Steak and Kidney Pie

celyn90

I love steak and kidney pie - but last time I looked I couldn't see kidney (or any offal in asda at all - and it's a really big shop). Might make a trip out to the butcher later in the week if I can slip out of work

Solomon_Broad

Visit an old style butcher. Most folk don't eat kidney these days (I love them, but I'm trying to be vegetarian) so the supermarkets don't stock them.

Also, apparently, a butcher can't sell you "steak and kidney". They have to sell you "steak" and "kidney", in 2 separate bags. Something to do with Europe, no doubt.... :mad:

Pink.

HappyIdiotTalk wrote: »

Sorry to be dim, but how much water is a little water? I'd like to try to make this, but never having done a pie before I'm not sure of the quantity. Infact how much beef and kidney too, or shall I just ask the butcher for enough for 2 pies?

Thanks.

Hi Happy IT,

Not a dim question at all! It really depends on what kind of dish you are using to make your pie. I make mine on a deepish plate so usually use 3/4 lb of meat (1/2lb of steak and 1/4lb of kidney) which serves four. Look at your dish and try to imagine how much you'll need to fill it. I usually make 2 parts beef to one part kidney, but others may do differently.

By a little liquid I use just enough to cover the meat if doing it on the hob (this reduces when cooking), but less if it's in the slow cooker as it seems to create it's own liquid.

Don't forget to thicken the gravy before adding it to the pie dish. I usually add cornflour mixed in cold water.

I hope this helps.

Pink

HappyIdiotTalk

Very helpful thankyou! I was thinking a little water might me a tablespoon or two :rotfl:

Thankyou for the tips, I'll give it a go next weekend.

squeaky

I work the other way round with liquids.

To start with, I often use either beer or guinness + a stock cube or two and herbs etc, and I cover the beef well.

Once cooked I decant some of the gravy and add either cornflour or arrowroot and make a small amount of very thick gravy. Then I add the steak (and kidney, or lightly fried mushrooms) to this, and it's this that goes in the pies.

The remaining gravy (slightly thickened) is served up with the meal.

For a really light and very nice savoury pie pastry my secret recipe is...

225g (8 oz) plain flour

25g (1 oz) lard

25g (1 oz) butter

25g (1 oz) suet.

Plus water to mix.


Oh, and the same trick works for things like chicken or turkey done in a tomato and garlic sauce, or a white or cheesy one too

phizzimum

I have some leftover beef casserole that I'm planning to make into a pie for tonight. Normally I would pad it out with mushrooms, but I've bought some kidney for a change.

should I fry the kidney first before adding it to the pie, or just add it raw? I know kidney doesn't take long to cook and I will be baking the pie in the oven for about 20 mins.

Oldernotwiser

Brown the kidney to seal the juices in and cook for a few minutes before adding to your casserole.

phizzimum

thank you!

Penelope_Penguin

Oldernotwiser wrote: »

Brown the kidney to seal the juices in and cook for a few minutes before adding to your casserole.

I would have just added it raw - I find that pre-cooking the kidney can make it tough

As this has fallen from the front page of OS, I'll add it to the exisitng thread to keep ideas together.

Penny. x