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This recipe is classed as easy

Rating 3.09 / 5 (128 votes)

Prep time:
40 min, plus 30 mins resting for pastry
Cook time:
2 hrs
Serves:
6

Frank Bordoni prepares traditional steak and kidney pie using his mum's tried and trusted recipe

Method

1. Season the flour and toss the steak and kidney in it to coat.

2. Heat the oil and butter in a large pan and fry the meat for 5 minutes or until brown.

3. Add the onions and cook for another 3-4 minutes, stirring.

4. Add the bay leaves, stout and stock.

5. Stir in the gravy browning and cook for 2-3 minutes, until thickened.

6. Cover and simmer for about 1 hour and 30 minutes, until the meat is tender.

7. For the pastry, mix the flour and salt together and gently add the butter. Make a well adding the water and bring lightly together to make a dough.

8. Roll out into a rectangle and mark into thirds. Fold over the end thirds into the centre one, turn through 90º and repeat two more times. Chill for half an hour.

9. When the meat is cooked, cool slightly and tip into a pie dish. Roll out the pastry on a floured surface a little bigger than the size of the dish using the trimmings to make a strip the width of the rim.

10. Brush the rim of the pie dish with beaten egg and lay the pastry strip on top to make a seal. Brush again with egg and lay the lid on top. Crimp or flute the edges, brush the lid with the remaining egg and make a slit in the top.

11. Bake at 200C/gas 6/fan 180C for 30-40 minutes, until golden. Serve with buttered spring cabbage and mashed potato.

Ingredients

  • 2 tbsp plain flour
  • black pepper
  • 700 g lean stewing beef, or chuck steak
  • 225 g beef kidneys, cut into chunks
  • 1 tbsp vegetable oil
  • 25 g butter
  • 2 onions, chopped
  • 2 bay leaves
  • 170 ml stout
  • 400 ml strong beef stock
  • 1 tsp gravy, browning

For the ‘rough puff’ pastry

  • 500 g strong bread flour
  • 1/2 tsp salt
  • 500 g butter
  • 25 ml cold water
  • 1 beaten egg, to glaze

To serve

  • Buttered spring cabbage
  • Mashed potatoes

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Latest Comment

 

Love this and so do my family.
Like any decent steak and kidney pie it takes a little time,but unlike some it is simple: no reductions needed. The finished product was delicious: tasty tender meat and sumptuous sauce which even satisfied my mother in law!
I confess to one cheat and one cheat only: this pie works well with bought in puff pastry too.

Jacqui 1959 Jacqui 1959  Posted 19 Mar 2012 1:04 PM
 

Just fab

thebay thebay  Posted 18 Mar 2010 11:42 PM
 

Tracey it says 20 minutes

Bovfran Bovfran  Posted 18 Feb 2010 1:59 PM
 

This recipe does not say at what temperature to bake in the oven for - unless I'm missing something....!!!

Soodge Soodge Posted 04 Aug 2008 6:42 PM