Tantalizingly Delicious English Steak and Kidney Pie

Have you heard of the classic English Steak and Kidney Pie? If not, then you’ve been missing out on one of the most delicious comfort food dishes out there. It’s a hearty, savory, and delicious meal which is sure to please any dinner crowd. With a rich, flavourful filling and golden, flaky crust, this pie is sure to be a hit. Let's take a look at the ingredients and step-by-step guide to make this classic dish.

Ingredients:

1/2 lb of beef steak, cut into cubes
1/2 lb of beef kidneys, cut into cubes
2 tablespoons of butter
1 onion, chopped
1 garlic clove, minced
2 tablespoons of all-purpose flour
1/2 cup of beef stock
1/4 cup of red wine
1 teaspoon of Worcestershire sauce
1 teaspoon of fresh thyme leaves
1/4 teaspoon of ground nutmeg
2 tablespoons of tomato paste
2 tablespoons of chopped fresh parsley
1 teaspoon of sea salt
1/4 teaspoon of ground black pepper
2 tablespoons of cornstarch
2 tablespoons of cold water
3/4 cup of all-purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of sea salt
1/4 cup of cold butter, diced
1/4 cup of cold shortening, diced
3-4 tablespoons of cold water

Instructions:

Making the Filling:

Start by heating the butter in a large skillet over medium heat. Add the steak and kidneys and sauté for about 7 minutes, or until the beef is cooked through. Add the onion and garlic and sauté for a few minutes more, until the onion is translucent. Add the flour and cook for 1 minute, stirring constantly. Next, stir in the beef stock, red wine, Worcestershire sauce, thyme, nutmeg, and tomato paste. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes. Add the parsley, salt, and pepper.

Combine the cornstarch and cold water in a small bowl and stir to combine. Add the mixture to the skillet and simmer for 5 minutes, stirring constantly, until the sauce has thickened. Remove the skillet from the heat and let the filling cool completely.

Making the Crust:

Place the flour, baking powder, and salt in a food processor and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. With the processor running, slowly add the cold water and process until the dough comes together. Place the dough on a lightly floured surface and shape into a disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes.

Assembling the Pie:

Preheat oven to 375 °F. Grease a 9-inch pie dish. Remove the dough from the refrigerator and roll out on a lightly floured surface. Place the dough in the prepared pie dish, pressing it into the bottom and sides. Pour the filling into the pie dish. Roll out the remaining dough and place on top of the filling. Crimp the edges of the pastry together and cut several slits on the top. Bake in preheated oven for 30 minutes, or until golden brown.

Nutrition:

One serving of English Steak and Kidney Pie provides approximately 400 calories, 18g of protein, 24g of fat, 25g of carbohydrates, and 3g of fibre. It is also a good source of vitamins A, C, and B6, as well as calcium, iron, zinc, and potassium. Enjoy!

With its rich, flavourful filling and golden, flaky crust, English Steak and Kidney Pie is sure to satisfy any dinner crowd. It’s a hearty, savory, and delicious meal that you will want to make again and again. So get in the kitchen and give this classic dish a try!