Steak and Kidney Pie
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- Опубліковано 30 вер 2024
- To me, Steak and Kidney Pie is what I think of when I contemplate pie. It is the Pinnacle of Pies, the Prince of Pastries and, indeed, the Emperor of Empanadas. In this entertaining video recipe, I show you how to make a wonderful family-size steak and kidney pie. Pies are never quick to make, but the effort is always rewarded by the amazing results.
You can find the written / printable version here: keefcooks.com/...
My steak and kidney pie recipe uses hot water pastry, which is easy to make and to work with, and has a wonderful taste and texture.
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Dear Keef
Thank you from the bottom of my heart for making this dish and giving me a shout out. That was extremely sweet of you to do that. No one has ever done that for me and it meant so much. I posted it up on my Facebook page so all my family and friends could see it. I got responses right away with family members saying "Susie is a media princess!!! They loved it and so did I. Again Thank you Keef you are not only a really Good Cook but a real Gentleman and a sweetheart. Keep up the Good Cooking Keef you are a king at what you do always Susie x
What kind of a comment is this?
This looks delish!
This is my all time favourite recipe you have done. Keep coming back to it time after time to make sure I'm doing things in the correct order. Cheers matey.
This video inspired me to have a go at making a pie. For the filling I used about 600g beef shin, 2 medium sized onions, 300g Ox kidney, 750ml organic beef stock, a small handful of fresh chopped parsley, a small handful of fresh chopped oregano, a teaspoon of wholegrain mustard, a teaspoon of black pepper. I browned the meat, softened the onions and stewed the filling on a low heat for 3 hours, adding a little water and stirring occasionally.
For the pastry I used 200g beef dripping and a knob of butter melted in 250ml water combined with a little over half a 1kg bag of organic plain flour and a level teaspoon of milled coarse salt.
I put the pan of stewed filling and the ball of pastry dough in the fridge overnight and constructed the pie the next day. I baked it for 30mins+10mins in the oven on high and it turned out great. Shared with friends and family who all said how nice it was. Will definitely be making another one.
As one of the few Americans who grew up eating steak and kidney pie, I loved this recipe. I made it to share with my son-in-law, who is an adventurous eater, and we both enjoyed it very much.
Thanks to you, Keef, for answering my question about using suet or tallow in the crust. I used tallow, since I had some on hand, and the crust was wonderful.
that looks so good!!
I wanted to lick the screen. I will definitely be making this! 😃
Can’t find kidneys over here in US! Annoying
I’m just discovering the delights of the Spanish cold soup “Gazpacho.” As the British summer approaches it’s ideal on a hot day. Do you have a recipe that tastes like you might find in Spain? Nick
Yikes, here's one from 7 years ago! When I lived in Spain! ua-cam.com/video/HF1yo3YFBXs/v-deo.html
Nice one! I'll give it a go....thanks
Ahhhh! So that's who I am... a Gastronant❣😂😂😂 Thank you for a better title❣
Excellent! I don't know why I seem to love all things English (I'm Canadian). I like to cook and would like to try out authentic British recipes. I'm looking for the 'perfect' Sticky Toffee pudding. It sounds yummy! I'm going to subscribe so I can keep up :)
I did STP a few years ago: ua-cam.com/video/O6k25e3H4us/v-deo.html Don't know if I'd describe it as perfect though.
Mouth watering ,to be pinnacle British, I add the magic of Bisto gravy, this lovely Bisto is used to thicken the food at the end of cooking time ,especially with English stew and dumplings, and meat pies, I use it together with flour to thicken and seal, apart from doing gravy for the Sunday roast, Have been used at home since I remember and that is well over sixty years,Keef
do you use Bisto?
I only use it in emergencies. 😀
*Thank you for video*
Top-Tip, prep the filling the day before and let all the flavors combine over night, you wont be disappointed.
Whomever thumbs downed this video needs must justify themselves!
There's some right gits out there!
Looks like a nice recipe. Is there a trick to rinsing the, ahem, uric odor out of the kidneys? Baking soda, hydrogen peroxide, vinegar, other? I had this dish in a British pub, and the smell of urine was unmistakable. It really put me off.
Some people soak them in milk or water for half an hour. I don't know if the kidneys I get are pre-washed, but I've never, ever noticed that smell.
