Welcome to another Feasting with the Saints video, where we connect with the powerful story of ST GEORGE ‘the dragonslayer’ and prepare a hearty STEAK AND KIDNEY PIE in his honour!

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Steak and Kidney Pie

“He was the lord of warriors, the glory of kings, the delight of the world.  Nature knew not how to add any further perfection: he was the utmost she could achieve.” Geoffrey de Vinsauf , 1199 (of Richard the Lionheart)

Prep time:30 minutes
Cook time: 3 hours
Course: Dinner
Cuisine: British
Servings: 6-8

INGREDIENTS:

For the Filling:
1 1/2 pounds beef chuck steak, or similar, cut into 1-inch cubes1/2 pound beef kidney, cleaned and cut into 1-inch cubes1/3 cup all-purpose flour1 1/2 teaspoons salt, or to taste1/4 teaspoon black pepper, or to taste2 tablespoons unsalted butter, more as needed1 tablespoon vegetable oil, more as needed2 large onions, thinly sliced2 carrots, cut into 1-inch pieces3 1/2 cups hot beef stock
For the Pastry Dough:
1 2/3 cups all-purpose flour1/4 teaspoon salt9 tablespoons cold unsalted butter, cubed, or an equal mix of butter and lard2 to 4 tablespoons cold water1 large egg

METHOD:

Toss steak and kidney with flour, salt, and pepper.
Heat butter and oil in a Dutch oven over medium-high heat. Brown meat in batches, 5–7 minutes per batch. Set aside.
Add more oil if needed. Sauté onions and carrots until softened, about 5 minutes.
Return meat and juices to the pot. Add stock, bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours. Uncover and cook until sauce thickens, about 30 minutes. Adjust seasoning. Cool completely in a 6-cup pie dish.
For the pastry, rub butter into flour until crumbly. Add water gradually until dough binds. Form into a disk, wrap, and chill for 30 minutes.
Preheat oven to 400°F. Roll out dough to 1/8-inch thick. Cut slits for steam.
Brush pie dish rim with water, place pastry over filling, press to seal, and crimp edges. Brush with egg wash.
Bake until golden and crisp, about 40 minutes. Serve immediately.

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