Steak and ‘Kidney Pie’

Name: Steak and ‘Kidney Pie’
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 8 lamb’s kidneys or 225–275 g (8–10 oz) veal kidneys cut into 1 cm (½ in) dice; A knob of butter or trickle of cooking oil; ½ quantity Bittersweet Onion Tart mix; Salt and pepper; 225 g (8 oz) Shortcrust Pastry; 6 × 175 g (6 oz) chuck joints (individually trimmed and tied pieces of chuck steak); A knob of butter; 2 celery sticks, roughly chopped (optional); 1 carrot, roughly chopped; 1 onion, roughly chopped; 3–4 lamb’s kidneys, roughly diced; 900 ml (1½ pints) Beef Stock (not too strong) (good-quality stock cubes can be used) or water; 1 bottle of red wine; 3 tomatoes, roughly chopped; Fresh thyme sprig; 225 g (8 oz) Quick Puff Pastry, rolled and cut into 8–11 cm (3½–4½ in) circles; 1 egg yolk, beaten

Preparation info

Serves
6

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

This most classic of British dishes can be found just about anywhere in the UK. But not 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 a piece of steak (as in the recipe) served with a separate kidney and onion pie, so the two separate dishes are presented together to create one classic.

The cut of steak and the method of cooking the steak is exactly the

Ingredients

Europe
United Kingdom
Main course
England

Ingredients

Method