Steak and Kidney Pie
Member recipe

Steak and Kidney Pie

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 1 - 1 Pie

Steak and Kidney Pie With Port and Pickled Walnuts. Opies pickled walnuts are harvested before the shell forms. Cooked and marinated in a secret spiced malt vinegar recipe, they are then packed into jars by hand.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500 grams diced chuck steak
  • 200 grams diced kidney
  • 300 ml Ruby Port
  • 2 onions finely chopped
  • 1 garlic clove crushed
  • 100 grams Opies pickled walnuts sliced
  • 400 ml beef stock
  • 500 grams puff pastry
  • 1 egg beaten
  • Oil for frying

Method

    1. Pre heat oven to 180C/350F/Gas 4. Heat a large frying pan with a little oil. Add half the steak and kidney and fry for a few minutes turning now and then to seal.
    2. Repeat with the rest and transfer to a large rimmed casserole dish.Place the onions and garlic into the frying pan and stir in the port. Bring to the boil and cook until reduced by half.
    3. Place in the casserole dish with the meat. Add the walnuts and mix together. Pour over the beef stock, cover and cook for 2 hours.
    4. Remove from the oven. Turn up the oven to 220C/425F/Gas 7.
    5. Roll out the pastry 2 inches larger than the casserole dish. Reserve. Use the trimmings to roll out a strip of dough for the rim of the dish.
    6. Brush the rim of the dish with water and place the strip of pastry on the rim, press down well. Brush the strip of pastry with water and cover the dish with the reserved pastry. Press down well to seal it to the strip.
    7. Trim the excess and brush with the beaten egg.
    8. Make two small slits in the centre to allow steam to escape.
    9. Bake for 20, 30 minutes until the pastry has puffed and is golden brown.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…