The traditional way to cook a steak and kidney pie appears to be to put the ingredients in
pastry and bake until they're done. That has never worked well for me, so this recipe takes
a different approach: first cook the ingredients in a covered pot, then put a filling into
individual pots with puff pastry. This can happen much later: the filling freezes well.
And if you want to make one big pie? That should work, but I've never tried it. It would
certainly require changes to temperature and time (lower temperature, longer time) to ensure
that the filling got hot without burning the crust. Maybe it would be better to pre-heat
the filling in such a case.
Ingredients
quantity
ingredient
step
1000 g
beef topside
1
500 g
lamb kidneys
1
120 g
flour
1
100 g
onion
2
1 g
pepper
2
50 g
salt
2
150 ml
water
2
puff pastry
shortcut pastry
Preparation
Clean the kidneys. Cut beef and kidneys into small chunks. Turn individually in flour
and put into a casserole:
Allow to cool. At this point you can wait indefinitely: freeze the filling in portions
of between 120 g (small) or 220 g (normal). When ready to cook, thaw the portions and
continue:
Bake at the bottom of the oven for 10 to 15 minutes at 160° with heat from below. The
time depends on the pots. The intention is to partially cook the pastry before filling.
This step can be omitted, but the pastry might then not be as firm.
If the pies aren't browned enough after this time, place at the top of the oven, raise
the temperature to 220° and grill until brown. Care! This can happen very
quickly.
