Steak and Kidney Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb beef skirt
  • 6 oz ox kidney
  • 1 oz. Seasoned flour
  • 2 oz. Dripping
  • 2 large onions
  • ¼ pint dry red wine if liked
  • ¼ pint stock
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 8 oz puff pastry


    Trim the meat and cut it into 1-inch pieces. Cut the kidney into pieces of about the same size. Discard the core. Dust the meat and kidney with well-seasoned flour. Heat the fat and brown the meat very slowly. Remove from the heat, pour over the red wine and the stock (or omit the wine and make up the total amount of liquid in stock). Add the thyme and the crushed bay leaf and additional salt and pepper if necessary. Allow to cool, and if possible stand for two to three hours (covered). Transfer to a pie dish with a centre cone. Cover with the pastry supported in the centre; seal the edges of the dish. Cut slits in the pastry cover. Decorate if wished and brush with a little milk or beaten egg to glaze. Place on a low shelf in the oven at 400°F, 200°C, gas mark 6 and cook for about twenty minutes or until the pastry is golden-brown. Cover the pie completely with greaseproof paper, then reduce the oven heat to 300°F, 150°C, gas mark 2 and continue cooking for a further three hours or until the meat is tender. If necessary, additional stock may be added through the slits in the pastry during or after cooking.