Essential Ingredients and Preparation
Mastering a traditional steak and kidney pie recipe starts with selecting classic steak and kidney pie ingredients. For a truly authentic flavor, you’ll need:
- 500g diced beef steak, preferably chuck or braising steak for rich taste and tenderness
- 250g lamb or beef kidneys, cleaned and trimmed
- 1 large onion, finely chopped
- 2 tablespoons of plain flour to thicken the gravy
- Beef stock, about 300ml
- Suet or lard for the pastry
- Seasonings including salt, pepper, and a splash of Worcestershire sauce
Sourcing top-quality kidneys means choosing fresh, mild-flavored ones with no off-putting smell. Soaking kidneys in cold water or milk for 30 minutes before prepping helps soften the strong flavor. When preparing steak and kidney, trim excess fat and sinew for an even cook.
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Recommended kitchen tools include a heavy-based casserole or Dutch oven, sharp knives for trimming, and a rolling pin for pastry. A sturdy mixing bowl and a wooden spoon will help blend ingredients smoothly. Being well-equipped ensures smooth preparation and better final results in your traditional steak and kidney pie recipe.
Step-by-Step Cooking Instructions
Mastering the step-by-step steak and kidney pie instructions ensures each ingredient shines through in the final dish. Start by preparing the filling: first, brown the diced beef steak in a hot pan to seal in juices and develop a rich flavour. Then add the finely chopped onions, cooking until softened. Next, introduce the carefully cleaned and trimmed kidneys, frying them briefly to reduce any strong taste.
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Once the meat mixture is ready, sprinkle 2 tablespoons of plain flour over it while stirring constantly. This coats the meat and acts as a thickener for the gravy. Gradually pour in around 300ml of beef stock, stirring to avoid lumps. Including a splash of Worcestershire sauce at this point brings an extra depth to your traditional steak and kidney pie recipe.
Bring the mixture to a gentle simmer, then cover and cook on low heat for about 90 minutes. This slow cooking tenderizes the steak and kidneys perfectly, melding flavors without overcooking the kidneys. Use a heavy-based casserole or Dutch oven for even heat distribution during the cooking process. Checking occasionally and stirring will prevent sticking. Following these steak and kidney pie instructions carefully results in a deliciously tender filling with a thick, rich gravy base.
Making the Traditional Pastry
Creating the perfect steak and kidney pie pastry is crucial for a satisfying traditional steak and kidney pie recipe. Classic pie pastry ingredients start simply: 225g plain flour, 100g cold suet or lard, a pinch of salt, and cold water—typically around 120ml. Combining these ensures a rich, flaky texture that complements the hearty filling.
When preparing the dough, sift the flour and salt for even mixing. Rub in the suet or lard using your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, stirring until the dough just comes together. Avoid over-mixing, as this prevents toughness. After forming the dough into a smooth ball, wrap it in cling film and rest it in the fridge for at least 30 minutes. This resting period relaxes the gluten, making the dough easier to roll out.
Rolling out the pastry should be done on a lightly floured surface to prevent sticking. Aim for an even thickness—too thin risks burning, too thick affects flakiness. Use a rolling pin to achieve a neat circle slightly larger than your pie dish. This traditional pie crust method guarantees a golden-brown, crisp pastry that perfectly encases the rich steak and kidney filling.
Assembling and Baking the Pie
Assembling steak and kidney pie requires attention to layering and sealing for the best results. Begin by rolling out the steak and kidney pie pastry just enough to line your pie dish evenly. Gently spoon the cooked filling into the pastry base, ensuring an even spread without overfilling. Cover the filling with another rolled-out pastry sheet, which serves as the lid.
Proper sealing is essential: dampen edges with a little cold water, then press firmly together with your fingers or a fork to prevent leaks during baking. Decorative crimping or small pastry cut-outs can add a classic touch while serving the practical purpose of firm sealing.
For baking steak and kidney pie, preheat your oven to 200°C (390°F). Bake the pie on the middle rack for about 25-30 minutes or until the pastry is golden brown and crisp. Using an oven thermometer helps maintain consistent heat, ensuring a evenly baked pie. To prevent the edges from over-browning, cover them with foil halfway through if necessary.
Once cooked, let the pie rest for 10 minutes. This resting period allows the filling to thicken slightly, making the pie easier to slice and enhancing flavour. Following these pie assembly tips guarantees a beautifully baked, traditional steak and kidney pie.