Name: Steak and ‘Kidney Pie’
Yield: Serves 6
Cuisine: British
Ingredients: 3–4 lambs’ kidneys, roughly diced; 900 ml (1½ pints) Beef Stock (not too strong), or water; Salt and pepper; 6 X 175 g (6 oz) chuck ‘joints’ (individually trimmed and tied pieces of chuck steak); Butter; 150 ml (¼ pint) double cream; 300 ml (½ pint) Beef or Veal Jus or alternative; 225 g (8 oz) Shortcrust Pastry; 1 onion, roughly chopped; 1 egg yolk, beaten, to glaze; 225 g (8 oz) Quick Puff Pastry, rolled and cut into six 8–11 cm (3½–4½ in) circles; 8 lambs’ kidneys or 225–350 g (10–12 oz) veal kidneys, cut into 1 cm (½ in) dice; 3 onions, sliced; 1 egg; Bottle of red wine; 3 tomatoes, roughly chopped; fresh thyme sprig; 2 celery sticks, roughly chopped (optional); 1 carrot, roughly chopped; demerara sugar

Preparation info

Serves
6

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Steak and kidney pie, that most classic of British dishes, can be found just about anywhere in the UK. But you’ve never seen it quite like this. That’s quite a statement because I’ve eaten many excellent steak and kidney pies and puddings. The reason is that this dish is made up of a piece of braised steak served with a little kidney and onion pie, so that two separate dishes are presented together to create one new British classic.