English Steak and Kidney Pie
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Ingredients
Shortcrust Pastry
| 1-1/2 cup | sifted all purpose flour | | 1/4 tsp. | salt | | 1 tbsp. | sugar | | 4 tbsp. | butter | | 4 tbsp. | margarine | | 1 | egg yolk | | 2 tbsp. | cold water |
For The Pie
| 1/2 recipe | short crust pastry | | 2 lbs. | chuck steak, cubed | | 4 | calves’ kidneys | | 3 tbsp. | oil | | 3 | onions, finely chopped | | 2 tbsp. | all purpose flour | | 1-1/2 cup | beef broth | | 1/2 tsp. | salt | | Freshly ground black pepper | | 1 tbsp. | Worcestershire sauce | | 1 | bay leaf |
Glaze
| 1 | egg yolk mixed with 1 Tablespoon milk for glaze |
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Instructions
FOR THE SHORTCRUST PASTRY: Combine flour and salt and sugar; cut in butter and margarine until a coarse meal like consistency. Whisk together egg and 2 tablespoons of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 1 more tablespoon of water.
Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days. Use only half of the recipe, and freeze the other half for future use.
FOR THE FILLING:
Clean kidney. Cut in half lengthwise, and remove fat and large tubes. Place kidney in a bowl and cover with salted water. Soak kidney for 1 hour. Dry kidney and chop into small pieces.
Trim the beef to remove all the fat. Brown the cubed beef and kidneys in hot oil. Add the onions and cook 5 minutes. Stir in the flour and add the beef broth gradually. Season with salt and pepper. Add Worcestershire sauce and bay leaf. Transfer all the ingredient to a pot. Cover and simmer for 1 1/2 hours until the beef is tender.
Transfer ingredients to a deep 10 inch pie plate. Top steak and kidney with pastry. Cut a design deeply into the pastry to allow the steam to escape. Brush pastry with egg yolk and milk glaze. Bake in a 350 oven for 35 minutes until beef is hot and pastry is golden brown. Serves 4 to 6.
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