The Ultimate Steak and Kidney Pie
A traditional British steak and kidney pie features a golden pastry crust and a hearty, savory meat filling, requiring only 30 minutes of active preparation.
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Instructions
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Combine 1 1/2 pounds beef chuck, 1/2 pound beef kidney, 1/3 cup flour, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; toss to coat.
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Brown the coated meat in batches for 5 to 7 minutes each in a large pot with 2 tablespoons butter and 1 tablespoon oil, adding more oil as needed, then set aside.
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Sauté 2 sliced onions and 2 carrots in the same pot for 5 minutes until soft.
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Return the browned meat and its juices to the pot with 3 1/2 cups hot beef stock, then bring to a boil.
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Reduce heat, cover, and simmer for 1 1/2 hours until the meat is tender and the sauce thickens.
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Uncover and cook for another 30 minutes, stirring frequently, to further thicken the sauce.
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Adjust seasoning, then transfer the filling to a 6-cup deep pie dish and cool completely.
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To make the pastry, combine 1 2/3 cups flour, 1/4 teaspoon salt, and 9 tablespoons cold butter; rub until it resembles fine breadcrumbs.
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Stir in 2 tablespoons water with a cold knife until the dough binds, adding more water a teaspoon at a time if needed.
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Form the dough into a disk, wrap it, and chill for 30 minutes.
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Preheat oven to 400°F.
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Roll the chilled pastry to 1/8-inch thickness, then cut vents or a hole for a steam funnel.
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Brush the pie dish rim with water, place the pastry over the cooled filling, and crimp the edges.
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Brush the pastry with an egg wash made from 1 beaten egg and 1 tablespoon water.
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Bake for 40 minutes until the pastry is golden and crisp, then serve immediately.