@@Keefcooks Thank you. You've emboldened me to make this dish at home.
I'm so pleased you cater for our American cousins with regards to weights and measures in giving imperial as well as metric. I'm very British and still prefer imperial its miles better. I'd just like to add that there are thousands of cafes/restaurants throughout the uk that do all kinds of traditional British food so Americans come over for a holiday/vacation and try em out. I'd recommend Northern England.
LOL - I always recommend Northern England, but then I'm slightly biased!
KeefCooks me too but most Americans tend to just think London as England so I like to look at it as promoting the north over the south. Hospitality is the other way round in Britain to America lol. oh and keef Stotty Cake, Pease Pudding and Ham Shank when you get time.
I did Pease Pudding a while ago. Stotty Cake...maybe
Hello from Canada. My mother used to make steak and kidney pies when I was young. I want to give it a try since it is a Christmas tradition for me to make a tourtiere, which is the traditional French Canadian meat pie and the steak and kidney pies would compliment them well. Could you please tell me how to prepare the kidney. Did you soak them in cold salt water overnight to remove the urine smell? I think I remember my mother doing that ?
Some people say soak them in water or milk, but 30 minutes is long enough. Then give a good rinse and use them. Although I've never felt the need to do that...
@@Keefcooks thanks.
EY up our lad our goer Keef cooks. Eeh, now that's a proper dish int it lad! Steak and kidney pie's a real treat, innit? I'm really excited to try making this 'Pinnacle of Pies' myself. Bet it's gonna be a belter. Cheers for sharing, Keef!
looks amazing, would love to see u do a rabbit pie recipe
ua-cam.com/video/fDbHdLlczRc/v-deo.html
looks yummy thanks for uploading video
Fabulous! When I sifted the flour into the liquid, it resulted in lumps of flour in the finished dish. Am I doing something wrong? Would a beurre manie be easier? I laughed at Ironic kale.
Sure, if sifting doesn't work for you, buerre manie certainly will! I just try to avoid adding extra butter to the gravy.
I'm 75, ex pat.
Steak and kidney has always been my favourite pie. I live in Perth WA and it was always easy to find a S&K pie until a few years ago. Scarcer than hens teeth now, I have no idea why. Not easy to find lamb kidney either for home made ones. Loved your video and the description of this pie at the beginning 🙂
Only gone and made 4 of these the Day ...MMMMMMMMMMMMMMMMMM
Thumbs up for acknowledging the primacy of s&k pie (as if there was ever any doubt!)
I can handle steak , I just cant handle Kidney or Liver. I went through a spate about 3/4 months ago where I had liver, boiled onions and1 slice of boiled bacon. (gravy) with mash potatoe. I had to get my neighbour to cook the liver, I just cant handle Liver (gag). But this looks lovely mmmmmmmmm
Sooooooo good
Wow looks yummy. Made me hungry.
They dont make it that much in the shops nowadays ,I guess they are not kneen on Kidney any more ,The Youth of today
I think you're right.
@@Keefcooks Made this in fact i made 2,I used Beef Dripping instead of Lard because it was on offer and i did not tell the kids there was any Kidney in it and i have to say it was lovely, I recommend this to anyone .
Thanks
Thank you for this Keef. I was a hot fan of the Steak and Kidney Pie as a club food back then, in the eighties. Then they pulled this from the menu and was available only upon request. Slowly slowly it disappeared from the club altogether. Yours is just the kind of pie that I used to enjoy and I'll probably try it out when I got myself an oven.
thanks for this great recipe and I am truly thankful for my Pressure Cooker from England which my Granny brought when she Immigrated 100 years ago. as well I am appalled at those who do this very thing, say they don't like something just because they have no idea of good taste in life OR for food!
Loving these British classics, reminds me of my youth and my nan’s cooking growing up. Thank you for putting such a great recipe collection together - great job!
Can you do a beef suet pudding?
I did steak and kidney pud many moons ago: ua-cam.com/video/i1JnDlIlWc4/v-deo.html Due for a remake, I think!
KeefCooks - thanks matey. That slipped through the net! 😝😋😁
Can you make this in q crock pot?
You could do the filling in a crock pot - not the pastry though.
I would love to see your take on homemade battered fish and chips! My parents used to make their own beer batter and I remember it being brilliant.
