Taken from Marguerite Patten’s A Century of British Cooking which is available in eBook format.
Steak and Kidney Pie
Serves 4 to 6
Shortcrust Pastry (see recipe below)
For the filling:
675 g chuck or other stewing steak, dice
225 g ox or lamb’s kidneys, dice
25 g plain flour
salt and freshly ground black pepper
50 g beef dripping or fat
450 ml beef stock
150 ml red wine or more stock
To glaze:
1 egg, beaten
Shortcrust Pastry
225 g plain flour
pinch salt
115 g fat (opinions differed as to the best fat to use. Most people in the 1920s liked half butter and half lard)
cold water to mix
To make the pastry:
Sift the flour and salt into a mixing bowl. Cut the fat into small pieces and drop into the flour. Rub the fat into the flour with the tips of your fingers then add sufficient cold water to make a firm rolling consistency. The exact amount of water depends upon the type of flour used so always add this slowly and carefully.
Knead gently, roll out to a square or oblong shape on a lightly floured board. Cover and chill for at least 30 minutes. This process known as ‘relaxing’ makes the pastry easier to handle. Use and bake as appropriate to the recipes.
To make the pie:
Make the pastry, wrap this and put in a cool place to relax. Mix the steak and kidney together. Blend the flour with seasoning and coat the meat. The easiest way to do this is to put the seasoned flour into a large bag, add the meat and shake firmly.
Heat the dripping or fat in a large saucepan, add the coated meat and cook steadily for about 10 minutes, stir throughout this time. Gradually add the stock, bring to the boil and stir until slightly thickened then pour in the wine or more stock. Cover the saucepan; cook gently for 1 hr 30 minutes or until the meat is nearly tender. Cool.
Preheat the oven to 200°C/400°F/Gas Mark 6/190°C (fan oven).
Spoon the meat with a little of the gravy and a pie support into a 1.5 litre pie dish. Save the rest of the gravy to serve with the pie. Roll out the pastry and cut out narrow bands to fit around the edge of the pie dish. Roll out the rest of the pastry to cover the filling. Moisten and seal the edges and flute neatly. Make a slit on top for the steam to escape. Use any leftover pastry to make a rose or tassel and pastry leaves: press on top. Brush all the pastry with the egg. Bake for approximately 40 minutes. If the pastry is becoming too brown, lower the heat slightly.
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