A good steak & kidney pie

Name: A good steak & kidney pie
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 140 grams cold unsalted butter, roughly cubed; 1 large egg yolk; 1 small egg whisked with 1 tbsp milk, for the egg wash; 1 ox kidney, about 400g 14oz, get it fresh from your butcher. Pigs and lambs kidneys arent suitable as they only need short cooking; 1 kg trimmed British top rump beef; 250 grams flat mushrooms, unpeeled but wiped with a damp cloth; 3 Tbsps groundnut or vegetable oil; 100 grams unsalted butter; 1 large onion, peeled and thickly chopped; 50 grams plain flour, depending on how thick you like your gravy; 600 milliliters off-the-boil water; 1 Tbsp Marigold Swiss vegetable bouillon powder; 1 large bay leaf

A good steak & kidney pie takes about 2 hours and 25 minutes from beginning to end. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 627 calories, 41g of protein, and 47g of fat each. If you have butter, onion, ox kidney, and a few other ingredients on hand, you can make it. It is perfect for valentin day. If you like this recipe, you might also like recipes such as Steak and Kidney (Or Mushroom) Pie, The ultimate makeover: Steak & kidney pie, and Sunday Supper: Steak and Kidney Pie.

Instructions

It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs.

Ingredients you will need

Coarse Breadcrumbs

Fine Sea Salt

Butter

All Purpose Flour

Meat

Equipment you will use

Food Processor

Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour.

Ingredients you will need

Egg Yolk

Water

Wrap

Equipment you will use

Whisk

Cut button-mushroom-sized lobes of kidney from the white central core (discarding).

Ingredients you will need

Mushrooms

Kidney

Cut the beef into bite-sized cubes and cut the mushrooms into chunks.

Ingredients you will need

Mushrooms

Beef

Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.

Ingredients you will need

Kidney

Cooking Oil

Equipment you will use

Frying Pan

Colander

Wipe out the frying pan and return it to a low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden.

Ingredients you will need

Butter

Onion

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a large casserole, using a slotted spoon.

Equipment you will use

Slotted Spoon

Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured.Return the frying pan to a mediumhigh heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.

Ingredients you will need

Butter

All Purpose Flour

Shake

Beef

Cooking Oil

Equipment you will use

Ziploc Bags

Frying Pan

Oven

Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy. Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify it can then be skimmed off and discarded.

Ingredients you will need

Bouillon Powder

Mushrooms

Bay Leaves

Kidney

Butter

All Purpose Flour

Gravy

Sauce

Water

Meat

Cooking Oil

Equipment you will use

Frying Pan

Oven

In the morning - return the pastry to cool room temperature, then roll it out thinly on a wellfloured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish they should cover the flat rim and about halfway down the insides.

Ingredients you will need

Roll

Equipment you will use

Pie Form

Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish. Dont overfill: reserve any excess gravy to serve hot with the pie.

Ingredients you will need

Butter

Gravy

Water

Meat

Egg

Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.

Ingredients you will need

Water

Finally, an hour before serving - preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash.

Ingredients you will need

Egg

Equipment you will use

Oven

Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20 after about 20 minutes.

Equipment you will use

Oven

Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

140grams

cold unsalted butter, roughly cubed 1large

egg yolk 1small

egg whisked with 1 tbsp milk, for the egg wash 1

ox kidney, about 400g 14oz, get it fresh from your butcher. Pig's and lamb's kidneys aren't suitable as they only need short cooking 1kg

trimmed British top rump beef 250grams

flat mushrooms, unpeeled but wiped with a damp cloth 3Tbsps

groundnut or vegetable oil 100grams

unsalted butter 1large

onion, peeled and thickly chopped 50grams

plain flour, depending on how thick you like your gravy 600milliliters

off-the-boil water 1Tbsp

Marigold Swiss vegetable bouillon powder 1large

bay leaf

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Lambrusco Dolce, Late Harvest Riesling, and Vin Santo are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Snake River Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 16 dollars.