Steak and kidney pie is a traditional recipe with roots in British cuisine, particularly popular in the United Kingdom where it is known simply as "steak and kidney pie." This dish has transcended borders and has been adapted in different regions of Latin America, where it may receive various names depending on the country. For example, in Mexico and Colombia it is commonly known as steak and kidney pie, while in some countries of the Southern Cone it might be called an empanada or stuffed meat pie. Its popularity lies in its combination of intense flavors and the soft texture offered by a flaky, crunchy pastry, perfect for accompanying the juicy filling of steak and kidney. Traditionally, this dish was served as a nutritious and resourceful solution, using less expensive cuts of meat and kidneys, which are now valued for their characteristic flavor and protein content.
Meat and kidney pie III
How to Prepare Steak and Kidney Pie III
Remove the core and dice the kidneys, cut the steak into 2 1/2 cm cubes.
Place in a saucepan.
Add broth and chopped onion, simmer, covered, for 1 to 1 1/2 hours or until the meat is tender.
Season with salt and pepper.
Mix the flour with additional water, add to the steak, stir until the mixture boils and thickens.
Let it cool.
Pour into a pie dish.
Roll out the pastry into an oblong or circular shape, slightly larger than the dish.
Cut thin strips from the ends and place them around the moistened edge of the dish.
Brush the edge of the pastry with water and place the lid on top.
Press the edges together, trim the excess pastry with a sharp knife.
Make 2 cuts in the center to allow steam to escape.
Glaze with beaten egg yolk.
Bake in a hot oven for 20 to 25 minutes.
Reduce the heat to moderately high, bake for another 25 to 30 minutes or until the pastry is golden brown.
This pie is ideal for a comforting meal, where the combination of the flaky, crunchy pastry and the tender, flavorful filling becomes the star of the dish.
Ingredients (8)
- Lamb Kidneys
- Steak
- Onions
- Beef Broth
- Puff Pastry
- Flour
- Egg Yolk
- Water
Instructions (15 steps)
- 1 Remove the center and dice the kidneys, cut the steak into 2 1/2 cm cubes
- 2 Place in a saucepan
- 3 Add broth and chopped onion, simmer, covered, for 1 to 1 1/2 hours or until the meat is tender
- 4 Season with salt and pepper
- 5 Mix the flour with additional water, add to the steak, stir until the mixture boils and thickens
- 6 Cool
- 7 Pour into a pie dish
- 8 Roll out the pastry into an oblong or circular shape, slightly larger than the dish
- 9 Cut thin strips from the ends and place around the dampened edge of the dish
- 10 Brush the edge of the pastry with water and place the lid
- 11 Press the edges together, trim the excess pastry with a sharp knife
- 12 Make 2 cuts in the center to allow steam to escape
- 13 Glaze with beaten egg yolk
- 14 Bake in a hot oven for 20 to 25 minutes
- 15 Reduce the heat to moderately high, bake for 25 to 30 minutes more or until the pastry is golden
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.