{"id":393,"date":"2023-04-08T22:46:55","date_gmt":"2023-04-08T22:46:55","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=393"},"modified":"2023-04-08T22:46:55","modified_gmt":"2023-04-08T22:46:55","slug":"steak-and-kidney-pie","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/steak-and-kidney-pie\/","title":{"rendered":"Steak and Kidney Pie"},"content":{"rendered":"\n\n\n
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This recipe is for cooking in a saucepan. I adjust the liquids for the Pressure Cooker::<\/p>\n

The Pie Filling:
\n1 Kg of Lean Diced beef
\n4 – 8 Lambs Kidneys (chopped small)
\n1 Medium – Large Onion
\n1 Pt of Stock: Chicken or Beef
\n1 Tsp Oil
\nSmall bunch of Thyme leaves, or 1 Tsp Dried Thyme
\n2 Beef Stock Cubes
\n30g Corn flour\/starch
\n30g Cold water<\/p>\n

I just use bought Pastry::<\/strong><\/p>\n

The Pastry:
\n340g Plain or All Purpose Flour
\n85g cold butter
\n85g cold lard or shortening
\n\u00bdtsp Salt
\n115mls \/ 115g \/ 4 oz of cold water
\n1 small egg (wash)<\/p>\n

Pressure Cooker Method:<\/strong>
\nFinely dice the onion into pieces.
\nCut and dice the kidneys into small pieces as shown in the video, and put in the fridge until needed.
\nFry off the onion for 2 mins with the 1 Tsp of oil.
\nSeal Steak if you wish first.
\nPut Steak Onion Beef Cubes and enough stock (up to 2 Cups) into the pressure cooker.
\nYou do not need to cover the steak with liquid in the pressure cooker as the liquid will come out of the steak.<\/span><\/strong>
\nCook on high pressure for 1 hour.
\nThen add Kidney and put pressure cooker on Brown or (browning) for 10 Minutes to cook the Kidney.
\nThen slowly add the Corn Flower mixture and stir in until, to your liking.<\/p>\n

Making the filling:<\/strong>
\nFinely dice the onion into pieces.
\nCut and dice the kidneys into small pieces as shown in the video, and put in the fridge until needed.
\nFry off the onion for 2 mins, add the diced beef and cover with the pint of stock (beef or chicken)
\ncrumble in 2 stock cubes, mix together before placing in the bunch of thyme leaves.
\nDo not add the kidney yet.
\nBring the ingredients to a slow boil put on the pan lid, turn down the heat and simmer for 1 hour
\nor until the meat is tender as some cuts of beef may take longer.
\nWhen there only 10 minutes left on the timer add the kidney.<\/p>\n

Mix the corn flour and water together.<\/strong>
\nOnce the meat is tender, ladle out the juice into another pan leaving about an inch in the pan,
\nplace back on the heat and stir in a third of the corn flour mixture, stir until thick. Set aside until cool.
\nMake the gravy as shown in the video using the remainder of the corn flour mixture.<\/p>\n

IF YOU LIKE MAKING YOUR OWN::<\/strong>
\nMaking the pastry:<\/strong>
\nAdd the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs,
\nadd the cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.
\nCut the pastry in half form each half into a puck shape, wrap in plastic wrap and place in the fridge for
\nat least 30 minutes or until needed.
\nTo make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together
\nuntil there is no more lumps of fat, form a well in the middle add the water and cut it together using an ordinary dinner knife.<\/p>\n

Use the filling in a PIE MAKER or as below::<\/strong><\/span><\/p>\n

Putting the pie together:<\/strong>
\nPreheat your oven to 190\u00b0C – 375\u00b0F or gas mark 5.
\nRoll each pastry big enough to fit the pie tin, (see video for rolling technique).
\nPlace the bottom pastry in the greased tin carefully pushing it down into the corners, Prick the base of the pastry with a fork.
\nAdd the cooled steak and kidney filling and level it off.
\nBrush water around edge of the rim before adding the top pastry.
\nCrimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.
\nBrush the top of the pie with the egg wash, prick in a few vent holes using a fork.
\nGet the pie into the preheated oven and set the timer for 25 minutes, check when the time is up, if it\u2019s a golden shiny brown it\u2019s done, if it\u2019s still a little pale give it another 5 minutes.
\nRemove from the oven, let it relax for 10 minutes before serving.
\nEnjoy.<\/p>\n