Steak and Kidney Pie
The original recipe used oysters rather than mushrooms for added flavour, mushrooms being a considerably more expensive ingredient then. Times have changed but the popularity of this filling dish has not.
INGREDIENTS: Plain flour - 200 g (7 oz), Braising steak - 700 g (1* lb), cubed, Ox kidney - 175 g (6 oz), cored and chopped, Butter - 110 g (4 oz), Garlic cloves - 1-2, crushed, Onion - 1 large, chopped, Mushrooms - 110 g (4 oz), Beef stock - 150 ml (* pint), Brown ale - 150 ml (* pint), Bay leaf - 1, Fresh thyme - a sprig, chopped, Worcestershire sauce - 1 tbsp, Tomato puree - 1 tbsp, Milk - to glaze.
COOKING: 1. Take 25 g (1 oz) of the flour and toss the steak and kidney pieces in it, shaking off any excess.
2. Melt 25 g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes until lightly browned.
3. Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato puree. Cover and simmer gently for about 1* hours. Spoon the
mixture into a 1.7 litre (3 pint) pie dish.
4. Pre-heat oven to 200C / 400F / Gas 6.
5. Put the remaining flour in a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 4 tablespoons of cold water and
mix to form a dough.
6. Roll out on a lightly floured work surface to 5cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry
lid, press lightly to seal the edges. Trim off excess pastry, knot the edges
back to seal and crimp. Garnish with pastry leaves, brush with milk and
bake for 30-45 minutes.
VARIATION: Steak and Kidney Pudding
1. Make a suet crust pastry by mixing 225g (8 oz) self-raising flour and 75g (3 oz)
suet. Add about 120-150 ml (8-10 tablespoons) cold water to mix into a soft dough.
Roll out two-thirds of the dough on a lightly floured work surface and use to line a
1.7 litre (3 pint) pudding basin. Leave any extra pastry hanging over the sides.
Complete steps 1-3 above then fill the pudding with the steak and kidney mixture.
Brush the top edge of the pastry with water, roll out the remaining dough and lay it
over the pudding.
2. Press the edges together and trim off extra pastry. Cover the top with loosely fitting
greaseproof paper. Tie in place with string, put in a large pan with boiling water
halfway up the sides of the basin. Simmer gently for 2 hours.