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Steak and Kidney Pudding | Rag Pudding  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 #Pudding #Rag #Pudding | baking a steak 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 pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Steak and Kidney Pudding | Rag Pudding


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Steak and kidney pudding is a classic British dish that is not often seen these days. A steak and kidney pudding consists of a suet pastry crust enclosing a rich and savoury filling of steak, kidney and thick gravy. It is absolute comfort food. The pudding is traditionally steamed for quite a long time, which may be why it’s not so popular. Rag pudding comes from Oldham, just outside Manchester. It’s the same idea, steak and kidney (or sometimes minced beef and onion) wrapped in suet crust pastry, but a rag pudding is cooked in a cloth rather than a bowl or basin. It’s this cloth, or rag, that gives it its name. Both variations are delicious, and well worth giving a try.

The written recipe for steak and kidney pudding is here:

And the written recipe for rag pudding is here:

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Steak and Kidney Pudding | Rag Pudding

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Steak and Kidney Pudding | Rag Pudding

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make 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.
  2. Image titled Make Meat Pies Step 2
    2
    Cut 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.

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    Steak and Kidney Pudding | Rag Pudding

  3. Image titled Make Meat Pies Step 3
    3
    Mix 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.
  4. Image titled Make Meat Pies Step 4
    4
    Use 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.

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  5. Image titled Make Meat Pies Step 5
    5
    Roll 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.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook 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.
  2. Image titled Make Meat Pies Step 7
    2
    Discard 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.

     

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  1. Image titled Make Meat Pies Step 8
    3
    Add 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.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken 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.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble 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.
  3. Image titled Make Meat Pies Step 12
    3
    Trim 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.
  4. Image titled Make Meat Pies Step 13
    4
    Fill 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.
  5. Image titled Make Meat Pies Step 14
    5
    Cover 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.
  6. Image titled Make Meat Pies Step 15
    6
    Make 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.
  7. Image titled Make Meat Pies Step 16
    7
    Bake 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 Pudding | Rag Pudding

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut 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.
  2. Image titled Make Meat Pies Step 18

    Steak and Kidney Pudding | Rag Pudding

    2
    Roll 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.
  3. Image titled Make Meat Pies Step 19
    3
    Fill 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.
  4. Image titled Make Meat Pies Step 20
    4
    Slice 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.
  5. Image titled Make Meat Pies Step 21
    5
    Bake 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.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try 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.
  2. Image titled Make Meat Pies Step 23
    2
    Make 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

     

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  1. Image titled Make Meat Pies Step 24
    3
    Make 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.
  2. Image titled Make Meat Pies Step 25
    4
    Get 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!
  3. Image titled Make Meat Pies Final
    5
    Finished.

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source

45 Comments

  1. Alan Stone says:

    Back to the drawing board for your rag mess, sorry pudding, yours from Oldham.

  2. Karen Johnson says:

    Just a tip, my mum did then regular, the cloth was thicker, and the suet, was thicker, so I think that's the key, just do what it doing ,but thicker, then they will hold better, I am starving now wowxxx

  3. Karen Johnson says:

    Both look great,xxx

  4. Karen Johnson says:

    I am starving, and only half way through, xxx

  5. Ian Livsey says:

    I agree Keef, steak and kidney pudding is better when you pre cook the meat and gravy. You can get the best kidney gravy doing that (However, a darker colour is preferable for me). I also like the 'traditional' method that the purists say, but not as much. As for the rag pudding, noooooooo. You just made the same pudding 2 different shapes. I live very close to Oldham and Rag puddings don't tend to have any kidney in at all. They usually have mince, steak (or joined up meat as you put it) and a bit of gravy. Also, the suet pastry tends to be thinner than with the basin type, making it a much more melt in the mouth experience. Give it another go Keef, but you must try harder.

  6. Elaine Rennie says:

    Fantastic Keith! Definitely look superior to a Hollands steak and kidney pudding. My husband is from Rochdale and he remembers his mum making rag puddings. She would wrap them in a hankie chief. He said his mum used mince and onion in hers. After all she had to cook for 4 blokes 3 sons and an husband so using steak would have been too expensive back then in the 70s/80s.