+Dominic Richardson Ah, I did that last year - here it is: ua-cam.com/video/lBYV5CtTG40/v-deo.html
Hi Keef - just subscribed. I'm an expat Brit here in
Sunny Colorado and I really miss meat pies which, apart from "pot pies" are imp I possible to get here. I just tried your hot water crust pastry - fantastic. As you say - really easy to make and work with and great flavour. Have made steak & potato and minced beef & onion ( my own fillings but your pastry & method etc. ) many thanks for your videos - great work & advice
.Tony Armstrong
Cheers Tony!
This would make CMOT Dibbler drool...
He probably wouldn't recognise it - too good!
@@Keefcooks He would, but only "onna stick".
I wanted to watch but the caption was distracting, so couldn't
This might help you: ua-cam.com/video/BqHmFwer0Cs/v-deo.html
It's been years since I had a steak and kidney pie. I don't think I've even seen one here in the UK, never mind eaten one. In S.A., I used to have them regularly. Thanks for sharing and getting my tummy rumbling!
PS Can you do a sous vide lamb burger recipe? I ground up some lamb last night and had some of the most incredible burgers of my life. If you like, I can send my technique to you...
+seanonel SV lamb burgers - you bet - pls send info!
How do I contact you privately, Keef?
+seanonel You can go to my KeefCooks page on Facebook: facebook.com/keefcooks/ and send a message from that.
Done. You should see the message waiting for you. You probably won't learn anything new from it, but it is good.
Reminds Me of our,UK Paternal and Maternal Roots. My Paternal Mama,Would Always Serve This.😊
Txs For Sharing,I Love Steak and Kidney Pie. 😊.👍 ♡. Thanks For Recommendation, For Places To go In England. It's On my Bucket, List To Go to UK and Share Where My Roots Started. !! 😊
Ooh yeah!
Must admit I have a weakness for pies, that slice of pie looked like heaven on a plate.
Great vid Keef! Any chance you could upload a Cream Pie? My Grandma loves them but has gotten too old to make them anymore. I have great childhood memories of a Yorkshire Cream Horn or Cream Pie. Thankyou Adam UK
Interesting. I've heard of cream horns, but not with 'Yorkshire' in front of it. Bit of research need, methinks.
I got fresh Pigs Kidney from my local farmer/butcher, and will NEVER use them again, my home and Pie stunk like a pig sty, literally, i have been to a pig farm and recognized the smell instantly... Everybody who tried it, Loved it, But wasnt to my liking. I use Lambs kidney personally. Thank you Keith for your easy and informative videos. xox
Thanks for sharing
Without doubt, the best Steak and Kidney Pie video on tinter web. NAILED IT KEEF!.
Arise, Sir Moose!
Thanks. Really enjoyed this recipe. Any recommendations for a individual sized standing pie crust (like they serve in the UK pubs)? It would be nice to have a nice crispy bark on the sides and bottom of the pie as well. I was thinking 4~5" springform cake pan.
Have a look at these: ua-cam.com/video/QU0YL17NP5w/v-deo.html Not sure about crispy bark though!
Made the filling with Brisket,and a little less quantity of Ox kidney in the slow cooker,without browning it first,because of time constraints,,but everything else exactly to your recipe.Turned out brilliant,,and an "Absolute Treat" as we say in these parts.Couldnt have wished for better,,,,,,,pies that taste and look like proper pie should. Highly recommended.!
Thank you!
I tell you what, the spuds look absolutely lovely.
Keef! Ha, Ironic Kale, next time could you try it with some post-ironic Kale please. Love the videos, I'm a vegan but I love you anyway.
Hahaha
yes.. that looked terrible
naw ship me a couple of those so I can tell you how awful your cooking is :-)
and a couple of those ghastly pork pies too :-)
LOL
Christ Keith that looks cracking
Nice video. I remember buying the small pies at the pastry shop when I lived in England. Miss these pies so much, will attempt to make them myself very soon.
Good luck!
Now, could I use a nice beer to get up all those pan bits from cooking the meat or would that beer flavor throw off the taste of the filling?
Deglazing with beer would be absolutely fine, I reckon.
I wouldn't be mad if you came to America and opened a British restaurant. And if you have such a place in the UK I'd have to make it a point to eat there if I were ever to travel that way.
