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Beef Steak and Kidney Pie

A savory pie filled with beef steak and ox kidney, seasoned with salt and pepper, wrapped in pastry.

From an old cookbook · modernised transcription
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Steak and Kidney Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Cut the beef steak and ox kidney into small pieces.

  3. Season with salt and pepper.

  4. Roll the meat with a small piece of fat in each.

  5. Place the rolls in a pudding dish.

Bake and serve

  1. Cover with pastry and brush with egg yolk.

  2. Bake until golden brown, about 25-30 minutes.

  3. Serve hot or cold.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef steak
Provides the main meaty body and savoury flavour of the filling.
Ox kidney
Adds a rich, deep flavour and a firm, chewy texture to the filling.
Small piece of fat
Melts during baking, adding moisture and richness to the lean meat.
Pastry for pie
Encloses the filling and bakes to a golden, crisp 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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