Steak and Kidney Pie with Guinness
FILLING
2 lb Chuck Steak; trimmed, in -1.2 inch pieces
12 oz Ox Kidney; Cored and Chopped
1/4 pt Guinness
4 tb Beef Dripping or Lard
2 md Onions; Sliced
3 tb Flour; Liberally Seasoned
2 lg Mushrooms; Sliced
3/4 pt Beef Stock or water
1 Bay Leaf
4 Thyme; Sprigs
PASTRY
8 oz Self-raising Flour
4 oz Shredded Suet or Lard
Salt and Pepper
1 Egg yolk; mixed with a -splash of milk
Place the steak and kidney in a bowl with the guinness and herbs. Cover
and leave for at least 4 hours, preferably overnight. Drain the meat,
reserving the marinade. Toss the meat in the seasoned flour. Heat 1 tsp
of the dripping or lard in a large, heavy pan and gently fry the onions
for five 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 all
sides. Return the onions and the rest of the meat and any remaining
flour to the pan. Stir thoroughly, then add the mushrooms, marinade,
herbs and stock or water. Bring slowly to a simmer, stirring as the
sauce thickens, then cover the pan and cook gently for 1.5 hours. Taste
the gravy, adjust the seasoning with salt and pepper and remove the
herbs. Transfer to a deep pie dish,place a pie funnel in the middle and
leave to cool.
To Make the pastry. 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 tb of cold water, adding more as you mix with a
knife. As it begins to clump together, use your hands to work it 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 the inside edge of the pie dish. Dampen it 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 leaves from
the pastry trimmings to decorate the top. Paint the pie lid with glaze.
Bake in a pre-heated oven to 200C/400F/Gas Mark 6 for 15 minutes. Lower
the heat to 180C/350F/Gas mark 4 and cook for 30 minutes until the
pastry is golden brown. |