Steak and Kidney Pie

Curry_Queen

I got some diced steak and a couple of kidneys out of the freezer yesterday as I wanted to make a steak & kidney pie for dinner today (originally wanted to make pudding but the box of suet I had was well out of date and daren't risk it )

I had planned on cooking it up in the slow cooker overnight and doing the pie this morning, but you know how these things go and the meat is still in the fridge :doh:

It's ages since I made one and I've forgotten how long I need to cook the steak for on the stove-top before transferring to a pie ... an hour, two hours?

moggins

I'd stick it in the oven for about 2 hours, it never seems to come out as tender when you do it on the stovetop. I have the same problem as I've promised DH a steak and ale pie for tea tonight and I've never made one before

Curry_Queen

Thanks hun, I really wish I'd made the effort to get it in the slowcooker last night as it would have come out just perfect :doh:

Think I'll have another :coffee: then think about getting it going and stick it in the oven. Knowing me by the time that bit's done I'll find I can't be bothered to make the pastry and end up with steak and mash for dinner LOL!


Edit: forgot to add that at least I'm cooking up 2lbs of meat so I can freeze the rest to make into pies/puddings at a later date without all this hassle

moggins

You could always have a beef curry instead

Curry_Queen

moggins wrote:

You could always have a beef curry instead

Shhhhhh :shhh: I promised DS a steak & kidney pie for when he get's home today

He was at his dad's last night and then he's got his first footie match of the season today (a friendly I think) so will be expecting a good hearty meal when he gets in

squeaky

Hm... I've always simmmered gently for THREE hours because I remember reading somewhere that this is the minimum amount of time needed to get meat properly tender and not all chewy. Don't ask me where - but it's good advice and I've never had boot leather pie!!

Besides - three hours should just about give me time to catch a bus to your place, knife and fork in hand, to cadge a slice of my very favourite pie!

moggins

Guess I'd better get the stewing steak out the freezer quickly then

I am cheating slightly as I'm buying puff pastry this morning. I don't mind making shortcrust but my fingers just can't cope with all the rolling involved in puff

Curry_Queen

squeaky wrote:

Hm... I've always simmmered gently for THREE hours because I remember reading somewhere that this is the minimum amount of time needed to get meat properly tender and not all chewy. Don't ask me where - but it's good advice and I've never had boot leather pie!!


Eeeeek three hours! :eek: I can see this never making it to the pie stage once I've got it in the oven and settled back here with the obligatory glass of wine this afternoon

Think I'd better also get a couple of frozen soups out the freezer (think there's a brocolli and apple languishing away in there) to give him something to eat when he gets in as it looks like this will be an evening meal, rather than late lunch!


Besides - three hours should just about give me time to catch a bus to your place, knife and fork in hand, to cadge a slice of my very favourite pie!

Well, I always make enough for the invisible person when I cook so there'll be plenty left!

Which reminds of something my son said to me the other day ... he wants to have a friend over for a sleepover soon so I asked him to give me plenty of notice so I could get extra in for dinner and he said "Why mum, you always cook enough for someone else anyway, so if you plan to cook for three instead of two you'll end up making enough for four LOL" ... kids! :rolleyes:

pol

Cook it on the hob for about 2 hours, if you have any beer that will tenderise it beautifully.
It really depends which cut it is, shin takes the longest, then skirt, then stewing steak and then braising steak, but they all make wonderful pies! Just keep testing till tender.

pol

Curry_Queen

pol wrote:

Cook it on the hob for about 2 hours, if you have any beer that will tenderise it beautifully.
It really depends which cut it is, shin takes the longest, then skirt, then stewing steak and then braising steak, but they all make wonderful pies! Just keep testing till tender.

pol

Haven't got any beer so planning to add red wine as it will also de-glaze the pan after the frying stage

It's braising steak if I recall so should actually tenderise in a couple of hours thinking about it. Cheers

And with that, I'm off to the kitchen or I'll never get it started the longer I sit here

(people should stop posting for a while cos I can't go until I've read every post and none of the threads are highlighted on the page anymore )

Curry_Queen

Just another quick question - has anyone used "cookeen" to make shortcrust pastry, and if so can that be used on it's own or do I still need to cut it by half with butter?

Never used it before myself but I read somewhere that it's a healthier alternative to lard

BTW, the S & K smells and tastes (half-time taste test ) absolutely divine and I can't wait till we eventually get to eat it :j