Steak & Kidney Pie with Stout Beer
Place the steak and kidney in a bowl with the stout beer and herbs, cover and leave for at least 4 hours, or overnight.
Drain the meat, saving the marinade juice and toss the meat in the seasoned flour.
Heat 2 tbsp. of the dripping or lard in a large heavy pan and fry slowly the onions for 5 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 both sides.
Return the onions and the rest off the meat and any remaining flour to the pan
Stir thoroughly, then add the mushrooms, marinade juice, herbs and stock or water.
Bring slowly to a simmer, stirring as the sauce is thickening, then cover the pan and cook gently for 2 hours.
Taste the gravy, adjust the seasoning with salt and pepper and remove the herbs.
Transfer to a deep pie pan, place a pie funnel in the middle and leave to cool.
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 tbsp. of cold water, adding more as you mix with a knife.
As it begins to clump together, use your hands to work 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 in the inside edge of the pie dish.
Dampen 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 steam hole in the center and cut some form of leaves from the pastry trimmings to decorate the top, then paint the pie lid with glaze.
Bake in a pre-heated oven to 400F for 15-20 minutes, then lower the oven temperature to 350F and cook for 30 minutes or until the pastry is golden brown.
Serve warm or cold.
Serve 8 people.
Try to serve with home made French fries or fresh mashed potatoes with
some steamed vegetables on the side of the dish.
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