LOL
Oh that looks perfect.
Keef, my grandfather has requested a proper steak and kidney pie, however I've never dealt with kidneys before. my local butcher only has pork kidneys. is there anything I need to know about cleaning them? thanks for the video Keef. Cheers!
No nothing special. Just chop 'em up, make sure you get rid if the gristly bit in the middle.
KeefCooks thanks Keef! can't wait for your next video!
Dear Keef, please could you tell me what cut of beef is best for this, thank you
I think it was oyster cut, from the underbelly of the beast. Any cheaper cut will do - skirt, flank - if you can get shin, that's perfect.
i don't know about kidneys, but if you cook them in lard... they HAVE to be good, right?
I think you love 'em or hate 'em...
They are an underappreciated delicacy.
Kick ass recipe.....lovely...
Please excuse this belated comment as I just came across this video this morning, 2 July, 2019. When using a kidney, its function should be remembered - it helps the body pass waste as urine. Therefore, it is not surprising many people do not like the taste. Before using kidney in cooking, remove all of the inner parts as they are not good to eat. Second, cut the kidney into pieces and put them into ice water for about 30 minutes, draining and changing the water a couple of times. This will remove any taste of urine. My grandmother's tip which is rarely used in this day and age. It works.
'nuf sed. plamuk aka travellingchef.
The bcb's are very important to add some umami to the pies :o)
Yes, indeed, can't beat a nice burnt crunchy bit of acrylamide!
Funny man... Good pie... Are you from yorkshire
Yep.
A great, no fannying about, video. Just like the recipe I use in Thailand. I'm in NZ for a holiday and a request from the family to cook S+K pie. I use shortcrust pastry. Thanks for the reminder.
wow ,what a feed!
Hehe, I don't like kidney and it's because I *have* tried it :) nevertheless I do agree it adds a wonderful flavour to steak and kidney pie, even though I do avoid eating the bits of kidney :D
Keef you used rape seed oil (good choice) for the steak but vegetable oil for the onions and liver. Any reason for the use of a different oil.
I guess I used the rapeseed oil for the meat because it has a higher smoke point and I was cooking on high heat. For the onions and kidney, veg oil was ok. Basically I'm a cheapskate and didn't want to use too much expensive EV rapeseed!
Cheers
I don't know how it is in the UK, but here in the US what you buy as "vegetable oil" is a mixture comprised primarily of canola oil, aka rapeseed oil. They call it "canola" because it sounds better than rapeseed...
As a fellow keef i love your videos mate!
Thank you!
More or less exactly how I remembered my mom cooking it right through the 1960's and 1970's, except no cooking oils - no fancy stuff in our household back then! No ground pepper, L&P Worcestershire sauce, or bay leaves to mess up the traditional flavour, that other recipes include and which seem to be the province of gourmet chefs who try to turn this household staple into haute cusine. These are modern additions. And stock was home made. Nice to see a simple pastry, too.
Thanks for bringing back memories.
You're welcome.
😻😻😻
I'm also an xpat living in U S. Love your vids please keep them coming .. ❤️
Thank you - not planning to stop any time soon!
Hi Keef can you do the hot water pastry when cooking a chicken pie too? I really like the look of it but I am always too scared to make pastry they always seem to tough to make and also instead of lard would it work just as well with dairy free butter? I am lactose intolerant?
Also can you do your take on a typical chicken vegetable pie? I am always trying to find ways to change mine up and i get bored with the usual old pie
Thank you :)
+jessica feldman Yep, it works perfectly with any savoury pie. I've also done it using butter instead of lard, and that's luvverly, so go for it!
Thank you very much Keef and for the email I am sorry I never got back to replying to you I will try it
Technique Tip: Do not use the blade of the knife to remove the pastry from around the inner pie shell because that tends to dull the blade. Use the back of the blade and use it to do what is known as KNOCKING BACK. That way the blade stays sharp and the pastry is cut off very easily. Never, ever put hot food into a refrigerator. Always wait until it is cold as he did with the hot water pastry and the cooked meat filling. As he is not a professional, he may not know that what he did is a major source of food poisoning and can cause cross contamination even when wrapped. Kidney should be put into ice cold water for about 30 minutes to remove any disdainful aromas from liquids that go through the living kidney (need I mention what that is?) and the water may have to be changed at least once. Pig kidney usually has plenty of smell so should be placed in three amounts of water. At the end, he says his potatoes are sous vide - they are not.
