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Steak and Kidney Pie

Basic Steak and Kidney

Ingredients

2 lb chuck, blade or rump steak
1 ox kidney, or 2 sheep kidneys
1 tablespoon plain flour
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon your choice of dried herbs
1/2 cup water

Method

Remove gristle from meat and cut into one inch cubes, leaving a little fat.
Core kidney and cut into small pieces. Sprinkle with flour, seasonings and herbs if used.
Spoon into basin and pour water over.
Cover with 2 thicknesses of greased greaseproof paper or aluminium foil and tie with string.
Put into large saucepan with boiling water coming halfway up the sides of the basin.

Steam for 3 1/2 to 4 hours or until meat is tender, replacing water as it evaporates with more boiling water, or pressure cook for one hour. Taste and correct seasoning.

Alternatively the steak and kidney may be simmered in a covered saucepan, very gently, until
tender.

Serve hot.

Serves 4-6.

NOTE: Steak and kidney may be cooked in a heavy casserole on top of the stove over a low heat for about 2 hours, or in a moderate oven (350 degrees F) about 2 hours. Add a little water if necessary.

Steak and Kidney Pie

Ingredients

Basic steak and kidney recipe
8 oz commercial or home made puff or flaky pastry
egg yolk, beaten with a little water for glaze
parsley to garnish

Method

Spoon cooked steak and kidney into oval ovenproof dish and allow to cool. Roll out pastry on lightly floured board into an oblong shape 1 inch larger than the top of the dish.
Cut out to fit dish and cut another strip 1 inch wide.
Place strip on the edge of the dish, brush with a little glaze and cover with pastry top. Trim edge.

Cut an air vent from the centre.

Using left over pastry, decorate the top as desired. Brush with egg glaze and bake in a hot oven (400 degrees F) for 20-30 minutes. Reduce heat to moderate (350 F) and bake for a further 30-40 minutes.

Serves 4-6.