A Rich, Delicious Steak and Kidney Pie with Flaky Pastry

Ingredients

For the filling: 1 lb beef steak, cubed; 8 oz beef kidneys, cubed; 1 onion, chopped; 2 tablespoons of butter; 1/4 cup all-purpose flour; 2 cups beef stock; 1 teaspoon thyme; 1 bay leaf; salt and pepper, to taste.

For the pastry: 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon white sugar; 1 cup shortening; 6 tablespoons cold water.

Instructions

To make the filling: In a large skillet, heat the butter over medium heat. Add the onions, and cook until softened. Add the cubed steak and kidneys, and cook until browned. Stir in the flour, and cook for a few minutes. Add the beef stock, thyme, bay leaf, salt and pepper. Simmer the mixture, stirring occasionally, for 1 hour.

To make the pastry: In a large bowl, mix together the flour, salt and sugar. Cut in the shortening until the mixture resembles coarse crumbs. Gradually stir in the cold water until the dough comes together. Divide the dough into two balls, and roll each out into a 12-inch circle. Place one circle of dough into a 9-inch pie plate. Pour the filling into the pie plate, and top with the remaining crust. Crimp the edges, and make a few slits in the top of the pastry to allow steam to escape.

Bake the pie at 350 degrees F (175 degrees C) for 30 minutes, or until the pastry is golden brown.

Nutrition

One serving of this steak and kidney pie contains approximately 300 calories, 14 grams fat, 6 grams saturated fat, 37 grams carbohydrates, 2 grams fiber, 5 grams sugar, and 13 grams protein.

Conclusion

This steak and kidney pie is a classic British dish that is sure to please. The flaky pastry adds a delicious touch to this hearty dish. The best part is, it’s easy to make and packed with nutrients. Serve it with a side of vegetables for a complete meal that the whole family will enjoy.