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Steak and Kidney Pie Recipe

Steak and Kidney Pie Recipe

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Ingredients:

Serving

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch cubes
1/4 tsp salt
1 egg
2 to 3 tbsp iced water
5 tbsp oil
1 lb well marbled steak, cut into 1 inch cubes
12 oz trimmed veal kidney (about 2 kidneys), cut into 1 inch cubes
salt and freshly ground black pepper
10 oz mushrooms , quartered 3 onions, chopped
3 tbsp flour
2 tbsp worcestershire sauce
2 cups hot water
milk , for brushing pastry
sea salt
freshly cracked black pepper

Directions:

Prepare the pastry: In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips until butter forms peasized pieces. Whisk together egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
Meanwhile, heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the steak and kidneys, season with salt and pepper, and cook, stirring, until just browned, about 3 minutes. Remove to a plate and reserve. Add 1 more tablespoon of oil to casserole, and add mushroom quarters. Cook over high heat, stirring, until light brown. Reserve on plate with meat. Add the remaining oil to the casserole, and add onions. Cook until well browned, about 5 minutes. Sprinkle the flour over the onions and stir so that the juices soak up the flour. Cook, stirring constantly, about 1 to 2 minutes.
Stir the Worcestershire sauce into the hot water, and pour over the hot onion mixture while whisking. Add the reserved meats and mushrooms, and any juices that have collected, and season with salt and pepper. Reduce the heat to low and simmer 3 to 4 minutes or until slightly thickened.
Preheat oven to 400 degrees F. Roll out the pastry to a thickness of 1/4inch. Fill a 9inch pie dish with the steak and kidney mixture. Dampen the edges of the dish with water, then fit the pastry on top, pressing it down well all around the edge to seal. Make a steam hole in the center, brush the top with milk and sprinkle with sea salt and freshly cracked black pepper. Bake for 25 minutes, or until pastry is golden.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1177.22 Kcal (4929 kJ)
Calories from fat	771.4 Kcal
		% Daily Value*
Total Fat	85.71g	132%
Cholesterol	457.97mg	153%
Sodium	1738.25mg	72%
Potassium	654.63mg	14%
Total Carbs	61.26g	20%
Sugars	2.27g	9%
Dietary Fiber	6.99g	28%
Protein	41.49g	83%
Vitamin C	6.8mg	11%
Vitamin A	0.1mg	5%
Iron	9.8mg	54%
Calcium	215.6mg	22%

Amount Per 100 g
Calories	218.14 Kcal (913 kJ)
Calories from fat	142.94 Kcal
		% Daily Value*
Total Fat	15.88g	132%
Cholesterol	84.86mg	153%
Sodium	322.1mg	72%
Potassium	121.3mg	14%
Total Carbs	11.35g	20%
Sugars	0.42g	9%
Dietary Fiber	1.3g	28%
Protein	7.69g	83%
Vitamin C	1.3mg	11%
Iron	1.8mg	54%
Calcium	39.9mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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