Individual Steak, Mushroom and
Kidney Pies
Steak and
kidney is one of the most wonderful combinations of flavours I know, provided
ox kidney and no other is used. If it's cut really small, most people who think
they don't like kidney will enjoy the rich, luscious flavour without even
noticing it's there. The pies can be filled and topped the day before, covered
and chilled, then just brushed with egg and popped in the
oven when you need them – by the time the pastry is cooked the steak and kidney
will be bubbling hot.
Serves : 6
Ingredients:
2lb / 900g Chuck Steak or Blade, cut into 1 inch /
2.5cm cubes
8oz / 225g Dark-Gilled
Mushrooms, quartered
8oz / 225g
Ox Kidney, trimmed and cut into very small cubes
2 Level tbsp
Beef Dripping
8oz / 225g Onions,
peeled and thickly
sliced
2 Level tbsp Plain Flour
2 tbsp Worcestershire
Sauce
½ tsp Finely Chopped Fresh Thyme
1 Pint /
570ml Beef Stock
Salt and Freshly
Milled Black Pepper
FOR THE PASTRY:
12oz / 350g Plain Flour, plus a little
extra for rolling
Pinch of Salt
3oz / 75g Lard, at room temperature
3oz / 75g Butter, at
room temperature
About 1½ tbsp Cold Water
A Little Beaten Egg,
to glaze
Instructions:
1.
Pre-heat
the oven to Gas Mark 1 /
275°F / 140°C.
2.
I think
the flavour of steak and kidney is improved enormously if you take a bit of
time and trouble over initially browning the meat. What you need to do is melt
1 tbsp of the beef dripping in a large, solid frying pan.
3.
When the
fat is really hot, pat the cubes of meat with kitchen paper
and add them a few at a time, but don't crowd the pan; if you put too much in
at once, this creates a steamy atmosphere and the meat won't brown, so
brown the pieces on all sides in batches, adding them to the casserole as you
go.
4.
Once the meat is browned, add the
rest of the dripping to the frying pan and do exactly the same with the kidney.
5.
When these
have joined the meat,
keep the heat high and brown the onions in the frying
pan, turning and moving them until they are nicely browned at the edges – 6 – 7
minutes.
6.
Then,
using a draining spoon, transfer the onions to the
casserole, place it over a direct heat for 2 minutes before seasoning, then add
the flour and stir
with a wooden spoon until it's been absorbed into the meat juices. It doesn't
look very nice at this stage, but that's not a problem.
7.
All you do
next is add the Worcestershire
sauce, thyme and mushrooms, followed
by the stock and
seasoning.
8.
Stir well,
bring everything up to a gentle simmer, put the lid on the casserole and place
in the pre-heated oven, on the centre shelf, and leave it there for about 2
hours, or until the meat
is tender.
9.
Meanwhile,
make the pastry. First of all, sift the flour with the pinch of salt into a large bowl,
holding the sieve up high to give it a good airing.
10.
Then add
the lard and butter and, using only
your fingertips, lightly and gently rub the fat into the flour, again lifting the
mixture up high all the time to give it a good airing.
11.
When
everything is crumbly, sprinkle in the cold water.
12.
Start to
mix the pastry with a knife and then finish off with your hands, adding more drops
of water till you have a smooth dough that leaves the bowl clean.
13.
Then pop
the pastry in a polythene bag and let it rest in the fridge for 30 minutes.
14.
Once the meat is ready, transfer
the cooked meat and
its gravy to the dishes (or dish) and allow it to cool.
15.
When you
are ready to make the pies, pre-heat the oven to Gas Mark 7 / 425°F / 220°C,
then roll out the pastry on a floured surface.
16.
Take a
small saucer (about 5½ inches / 14cm in diameter) and cut out 6 rounds – you
may have to re-roll the pastry to get all 6.
17.
Then,
using the trimmings, roll out a strip about 3 x 14 inches / 7.5 x 35cm and cut
it into 6 to make borders for the pies.
18.
First,
dampen the edges of each dish with water and place a strip of pastry around the
rim of each one, pressing down well.
19.
Next,
dampen the pastry strips, then place one pastry round on top of each dish and
seal carefully.
20.
Now use
the blunt side of a knife to knock up the edges, then
flute them using your thumb to push out and your forefinger to pull in again.
For the large pie, cut out a 10 inch / 25.5cm circle of pastry, using the
trimmings to make strips for the border.
21.
Now make a
hole in the centre of each pastry lid to let the steam out during baking, and
brush the surface with the beaten egg.
22.
Place on a
large baking sheet, then cook in the oven on the centre shelf for 25 – 30
minutes for the small pies, or 35 – 40 minutes for the large one, by which time
the pastry should be golden brown and crusty.
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