearty, comforting, and full of rich flavors. This savory pie is perfect for a cozy dinner on a cold evening.

History

Steak and kidney pie has been a popular dish in British cuisine for centuries. It is believed to have originated as a way to make use of cheaper cuts of meat, such as kidney, by combining them with more expensive cuts, like steak, in a pie. The dish has evolved over time and is now a beloved comfort food in many households.

Ingredients

1 lb kidney (500 g)
1 lb topside steak (500 g)
1 onion
salt and pepper to taste
2 - 3 tbsp flour mixed with 1 tbsp cold water
1 tbsp soy sauce (optional)

Flaky Pastry

8 oz all-purpose flour (250 g)
5 oz butter or shortening (150 g)
0.5 cup cold water (125 ml)
salt to taste
0.25 tsp lemon juice

How to prepare

Dice the kidney, steak, and onion.
Place them in a pot and add enough water to almost cover them. Cook until tender.
Season with salt and pepper.
Thicken the mixture with gravy mix or a mixture of flour and water.
If you want a very brown gravy, you can add a small amount of soy sauce. Be cautious with the amount of salt if using soy sauce.
Add a tablespoon of chopped parsley and mix well.
Pour the mixture into a lined pie dish.
To allow steam to escape, either place a pie chimney in the center and cover with pastry dough, or cut a design into the pastry after covering the dish.
Preheat the oven to 390°F (195°C).

Pastry

Sift together the flour and salt.
Rub one quarter of the shortening into the flour using the tips of your fingers.
Add water and lemon juice to the mixture and mix until it forms a firm dough.
Knead the dough well and roll it out into an oblong shape.
Spread two-thirds of the pastry with another quarter of the shortening, sprinkle with some flour, and fold it into three, starting with the unbuttered side first.
Press the open ends of the pastry together, then half turn the pastry and roll it out again.
Repeat the rolling and spreading process until all the shortening is used.
Fold and roll the pastry once more without adding fat until it reaches the desired size and shape for the pie dish.
Glaze the top with a little milk.
Bake in a preheated oven at 390°F (195°C) until the pastry turns brown, which should take about 45 minutes.

Variations

Add mushrooms or carrots to the filling for extra flavor and texture.
Use puff pastry instead of flaky pastry for a lighter and flakier crust.
Make individual mini pies instead of one large pie for a fun twist.

Cooking Tips & Tricks

Make sure to cook the kidney and steak until they are tender to ensure a delicious filling.

- Season the filling generously with salt and pepper to enhance the flavors.

- Thicken the filling with a gravy mix or a mixture of flour and water for a rich and hearty texture.

- Be cautious with the amount of soy sauce you add, as it can be quite salty.

- Preheat the oven before baking the pie to ensure even cooking.

Serving Suggestions

Serve steak and kidney pie with mashed potatoes and peas for a classic British meal.

Cooking Techniques

Make sure to cook the kidney and steak until they are tender before adding them to the pie filling.

- Thicken the filling with a gravy mix or a mixture of flour and water for a rich and hearty texture.

- Bake the pie in a preheated oven at 390°F (195°C) until the pastry turns brown.

Ingredient Substitutions

You can use beef kidney or lamb kidney for this recipe.

- If you don't have shortening, you can use butter or lard instead.

- You can use beef or lamb steak for the filling.

Make Ahead Tips

You can prepare the filling for the steak and kidney pie ahead of time and store it in the refrigerator until you are ready to assemble and bake the pie.

Presentation Ideas

Serve steak and kidney pie in a deep pie dish with a flaky golden crust on top for a beautiful presentation.

Pairing Recommendations

Pair steak and kidney pie with a pint of beer or a glass of red wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover steak and kidney pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through.

Nutrition Information

Calories per serving

Each serving of steak and kidney pie contains approximately 400 calories.

Carbohydrates

Each serving of steak and kidney pie contains approximately 30 grams of carbohydrates.

Fats

Each serving of steak and kidney pie contains approximately 25 grams of fats.

Proteins

Each serving of steak and kidney pie contains approximately 20 grams of proteins.

Vitamins and minerals

Steak and kidney pie is a good source of iron, zinc, and vitamin B12.

Alergens

Steak and kidney pie contains gluten from the pastry and soy from the soy sauce (if used).

Summary

Steak and kidney pie is a hearty dish that is rich in proteins and fats. It is a good source of iron, zinc, and vitamin B12.

Summary

Steak and kidney pie is a classic British dish that is hearty, comforting, and full of rich flavors. This savory pie is perfect for a cozy dinner on a cold evening.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Steak and Kidney Pie. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We were in the kitchen one day, preparing a meal for our family, when my mother pulled out an old, tattered recipe book that had been passed down through generations.

As she flipped through the pages, she came across a recipe for Steak and Kidney Pie that caught her eye. The ingredients were simple, yet the method sounded complex and intriguing. I watched in awe as my mother set to work, slicing the steak and kidneys, sautéing them with onions and garlic, and then simmering them in a rich gravy until they were tender and flavorful.

The aroma that wafted through the kitchen was intoxicating, and I couldn't wait to taste the finished dish. When it finally emerged from the oven, golden and bubbling, I knew that I had to learn how to make it myself.

Over the years, I practiced and perfected the recipe for Steak and Kidney Pie, tweaking it here and there to suit my own tastes. I learned to source the best quality meat, to season it just right, and to bake it until the pastry was crisp and golden.

But it wasn't just the recipe itself that I cherished - it was the memories that it held. I remembered the joy on my mother's face as she served it to our family, the laughter and chatter that filled the air as we gathered around the table to enjoy it together.

As I grew older, I began to collect recipes from various places and people, adding them to my repertoire and expanding my culinary knowledge. But the recipe for Steak and Kidney Pie always held a special place in my heart, a reminder of where my love for cooking began.

I remember the day that I first shared the recipe with my own daughter, passing down the tradition from mother to daughter once again. She watched me cook with wide eyes, eager to learn the secrets of this beloved dish. And as we sat down to eat, I saw the same sense of anticipation in her eyes that I had felt so many years ago.

Now, as I stand in my kitchen, preparing Steak and Kidney Pie for my grandchildren, I can't help but feel a sense of pride and satisfaction. The recipe that I learned so long ago has become a part of our family's history, a cherished tradition that we pass down through the generations.

And as we sit down to eat, the rich aroma of the pie filling the air, I know that the memories we create today will be just as precious as those that came before. For me, cooking isn't just about following a recipe - it's about creating moments that will be treasured for years to come. And I hope that one day, my grandchildren will feel the same sense of anticipation and joy that I did when I first discovered the recipe for Steak and Kidney Pie.