Mary Berry | Steak and Kidney pie recipe | How to make a meat pie | 1976

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.

Fry half steak and half kidney until nice and brown.

Add lard or dripping just enough to cook the meat.

Stir in 1 tablespoon of flour and continue browning the mixture.

Add half a pint of stock or water and a stock cube.

Flavor the mixture with chopped 1 onion and simmer until tender.

Roll out the pastry for the bottom and top of the pie.

Cut out the pastry for the tops and bottoms of the pies.

Use 12 ounces of pastry to make three 7-inch pies or six smaller ones.

Divide the filling (1 pound of meat) between the pie bases.

Damp the edges of the pastry before placing the lid on.

Press down the edges to seal and mark with a fork.

Cover with foil if freezing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens