Steak & Kidney Pie ◆ 1910s / WW1 Era Recipe

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon

Vegetable stock can reduce sodium while still adding flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pie crust

Phyllo dough is lower in fat, and homemade crust can save costs.

Take a strip of steak and roll it in the seasoned flour.

Take a piece of kidney and place it in the middle of the floured strip of steak.

Put a bit of fat on top of the kidney.

Roll up the steak around the kidney and fat, then place it into the pie dish.

Cut a long strip or two of pastry long enough to go around the rim of your pie dish.

Use this pastry to line the rim, which has been dampened with water.

Ensure that the pastry is behind the meat and flat against the pie dish.

Brush the pastry edge over with some milk.

Pour in enough stock or water to come halfway up the pie dish.

Lay enough of the rest of your pastry over the top of the pie to cover it, then trim off the excess.

Pinch the pastry lining to the top to create a simple scalloped edge.

Make a small incision in the center of the pastry top for steam to escape.

Cut scraps of pastry into leaves with pastry cutters for decoration.

Brush the top over with an egg yolk before baking.

Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit or gas mark 4) for one and a half hours, lowering the temperature after the first half hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens