Post by tassi on Nov 11, 2003 21:22:24 GMT -6
STEAK AND KIDNEY PIE OR PUDDING... very old recipe..
The original recipe used oysters rather than mushrooms for added flavour, mushrooms being a considerably more expensive ingredient then. Times have changed but the popularity of this filling dish has not. The recipe for Steak and Kidney pudding is at the bottom of the page. the pudding is tastes like dumplings..
Serves 4
Plain flour - 200g (7 oz)
Braising steak - 700g (1½ lb), cubed
Ox kidney - 175g (6 oz), cored and chopped
Butter - 110g (4 oz)
Garlic cloves - 1-2, crushed
Onion - 1 large, chopped
Mushrooms - 110g (4 oz) or shucked oysters
Beef stock - 150ml (¼ pint)
Brown ale - 150ml (¼ pint)
Bay leaf - 1
Fresh thyme - a sprig, chopped
Worcestershire sauce - 1 tbsp
Tomato purée - 1 tbsp
Milk - to glaze
METHOD
Take 25g (1 oz) of the flour and toss the steak and kidney pieces in it, shaking off any excess.
Melt 25g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes until lightly browned.
Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato purée. Cover and simmer gently for about 1¼ hours. Spoon the mixture into a 1.7 litre (3 pint) pie dish.
Pre-heat oven to 200 °C / 400 °F / Gas 6.
Put the remaining flour in a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 4 tablespoons of cold water and mix to form a dough.
Roll out on a lightly floured work surface to 5cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Garnish with pastry leaves, brush with milk and bake for 30-45 minutes.
VARIATION:
Steak and Kidney Pudding
Make a suet crust pastry by mixing 225g (8 oz) self-raising flour and 75g (3 oz) suet. Add about 120-150 ml (8-10 tablespoons) cold water to mix into a soft dough. Roll out two-thirds of the dough on a lightly floured work surface and use to line a 1.7 litre (3 pint) pudding basin. Leave any extra pastry hanging over the sides. Complete steps 1-3 above then fill the pudding with the steak and kidney mixture. Brush the top edge of the pastry with water, roll out the remaining dough and lay it over the pudding.
Press the edges together and trim off extra pastry. Cover the top with loosely fitting greaseproof paper. Tie in place with string, put in a large pan with boiling water halfway up the sides of the basin. Simmer gently for 2 hours.
The original recipe used oysters rather than mushrooms for added flavour, mushrooms being a considerably more expensive ingredient then. Times have changed but the popularity of this filling dish has not. The recipe for Steak and Kidney pudding is at the bottom of the page. the pudding is tastes like dumplings..
Serves 4
Plain flour - 200g (7 oz)
Braising steak - 700g (1½ lb), cubed
Ox kidney - 175g (6 oz), cored and chopped
Butter - 110g (4 oz)
Garlic cloves - 1-2, crushed
Onion - 1 large, chopped
Mushrooms - 110g (4 oz) or shucked oysters
Beef stock - 150ml (¼ pint)
Brown ale - 150ml (¼ pint)
Bay leaf - 1
Fresh thyme - a sprig, chopped
Worcestershire sauce - 1 tbsp
Tomato purée - 1 tbsp
Milk - to glaze
METHOD
Take 25g (1 oz) of the flour and toss the steak and kidney pieces in it, shaking off any excess.
Melt 25g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes until lightly browned.
Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato purée. Cover and simmer gently for about 1¼ hours. Spoon the mixture into a 1.7 litre (3 pint) pie dish.
Pre-heat oven to 200 °C / 400 °F / Gas 6.
Put the remaining flour in a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 4 tablespoons of cold water and mix to form a dough.
Roll out on a lightly floured work surface to 5cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Garnish with pastry leaves, brush with milk and bake for 30-45 minutes.
VARIATION:
Steak and Kidney Pudding
Make a suet crust pastry by mixing 225g (8 oz) self-raising flour and 75g (3 oz) suet. Add about 120-150 ml (8-10 tablespoons) cold water to mix into a soft dough. Roll out two-thirds of the dough on a lightly floured work surface and use to line a 1.7 litre (3 pint) pudding basin. Leave any extra pastry hanging over the sides. Complete steps 1-3 above then fill the pudding with the steak and kidney mixture. Brush the top edge of the pastry with water, roll out the remaining dough and lay it over the pudding.
Press the edges together and trim off extra pastry. Cover the top with loosely fitting greaseproof paper. Tie in place with string, put in a large pan with boiling water halfway up the sides of the basin. Simmer gently for 2 hours.