Solid ribsticking stuff, ideal for before, after, or during the game. Season flour with salt and pepper. If preferred, use 2 sheep kidneys instead of the ox kidney.

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
8
Yield:
1 -9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut meat into 1 inch cubes, and roll in seasoned flour. Place meat in a saucepan, and add enough water to cover. Cook until meat is tender, about 3 hours. Remove the meat, leaving the liquid in the pan.

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  • Thicken gravy with 1 tablespoon flour, and season with salt and pepper to taste. Return meat to the pan. Spoon into a pie dish. Allow to cool.

  • Take a small portion of the pastry, and roll into 1 inch wide strips. Moisten the edges of the pie dish, and press pastry around the rim. Roll out the rest of the pastry to size of the dish. Moisten the strip pastry, and cover with pastry.

  • Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes, or until nicely browned.

Nutrition Facts

570 calories; protein 24.4g 49% DV; carbohydrates 40.5g 13% DV; fat 33.9g 52% DV; cholesterol 260.3mg 87% DV; sodium 342.8mg 14% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/06/2011
I love steak and kidney pie even more so with puff pastry which is delicious moistened by the gravy. But I think the author made an error or two. There is no need to use beef tenderloin in a stew preparation - you'll get a much better flavor from chuck or even leg of beef and even those cuts would not need to cook for three hours - maybe an hour and a half at most. And at the top of the recipe the cooking time is given as 1 hr 30 mins not the 3 hrs 20 mins the instructions say. In addition I usually soak the kidney in milk for several hours before cooking (this gets out some of the urine taste and smell but doesn't destroy the unique flavor). It's a good idea to use a pie bird or funnel to hold the pastry off the gravy so it will be nice and crisp when baked - the inside will still be moist. I'm rating the pie five stars because if you carry out these suggestions it will be very good indeed and I don't want to put anyone off making a splendid steak and kidney pie! Read More
(9)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/06/2011
I love steak and kidney pie even more so with puff pastry which is delicious moistened by the gravy. But I think the author made an error or two. There is no need to use beef tenderloin in a stew preparation - you'll get a much better flavor from chuck or even leg of beef and even those cuts would not need to cook for three hours - maybe an hour and a half at most. And at the top of the recipe the cooking time is given as 1 hr 30 mins not the 3 hrs 20 mins the instructions say. In addition I usually soak the kidney in milk for several hours before cooking (this gets out some of the urine taste and smell but doesn't destroy the unique flavor). It's a good idea to use a pie bird or funnel to hold the pastry off the gravy so it will be nice and crisp when baked - the inside will still be moist. I'm rating the pie five stars because if you carry out these suggestions it will be very good indeed and I don't want to put anyone off making a splendid steak and kidney pie! Read More
(9)
Rating: 5 stars
12/05/2012
I soaked the kidney in milk overnight cut into pieces. I did lightly flour then sauteed the kidney and steak in olive oil. Caramelized some onions and then made a gravy. I did not have puff pastry so left it out. Served this over rice. It was delicious. Read More
(3)
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