Steak and Kidney Pie

Name: Steak and Kidney Pie
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: ½ cup Beef Stock approximately; ½ egg, lightly beaten with 1 tablespoon water; ¾ cup beef gravy or Brown Sauce; 2 cups sifted all-purpose flour; ¾ cup ice water, approximately; ½ teaspoon lemon juice; 2 pounds stew beef, cut into 1/2-inch cubes; ⅓ cup seasoned all-purpose flour; 3 tablespoons rendered beef suet; ¼ teaspoon salt; ¾ cup butter; 1 veal kidney, cored and cubed; 1 small onion, grated

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

Pastry

2 cups sifted all-purpose flour
¼ teaspoon salt
¾

Americas
United States
Main course
Pie
New York

Method

Place the flour and salt in a bowl. Cut the butter into half-inch cubes; add the cubes to the flour and toss to coat them on all sides with flour. Mix the water with the lemon juice and add enough to the flour to mix into a soft, but not sticky, dough. Gather into a ball and chill for fifteen minutes. The fat should remain in lumps.
Meanwhile, toss the