@Carl Smith I hope that you do not mind that I share the written recipe here (retrieved from the old website), since it is no longer available at the URL listed in the Description. THE WINDMILL STEAK-AND-KIDNEY PIE - 3 TIMES NATIONAL CHAMPION. _This recipe makes a big pie for 12 people. Halve the ingredients to make a pie for 6._ *Steak and Kidney Pie Ingredients List* PIE MIX: Beef Dripping 150 g Skirt of Beef 2 kg Ox Kidney 600 g Sliced White Onion 300 g Field Mushrooms 600 g Plain Flour 50 g Worcester Sauce 50 ml English Mustard 50 g Mushroom Ketchup 25 ml 2 Bay Leaves 1 Sprigs of Thyme 1 pint Young's Bitter Beef Stock 350 ml Salt and Pepper Fresh Parsley SUET PASTRY: Self Raising Flour 500 g Shredded Suet 250 g Fresh Parsley 2 tablespoons Salt and Pepper 1 egg *Steak and Kidney Pie Cooking Instructions* Take the meat out of the fridge two hours before cooking. Heat the dripping in a saucepan Add the diced, cook until soft but not coloured Add the skirt of beef and cook until lightly coloured Add the plain flour and turn up the heat and cook until the meat is nicely browned Add the ox kidney Add all the other ingredients, except the beer and stock, combine well Gradually add the stock and beer Simmer gently until the meat is tender Mix in the fresh parsley Taste the sauce and correct seasoning if necessary. Let the pie filling cool down before covering with pastry. *Steak and Kidney Pie- Assembling the Pie* Sieve the self raising flour and then add the shredded suet, parsley and seasoning. Gradually add water and combine very carefully and lightly. Avoid over working the pastry. The pastry is ready when all of the mixture comes away from the side of the mixing bowl. Roll the pastry into a ball and cover in cling film and place in the fridge for 30 minutes, allowing the pastry to relax. Heat the oven to 200c Roll the pastry out to around 1 cm in thickness and cover the pie mixture. Brush the pastry with a beaten egg and place the pie in the oven. The pie will normally take around 40 to 50 minutes to cook but its best to test with a probe to ensure it reaches 75 C. Leave to rest 5 minutes and serve piping hot.
My mum used to make me and my friends Steak and Kidney pie in the 80s with mash and peas, while we watched the A Team, then played football until dark. Oh those were the days.
This is how I had it at my favorite pub in Buckinghamshire while stationed in England. Absolutely wonderful. 💯 I am fixing one from an Irish cookbook by Maura Laferty and it doesn't call for a pastry bottom. This confirmed what I remembered. I obtained some fresh lamb kidney from my family's butchershop in Cambridge City, IN. Not many people here eat it. Loved the music that you incorporated with your video. Cheers from the USA.
Hi Liam, thanks for your comment. You can of course make you own beef stock and then freeze for future use in batches. Basically, you brown 1 kg beef bones in the oven and add them to 1 onion and 2 carrots which you brown in oil. You then cover with cold water, adding parsley stalks, 6 black peppercorns and 2 bay leaves. This is all simmered for 3 to 4 hours, skimming off the scum as you go. Strain and remove any fat from the surface. You can of course buy beef stock/cubes, I won't tell!
Living as I do in Sweden, a food desert, this has become my go-to recipe for Kate & Sydney pies (and puddings). The only ingredient I omit are the bay leaves (I simply can't see the point of them!). I make the suet-crust as in the video but I also vary it a little and make full - top and bottom- shortcrust pies and, occasionally, flaky pastry pasties, which I fill with the S&K. Utterly delicious and I have to fend off the locals when I make them.👍🏻😉
The best pie I've ever had. I treat my friends to it every so often but not as often as I treat myself! It's lovely to see Ravi Tailor and all the Savile Row guys in there over a lunchtime. You'll not get a better dressed pub and the staff are all top drawer,
What a great recipe!. Thanks so much. It I live in Switzerland and get no opportunity to get the steak and kidney pie I knew when I lived in South Africa. Unfortunately I don't have an oven, but the recipe works just as well for a steamed steak and kidney pudding. Delicious...
