Steak and Kidney Pie
1+1/2 lbs (700 g) lean boneless sirloin or top round steak, trimmed of
fat
and cut into 1 inch (2.5 cm) cubes
1 lb (450 g) veal kidneys, trimmed of fat and cut into 1 inch (2.5 cm)
cubes
2 tsp (10 ml) salt
1 tsp (5 ml) freshly ground black pepper
1/4 cup (60 ml) flour
3 Tbs (45 ml) butter
1 Tbs (15 ml) vegetable oil
1 cup thinly sliced mushrooms (approx. 1/4 lb, 100 g)
1/2 cup coarsely chopped onions
1+1/2 cups (375 ml) water
1/4 cup (60 ml) pale dry sherry or dry red wine (optional)
2 Tbs (30 ml) Cognac or other brandy (optional)
1 Tbs (15 ml) finely chopped parsley
1/4 tsp (1 ml) dried thyme
1 tsp (5 ml) Worcestershire sauce
Puff pastry dough (recipe follows, or use a pre made puff pastry dough,
or
your own favorite pie crust recipe)
1 egg yolk combined with 1 Tbs (15 ml) heavy cream
Pat the cubes of beef and kidney dry with paper towels. In a plastic or
paper bag combine the flour, salt, and pepper, and toss the steak and
kidneys in the flour mixture to coat lightly but thoroughly. Heat the
butter and vegetable oil in a heavy skillet over high heat until it is
splutters. Add the cubes of meat and stir frequently, until they are
browned on all sides. Using a slotted spoon transfer the meat to a heavy
2
quart (2 L) casserole about 4 inches (10 cm) deep. Add the mushrooms and
the chopped onions to the skillet and cook over high heat, stirring
constantly, for 2 to 3 minutes. Transfer these to the casserole. Pour
the
water into the skillet and bring to a boil, scraping the bottom and the
sides of the pan to dissolve all the "brown bits". Pour this liquid into
the casserole, and add the sherry or wine, brandy, parsley, thyme, and
Worcestershire sauce. Stir together gently.
On a lightly floured surface roll the pastry dough into a rectangle
about 1/4 inch (5 mm) thick, and cut 2 strips about 12 inches long by
1/2
inch wide (30 x 2 cm). Lay the strips end-to-end around the rim of the
casserole and press firmly into place. Moisten the dough around the rim
with a pastry brush dipped in water. Drape the remaining dough over the
rolling pin and gently drape it over the casserole. Using a small knife
or
scissors, trim off the excess pastry and secure the edges to the rim by
crimping tightly with your fingers or the tines of a fork. Reroll the
scraps of pastry and cut them into simple flower or leaf shapes and
apply
to the top of the pie. Make three or four slits in the top of the pie
with
a sharp knife and paint the surface of the pie with the egg yolk and
cream
mixture. Bake in a preheated 425F (220C) oven for 30 minutes, then
reduce
the heat to 350F (180C) for an additional 30 minutes, until the crust is
golden brown. Serve immediately, directly from the baking dish. Serves 4
to 6.
Making puff pastry really is a thankless task, but here is a standard,
easy-to-do recipe if premaid puff pastry is not available in your area.
Note that you may also use your favorite flaky pie crust recipe for this
dish.
Puff Pastry
2 cups (500 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 lb (1 stick, 113 g) unsalted butter, cut into 1/4 inch (5 mm) bits,
thoroughly chilled
1/4 cup (60 ml) lard, cut into 1/4 inch (5 mm) bits, thoroughly chilled
4 to 6 Tbs (60 to 90 ml) ice water
Sift the flour and the salt together into a large mixing bowl. Add the
butter and the lard and, working quickly, use your fingertips to rub the
flour and fat together until the mixture looks like flakes of coarse
meal.
Pour 4 Tbs (60 ml) of ice water over the mixture all at once and gather
the
dough into a ball. If the dough crumbles add more ice water until it
will
form a ball. Dust the dough lightly with flour, wrap in plastic wrap,
and
refrigerated for 30 minutes.
Place the dough on a lightly floured surface and press into a
rectangle
about 1 inch (2.5 cm) thick. Dust a little flour over it and under it
and
roll it out into a rectangle about 21 inches long and 6 inches wide
(approx
50 x 15 cm). (Note: These dimensions are only approximations. Once you
do
it you'll get the idea) Fold the strip into thirds, forming a packet
about
7 x 6 inches (18 x 15 cm). Roll the pastry out again to the 21 x 6 size,
and fold the ends over the middle again. Repeat this process two more
times. Wrap the pastry tightly in plastic wrap and refrigerate for at
least
1 hour. The pastry may be kept in the refrigerator for 3 to 4 days
before
being used, and may be frozen for several weeks.