Skip to content

CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking


RECIPE

Serves 4 generously

A CookTale

Just imagine this, there are 7,000 Pubs in London, 53,000 in Great Britain, and one of their most popular luncheon dishes is Steak and Kidney Pie. That means that for every Pub that serves food, their cooks are putting this dish together every day of the year, and in large quantities. That boggles my mind! As much as we enjoy it, it’s a recipe with many ingredients, so it’s a once in a while event. Last evening was it, and the result was quite satisfactory, though to Cathe’s dismay, the stovetop required a great deal of attention, while I sneaked off to bed.

INGREDIENTS

2 TB of EVOO (more if needed)
1 lb of Beef (We used Fillet of Beef)
12 oz of Veal Kidneys (quartered)
2 medium Yellow Onions, (in a large dice)
2 TB Butter
3 Turnips (peeled & shaped into batons)
10 oz of White Mushrooms
1 TB Flour (for thickening) & 1 TB (for pastry dusting)
2 oz of Demi-Glace + 1 cup of Beef Stock (to form a rich stock)
Kosher Salt & freshly ground Black Pepper (to taste)
1/4 cup of Worcestershire Sauce
1 Sheet of Puff Pastry (Pepperidge Farm)
1 Egg mixed with 1/4 cup Milk (for brushing the pastry)

METHOD

1. Heat the EVOO in a large frying pan. Sear & seal the Beef. Remove to a large bowl. Sear & seal the Kidneys in the same pan. Remove to a bowl.

2. Add the Onions to the pan & cook for 3-4 minutes. Remove to the bowl.

3. Add 1 TB of Butter & the Turnip batons to the pan. Saute until tender. Remove to the bowl.

4. Add another TB of Butter to the pan & saute the Mushrooms until browned & tender. Add to the bowl.

5. Add the stock to the pan, stir well & bring to a boil. Turn the heat down and simmer for 10 minutes without a lid. If the liquid begins to evaporate, add more stock. Remove from the heat. Add Salt, Pepper & Worcestershire sauce. Return the bowl contents to the pan & coat the Meats & Vegetables. Allow to cool slightly.

6. Place the cooked mixture into a 9″ pie dish.
Roll out the prepared pastry 2 inches larger than the 9″ plate. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim & crimp the edges with your fingers and thumb. Brush the surface with the Egg mixture.

7. Preheat the oven to 375F. Bake for 15 minutes or until the crust has flaked & lightly browned.

Note: You do not want the (pricey) Fillet of Beef to overcook & dry ou

Advertisements

%d bloggers like this: