top of page
1
Cut and dice the onion into medium to small pieces.
2
Cut and dice the kidneys into small pieces as shown in the video, and put in the fridge until needed.
3
Fry off the onion for 2 mins, add the diced beef and cover with the pint of stock (beef or chicken) crumble in 2 stock cubes, mix together before placing in the bunch of thyme leaves. Do not add the kidney yet.
4
Bring the ingredients to a slow boil put on the pan lid, turn down the heat and simmer for 1 hour, or until the meat is tender as some cuts of beef may take longer.
5
When there only 10 minutes left on the timer add the kidney.
6
Mix the corn flour and water together.
7
Once the meat is tender, ladle out the juice into another pan leaving about an inch in the pan, place back on the heat and stir in a third of the corn flour mixture, stir until thick. Set aside until cool.
8
Make the gravy as shown in the video using the remainder of the corn flour mixture.
9
Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, add the cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.
10
Cut the pastry in half form each half into a puck shape, wrap in plastic wrap and place in the fridge for at least 30 minutes or until needed.
11
To make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together until there is no more lumps of fat, form a well in the middle add the water and cut it together using an ordinary dinner knife.
12
Preheat your oven to 190°C that’s 375°F or gas mark 5.
13
Roll each pastry big enough to fit the pie tin, (see video for rolling technique).
14
Place the bottom pastry in the greased tin carefully pushing it down into the corners, Prick the base of the pastry with a fork.
15
Add the cooled steak and kidney filling and level it off.
16
Brush water around edge of the rim before adding the top pastry.
17
Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.
18
Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.
19
Get the pie into the preheated oven and set the timer for 25 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale give it another 5 minutes.
20
Remove from the oven, let it relax for 10 minutes before serving.
21
Enjoy.
Method
Ingredients
The Pastry:
340g / 12oz Plain or all purpose flour
85g / 3oz cold butter
85g / 3oz cold lard or shortening
½tsp Salt
115mls / 115g / 4 oz of cold water
1 small egg (wash)
The Pie Filling:
900g / 2lb of lean diced beef
4 Lambs kidneys approx 200g / 7oz (chopped small)
1 medium size onion
1 pint of stock: chicken or beef
Small bunch of Thyme leaves, or 1 tsp dried Thyme
2 beef stock cubes
30g / 1oz Corn flour/starch
30g / 1oz Cold water
Loose Base Fluted Pie Tin (23cm / 9in)
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Bakers Wooden Spoon
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page