Recipe by Barrie Malson
"Solid ribsticking stuff, ideal for before, after, or during the game. Season flour with salt and pepper. If preferred, use 2 sheep kidneys instead of the ox kidney."
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all-purpose flour for rolling
water to cover
1 to taste
salt and pepper to taste
1 (17.5 ounce) package
frozen puff pastry, thawed
I love steak and kidney pie, even more so with puff pastry which is delicious moistened by the gravy. But I think the author made an error or two. There is no need to use beef tenderloin in a stew preparation - you'll get a much better flavor from chuck or even leg of beef, and even those cuts would not need to cook for three hours - maybe an hour and a half at most. And at the top of the recipe the cooking time is given as 1 hr 30 mins, not the 3 hrs 20 mins the instructions say. In addition, I usually soak the kidney in milk for several hours before cooking (this gets out some of the urine taste and smell, but doesn't destroy the unique flavor). It's a good idea to use a pie bird or funnel to hold the pastry off the gravy so it will be nice and crisp when baked - the inside will still be moist. I'm rating the pie five stars because if you carry out these suggestions it will be very good indeed, and I don't want to put anyone off making a splendid steak and kidney pie!
I soaked the kidney in milk overnight,cut into pieces. I did lightly flour then sauteed the kidney and steak in olive oil. Caramelized some onions and then made a gravy. I did not have puff pastry so left it out. Served this over rice. It was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Steak and Kidney Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 570
** Calories from Fat: 306
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