Steak and Kidney Pies
Steak and Kidney Pies

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, steak and kidney pies. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Steak and Kidney Pies is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Steak and Kidney Pies is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have steak and kidney pies using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Steak and Kidney Pies:
  1. Prepare Plain Flour
  2. Take Butter
  3. Get Salt
  4. Take approx Water
  5. Prepare Ox Kidney
  6. Take Braising Beef
  7. Make ready Beef Stock cubes
  8. Get Water
  9. Prepare large Onion
Steps to make Steak and Kidney Pies:
  1. Make the Pastry. Sieve the Flour into a bowl and add the Butter and salt. Mix with your fingers until it resembles breadcrumbs.
  2. Add a little water at a time until the mix becomes a soft dough. Put in the refrigerator for at least 20 minutes, or while you prepare the rest of the ingredients.
  3. Cut the Ox Kidney into small pieces, discarding any white parts, and place in a heavy saucepan.
  4. Dice the beef into small cubes, discarding any fat. Add to the saucepan.
  5. Slice and dice the Onion, add to the saucepan with the Stock Cubes and 300 mls of Water. Bring to the boil, stirring, then simmer, with a lid on, if you have one, for about 15 minutes.
  6. Place the pastry onto a floured board Cut off about 1/3 and put aside for lids. Roll out to an even sheet. Grease the inside of the tins you are using, then add the pastry, overlapping the sides. Brush the inside thickly with beaten egg, to prevent leakage. Fill the pies to near the top, using a slotted spoon, to drain excess gravy, then add a little gravy to each pie.
  7. Roll out the remaining pastry to make lids, trim excess off the sides and brush with beaten egg. Make 2-3 slots in the lid. Cook in a medium hot oven for about 20-30 minutes until golden brown. Cool and enjoy! Can be frozen.

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