Thank you so much for this! I cooked it today and it was out of this world. I live in Poland and the only ingredients I couldn't gather were mushroom ketchup and suet. I did the cheat's way with store brought puff pastry, but next time I'm doing the proper pastry too. And the next time won't be long in the offing! The tips and views of you cooking were very helpful because I think it probably was possible to go wrong. I didn't thanks to the video quality.
I went with my wife last October from spain and it was a superb experience, every bite it was like be in heaven. Absolutely delicious!!!. And it's fantastic to have the recipe so well here in youtube, very generous, I'll try to make it similar here in spain (but it's hard to find mushroom ketchup for example) but every time i will go back to London I will be back to The Windmill to have the Original. Thanks a lot!
As it seems that my next trip to London is delayed, I've got the mushroom ketchup via amazon to try to make the recipe next week ... I know it will not be as good as in the windmill but to see how it goes
Yum! Thank you so much for posting this recipe - I can't wait to make it for hubby here in Oz. A beautifully made video as well. I look forward to seeing your other mouth-watering recipes :)
Hi Carl, came across your vids by accident. Being a pie lover i can say your vids are great. Very informative and full of great tips. Keep up the great work.
Hi Neil, so sorry for not replying before now. Yes, lambs kidneys will work but as they're re quite delicate, I suggest that you lightly fry them in clarified butter and them add them to the pie mix about 20 minutes before the end of the cooking time.
No idea why I watch cooking videos when the larder is looking sparse & I’m broke. Today’s menu? Cinnamon raisin toast, Earl Grey tea, coffee, water, & tonight a little hot chocolate it’s C-O-L-D outside. About 1/2 inch of ice pellets on the ground. 3 layers of clothing & two pairs of socks inside! Enjoyable video - glad it popped up! Thank you!
We advocate sensible pie consumption here at pie central and so would would recommend that you share with friends. Thanks for contributing to the debate.
Such a fancy steak-and-kidney pie! This will be a joy and a challenge to make, when a basic pie will not do. (Several ingredients will have to be ordered from abroad, as well.).
Really so delicious... staying away from beef is even harder now.... I think Ill go to london just to have that with a bitter or a pint of stout...really wonderful stuff
I sometimes make the pie without mushroom ketchup when i forget to buy it, so don't worry too much! The pie is still very good. The beef is what we call in English skirt of beef, I don't know how this translates in Dutch but your butcher may be familiar with the French name with is onglet. Its dark meat normally up to 2 kilos in weight and is found near the kidney of the animal. I hope yo enjoy the pie!
Hey Carl Smith, i have emailed you in regards to getting my hands on this beauty of a recipe for my students to cook in class in Australia, if that's OK!
Question, a number of ingredients you mentioned like beef suet...is that even obtainable in the states? I'd hate for this to fall into the realm of 'another recipie I'd love to try but never get to make.'
Hi Alexander, I've had a look on line and found a possible supplier of beef suet, its called britsuperstore They claim to mail order world wide and so if you can't find a local supplier, this might be an option.
Hi, a bit late with the reply but as I recall the kidneys need to be cut in half a long the longer side ( as they lay flat cut them level in the middle in line with the cutting board not downwards). remove the white core which are a bit hard when cooked, soak them in milk for about half an hour for a milder flavour. There are probably videos on this but I am too lazy to look them up. The ale is good but if you need just substitute a bit more stock or as you say beef broth. Experiment a little, cookery is to enjoyed not endured. This seems a good recipe but a bit exacting and some of the ingredients may be hard to find, just do what you can and I am sure it will be tasty.
i remembr long ago there was this tin called' TOM PIPERS STEW. LOVED IT MY MOTHER would buy 2 tins and water it down a little and feed the whole family. is it still sold ? not in my country anymore so sad
It available you just have to ask the butcher. I found fine ground in a bag in the freezer that was done by a big name brand meat source. So it has to be there somewhere. I know it usually comes in a plastic wrapped tray. It is used in a lot of traditional reciepies slavic and others so any place that actually has a butcher will have it in some form. I'm just taking a break from doing my prep on this and already hungry. Carl if I eat all 6-8 servings is there any chance I could explode??? ;-]
Hi Lee. The artists are Tom McKean and the Emperors and very good they are too! Just leave the kidneys out and add a few more mushrooms and there you have it, steak and mushroom pie
Fantastic pie. Everytime I can I always go and have your steak and kidney or steak and mushroom pie. To bad its not open on Sundays, I would book the table for a year. See you soon. I hope
Come and try our new roof terrace, we serve pies up there too. Just waiting for the electricity board to give us more power so that we can have heaters in the winter.
