As a displaced Briton in CA, I would love to have some s&k pie but that is impossible in the land of tacos and burritos. Any true and tried recipe will be appreciated.

Hi this is my recipe for steak and kidney pie I hope u find it helpful : I use 250g braising steak cubed ,plain flour for dusting , 250g kidneys chopped, 1 large onion,2tbp veg oil or lard(or shortening in CA) 600ml of good beef stock, 3tbsp brandy ,1 quantity of shortcrust pastry, 1 egg beaten : First coat the steak cubes in flour then cook in hot oil till browned,remove from pan and drain on kitchen paper,add chopped onion and kidneys to the oil and cook till tender add the cooked steak and the brandy followed by the stock and season well, simmer for about 25mins add more stock or water if it needs it . Meanwhile line a greased pie tin with some of the pastry and bake in a 190c oven for about 12 min or until light gold . Next add the steak and kidney mix , then roll out the remaining pastry and cover the pie , trim around the edge leaving a good hlf inch over the sides and pinch along the edges to decorate . cut a small cross in the center and fold back the corners to create a little square brush the top lightly with a beaten egg and place the pie in the oven at 190c and bake for 25min or until golden.

Thanks. Emmalu. Will try this recipe on my husband!

That is a high ammount of stock to use in a pie with a bottom as well as top crust. I would make sure it is really reduced to a very dry state before putting in the pastry or not line the dish and have a lovely crisp top crust and lots of tasty gravy.

I find that the amount of stock is just right , It will reduce down even more while the pie is baking , so if you dont use enough the pie will become dry and gelatinous, and because the bottom pastry has been pre baked it will stay nice and crisp .

This is a good recipe and I would also think about doing a suet crust rather than shortcrust.
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adding mushrooms is good too and mushroom ketchup instead of worcestershire sauce.

Hi again, I went through the recipe and was stumped by the short crust pastry. If I remember right, shortcrust pastry is a pastry w/o leavening agent? Please confirm.

Hi todai -

Delia's Shortcrust Pastry recipe.

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Hi todai, for what it is worth here is my receipe... tried and tested. I don't use exact measures so you will need to guesstimate, any left over meat can be frozen. shopping list: enough steak and kidney to fill the pie dish you are using, onions, bayleaf, thyme, beef stock, red wine. I flour the meat and fry in batches and transfer to a casserole dish, I slice an onion or two, add that, a bayleaf some thyme about 200cl stock and 100 red wine, I cook it very slow for about 2 hours (or more), add a dash more red wine if it gets too thick. I then transfer it to the pie dish, let it cool, sprinkle over some fresh parsley, top with ready made puff pastry, brush with egg and bake for about 30 mins. It is delicious, and because the pastry is on top - no "soggy bottom"!!! HTH

Hi todai, for what it is worth here is my receipe... tried and tested. I don't use exact measures so you will need to guesstimate, any left over meat can be frozen. shopping list: enough steak and kidney to fill the pie dish you are using, onions, bayleaf, thyme, beef stock, red wine. I flour the meat and fry in batches and transfer to a casserole dish, I slice an onion or two, add that, a bayleaf some thyme about 200cl stock and 100 red wine, I cook it very slow for about 2 hours (or more), I then transfer it to the pie dish, let it cool, sprinkle over some fresh parsley, top with ready made puff pastry, brush with egg and bake for about 30 mins. It is delicious, I promise and no "soggy bottom"!!! HTH

Thanks all.