Steak and Kidney Pie
There are many variation of meat pies. Some of the ingredients can be substituted for example – Mushroom instead of Kidneys. But here goes with my favorite Steak and Kidney Pie.
1lb Top Round or Chuck
1/4lb Lamb Kidneys
1/2 Cup Red Rine
Salt, pepper and Lea and Perrins sauce
1 tsp Salt
Pastry – 8oz Flour
2.1/2 oz Ice water – more or less
depending on humidity
Directions for Steak and Kidney Pie
Saute beef and kidneys until lightly browned. Place in casserole and add other ingredients cover and bake at 350 degs for one hour or until beef is tender Taste for seasoning.
Pastry – This pastry makes top and bottom crusts. Mix salt and flour, cut lard into mix until tiny balls form using two knives – hot hands are not good for pastry. Sprinkle a little ice water at a time until mix can be formed into a ball. Wrap in waxed paper and refrigerate at least one hour. Roll a little more than half of the pastry to form bottom half of pie dish.
Add the beef mix – roll and put on top of pie. Use a little milk or egg wash to brush over pie and then make a few slits in top to allow steam to escape. Bake at 400 degrees for 45 minutes or until top is nicely browned.
This can be used immediately or left to cool and refrigerated for it is even delicious when cold.
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