  7. Victor Haynes says:

    I love watching your videos, I have actually made the pork pies, they were absolutely delicious! your so entertaining Keef, keep up the good work! Your wife is lovely too 😁 I think you’re ace! X PS I am Susan Haynes not Victor… I’m on my hubby’s I pad lol xx

  8. james carr says:

    I live in the middle of rural Thailand and had a go at this. No suet so I used frozen shortening, grated into the flour. No pudding basin so I used a plant pot. (not an orange one) It came out very, very good. I steamed the bugger for 3 long hours and ate it all by myself. My wife is Thai and won't eat "our" food.

  9. shouty man says:

    "Hey Da, what's Mam made for tea?" "Baby's head."

  10. Peter Owens says:

    My mum had a variation; she did not line her cooking "pots" with suet. I can't remember all the details but eventually she served up a sort of ramakin with a suet top. Easier to make & maybe a little healthier but the taste was to die for. Keef can I suggest you try it.

  11. Anxious-Ivory says:

    Hi, just for info. My mum used to make Rag Pudding when I was a kid in 70s&80s.
    She also used mince and onion, and tied the cheesecloth with string at both ends and somehow made a handle in the middle so she could get then out.
    She steamed it in the pressure cooker I think for an hour or so. What was actually nice (for me anyway) was that the pastry was quite damp.. but it's what I was used to so I still like them like that

  12. keith nadin says:

    if you want to buy a rag pudding they are sold by Jacksons farm fare I think they're in Milnrow

  13. Mattoafc 789 says:

    Proper Oldham dish that can't beat it if it's done right 👍

  14. Daniel Clarke says:

    Oldham, Lancashire 🌹

  15. Oldpigsass says:

    Turned out nice again, Keef. However, this ain't the rag pud my great grandma in Failsworth used to make. I'm sure they never used to precook the meat, just flour and season it. She would roll it up into a big sausage-shape with the meat in the middle (NOT like a Swiss Roll!), then flour a rag well to stop the pastry from sticking to the material, tie both ends with twine and drop it into a pan of simmering water, not steam it, for something like five hours. Somehow it seemed to make its own gravy. I have tried this with moderate success, but what I cannot do is get the suet pastry to come out snow white like she did. Ah memories!

  16. allan king says:

    Hi Keef have you tried Hollands steak and kidney puddings? Love your videos

  17. James Morison says:

    For the Rag Pudding butter and flour the rag first the same as you would one of the baking tins, this should help in the de-ragging.

  18. Garbled User says:

    Great video and recipes! Strange high frequency noise…

  19. Captain Cheeseman says:

    As a Northern lad now living in Zambia I've been craving these. Thank you for this vid. Off to the kitchen I go.

  20. Bobby Ricketts says:

    Marvalous keith! ,and so entertaining , will be on the menu in this blackpool household this very evening , but not the dav pud.

  21. Susie English says:

    Steak and kidney pudding followed by parkin and custard. You don't move for days and its fantastic

  22. Kenneth Thompson says:

    love your videos mate any chance of you making a beef randang curry please.

  23. Jerky m says:

    Hi Keifay. I have to get my neighbour to cut my kidneys or liver for me. I had to put subtitles on cus the hissing of your pressure cooker. Couldn't hear what you were saying. Puddings much nicer than pie, boiled or mashed potatoe and peas mmmm lush.

  24. PinkeeLee says:

    dear keef, after just having my kidney removed, I will pass on this recipe. hope for your understanding. haha. truth. I love the mrs.'s reaction….she loves it.

  25. nikki kerfoot says:

    Nice to hear my home town of Oldham getting a mention 😊. Keef could you please make another local Lancs/Yorkshire favourite ready for Bonfire Night 'Parkin' Or a true Oldham area special 'black peas'? Ps Made your Homity pie for tea..it was 👍

  26. Sneakers8b says:

    Rag pudding seems like an English tomali

  27. stal1ng says:

    I am sooo 🤤 right now…

  28. Kevin Byrne says:

    13:30 — Hmmm … presentation needs a little work.

  29. Bob Jones says:

    I know there is a British Pie Week. I can't Rag Week catching on. 🙂

  30. jackcameback says:

    Hey Keef, not been watching for awhile……………………….I'm back 🙂 Love this one in particular, cannot get these in DK, might have to try my own based on this vid

  31. Buzz Burrows says:

    I live in Germany and they can't cook like the brits. They don't have seut. Many thanks Keef

  32. Buzz Burrows says:

    Wow just wow. I like it no I really like it. No I love it. Many thanks for the video . Rag pudding looks perfect.Thanks

  33. sambucca18 says:

    Thanks for the recipe Keef. Looks tasty. It takes me back to childhood. I haven't had a rag pudding in years. Most people I know, know what a steak and kidney pudding is. They've never heard of a rag pudding though.

