UPPER CRUST: What’s cooking today: Steak and kidney pie

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A good steak and kidney pie must have steak, kidney, onions, and a lovely crunchy pie crust. But there’s much more that goes into making it truly delicious.

Trim the kidneys by peeling off the outer membrane and trimming away the whitish core. Chop the flesh into small pieces. Sauté onions in butter with garlic. Remove to a side dish. Cube the beef and brown it in batches. Return the onion to the pot and add the beer and chopped kidneys. Stir in the mustard. Add the stock, Port, Worcestershire sauce, rosemary, and season with salt and plenty of pepper to taste. Return the beef to the pot.

Grease a large pie dish . Spoon in the filling, including plenty of the sauce. Roll out the pastry and cut a round about 3 cm wider than the dish. Place the round over the top and crimp it all round to the edges of the dish. Cut 3 or 4 “leaves” of pastry to decorate the centre. Beat an egg and brush it all over the pastry top. Place the leaves at the centre and brush over them too. Use a small, sharp knife to make an incision right in the middle.Tony Jackman is Galliova Food Champion 2021.

 

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The only way to make it truly delicious is by eliminating the kidneys.

Kidney as in beans, not the organ.

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