'nuf sed plamuk aka travellingchef
Well, 'he' is not a professional and does not aspire to be. However, he has read up on food safety and believes the safest way to cool something is to let it spend the shortest amount of time possible with the temperature in the 'danger zone' (4-60C) - and so 'he' allows hot food to cool somewhat in the kitchen (but not below 60C) and then whacks it in the fridge. And, er, why do you say the potatoes are not cooked sous vide? They were, and they were fabulous.
You say the potatoes were cooked "sous vide." I say they were not and suggest you check out what it means and how it is used. In fact, sous vide refers to something placed into a vacuum sealed bag and then placed into oil or water at a controlled temperature for a prolonged period of time. The idea is to cook the product at a steady even temperature so that everything cooks without overcooking any part and to retain moisture. So your potatoes were just cooked by the regular boiling process, not the sous vide method.
By the way, you mentioned that your recipes for Pie and Mash were taken from the Internet shows me that you have not the training to be any kind of COOK or chef - and there is a difference between the two. Also, your comments tell me that you do not like constructive criticism which is only meant to assist people to improve whatever they are trying to do.
'nuf sed plamuk aka travellingchef
“I say they were not and suggest you check out what it means and how it is used”. Well, first of all, I don't show the spuds being cooked in this video, but I have plenty of other videos where I show the technique being used. I'll pre-empt your response that it's not real sous vide because I don't use a vacuum sealer - I use ziplock bags and water displacement - it's not a total vacuum, but it does mean the food is not in direct contact with water.
You are 100% correct to say I do not have the training to be a chef or cook (and I know very well what the difference is) - I am entirely self-taught. As an aside, do they actually teach anyone in catering college how to make an East End Pie? I don't see this as a problem (neither did Heston Blumenthal) - my videos are helping people all over the world, who frequently have little or no confidence in the kitchen, to conquer their fear and actually cook stuff for themselves. And actually quite a lot of folks watching my channel aren't that bothered about cooking, but they do enjoy the entertainment.
"...you do not like constructive criticism..." - yes I do, I love it. But I don't think that's what you're offering. When you start off by saying something is an abortion or a joke, you don't put me in a receptive frame of mind. That seems aggressive to me. When you say 'those spuds aren't cooked sous vide', on the basis of no actual evidence, then that's a whole different thing.
If you can get over the fact that this isn't actually an online technical college for cooks, but rather somewhere where viewers can have a bit of fun and learn how to cook a few things, your input is welcome.
Perfect))))
That looks nice I better make me one
+Cha Lee Good luck!
Hi Keef,
I'm an Australian living in The US. Your Steak and Kidney Pie reminds me of what my Nana use to make. Yours looks great and makes me home sick. My mouth was watering while I was watching. No Kale for me, but I could go lots of spinach. LOL. Thank you
The flaky pastry is great on the top level but all below it never cooks. how do I get flaky results all the way through instead of having to throw out 80 percent of the soggy dough? I do love the top layer of pastry and contents of pie, but not the soggy. help please.... thanks, delia.
Ah, that's tricky. The soggy pastry is the best bit, in my opinion. You could try reducing the amount of gravy/sauce in the filling. You might try lining the base with very thin crepes (that's sometimes used in beef wellington), but if you're really stuck you could do the thing I hate most, which is a ceramic dish full of filling with pastry only on the top - I wouldn't actually call that a pie though.
Terrible, Yeah right mate. Looked so terrible i'm salivating. Happy New Year Keef. Keep em coming in 2017. Could i sub the Lard for Butter or Dripping or even Suet? We have a lot of problems trying to source Lard here, i have no idea why, i think it has just gone out of fashion.
Thanks.
Not dripping, but butter or suet would be fine.
thanks, happy New year
Crisco is good quality lard not in the bottle though ....off the shelf ....
Crisco is not lard but vegetable shortening made from partially hydrogenated vegetable oil, which may be from either cottonseed oil or, now, more commonly soybean oil.
'nuf sed. plamuk aka travellingchef
Go to an Hispanic grocery and find Manteca (lard) - or look in the international food aisle
In Texas it’s very easy to find. Good luck