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Kidney Pie


Steak & Kidney Pie


200 grams Rough pastry (ready made available in big food stores)
1 lb. Stewing beef steak
4 oz. Ox or Calf's kidney

1 tsp.

Sea salt
1/2 tsp. Ground pepper
1 tbsp. Flour
1 big Onion, peeled and chopped
1 cube Beef stock


Cut meat into small pieces, tossed in seasoned flour, (salt and pepper).

Place onion and meat in a saucepan with a stock cube and enough water to cover.

Simmer for 1 1/2 hours, stirring occasionally, cool.

Place in 750 ml. pie dish with a pie funnel in the center. the dish should be about 2/3 full of gravy.

Roll out the pastry into an oval slightly larger than the pie dish.

Cut off a 1 cm. strip right round and damp the edge of the dish, place the strip around and damp again

Cover with the pastry and seal the edge firmly.

Trim and decorate with pastry leaves make a small hole in the center and brush with beaten egg or milk (on pie recipe)

For Pie:

Bake in hot oven 230C 8-10 minutes,  then reduce the heat to 190C for a further 20 minutes until golden brown.

This can be serve hot or cold.

For Pudding:

Steam in a firmly tight steamer with lid, for 10-15 minutes, it is all the same procedures and ingredients.

Serve this hot with steam vegetables of your choice.

Serve 4-6 people.



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Last modified: May 26, 2003