Steak and Kidney Pie
Ingredients
1 Kidney, beef
4 tablespoons Shortening
2 Onion; chopped
2 pounds Round steak; cubed
1 1/2 tablespoons Worcester sauce
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Butter; softened
2 tablespoons Flour
2 tablespoons Parsley; minced
1 teaspoon Rosemary
1 teaspoon Oregano
Pastry:
1 cup Flour; + 2 teaspoons
1/4 teaspoon Salt
1/3 cup Shortening
2 tablespoons water, cold
Method
Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes.
Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the
onions and cook, stirring often, until well browned. Add the steak and
kidneys. When the meat is browned on all sides, pour on 2 cups of boiling
water, Worcester, salt, and pepper. Cove and cook over a very low heat for
1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F.
Blend the butter with the flour to make a beurre manie. Drop small pellets
of this paste into the sauce and stir to thicken it. Put meat and sauce
into a deep pie plate and sprinkle with parsley. If you wish to use a
pastry topping, roll out the dough and cover the pie plate. Slash the top,
crimp the edges, and bake about 30 minutes, or until well browned. Pastry:
Mix the flour and salt. Cut in the shortening with a pastry blender.
Combine lightly only until the mixture resembles coarse meal or very tiny
peas; its texture will not be uniform but will contain crumbs and small
bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a
time, and mix lightly with a fork, using only enough water so that the
pastry will hold together when pressed gently into a ball.
This is a personal favourite of ours, enjoy!!
Submitted by: James & Josephine Waterland -
ShopEnglandOnline.com.
Online retailers of imported British foods, and other goodies, at
extremely competitive prices.
