Steak and Kidney pieSteak and Kidney pie
•1.5# lean boneless sirloin or top round in 1” cubes
•1# Veal kidneys. Peeled, trimmed of f at and cut into 1” cubes
•1t freshly ground black pepper
•¼ c flour
•1/4c rendered beef suet or lard or substitute 3T butter & 1T veg. oil
•1c thinly sliced fresh white mushrooms (1/4#)
•1/2c chopped onions
•1/4c pale dry sherry or dry red wine
•1T finely chopped fresh parsley
•1/4t Worcestershire sauce
•Rough puff pastry
•1 egg yolk with 1T heavy cream.
Preheat oven to 425ºF pat cubes of steak and kidney dry and season with S & P. In a bowl toss them with the flour to coat lightly.
In a heavy 10-12” pan heat the fat until it sputters. Brown a dozen or so of the cubes turn frequently and evenly and brown all over, add more fat as necessary to finish all the cubes. Transfer them as they cook to a 2qt casserole dish about 4” deep.
Add mushrooms and onions to remaining fat in the pan. Stir over moderate heat until soft and then transfer them to the casserole dish. Pour in water to deglaze pan. Pour all into the casserole dish and add the Sherry, parsley, thyme Worcestershire sauce and season with S & P. Stir gently to mix.
On a lightly floured surface roll the pastry out into a rough rectangle about ¼” thick. Cut strips about 12” long and 1/2” wide. Lay the strips end to end around the rim of the casserole dish and press firmly into place. Moisten lightly with a pastry brush dipped in cold water. Drape the remaining pastry over a rolling pin and unroll it over the pie. Trim off the excess pastry and crimp the edges of the pie. Re-roll any remaining scraps of pastry and make decorative shapes to add to pie.
Make 2 parallel cuts each about 1” long in the center of the pie and with a pastry brush paint the surface of the pie with the cream/egg mixture. Bake in the middle of the oven for 30 minutes, reduce the heat to 350ºF and bake another 30 minutes or until the crust is golden brown. Serve at once directly from the baking dish.
Courtesy of the Time Life Foods of the World Series