Steak and Kidney Pie is one of our favourite meals. So we thought we’d add a little surprise to it to make it better (it’s whiskey).
Rough Puff Pastry
- 350g of plain flour
- 1 large pinch of sea salt (none of that table salt)
- 300g of cold butter, cut into small pieces
- 150ml of cold water
- 2 teaspoons of lemon juice
- 1 beaten egg for glazing
- 50mls of vegetable oil
- 50g of butter
- 1 large onion, peeled and chopped
- 200g of white button mushrooms
- 50g of plain flour, seasoned with salt and pepper (sea salt and freshly ground pepper, only the best)
- 750g of round steak, cut into chunks (shoulder or rump)
- 200g of ox kidney, cut it into bite sized pieces
- 250mls of beef stock
- 70mls of Glendalough 13 year old single malt whisky (or any whiskey of your choice)
- 50mls Worcester sauce
- 1 teaspoon of tomato pureé
- 1 teaspoon of dried thyme
- 2 bay leaves
Mix 50g of plain flour with 50g of butter to form a paste. This paste can be used to thicken sauces and soups.
Making the Pastry and Pie Filling
Rough Puff Pastry
Now you can use a store bought puff pastry for this but where is the fun in that? Follow these steps to make your own delicious puff pastry.
- Sieve the flour and salt into a bowl and add butter.
- Make sure to mix the butter into the flour so that it is coated.
- Mix water and lemon juice in a bowl and add to the flour mix.
- Cut the butter into the bowl with a knife, until it forms dough. (Don’t worry if there are still bits of butter showing in the dough)
- Flour a surface and roll the dough into a rectangle roughly 1cm thick.
- Fold the top third down to the centre and the bottom third up over that. Seal the open edges with a rolling pin.
- Give the dough half a turn then roll it out like step 6.
- Repeat steps 7 & 8 an additional 4 times. (keep the board and pin well-floured)
- Place the pastry into a polythene bag or wrap it in cling film and place it in the fridge for up to an hour (preferably overnight) to rest and firm up
- Allow the pastry to warm up for about 30 minutes before you need to use it.
Steak and Kidney Pie
- Add half the vegetable oil and butter to a heated large lidded pan.
- Cook the onion gently for around 8 minutes until it is soft
- Add and cook the mushrooms for 2 minutes, then remove mushrooms and onions, set them aside for later
- Put the steak and seasoned flour into a polythene bag and toss until the steak is lightly coated
- Add the rest of the butter and oil to the pan, heat and cook the steak and kidneys until they are no longer pink
- Put the mushrooms and onions back into the pan and add the rest of the ingredients, bring it to a boil while stirring it well
- Cover the pan and cook it gently for 1 hours making sure to stir it occasionally until the meat is tender
- Get rid of the bay leaves and if the gravy is thick enough then set aside to cool
- If the gravy is not thick enough for you then you can add the beurre manié to thicken the gravy. Be sure to add little bits of it at a time while mixing it in, continue to simmer until the gravy’s thickness is to your liking
Putting it Together
- Roll out the pastry on a floured surface to roughly over cm thick and 3cm wider than the pie dish.
- Cut a strip of pastry to fit around the rim of the pie dish.
- Place an egg cup or funnel in the centre of the pie dish and pour the filling around it.
- Give the rim of the pie dish a brush with water and lay the strip of pastry on top, making sure to seal it and give it a brushing with eggs
- Place the lid on top; knock up the edges to form a good seal then flute the edge
- Make a slit in the lid over the funnel/egg cup
- Brush with egg, making sure to brush the edges
- Bake in a 200C preheated oven for 15 to 20 minutes until its golden brown and allow it to cool
And there you have it a good old steak and kidney pie, with whiskey.