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.
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.
Great recipe. I have pheasant and rabbit and looking for an additional ingredient. Should I be frying rabbit before or cooking as you did venison? And should any other game be given different treatment to go in a pie?
Sherlock Holmes Basil Rathbone ordered it on the train in the movie terror by night 1940 something. As an American kidney does not sound tasty .I could be wrong !
I believe that the puff underneath the pie will not cook and I would use shortcrust (perhaps blind baked) underneath and puff on top - but a great video and recipe
@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.
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.).
