Steak and Kidney Pie I

2 Reviews

Prep: 30 min
Cook: 1 hr 30 min
Ready In: 2 hr

“Solid ribsticking stuff, ideal for before, after, or during the game. Season flour with salt and pepper. If preferred, use 2 sheep kidneys instead of the ox kidney.” - by Barrie Malson

Ingredients

1 pound beef tenderloin
1 pound beef kidney
1 cup all-purpose flour for rolling
4 cups water to cover
1 tablespoon all-purpose flour
1 to taste salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed

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Metric US

Original recipe yields 1 -9 inch pie

Directions

Cut meat into 1 inch cubes, and roll in seasoned flour. Place meat in a saucepan, and add enough water to cover. Cook until meat is tender, about 3 hours. Remove the meat, leaving the liquid in the pan.
Thicken gravy with 1 tablespoon flour, and season with salt and pepper to taste. Return meat to the pan. Spoon into a pie dish. Allow to cool.
Take a small portion of the pastry, and roll into 1 inch wide strips. Moisten the edges of the pie dish, and press pastry around the rim. Roll out the rest of the pastry to size of the dish. Moisten the strip pastry, and cover with pastry.
Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes, or until nicely browned.

Nutrition

Amount Per Serving (8 total)

Calories
570 cal
29%

Fat
33.9 g
52%

Carbs
40.5 g
13%

Based on a 2,000 calorie diet

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Reviews (2)

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chaplainesque

Nov. 5, 2011

"I love steak and kidney pie, even more so with puff pastry which is delicious moistened by the gravy. But I think the author made an error or two. There is no need to use beef tenderloin in a stew ..." See morepreparation - you'll get a much better flavor from chuck or even leg of beef, and even those cuts would not need to cook for three hours - maybe an hour and a half at most. And at the top of the recipe the cooking time is given as 1 hr 30 mins, not the 3 hrs 20 mins the instructions say. In addition, I usually soak the kidney in milk for several hours before cooking (this gets out some of the urine taste and smell, but doesn't destroy the unique flavor). It's a good idea to use a pie bird or funnel to hold the pastry off the gravy so it will be nice and crisp when baked - the inside will still be moist. I'm rating the pie five stars because if you carry out these suggestions it will be very good indeed, and I don't want to put anyone off making a splendid steak and kidney pie!"

Cook and a half

Dec. 4, 2012

"I soaked the kidney in milk overnight,cut into pieces. I did lightly flour then sauteed the kidney and steak in olive oil. Caramelized some onions and then made a gravy. I did not have puff pastry so ..." See moreleft it out. Served this over rice. It was delicious."

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