Steak and Kidney Pie
- Parma Virk
- Jan 3
- 2 min read
Updated: Nov 14
Makes: 6 portions
Prep Time: 1-2 Hrs plus pastry chill time
Cook time: 2-3 Hrs
Things you need:
Rough Puff Pastry
250g All Purpose flour
1/4 Tsp Salt
250g Cold unsalted butter diced
125ml Ice cold water
Pie Mix
1 Medium onion diced
1 Large carrot diced
2 Sticks celery diced
1 Tbsp Rosemary & thyme finely chopped
350g Beef kidney trimmed cut into bite sized pieces
800g Stewing beef cut into bite sized pieces
100g Flour
1/4 Tsp Mustard powder
1/4 Tsp Cayenne pepper
350ml Beef Stock (or Chicken)
1 Can Guinness
2 Bay Leafs
1 Cup water
Steps
Make the Rough Puff pastry as per the video. Follow the steps it's not that hard. You can also buy store bought but make your own it's a great skill to master.
Sweat down your veg and herbs in a big Dutch oven pan for 4-6 mins no colour.
Meanwhile coat your beef in flour and shake off the excess. Sear in a frying pan with oil and foaming butter. Do this in stages. Get a nice colour on the beef and set aside. Repeat with the kidneys but add some mustard powder and cayenne pepper to the flour this time.
Add the seared beef and kidneys to the veg. Stir then add the stock, bay leaf, can of Guinness and a cup of water. Season well. Bring this to the boil, cover and cook in a preheated oven set to 350F - 175C for 2-3 hours or until the beef is tender. Once cooked check the seasoning and adjust accordingly. Put the pie mix in your pie dish and let it cool down completely.
You only need half the quantity of rough puff so 300g. Roll this out as per the video. Egg wash the rim of the pie dish so it sticks. Lay the pastry on top of the pie filling. Trim off most of the excess pastry around the sides but keep about a 1-inch overhang. Crimp the pie along the edges. Make a hole in the middle for steam. Egg wash the pie twice for a great finish.
Bake the pie on a tray in a preheated oven 425 F-218 C for 30-45 mins until golden brown on top and piping hot in the middle. Serve with veg and mash.
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