Steak and Kidney Pie is a traditional British recipe for a classic pie of beef rump, ox kidney and button mushrooms in a beef stock and onion gravy that's baked in a shortcrust shell enriched with egg. The full recipe is presented here and I hope you enjoy this classic British version of: Steak and Kidney Pie.
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The traditional steak and kidney pie is a British classic, comfort food at its best. Served with mashed potatoes, green beans and lashings of gravy it's what cold Winter evenings were intended for.
Ingredients:
For the Filling:
1 whole ox kidney (about 400g) halved and with the central white core removed
1kg top rump of beef, trimmed
250g small button mushrooms, halved
3 tsp groundnut oil
100g butter
1 large onion, thickly chopped
60g (4 tbsp) plain flour
600ml water just off the boil
1 tbsp beef stock cube
1 bay leaf
For the pastry:
250g plain flour
140g cold, unsalted, butter, cubed
1 large egg yolk
1 egg whisked with 1 tbsp milk to form an egg wash
pinch of salt
Method:
It is better if you make the meat filling the day before hand. That way any excess fat can be skimmed off and this will help keep the pastry crisp and flaky.
Cut the beef and kidney into bite-sized pieces then add 1 tbsp oil to a pan and fry the kidney on medium high heat until lightly coloured. Transfer to a colander to drain. Meanwhile add 1 tbsp oil and 25g butter to the pan and when bubbling add the onion and fry for 10 minutes, until pale golden then transfer to an oven-proof casserole dish.
Add the beef to a bowl and sprinkle with salt and freshly-ground pepper. Then, tossing the beef sprinkle 60g of flour over the top so that the meat is coated in flour. Shake off any excess flour (reserve this) then fry the beef in the pan until nicely browned (transfer each batch to the casserole as it cooks).
Add a little more oil and butter to a pan and use this to fry the mushrooms until they begin to soften (about 2 minutes). Transfer to the casserole along with the kidneys, reserved flour, beef stock, bay leaf and water. Mix to combine then cover the casserole and place in an oven pre-heated to 160°C (Gas Mark 3, 320°F) and cook for about 80 minutes, or until the meat is tender and the sauce has thickened. Allow to cool completely then place in the fridge until the following day. Skim the surface of the stew to remove any excess fat before you use it.
The morning you're ready to cook the pie prepare the pastry by sifting the flour and a little salt into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs then stir-in the egg. Start adding water a little at a time until the mixture comes together as a stiff pastry (you will need about 3 tbsp). When the dough is ready knead for 10 minutes on a floured surface until smooth and elastic then wrap in clingfilm and refrigerate until needed.
About 3 hours before you're ready to serve take the pastry out of the refrigerator and leave for 30 minutes to warm up. Cut just over half the pastry and roll thinly on a well-floured surface until it's large enough to cover the base of a 30cm diameter, 6cm deep pie dish (make it slightly larger so you have an overlap). Cover the dish then use any scraps to form a 6cm wide strip. Set the strips around the rim of the pie, so the excess fits into the pie dish then butter a pie riser or egg cup and sit in the centre of the pie dish.
Spoon the meat mixture into the dish so that it comes up to the top of the rim. Add some of the gravy (reserve any excess to serve with the pie later) then roll out the remaining pastry. Lightly brush he edges of the pie, place the lid on top and crimp down with the tines of a fork to seal. Trim off any excess pastry then cut a steam hole and brush the pastry with egg-wash to glaze.
Transfer the pie to an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 then turn the heat down to 160°C (Gas Mark 3, 320°F) and bake for a further 20 minutes, or until the pastry is golden brown. When ready, remove the pie from the oven and allow to rest for 20 minutes before slicing and serving with mashed potatoes and green vegetables. Re-heat any reserved gravy to serve with the dish.
