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Steak and Kidney Pie Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!
#Steak #Kidney #Pie | baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
Steak and Kidney Pie
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To me, Steak and Kidney Pie is what I think of when I contemplate pie. It is the Pinnacle of Pies, the Prince of Pastries and, indeed, the Emperor of Empanadas. In this entertaining video recipe, I show you how to make a wonderful family-size steak and kidney pie. Pies are never quick to make, but the effort is always rewarded by the amazing results.
You can find the written / printable version here:
My steak and kidney pie recipe uses hot water pastry, which is easy to make and to work with, and has a wonderful taste and texture.
Other Pie Recipes
Steak & Ale Pie:
Chicken and Mushroom Pie:
Chicken. Leek & Bacon Pie:
Gala Pie (slicing pork pie with egg):
Melton Mowbray-style Pork Pie:
Minced Beef & Cheese Pie:
Northern English Pork Pies:
Lattice-Topped Cherry Pie:
Blueberry Pie:
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Steak and Kidney Pie
Ingredients
Crust
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1 1/4 cup all-purpose flour
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1/4 tsp. salt
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1/3 cup shortening or butter
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4 tbsp. cold water
Filling
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1 cup chopped potato
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1/2 cup chopped onion
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3 tbs. margarine or butter
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1/3 cup all-purpose flour
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1/2 tsp dried thyme or sage, crushed
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1 1/4 cup beef broth
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1 1/2 cup chopped carrots and peas
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2 cups ground beef
Making the Dough for the Crust
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1Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl. -
2Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.- Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
- Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
- Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
- Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.
baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
Steak and Kidney Pie -
3Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.- Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
- Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
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4Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.- It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
- If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.
baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
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5Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Making the Filling
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1Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]- If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
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2Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]- Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
- Be careful whenever handling hot grease.
baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
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3Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.- You can peel your potato if desired.
- If you want something different, try using a sweet potato instead.
- You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
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4Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]- Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
- Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
- Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.
baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
Making a Whole Meat Pie
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1Preheat the oven to 350 degrees F. -
2Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.- Avoid stretching the pastry.
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3Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim. -
4Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish. -
5Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife. -
6Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.- Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
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7Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]- When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.
Steak and Kidney Pie
Making Individual Meat Pies
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1Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls- Dust your workstation with flour to prevent dough from sticking.
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Steak and Kidney Pie
2Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary. -
3Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together. -
4Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.- Brush the top of your pockets with egg or melted butter to keep the top moist.
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5Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.- Enjoy with a side of ketchup.
Trying Creative Variations
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1Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.- Make sure your meat is fully cooked before adding it to your filling.
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2Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]- 8 ounces of raisins.
- 4 ounces of dried figs (chopped).
- 2 ounces dried cherries (chopped)
- 2 apples, peeled, cored, and chopped.
- 1 lemon zested and juiced.
- 1 orange zested and juiced.
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground allspice
- 1/4 teaspoon freshly ground clove
- 6 ounces dark brown sugar
baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
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3Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie. -
4Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like! -
5Finished.
baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
33 Comments
This looks delish!
Oh that looks perfect.
Looks like a nice recipe. Is there a trick to rinsing the, ahem, uric odor out of the kidneys? Baking soda, hydrogen peroxide, vinegar, other? I had this dish in a British pub, and the smell of urine was unmistakable. It really put me off.
OMG!!! Lard??? Kidneys??? Enough to gag a maggot!!! Can't watch!!! Sorry!!! Any way, I do watch your show, but not this… Again…Sorry.
Hello from Canada. My mother used to make steak and kidney pies when I was young. I want to give it a try since it is a Christmas tradition for me to make a tourtiere, which is the traditional French Canadian meat pie and the steak and kidney pies would compliment them well. Could you please tell me how to prepare the kidney. Did you soak them in cold salt water overnight to remove the urine smell? I think I remember my mother doing that ?
Thank you for this Keef. I was a hot fan of the Steak and Kidney Pie as a club food back then, in the eighties. Then they pulled this from the menu and was available only upon request. Slowly slowly it disappeared from the club altogether. Yours is just the kind of pie that I used to enjoy and I'll probably try it out when I got myself an oven.
Thank you for video
Only gone and made 4 of these the Day …MMMMMMMMMMMMMMMMMM
Ahhhh! So that's who I am… a Gastronant❣😂😂😂 Thank you for a better title❣
Wow looks yummy. Made me hungry.
