Steak & Kidney Pie With Guinness
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Steak & Kidney Pie With Guinness
  Steak    Pie  
Last updated 6/12/2012 1:24:45 AM. Recipe ID 58438. Report a problem with this recipe.
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      Title: Steak & kidney pie with guinness
 Categories: Pies
      Yield: 6 Servings
 
      2 lb Chuck Steak; trimmed, in
           -1.2 inch pieces
     12 oz Ox Kidney; Cored and Chopped
    1/4 pt Guinness
      4 tb Beef Dripping or Lard
      2 md Onions; Sliced
      3 tb Flour; Liberally Seasoned
      2 lg Mushrooms; Sliced
    3/4 pt Beef Stock or water
      1    Bay Leaf
      4    Thyme; Sprigs

MMMMM-----------------------FOR THE PASTRY----------------------------
      8 oz Self-raising Flour
      4 oz Shredded Suet or Lard
           Salt and Pepper
      1    Egg yolk; mixed with a
           -splash of milk
 
  Place the steak and kidney in a bowl with the guinness and herbs.
  Cover and leave for at least 4 hours, preferably overnight. Drain the
  meat, reserving the marinade. Toss the meat in the seasoned flour.
  Heat 1 tsp of the dripping or lard in a large, heavy pan and gently
  fry the onions for five minutes. Remove the onions to a plate, add
  more of the dripping to the pan and fry the floured meat in batches
  until it's browned on all sides. Return the onions and the rest of
  the meat and any remaining flour to the pan. Stir thoroughly, then
  add the mushrooms, marinade, herbs and stock or water. Bring slowly
  to a simmer, stirring as the sauce thickens, then cover the pan and
  cook gently for 1.5 hours. Taste the gravy, adjust the seasoning with
  salt and pepper and remove the herbs. Transfer to a deep pie dish,
  place a pie funnel in the middle and leave to cool.
  
  To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet
  or add the lard, season with salt and pepper and mix lightly with
  your hands. Sprinkle in 2 tb of cold water, adding more as you mix
  with a knife. As it begins to clump together, use your hands to work
  it into a smooth, elastic dough. Leave to rest for five minutes, then
  roll out the pastry slightly thicker than normal. Cut a one-inch
  strip and lay it around the inside edge of the pie dish. Dampen it
  with water, then put the pastry lid in place. Trim and crimp the
  edge, knocking it back with the flat blade of a knife so that the
  actual edge looks as deep as possible. Make a small steamhole in the
  centre and cut some leaves from the pastry trimmings to decorate the
  top. Paint the pie lid with glaze. Bake in a pre-heated oven to
  200C/400F/Gas Mark 6 for 15 minutes. Lower the heat to 180C/350F/Gas
  mark 4 and cook for 30 minutes until the pastry is golden brown.
  
  Lindsay Bareham
 




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Recipe ID 58438 (Apr 03, 2005)

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