• Natalie Warriner

British Steak and Kidney Pies

Not quick and easy - but worth it!


Pastry Ingredients:Filling Ingredients: 600g plain flour Salt 150g butter 150g cheddar cheese 250g cold water1 kilo of skirt steak Black Pepper, Salt, Nutmeg, Rosemary Olive oil 400g carrots and Onions A bottle of beer



Pastry Instructions:

  1. Mix salt, flour and butter and cheese in a big bowl

  2. Rubbing in method between fingers until flour looks yellowy and theres no huge chunks. Can also pulse it in a food processor

  3. Add 250g of cold water and mix it all up

  4. Don’t knead the dough. Just push it all together

  5. Wrap it up in cling film and chuck it in the fridge for about half an hour



Filling Instructions:

  1. Cut steak into ½ inch chunks

  2. Add the pepper (Go heavy), salt, nutmeg and 2tbsp of Olive Oil and mix it all up

  3. Brown off the Steak in a pan

  4. In another pan, heat the oil and then add the rosemary, Carrots and onions. Brown them off for about 10 minutes

  5. Throw some beer into the pan with the steak

  6. Add a heaped tablespoon of flour and tomato puree into the Steak pan to thicken it up

  7. Add the carrots and onions

  8. Add a pint of water

  9. Add some chopped onions

  10. Add more water and let it simmer for 60-90 minutes




Making the Pies

  1. Cut the pastry into quarters

  2. Roll out the pastry to the thickness of a coin

  3. Lay it over the pie pans

  4. Fill the pies (Not too much

  5. Use eggwash to stick on the tops and press together

  6. Eggwash the top and make a couple of holes

  7. Cook in the oven for 30-40 minutes at 350f (180c) - Remove when golden



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