Steak and Kidney Pies

Name: Steak and Kidney Pies
Cuisine: British
Ingredients: 250 grams Plain Flour; 250 grams Butter; 1 teaspoon (5 ml) Salt; 150 mls approx Water; 500 grams Ox Kidney; 500 grams Braising Beef; 2 Beef Stock cubes; 300 mls Water; 1 large Onion

Amazing Lady ( Grace) @cook_12096521

West Drayton

One of my Husband’s favourite lunchtime foods. #Lunchtime, #Easy, #Budget.

Amazing Lady ( Grace) @cook_12096521

West Drayton

One of my Husband’s favourite lunchtime foods. #Lunchtime, #Easy, #Budget.

Saved

Ingredients

250 gramsPlain Flour
250 gramsButter
1 teaspoon (5 ml)Salt
150 mlsapprox Water
500 gramsOx Kidney
500 gramsBraising Beef
2Beef Stock cubes
300 mlsWater
1large Onion

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Steps

1

Make the Pastry. Sieve the Flour into a bowl and add the Butter and salt. Mix with your fingers until it resembles breadcrumbs.
2

Add a little water at a time until the mix becomes a soft dough. Put in the refrigerator for at least 20 minutes, or while you prepare the rest of the ingredients.
3

Cut the Ox Kidney into small pieces, discarding any white parts, and place in a heavy saucepan.
4

Dice the beef into small cubes, discarding any fat. Add to the saucepan.
5

Slice and dice the Onion, add to the saucepan with the Stock Cubes and 300 mls of Water. Bring to the boil, stirring, then simmer, with a lid on, if you have one, for about 15 minutes.
6

Place the pastry onto a floured board Cut off about 1/3 and put aside for lids. Roll out to an even sheet. Grease the inside of the tins you are using, then add the pastry, overlapping the sides. Brush the inside thickly with beaten egg, to prevent leakage. Fill the pies to near the top, using a slotted spoon, to drain excess gravy, then add a little gravy to each pie.
7

Roll out the remaining pastry to make lids, trim excess off the sides and brush with beaten egg. Make 2-3 slots in the lid. Cook in a medium hot oven for about 20-30 minutes until golden brown. Cool and enjoy! Can be frozen.