Tuesday, 1 February 2011

Rosies Steak and Kidney Pie

I was in the super market and saw some pork kidneys on special offer, bought them and put them in the freezer, two days later I had to go into another supermarket to buy some meat for a Pot au Feu, the shop had some really good looking stewing steak on promo, so that was it, Steak and Kidney pie, I've mentioned before, I don't make pastry, I can do but I don't, so I bought two ready rolled puff pastries.
The problem was I just got on with making it, forgetting about a blog post, so there is a lack of photographs, and I didn't weigh anything.
I sliced and fried two onions, tossed the thickly cut kidneys and steak in flour and browned the meat in with the onions. I tossed another handful of flour in on top and covered with beef stock, added a splash of Worcestershire sauce and seasoned with salt and pepper , then cooked on the stove top for about 4 hours, till the meat was tender.



I opened the two pastries ( a tip, leave the paper the pastry comes on under your pastry, it makes moving it easier) and lined my dish with one roll, piled the meat into the pastry and a little of the gravy, enough to keep the pie moist without making the pastry soggy, save the rest till later. then cover with the other roll of pastry and press the edges of the pastry together. Egg wash the top if you wish, then bake in the oven at 200c till brown, lift the pie out of the dish using the paper to help lift it, serve with more gravy.


2 comments:

Keith Eckstein -A Taste of Garlic said...

Hmmm....

Think that you need a local Internationally Authenticated Taste Supervisor to examine your Steak and Kidney Pie!

I just happen to know one who may be interested in the job?

We could probably supply the starter, the salad, the pudding and the wine?

It's probably the only way you'll ever get to win Steak and Kidney Pie of the Week Award at Garlic?

Food, Fun and Life in the Charente said...

I loooooove steak and kidney pie, have not made one for ages, thanks for the idea. Diane