Beef Steak and Kidney Pie
Ingredients
Directions
Prepare
Measure 1 lb of steak and 2 tablespoons of salt.
Measure 1 lb of kidney and 1 teaspoon of pepper.
Measure 1 pint of stock and about 1 lb of short or flaky pastry.
Measure 1 tablespoon of flour for pastry.
Cut the steak into thin strips 1–2 inches wide.
Roll each strip up and dip in flour and the mixed seasonings.
Assemble the pie
Place a layer of the rolled steak strips at the bottom of the pie dish.
Slice the kidney thinly, removing all fat, season it, and layer it over the steak.
Continue layering steak and kidney until the dish is full, leaving a raised center.
Half‑fill the dish with stock.
Wet the edges of the dish and cover with strips of pastry; moisten them and cover the dish with pastry.
Cut a hole in the center and decorate the top of the pie with pastry leaves.
Bake and serve
Brush the pastry with egg.
Bake in a quick oven for ten minutes, then continue baking slowly for about 1 hour total.
When the pie is cooked, fill it up with well‑seasoned gravy.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Steak (in the method)
- Becomes tender during long slow baking, giving the pie its main meaty texture.
- Kidney (in the method)
- Adds a rich, savoury flavour and firm texture to the filling.
- Flour
- Coats the strips so the seasoning sticks and the juices can thicken.
- Stock (in the method)
- Provides moisture that cooks the meat and forms the gravy.
- Pastry (in the method)
- Encloses the filling and browns in the oven to form the crust.
The step that matters
Bake in a quick oven, then slowly. A hot start sets and browns the pastry, while the slower heat that follows cooks the meat through and keeps it tender without burning the crust.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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