As one of the few Americans who grew up eating steak and kidney pie, I loved this recipe. I made it to share with my son-in-law, who is an adventurous eater, and we both enjoyed it very much.
Thanks to you, Keef, for answering my question about using suet or tallow in the crust. I used tallow, since I had some on hand, and the crust was wonderful.
Is kidney meat easy to come by in the U.S.? I have never seen it, but I have honestly never looked for it either.
looks yummy thanks for uploading video
Loving these British classics, reminds me of my youth and my nan’s cooking growing up. Thank you for putting such a great recipe collection together – great job!
Can you do a beef suet pudding?
Sooooooo good
They dont make it that much in the shops nowadays ,I guess they are not kneen on Kidney any more ,The Youth of today
Hi Keef – just subscribed. I'm an expat Brit here in
Sunny Colorado and I really miss meat pies which, apart from "pot pies" are imp I possible to get here. I just tried your hot water crust pastry – fantastic. As you say – really easy to make and work with and great flavour. Have made steak & potato and minced beef & onion ( my own fillings but your pastry & method etc. ) many thanks for your videos – great work & advice
.Tony Armstrong
Please excuse this belated comment as I just came across this video this morning, 2 July, 2019. When using a kidney, its function should be remembered – it helps the body pass waste as urine. Therefore, it is not surprising many people do not like the taste. Before using kidney in cooking, remove all of the inner parts as they are not good to eat. Second, cut the kidney into pieces and put them into ice water for about 30 minutes, draining and changing the water a couple of times. This will remove any taste of urine. My grandmother's tip which is rarely used in this day and age. It works.
'nuf sed. plamuk aka travellingchef.
This video inspired me to have a go at making a pie. For the filling I used about 600g beef shin, 2 medium sized onions, 300g Ox kidney, 750ml organic beef stock, a small handful of fresh chopped parsley, a small handful of fresh chopped oregano, a teaspoon of wholegrain mustard, a teaspoon of black pepper. I browned the meat, softened the onions and stewed the filling on a low heat for 3 hours, adding a little water and stirring occasionally.
For the pastry I used 200g beef dripping and a knob of butter melted in 250ml water combined with a little over half a 1kg bag of organic plain flour and a level teaspoon of milled coarse salt.
I put the pan of stewed filling and the ball of pastry dough in the fridge overnight and constructed the pie the next day. I baked it for 30mins+10mins in the oven on high and it turned out great. Shared with friends and family who all said how nice it was. Will definitely be making another one.
Excellent! I don't know why I seem to love all things English (I'm Canadian). I like to cook and would like to try out authentic British recipes. I'm looking for the 'perfect' Sticky Toffee pudding. It sounds yummy! I'm going to subscribe so I can keep up 🙂
Must admit I have a weakness for pies, that slice of pie looked like heaven on a plate.
The flaky pastry is great on the top level but all below it never cooks. how do I get flaky results all the way through instead of having to throw out 80 percent of the soggy dough? I do love the top layer of pastry and contents of pie, but not the soggy. help please…. thanks, delia.
Ironic kale hahaha
Hi Keef,
I'm an Australian living in The US. Your Steak and Kidney Pie reminds me of what my Nana use to make. Yours looks great and makes me home sick. My mouth was watering while I was watching. No Kale for me, but I could go lots of spinach. LOL. Thank you
Funny man… Good pie… Are you from yorkshire
Mouth watering ,to be pinnacle British, I add the magic of Bisto gravy, this lovely Bisto is used to thicken the food at the end of cooking time ,especially with English stew and dumplings, and meat pies, I use it together with flour to thicken and seal, apart from doing gravy for the Sunday roast, Have been used at home since I remember and that is well over sixty years,Keef
do you use Bisto?
As a fellow keef i love your videos mate!
Without doubt, the best Steak and Kidney Pie video on tinter web. NAILED IT KEEF!.
Perfect))))
I can handle steak , I just cant handle Kidney or Liver. I went through a spate about 3/4 months ago where I had liver, boiled onions and1 slice of boiled bacon. (gravy) with mash potatoe. I had to get my neighbour to cook the liver, I just cant handle Liver (gag). But this looks lovely mmmmmmmmm
Top-Tip, prep the filling the day before and let all the flavors combine over night, you wont be disappointed.
wow ,what a feed!
i don't know about kidneys, but if you cook them in lard… they HAVE to be good, right?