Traditional steak and kidney pie

Recipe from: 1/1/1992 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 1
    beaten egg for brushing
  • 750
    g
    boneless neck of beef, fat trimmed
  • 225
    g
    ox kidney
  • 15
    ml
    cooking oil
  • 1
    large onion, chopped
  • 5
    ml
    salt
  • 1
    ml
    freshly ground black pepper
  • 1
    bay leaf
  • 30
    ml
    chopped parsley
  • 250
    ml
    meat stock
  • 30
    ml
    cake flour
  • SHORTCRUST PASTRY
  • 120
    g
    cake flour
  • 1
    ml
    salt
  • 100
    g
    butter or margarine
  • 50
    ml
    iced water (or more as needed)
  • 10
    ml
    lemon juice
 

Method

 
Cut beef into 25 mm cubes. Soak kidney in lukewarm salt water. Cut in half, remove membrane and inside hard core of kidney, and cube. Brown beef and kidney in heated cooking oil. Add onion and sauté, then add salt, pepper, bay leaf and parsley. Heat stock and add to meat. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until the meat is tender. Thicken liquid with cake flour mixed to a paste with a little water. Allow meat mixture to cool slightly before turning into a pie dish. Place pie funnel in centre. SHORTCRUST PASTRY: Sift dry ingredients together. Cut butter into small pieces and rub into flour. Stir in iced water and lemon juice and mix to a firm dough. Place in a plastic bag and chill for 20 minutes. Roll pastry out 5 mm thick and cover meat. Cut a slit on top of the dough for pie funnel exit (to allow steam to escape). Brush with egg and bake at 200 ºC for 15 minutes or until pastry is golden brown.
 

Read more on: bake  |  beef
 

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