  34. d roses says:

    My way of making the filling (quicker and easier and less faff): fry onions and garlic, add cubed steak, fry to seal edges, add kidney, fry till no pinkness, make some Bisto gravy, pour in, add herbs and pepper (no salt cos already in), if mixture is too thin add a teaspoon of cornflour mixed into small amount of cold water, bring to boil for short time. That's it, no need for pressure cooker. Allow to cool to RT before filling into pastry cases. But…it might be better to use pressure cooker for the steaming stage – should give tastier results. Just my opinion…

  35. Harry Bond says:

    It's definitely pie making time of the year, need some mashed potatoes with that, reminds me of school dinners… good!

  36. up4atgal says:

    I get my steak and kidney at Morrison’s . Great British classic so yummy x x

  37. Elmo says:

    😂😂😂 Mrs. Keef! You guys are so charming 👏😆👍😍

  38. Elmo says:

    😲 I’m honoured Sir! I’m still ploughing my way through the vids 😋
    Tip top nosh as usual. 👍

  39. MOOSEDOWNUNDER says:

    Never heard of a rag pudding before. Steak and Kidney pie looked amazing.

  40. handigurl says:

    You two are "fab".

  41. Maria Santov says:

    Sir Signor Keef, No cook can do better than you if you cook with love. I give you now an acient cookbook in thrust. It's up to you to translate and translate it to a dish. here it is; https://www.kvmo.nl/images/pdf/algemeen/indonesischkookboekselamatmakankoninklijkmarine1269977934.pdf

    This goes back to early 1900.Today in Dutch and English marine this is cooked.Can you pick one thing and show us?With internet i don't think translation is needed but any question is welcome.

  42. Mark Andrew Cook says:

    Man! Why do I have to fly 4000 miles to get a decent meal…these vids make me drool all over the place! Yum…

  43. Wotdermatter says:

    Please, for those who devour your recipes containing kidney, and I have mentioned this before, cut the kidney in half from the top down and remove the pieces inside. Then place the kidney into ice-cold water for 30 minutes, changing at least once during that time. The function of the kidney is to filter and extract waste from the blood, balance body fluids, and form urine. The urine and residual tastes must be removed before cooking and/or eating. You can also make a roux which can be carefully mixed into the liquid, as you are aware or alternatively, make a slurry with baking powder and water which makes a glossy thick gravy. However, I know you will not do so as you would rather mock my attempts to educate you in some of the simple culinary skills you lack or are not familiar with, including the use of the back edge of the knife blade instead of the knife's cutting edge, for removing excess pastry when making pies and, tarts, and puddings, etc. It's called knocking-back. Then people, your "followers", tread you as the cook par excellent, sorry cannot use chef because you are not, especially as you seemingly get most of your recipes from the internet. You do serve a function though, trying to provide others with simple, nutritious, and easy to prepare, usually, recipes. Incidentally, in the old days, which I well remember, cheesecloth/muslin was not used for either pudding but old sheet linen, and that is where the term "rag pudding" came from. Steak and kidney pudding had a cloth spread over the top of the pudding which was then tied down before the cooking vessel was 1/2-3/4 submerged in water in the cooking pot and cooked for up to 4 hours. Don't forget, in Japan, it takes up to10 years to become a qualified Sushi/Sashimi chef.
    'nuf sed. plamuk aka travellingchef.

  44. Jonathan says:

    Great video as always Keef!

    I've got a suggestion/request: the infamous Ulster Fry! It has a few variations here in Northern Ireland (feel free to do some research) but my personal favourite is the following:

    -Deep-fried potato bread (1)
    -Deep-fried soda bread (1)
    -Fried back bacon (2)
    -Fried pork sausages (2)
    -Fried black pudding (1 medallion or 2 slices from pudding sausage)
    -Fried egg, sunnyside up (2)
    -Fried cherry tomatoes (or just a salad tomato cut in half; grilled is also acceptable)
    -Fried mushrooms

    Some people add baked beans, but I dislike them & prefer a generous dollop of brown sauce (HP all the way!).

    Would love to see you attempt this one; you shan't regret it! 😊

  45. Jackie Hillson says:

    My mother in law used tin foil instead of rags, worked a treat, you can buy them ready done, Holland’s steak and kidney puddings,country wide in England, delicious,ready cooked in the fish and chip shops up north.

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