Steak and Kidney Pie

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About



  • 2 cups sifted all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup butter
  • ¾ cup ice water, approximately
  • ½ teaspoon lemon juice


    1. 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.

    2. Meanwhile, toss the beef in the seasoned flour and brown, a little at a time, in the rendered fat. Place in a one-and-one-half-quart baking dish (10 × 6½ × 2 inches), preferably one with a flat edge around. Coat the kidney with the remaining flour and add to the dish. Add onion, gravy and enough stock to extend two-thirds of the way up the dish. Set aside.

    3. Roll out the chilled pastry on a lightly floured pastry cloth into a rectangle (6 × 18 inches). Fold into three, seal seams with light pressure, make a half turn with the pastry, and roll out again in a similar way, taking care to keep all edges and corners neat and squared off. Repeat the rolling and folding four times in all, chilling in between if necessary. Chill for ten minutes.

    4. Preheat oven to hot (450°F.).

    5. Roll out the pastry about one inch longer than the dish. Cut off a half-inch strip all around, moisten the strip, and line the edge of the dish with the strip. Moisten the rim made and top with remaining pastry. The pastry should not be stretched at any point. Trim and decorate the edge, making a steam hole in the center. Decorate with pastry leaves made from trimmings. Brush with the egg mixture and bake for about twenty minutes, or until well browned.

    6. Reduce the oven heat to moderate (325°F.), cover the pastry loosely with aluminum foil, and continue to cook for about one and one-half hours, until the meat is tender. Serve hot.