August 10, 2022

Zaika

Livingston

Steak and kidney pie: the tale at the rear of a British classic

3 min read

Make it at home: Tom Kitchin’s steak & kidney pie

This dish is the excellent ease and comfort foodstuff — and incorporating bone marrow can make it further exclusive. 

Serves: 4   
Usually takes: 4 hrs 30 mins 

Ingredients

75g basic flour, moreover additional for dusting
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800g stewing steak, effectively trimmed and diced
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200g ox kidney, trimmed and diced
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olive oil, for frying
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100g smoked lardons
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200g button mushrooms, trimmed, wiped and quartered
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2 carrots, peeled and chopped
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1 bouquet garni
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1 garlic clove, crushed
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1 onion, chopped
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splash of Worcestershire sauce
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1 litre beef stock 
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1 tbsp chopped parsley
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500g puff pastry, thawed if frozen
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1 egg, overwhelmed
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1 bone marrow piece, 7.5cm tall

Strategy

1. The filling can be manufactured the night time in advance of (actions 1 to 4). Return to room temperature just before using. To make the filling, place the flour in a shallow tray and season with salt and pepper. Use kitchen towel to make sure the steak and kidney are correctly dry, then toss them in the flour and shake off the surplus.

2. Heat a massive flameproof casserole around a medium-substantial heat, then insert a excellent splash of oil. Once the oil is warm, increase the steak and kidney and fry till browned, then established aside to drain (you could possibly have to do this in batches).

3. Wipe out the pan, then return it to the warmth with an additional splash of oil. The moment the oil is scorching, incorporate the lardons and sauté until they’re coloured all around and the extra fat is rendered. Include the mushrooms, carrots, bouquet garni, garlic, onion and a pinch of salt and keep on sautéing for 2-3 mins until the veggies start out to colour and soften. 

4. Return the beef and kidney to the pan, alongside with a very good splash of Worcestershire sauce. Pour in the beef inventory and make sure the meat is submerged, including drinking water if necessary. Convey to the boil, then decreased the warmth. Period to style, go over and go away to simmer for 2½ -3 hrs till the meat falls aside when pressed (test from time to time and major up with a lot more drinking water if desired). Established aside to great.

5. When you’re all set to assemble the pie, warmth oven to 220C, 200C supporter, gas 7. Transfer the filling to a 2-litre pie dish, then stir in the parsley.

6. Established the pastry on a flippantly floured surface area and roll out with a flippantly floured rolling pin until finally it is 2cm thick and 6cm bigger all round than your pie dish. From this, minimize a prolonged strip of pastry the width of the rim of the dish. Brush the rim of the dish with a little of the beaten egg, then deal with it with the pastry strip. Reduce out another piece of pastry significant adequate to protect the pie dish. Brush the 1st pastry strip with a lot more egg, then put the greater piece on prime and press the edges with each other to seal. Trim with a knife, then crimp the edges. Transfer the pie to a baking sheet and brush with additional egg.

7. Lower 3 tiny steam holes in the centre of the pie. Bake for 10 mins, then reduced the temperature to 200C, 180C enthusiast, gas 6 and bake for 15-20 minutes a lot more until eventually the filling bubbles and the pastry is golden-brown. 

8. Meanwhile, period the bone marrow, then set on a baking tray. Roast for 8-10 mins, then remove and hold sizzling till the pie is baked. 

9. Choose the pie out of the oven and go away to stand for 5 minutes. Reduce a gap the sizing of the bone marrow in the centre of the pastry, then gently drive the bone in. Time and serve.

The illustrations or photos in this piece were styled by Liberty Fennell. The props had been styled by Tamzin Ferdinando. 

Printed in Issue 10 (winter 2020) of National Geographic Traveller Food stuff

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