Steak & Kidney Pie

Steak & Kidney Pie

Steak & kidney stew

1 1/2 lbs. Lean boneless beef

1 lb. Veal kidneys - peeled, soaked in milk overnight

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/4 cup flour

1/4 cup rendered beef suet or lard

1 cup (1/4 lb) thinly sliced fresh mushrooms

1/2 cup coarsely chopped onions

1 1/2 cups water

1/4 cup pale dry sherry, dry red wine or beer

1 tbsp. finely chopped parsley

1/4 tbsp. Thyme

1/4 tbsp. Worcestershire sauce

Prepare veal kidneys, let tenderize in milk over night in the fridge

Cut beef into 1” cubes place the steak pieces pour dark beer over top. Cover and leave for at least 4 hours or preferably overnight in the refrigerator.

Separate meat from marinade and reserve marinade for later use.

In a large saucepan melt 1 tablespoon of lard, and gently fry sliced onions in the lard. Remove onions from saucepan and set aside.

Season flour with salt and pepper and coat the pieces of meat with flour. Add another tablespoon of lard to saucepan, when melted, add floured meat in batches and fry until the pieces are browned on all sides. Add lard as needed.

Return onions to saucepan and any left over flour, stir thoroughly. Add mushrooms, reserved marinade and stock. Bring slowly to a simmer, stirring sauce as the sauce thickens. Cover and cook gently for 1-½ hours.

Adjust salt and pepper to taste, leave cool.

Crust

2 ½ cups unbleached all-purpose flour

1 teaspoon salt

¼ teaspoon mace

6 ounces unsalted butter – cut into cubes and frozen

4 ounces lard– cut into cubes and frozen

2 ounces ice cold water with 2 ounces vodka or alcohol of choice – set in freezer

1 egg yolk, mixed with a splash of milk

1. Process 1 1/2 cups flour, salt, and mace in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Assembly

Roll out dough to 1/8 inch thickness, place bottom crust into dish. Pour in cooled steak & kidney stew Dampen bottom crust with water and put the pastry lid in place. Trim and crimp the edge of the pie crust, knocking it back with the flat bald of a knife, the edge will look as deep as possible. Make small steam hole in the centre. Varnish the pie lid with the egg wash.

Preheat oven to 425°F for 15 minutes place pie on lowest rack. Reduce heat to 350°F and continue baking until piecrust is golden brown, approximately 30 minutes.

Serve warm and enjoy!