Steak and Kidney Pie

Name: Steak and Kidney Pie
Yield: 4
Cuisine: Británica
Ingredients: 30 g Wheat flour; 70 ml Veal; 2 Onion; pinches Pepper; pinches Salt; 2 tablespoons Vegetable Oil; Egg Yolks; 85 ml Beef Stock; 300 g Puff Pastry; Egg White; dashes Worcestershire Sauce; 200 g Lamb Kidney

Media

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein10 %15 g
Carbs32 %47 g
Fat57 %37 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	582 kcal	247 kcal
Protein	15 g	6.4 g
Carbs	47 g	19.9 g
Fat	37 g	15.7 g

One serving is about 236 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty51/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: BritishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - British

Ingredients

30 g Wheat flour
70 ml Veal
2 Onion (chopped)
pinches Pepper
pinches Salt
2 tablespoons Vegetable Oil
Egg Yolks (Beaten)
85 ml Beef Stock
300 g Puff Pastry
Egg White (Beaten)
dashes Worcestershire Sauce
200 g Lamb Kidney

Instructions

Preheat the oven to 220C/425F/Gas 7
Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
Return the beef to the pan, sprinkle flour over and coat the meat and onions
Add the stock to the pan, stir well and bring to the boil.
Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
Serve with creamy mash and steamed vegetables to soak up the gravy.