Steak and kidney pie

Steak and kidney pie

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 quantity Basic steak and kidney, cooked and cooled
375g commercial frozen puff pastry, thawed
egg yolk, beaten with a little water, to glaze

Method

  1. Spoon cooked steak and kidney mixture into a round or oval pie dish just large enough to hold it, mounding it up in the centre.
  2. Roll out pastry on lightly floured board to 2.5 cm larger all round than top of dish. Cut off a strip of dough all round, 2.5 cm wide, and place strip around edge of dish.
  3. Brush with a little egg glaze and cover with dough round or oval. Press onto strip to seal and trim edge. Cut an air vent in centre of dough lid. Decorate with pastry rose and leaves. Chill for 30 minutes.
  4. Brush with egg glaze and bake in a preheated hot oven (200°C) for 20–30 minutes. Reduce heat to moderate (180°C) and bake for a further 30–40 minutes. It may be necessary to cover pastry with foil to prevent over-browning.

Note

  • ½ quantity homemade puff pastry or ¾ quantity flaky pastry may be used instead of commercial pastry.

Variations

  • Steak and kidney pie with oysters: Follow recipe above. After cooking, carefully insert a funnel into centre vent and push in 1 bottle oysters, drained (you may have to halve them first).

    Steak and kidney pie with mushrooms: Add 125 g mushrooms, sliced, to basic steak and kidney mixture before cooking.
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