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How to Make a Classic Steak and Kidney Pie

Traditional, comforting and extremely rich, steak and kidney pie is a quintessentially British dish, loved by many. In the colder months, you can’t go wrong with a warming handmade pie! If you like to make your own pastry and experiment with different flavours, discover how to make a hearty, meaty pie that’s sure to please the whole family. Does much ever really beat the classics?

Puff Pastry Ingredients:

  • 250g of Unsalted, Chilled Butter
  • 500g of Strong White Bread Flour (plus extra for dusting)
  • 10g of Instant Yeast
  • 10g of Salt
  • 80g of Caster Sugar
  • 125ml of Lukewarm, Full-Fat Milk
  • 2 Medium Eggs
  • 90ml of Cool Water

Pie Filling Ingredients:

  • 700g/1lb of Stewing Beef (diced)
  • 2 tbsp of Vegetable Oil
  • 2 Medium Onions (diced)
  • 200g of Lamb Kidney (diced)
  • 850ml of Beef Stock
  • 300g of Plain Flour
  • Dash of Worcestershire Sauce
  • Salt
  • Freshly Ground Black Pepper

Equipment:

Baking

METHOD: Making the Puff Pastry

  1. In a stand mixer with a dough hook attachment, place the flour, sugar and salt in one side of the bowl, and then add the yeast to the opposite side. Add in the eggs, water and milk, then turn the mixer on a low speed for 2 minutes. Increase to a medium speed and leave it to mix for 6 minutes.
  2. On a lightly floured surface, tip out the dough and form a smooth, round ball. Put it in a clean plastic bag and leave it to chill in the fridge for an hour.
  3. After an hour, retrieve your dough and roll it out on a floured surface, forming a square that measures approximately 50cm x 20cm and about 1cm thick.
  4. Flatten your chilled block of butter and form a rectangle measuring 33cm x 19cm.
  5. Lay your butter onto the rolled out dough; allow it to cover two thirds of the bottom, and make sure it’s spread out to the edges.
  6. Fold the exposed dough at the top down over a third of the butter. Gently cut off the excess butter; be careful not to cut through the dough. Place this on top of the dough that you’ve just folded down, and then fold the bottom half of the dough upwards.
  7. You now have a sort of sandwich consisting of two layers of butter and three layers of dough. Seal in the butter by lightly pressing the edges of the dough. Put the dough back in its plastic bag and place it into the fridge to chill for one hour.
  8. After an hour, take the dough out of the fridge, remove it from its bag, and then place it down on a lightly floured surface with the short end towards you. Roll the dough out to another rectangle, measuring the same as before (50cm x 20cm).
  9. Next, fold up the bottom third of the dough and then fold down the top third over the top – this is called a ‘single turn’.
  10. Put the dough back into the bag and leave to chill in the fridge for another hour. Then, repeat the ‘single turn’ method twice more, putting the dough back into the fridge between turns. 11.After you’ve completed all the necessary turns, your dough now needs to chill in the fridge for a minimum of 8 hours or overnight. This will allow your dough to rest and rise slightly.

METHOD: Making the Steak & Kidney Pie

  1. Preheat your oven to 220°C (200°C fan or gas mark 7) and place a frying pan over a high heat with a splash of vegetable oil. Brown off the beef and set aside on a plate. Next, brown off the kidney cubes and add in the diced onions. Cook for 3 to 4 minutes.
  2. Return the beef to the pan and coat the onions, beef and kidneys with a sprinkling of flour. Add in the stock, stir well, and then bring to the boil.
  3. Turn down the heat and simmer for an hour and a half, without the lid on. Keep your eye on the filing and add more stock if you think it’s getting too dry.
  4. Remove the pan from the heat and mix in the salt, pepper and the Worcestershire sauce. Allow the mixture to cool completely before pouring it into a pie dish.
  5. Retrieve your pastry from the fridge (or open a pack of ready to roll puff pastry). Roll it out to a 5mm thickness, ensuring that it’s 5cm larger than your pie dish.
  6. Place the pastry on top of the meat and trim the edges. Seal the edges by crimping with your fingers and thumb. Brush over the top with beaten egg and bake for 30 to 40 minutes, until the pastry is golden-brown and puffed up. Serve with gravy and vegetables.
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