Hmmm sure it's delicious but I'm not a big fan of mushroom in a steak and kidney, also makes things a touch watery. I've used oyster sauce to make mine instead of mushroom sauce and it's a pretty scrumptious alternative.
@Carl Smith I hope that you do not mind that I share the written recipe here (retrieved from the old website), since it is no longer available at the URL listed in the Description.
THE WINDMILL
STEAK-AND-KIDNEY PIE - 3 TIMES NATIONAL CHAMPION.
_This recipe makes a big pie for 12 people. Halve the ingredients to make a pie for 6._
*Steak and Kidney Pie Ingredients List*
PIE MIX:
Beef Dripping 150 g
Skirt of Beef 2 kg
Ox Kidney 600 g
Sliced White Onion 300 g
Field Mushrooms 600 g
Plain Flour 50 g
Worcester Sauce 50 ml
English Mustard 50 g
Mushroom Ketchup 25 ml
2 Bay Leaves
1 Sprigs of Thyme
1 pint Young's Bitter
Beef Stock 350 ml
Salt and Pepper
Fresh Parsley
SUET PASTRY:
Self Raising Flour 500 g
Shredded Suet 250 g
Fresh Parsley 2 tablespoons
Salt and Pepper
1 egg
*Steak and Kidney Pie Cooking Instructions*
Take the meat out of the fridge two hours before cooking.
Heat the dripping in a saucepan
Add the diced, cook until soft but not coloured
Add the skirt of beef and cook until lightly coloured
Add the plain flour and turn up the heat and cook until the meat is nicely browned
Add the ox kidney
Add all the other ingredients, except the beer and stock, combine well
Gradually add the stock and beer
Simmer gently until the meat is tender
Mix in the fresh parsley
Taste the sauce and correct seasoning if necessary. Let the pie filling cool down before covering with pastry.
*Steak and Kidney Pie- Assembling the Pie*
Sieve the self raising flour and then add the shredded suet, parsley and seasoning. Gradually add water and combine very carefully and lightly. Avoid over working the pastry. The pastry is ready when all of the mixture comes away from the side of the mixing bowl. Roll the pastry into a ball and cover in cling film and place in the fridge for 30 minutes, allowing the pastry to relax.
Heat the oven to 200c
Roll the pastry out to around 1 cm in thickness and cover the pie mixture. Brush the pastry with a beaten egg and place the pie in the oven.
The pie will normally take around 40 to 50 minutes to cook but its best to test with a probe to ensure it reaches 75 C.
Leave to rest 5 minutes and serve piping hot.
My mum used to make me and my friends Steak and Kidney pie in the 80s with mash and peas, while we watched the A Team, then played football until dark. Oh those were the days.
This is how I had it at my favorite pub in Buckinghamshire while stationed in England. Absolutely wonderful. 💯
I am fixing one from an Irish cookbook by Maura Laferty and it doesn't call for a pastry bottom. This confirmed what I remembered. I obtained some fresh lamb kidney from my family's butchershop in Cambridge City, IN. Not many people here eat it.
Loved the music that you incorporated with your video.
Cheers from the USA.
A GOOD amount of Kidney . Yayyyy . Looked wonderful .
I would love a miniature one of these on a cold rainy day by the fireplace with plenty of wood!
Have never seen this gentleman cooking....it was very relaxing to learn...very well done and thank you.
Very kind. Thank you.
Your pastry looks amazing. It all looks delicious.
For me, this filling, double crust, in an individual 6 inch pie. Perfection!
only a minute to make that dough, was very encouraging, the shredded beef suet, and chopped parsley... so many unbelievable special touches...
