Recipe of Favorite Steak and Kidney Pie

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, steak and kidney pie. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a favorite in Britain. This recipe produces a golden pastry with a hearty, meaty filling, perfect for colder months. Britain and Ireland are famous for their savory and sweet pies, and a traditional steak and kidney pie is a quintessential example.

Steak and Kidney Pie is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Steak and Kidney Pie is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have steak and kidney pie using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Steak and Kidney Pie:

1. Prepare 320 g stewing beef
2. Take 15 g tesco plain flour
3. Get 245 g kidney
4. Get 200 g wild mushrooms
5. Get 2 cloves garlic
6. Prepare 1 medium carrot
7. Take 1 tbsp worcester sauce
8. Get 375 fresh ready rolled puff pastry
9. Prepare 15 g tomato puree
10. Get 2 bay leaves
11. Prepare 1 beef stock cube

The satisfying and comforting steak and kidney pie is a classic British dish which incorporates beef steak and kidneys that are cooked inside a flaky, buttery pastry shell. Add salt, pepper and Worcestershire sauce and allow to cool completely. As with steak pie , steak and kidney pie can be made with either shortcrust or puff pastry, but that will depend on personal taste. Both steak and kidneys are rich in protein and iron and therefore excellent for sufferers of anaemia, who lack both of these elements in their body.

Instructions to make Steak and Kidney Pie:

1. Crush the garlic in the skin and add to the slow cooker.
2. Top, tail and peel the carrots. Chop into small pieces then add to slow cooker
3. Tear the mushrooms into the slow cooker.
4. Boil a kettle and add 400ml of water to the beef stock cube.
5. Heat a large wide based pan with a drizzle of veg oil over a high heat. Dice the beef into bitesize pieces. Once hot, add the beef and season with pepper. Brown all over.
6. Meanwhile chop the kidney into small slices then roughly chop all.
7. Once beef is cooked, add to the slow cooker and then add the kidney to the pan with some salt.
8. Once the kidney is browned, add to the slow cooker. Return the pan to a high heat, then once hot add the flour. Cook for a couple of minutes string to avoid burning and to soak up juices.
9. Add the Worcester sauce to the pan and cook for 1min then add the stock, stir well and cook for about 2-3mins. Meanwhile add the tomato puree to the slow cooker.
10. Pour the stock into the slowcooker, and give it a bit of a stir. Add the bay leaves, place your lid and cook on high for 3-4hours. Near end of cooking, roll out the pastry and by turning pie dishes upside down, cut out the lids.
11. Once done, spoon into pie dishes and leave to cool. Pre heat an oven to 180°C fan.
12. Once cooled, add the pie lids, pierce a whole to release steam and place in an oven to cook for 30mins or until the pastry is cooked and mixture heated through. Alternatively, you wrap the pies and freeze for another day.

As with steak pie , steak and kidney pie can be made with either shortcrust or puff pastry, but that will depend on personal taste. Both steak and kidneys are rich in protein and iron and therefore excellent for sufferers of anaemia, who lack both of these elements in their body. Steak and Kidney Pie is one of the most classic British dishes around. Prick all over the base of the pastry with a fork and then line. A classic homemade steak and kidney pie is tasty British comfort food that's perfect for the autumn and winter months, and a great alternative for Sunday lunch.

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