Steps to Make Jamie Oliver Beef steak and Kidney Pie

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef steak and kidney pie. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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. 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. But beef kidneys are what most cooks use, and are wonderful, too. This steak and kidney pie recipe can seem a little daunting at first, but it is broken down into simple steps to streamline the process.

Beef steak and Kidney Pie is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Beef steak and Kidney Pie is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook beef steak and kidney pie using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Beef steak and Kidney Pie:

1. Make ready For The Pastry :
2. Take 200 gram all purpose plain flour
3. Make ready 110 gram butter
4. Prepare 3-4 tablespoon cold water
5. Prepare Pinch salt
6. Prepare For the Filling:
7. Make ready 500 gram beef chuck steak, cut into cubes
8. Take 500 gram beef kidney, cleaned and chopped into cubes
9. Get 25 gram all purpose flour
10. Get 3 tablespoon curry paste
11. Take Salt and black pepper
12. Prepare 1 tablespoon olive oil
13. Get 25 gram butter
14. Get 850 ml beef stock
15. Make ready 1 onion, thinly sliced
16. Make ready 1 carrots, cut into cubes
17. Prepare 1 large eggs beaten for glaze

Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, beurre manié, or corn starch. A good steak & kidney pie. Throw in the beef and shake until lightly floured.

Instructions to make Beef steak and Kidney Pie:

1. Make the Filling - - Place flour in a large bowl, season with salt and ground black pepper, add the cubes of steak and kidney, and toss well in the flour until evenly coated. - Heat 2 tablespoons butter and oil in a large, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and stir quickly for about 1 minute, or until the meat is browned. Set aside
2. Add the onions and carrots to the pan and fry gently for about 5 minutes. Return the meat to the pan, stir, and add the curty paste and the stock. Season with plenty of black pepper and a little salt. Bring to a gentle boil, cover with a lid and reduce to a gentle simmer. - Cook slowly for about 2 hours or until the meat is tender and the sauce thickened. Remove from the heat, place into a 1.5-liter deep pie dish and let cool completely. - Heat the oven to 200°C
3. Roll out the pastry and wide enough to cover the pie dish. Cut a tiny hole in the center to slip over the steam funnel if using. - Brush the rim of the pie dish with water and place a pie funnel in the center of the filling. Place the pastry over the dish and the funnel pressing it down, trimming to fit the rim of the dish. Crimp the edges using your thumb and first finger. If not using a pie funnel, just cut a small slash in the middle of the crust to allow steam to escape.
4. Brush the top with beaten egg. Bake for 40 minutes or until the pastry is crisp and golden.
5. Serve immediately with mashed potato and salad.

A good steak & kidney pie. Throw in the beef and shake until lightly floured. Steak and kidney pie is a British dish with a filling of diced beef and kidneys in a thick sauce. Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour.

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