I've eaten at The Windmill on a number of occasions. Delicious pies and a wonderful place for a traditional Sunday lunch
Hi Liam, thanks for your comment. You can of course make you own beef stock and then freeze for future use in batches. Basically, you brown 1 kg beef bones in the oven and add them to 1 onion and 2 carrots which you brown in oil. You then cover with cold water, adding parsley stalks, 6 black peppercorns and 2 bay leaves. This is all simmered for 3 to 4 hours, skimming off the scum as you go. Strain and remove any fat from the surface. You can of course buy beef stock/cubes, I won't tell!
That looks like a delicious pie Carl, the pie is to die for but the music will get you first.
Living as I do in Sweden, a food desert, this has become my go-to recipe for Kate & Sydney pies (and puddings). The only ingredient I omit are the bay leaves (I simply can't see the point of them!). I make the suet-crust as in the video but I also vary it a little and make full - top and bottom- shortcrust pies and, occasionally, flaky pastry pasties, which I fill with the S&K. Utterly delicious and I have to fend off the locals when I make them.👍🏻😉
I wish I could smell that kitchen through this screen...
Fantastic. Well done indeed.
That’s nice. Thank you.
The best pie I've ever had. I treat my friends to it every so often but not as often as I treat myself!
It's lovely to see Ravi Tailor and all the Savile Row guys in there over a lunchtime. You'll not get a better dressed pub and the staff are all top drawer,
Lovely. All true!
quite a few of the punters that amble in are inappropriately attired
fantastic video!! not only did the pie come out great.. i just loved the way you explained and instructed on how to cook it.
Why can’t he get a Michelin star?
Amazing recipe, my first ever attempt at making a British dish. Absolutely delicious, well done Sir!
I’ve just ‘found’ your great video. Thank you I’ll be trying this tomorrow :)
I've been to the windmill many times and love the steak and mushroom pie which I am cooking for the first time right now!
What a great recipe!. Thanks so much. It I live in Switzerland and get no opportunity to get the steak and kidney pie I knew when I lived in South Africa. Unfortunately I don't have an oven, but the recipe works just as well for a steamed steak and kidney pudding. Delicious...
Thank you so much for this! I cooked it today and it was out of this world. I live in Poland and the only ingredients I couldn't gather were mushroom ketchup and suet. I did the cheat's way with store brought puff pastry, but next time I'm doing the proper pastry too. And the next time won't be long in the offing! The tips and views of you cooking were very helpful because I think it probably was possible to go wrong. I didn't thanks to the video quality.
Glorious.... British food at it's finest.. I could almost smell it..
Thank You from across the pond made it Sunday sooo good!
Great pie good old fashioned cooking
Great song !!!
From Tom McKean
As soon as I saw that there was no pastry on the bottom I cried a little.
Me too - I am thinking of doing an individual version.
@airscrew1 Same and the gravy was way too watery.
Yeah I was like "what the....?? Where's the bottom?"
Thanks for this comment. I’m abandoning this bs video right now
I think that was the original way it was made - encasing it completely in Pastry came later.
This recipe Is absolutely gourgeous. Thee Is a magical atmosphere in this video, ancient, faschinating. I wonder i was there!!
I went with my wife last October from spain and it was a superb experience, every bite it was like be in heaven. Absolutely delicious!!!. And it's fantastic to have the recipe so well here in youtube, very generous, I'll try to make it similar here in spain (but it's hard to find mushroom ketchup for example) but every time i will go back to London I will be back to The Windmill to have the Original. Thanks a lot!
As it seems that my next trip to London is delayed, I've got the mushroom ketchup via amazon to try to make the recipe next week ... I know it will not be as good as in the windmill but to see how it goes
I'm american my mother used to make a kidney pie.. I miss it. My mom cooked British foods. I realized that now. great cook.
Love the music
Yum! Thank you so much for posting this recipe - I can't wait to make it for hubby here in Oz. A beautifully made video as well. I look forward to seeing your other mouth-watering recipes :)
Made my day!
Thanks Gavin, excellent idea steaming the pie/pudding because the suet self raising flour combo is exactly right for baking or steaming.
Carl, You use to have all the recipes on the website but i can't find them anywhere now? Any chance you can tell me where they all are.
