Steak and Kidney Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
8 oz. of flour
2 oz. margarine
2 oz. of Crisco or lard
Pinch of salt
2 tbls. of water (just to help bind together)
Filling:
1 lb. of beef
1 kidney
1 large onion
4 carrots
Salt and pepper to taste
1 tbls. of beef base
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Directions: |
Directions:Prepare filling:
Dice and braise the beef and kidney in a large pot. When dicing the kidney trim and remove the white connective tissue. Add enough water to cover. Simmer for 1-1 1/2 hours. Add diced onions and carrots and beef base. Thicken liquid with a roux base or flour mixture.
Prepare crust:
Add flour, salt, Crisco and margarine and knead into a small ball. Some people let the crust sit in the fridge for an hour to proof. It is entirely up to you if you choose to do this. Split the ball of crust in half and roll out both the size of a nine inch pie dish (deep dish) on a floured pastry board. Place one layer on the bottom. Fill the pie dish with the filling, saving most of the gravy for later. Leave enough gravy in the pie to keep it moist. Place the top crust on the pie and crimp the edges. Cut a couple of steam holes in the top. Bake in a 350ºF oven until top is golden brown. When serving use the extra gravy as a garnish. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is from the English side of the James Anderson household.
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