Steak and Kidney Pie:
Ingredients
For the Filling:
- 1 lb (450 g) beef steak (such as chuck or skirt), cut into 1-inch cubes
- 1/2 lb (225 g) beef kidneys, cleaned and diced
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) stout or dark beer (optional)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Pastry:
- 2 1/2 cups (315 g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, chilled and cut into small pieces
- 1/4 cup (60 ml) cold water (more if needed)
- 1 egg, beaten (for glazing)
Instructions
1. **Prepare the Filling:**
1. Heat the oil in a large skillet over medium heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
2. In the same skillet, add the onions and garlic and cook until softened.
3. Return the beef to the skillet. Stir in the flour and cook for a minute to remove the raw flour taste.
4. Gradually add the beef broth and stout or beer, stirring constantly to prevent lumps.
5. Add Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, until the beef is tender.
6. Add the diced kidneys and cook for an additional 30 minutes. Adjust seasoning as needed. Allow the mixture to cool.
2. **Prepare the Pastry:**
1. In a large bowl, mix the flour and salt. Add the butter and rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until a dough forms. You may need a little more or less water.
3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
3. **Assemble the Pie:**
1. Preheat your oven to 375°F (190°C).
2. Roll out two-thirds of the pastry on a floured surface and use it to line a 9-inch (23 cm) pie dish. Trim any excess pastry.
3. Fill the pie with the cooled steak and kidney mixture.
4. Roll out the remaining pastry and place it over the filling. Trim and crimp the edges to seal.
5. Cut a few small slits in the top of the pastry to allow steam to escape.
6. Brush the top with beaten egg for a golden finish.
4. **Bake the Pie:**
1. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is bubbling.
5. **Serve:**
Let the pie cool slightly before serving. Enjoy with your favorite sides, such as mashed potatoes or vegetables.
This traditional dish is hearty and satisfying, perfect for a comforting meal.