Great and stunning pie. I would like to see the recipe, please. Greeting from Madrid, Spain
Hi Carl, came across your vids by accident. Being a pie lover i can say your vids are great. Very informative and full of great tips. Keep up the great work.
Can't wait to enjoy one at the Windmill when we visit!
Love the song! What is it?
Tom mckean and the emperors “fever”
@@Mrader1983 Thank you! Love it, was googling hard to find it.
Just joined your channel!
Thanks for sharing your recipe will definitely try it! 💜🙏
Gorgeous pie. Looks delicious
Thanks Elise!
My Dad makes a steamed one in muslin one like this and one with a crust but with deeper filling.
in a week and a half my husband and I will come and try your pies, we're looking forward to it!!
Hi Neil, so sorry for not replying before now. Yes, lambs kidneys will work but as they're re quite delicate, I suggest that you lightly fry them in clarified butter and them add them to the pie mix about 20 minutes before the end of the cooking time.
No idea why I watch cooking videos when the larder is looking sparse & I’m broke. Today’s menu? Cinnamon raisin toast, Earl Grey tea, coffee, water, & tonight a little hot chocolate it’s C-O-L-D outside. About 1/2 inch of ice pellets on the ground. 3 layers of clothing & two pairs of socks inside!
Enjoyable video - glad it popped up! Thank you!
Great post. Your larder might be sparse but your sense of humour is fulsome.
We advocate sensible pie consumption here at pie central and so would would recommend that you share with friends. Thanks for contributing to the debate.
Traditionally, they put an oyster in it, however the use of worchester sauce gives a similar effect. I prefer pud to pie!
Thanks bro. Educational and entertaining. Bless you and yours.
Great dish, steak & kidney pie is just the thing on a cold night, the gravy is key, you cannot give up on the gravy.;
I agree. I think it was Escoffier who described sauce (gravy if you will) as 'liquid seasoning for food"
Fantastic pie. Thanks!
Looks good, think i will have a go at that.
Please do!
Such a fancy steak-and-kidney pie! This will be a joy and a challenge to make, when a basic pie will not do. (Several ingredients will have to be ordered from abroad, as well.).
Looks delicious
its looks so good!
Going to make this fpr my hubby tonight 😊
cant wait to try this
Excellent, thank you.
You're welcome.
Really so delicious... staying away from beef is even harder now.... I think Ill go to london just to have that with a bitter or a pint of stout...really wonderful stuff
If you do come into London and visit the Windmill, come and say Hi.
A definite for my monthly cheat day. Looks SO scrumptious! Love the soundtrack, as well!
I sometimes make the pie without mushroom ketchup when i forget to buy it, so don't worry too much! The pie is still very good. The beef is what we call in English skirt of beef, I don't know how this translates in Dutch but your
butcher may be familiar with the French name with is onglet. Its dark meat
normally up to 2 kilos in weight and is found near the kidney of the animal. I hope yo enjoy the pie!
Hanger Steak (Onglet in France) is the term used in America.
I will fly 5000 miles just to have that pie.
Thank you Richard.
I definitely love this recipe. :)
Thank you Tristan.
Thanks Elizabeth, wow Norway, the power of the internet!
Hey Carl Smith, i have emailed you in regards to getting my hands on this beauty of a recipe for my students to cook in class in Australia, if that's OK!
Hi Dalton, be my guest. Hope you can find the ingredients down under. Carl
Loved it.
who does that song its awesome? i gotta know. all that aside well done presentation on a favorite of mine. thanks
Hi Steve. It’s Tom McKean and the Emperors.
Question, a number of ingredients you mentioned like beef suet...is that even obtainable in the states? I'd hate for this to fall into the realm of 'another recipie I'd love to try but never get to make.'
Wow!!! Steak & Kidney Pie, That sure looks nice.
Hi Alexander, I've had a look on line and found a possible supplier of beef suet, its called britsuperstore They claim to mail order world wide and so if you can't find a local supplier, this might be an option.
Hell I'd try it, looks decent
Where are the recipes on the website?😩
i'm amazed.
atte
Luis Mtz. From México
That tasted fantastic!
Elisabeth from Norway
Recipes are not on the website!
