Ingredients with Measurements:
- 1 lb beef steak, cut into small cubes
- 1/2 lb beef kidney, trimmed and cut into small cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
For the filling:
1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium-high heat. Add the beef steak and kidney and cook until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened.
4. Add the flour and stir until well combined.
5. Gradually pour in the beef broth, stirring constantly to prevent lumps from forming.
6. Add the Worcestershire sauce, thyme, salt, and pepper. Stir well.
7. Return the beef steak and kidney to the skillet and stir to coat with the sauce.
8. Reduce the heat to low and let simmer for 10-15 minutes until the sauce has thickened.
For the pastry:
1. In a large mixing bowl, combine the flour and salt.
2. Add the cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together.
4. Turn the dough out onto a floured surface and knead briefly until smooth.
5. Roll out the dough to fit the pie dish.
Assembling the pie:
1. Pour the beef steak and kidney filling into the pie dish.
2. Cover the filling with the rolled-out pastry, trimming off any excess.
3. Cut a few slits in the top of the pastry to allow steam to escape.
4. Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 550mg
Substitutions for ingredients:
- Beef steak can be substituted with lamb or pork.
- Beef kidney can be substituted with chicken or pork kidney.
- Beef broth can be substituted with chicken or vegetable broth.
- Thyme can be substituted with rosemary or parsley.
Variations:
- Add diced carrots and celery to the filling for extra flavor and nutrition.
- Use puff pastry instead of shortcrust pastry for a flakier crust.
- Make individual pies by dividing the filling and pastry into smaller portions.
Tips and tricks:
- Make sure to trim the kidney well to remove any tough membranes or fat.
- Chill the pastry dough before rolling it out to prevent it from shrinking in the oven.
- Brush the top of the pastry with beaten egg for a shiny finish.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the pie on a platter with a side of mashed potatoes and steamed vegetables.
Garnishes:
Sprinkle chopped parsley or thyme over the top of the pie for a pop of color and flavor.
Pairings:
Pair the pie with a full-bodied red wine such as Cabernet Sauvignon or Shiraz.
Suggested side dishes:
Mashed potatoes, roasted root vegetables, green beans, or a side salad.
Troubleshooting advice:
- If the pastry is too dry, add a little more ice water until it comes together.
- If the filling is too thin, add a little more flour to thicken it up.
Food safety advice:
Make sure to cook the beef steak and kidney thoroughly to prevent any foodborne illnesses.
Food history:
Steak and kidney pie is a traditional British dish that dates back to the 16th century.
Flavor profiles:
The pie has a rich and savory flavor from the beef steak and kidney, with hints of thyme and Worcestershire sauce.
Serving suggestions:
Serve the pie hot with a dollop of ketchup or brown sauce on top.
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Region: British