Thanks Carlos, next time you come to London, pop in and I'll give you a bottle of mushroom ketchup to take back to Spain.
Please say hi when you come over. Hopefully I'll be around but if not Pauline, George or Karolina will be.
Follow your recipe and my hubby say is the best pie he even had and he say Chinese wife can cook pie !
love the recipe, and the music! could you tell me the singer and song title please?.
Regards.
Tom McKean and The Emperors - Fever
I love the receipe. Where can I buy the bird that goes in the center of the pie ?
Ebay
can I use pie crust or store bought pastry dough sheets? can I omit the ale? use beef broth?. How I clean the kidneys?
Hi, a bit late with the reply but as I recall the kidneys need to be cut in half a long the longer side ( as they lay flat cut them level in the middle in line with the cutting board not downwards). remove the white core which are a bit hard when cooked, soak them in milk for about half an hour for a milder flavour. There are probably videos on this but I am too lazy to look them up. The ale is good but if you need just substitute a bit more stock or as you say beef broth. Experiment a little, cookery is to enjoyed not endured. This seems a good recipe but a bit exacting and some of the ingredients may be hard to find, just do what you can and I am sure it will be tasty.
Looks lovely. Who is the artist on the song also?
Tom McKean and The Emperors - Fever
Just a question. I want to make this but I could only find Lamb Kidney. Will this work?
do I use a tin dish? or glass what can u serve with it?
Thank for sharing xx
i remembr long ago there was this tin called' TOM PIPERS STEW. LOVED IT MY MOTHER would buy 2 tins and water it down a little and feed the whole family. is it still sold ? not in my country anymore so sad
Try ebay
I Will Make Thiss! WEOOOOOOO! i got drunk at a pub that had an old gal cookin n i been lookin for a good recipe since!
Now you've found one!
It available you just have to ask the butcher. I found fine ground in a bag in the freezer that was done by a big name brand meat source. So it has to be there somewhere. I know it usually comes in a plastic wrapped tray. It is used in a lot of traditional reciepies slavic and others so any place that actually has a butcher will have it in some form.
I'm just taking a break from doing my prep on this and already hungry. Carl if I eat all 6-8 servings is there any chance I could explode??? ;-]
Hi Lee.
The artists are Tom McKean and the Emperors and very good they are too! Just leave the kidneys out and add a few more mushrooms and there you have it, steak and mushroom pie
omg that looks good..
Fantastic pie. Everytime I can I always go and have your steak and kidney or steak and mushroom pie. To bad its not open on Sundays, I would book the table for a year.
See you soon. I hope
Yes indeed, it is sad not to be open on Sundays and the kitchen to close at 3pm on Saturdays
Come and try our new roof terrace, we serve pies up there too. Just waiting for the electricity board to give us more power so that we can have heaters in the winter.
Daniel Filipe Rodrigues da Silva We're open later on Saturdays now Daniel.
Calm down Dan & Carlos, don't be so greedy
You could try making it Kay?
I'm going to need to know what this song is.
Also what's with people who put no bottom on the pie? That's shepherd's pie tier.
Great video. But the music is just irritating..
It is a bit of a marmite track (love it or hate it)
The music is NOT needed.
I like it, makes it less boring to watch
Game of thrones introduced me to this dish
It's only kidney pie in GOT and not steak kidney pie
ikr :P
Well it is historic!
name of the song?
Hmmm sure it's delicious but I'm not a big fan of mushroom in a steak and kidney, also makes things a touch watery. I've used oyster sauce to make mine instead of mushroom sauce and it's a pretty scrumptious alternative.
I hoped the pie was a success and that you were able to get all the ingredients!
pretty nice video
I want to know the back ground song , singer name pls tell me
Tom McKean and The Emperors - Fever
What is that song in the background?
Tom McKean and The Emperors - Fever
What is the bird looking thing in the very middle of the pie??
Its a little china pie raiser thingy. You can buy them in cook ware shops. It helps to stop your pastry sagging in the middle.
+Carl Smith I thought they helped let the steam out of the pie. Does it do both?
It's also for steam
🎵 Four-and- twenty blackbirds baked in a pie… 🎶
Mmmmm absolutely gorgeous
Nice vid but so much background noise