{"id":10231,"date":"2024-10-06T14:30:18","date_gmt":"2024-10-06T11:30:18","guid":{"rendered":"https:\/\/andrestover.com\/?p=10231"},"modified":"2024-10-06T14:37:16","modified_gmt":"2024-10-06T11:37:16","slug":"steak-and-kidney-pie","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/steak-and-kidney-pie\/","title":{"rendered":"Steak- and kidney pie"},"content":{"rendered":"\n

A classic British dish that is both delicious and very nutritious. It is a pie with a dough base and a crispy top. It is filled with a mixture of long-braised beef and kidney, which is well seasoned and pleasantly juicy.
This food originated sometime in the 19th century, when the recipes for this food entered English recipe books. This food is something that is suitable for surprising guests at the dinner table.<\/p>\n\n\n\n

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Preparation time: about 4 hours in total
Level: Rather sophisticated
Quantity: For four to six<\/mark><\/p>\n\n\n\n

Ingredients:<\/span>
About 600g beef, cut into 2.5 to 3cm cubes
About 600g of kidney (I used beef kidneys, but pig and sheep kidneys are also suitable)
3-4 tablespoons of flour
About 1 teaspoon of sea salt
About 0.5 tsp ground black pepper
50 g of butter
2 medium onions, sliced
3 medium cloves of garlic, sliced
300 g carrots, cut into desired pieces
200 g of small champignons, if desired, can be cut in half or into sectors
300 ml dark beer (e.g. Guinness)
3 tbsp Worcestershire sauce
2 bay leaves
300 ml of beef broth
Add a bunch of thyme and, if desired, oregano
Cooking oil for browning<\/p>\n\n\n\n

400 g of puff pastry
1 egg for brushing the dough<\/p>\n\n\n\n

Preparation:<\/span><\/p>\n\n\n\n

    \n
  1. Clean the kidneys from fat and cut them into pieces of a few cm<\/li>\n\n\n\n
  2. Cut the meat into 2-3 cm cubes<\/li>\n\n\n\n
  3. Slice the onions and garlic, heat the butter in a heavy-bottomed saucepan, and brown the meat properly in small amounts, as well as the kidneys. Set the browned meat and kidney pieces aside.<\/li>\n\n\n\n
  4. Pour a little cooking oil into the pan and brown the onion, garlic, and carrots in the oil.<\/li>\n\n\n\n
  5. Add broth and Worchester sauce, as well as all spices, black pepper, bay leaf, oregano, and thyme. Add the meat, stir, and place under the lid in the oven to simmer for at least 2.5 hours.<\/li>\n\n\n\n
  6. When the meat is soft, remove the lid from the pot and, if necessary, let the liquid evaporate a little. The liquid should become slightly thick.<\/li>\n\n\n\n
  7. Roll the puff pastry thin and wide and line the bottom and sides of the cast iron pan. Cut the edges even.<\/li>\n\n\n\n
  8. Pour the prepared meat-kidney mold on the bottom, roll out the second layer of dough, and spread it on top of the meat-kidney mold. Press the edges of the dough sheets together.<\/li>\n\n\n\n
  9. Trim the edges of the dough roll the rest of the dough thinly and cut out leaves, flowers, or hearts to decorate the pie. Place the cutout shapes on the surface of the dough.<\/li>\n\n\n\n
  10. Brush the dough carefully with the egg mixture and bake at 180 degrees for 45 minutes to 1 hour until the dough is golden brown.
    Let the pie stand and harden for about 10-15 minutes before cutting, then cut into slices with a sharp knife and serve. The pie is great with a raw salad, for example.
    Ready!!<\/li>\n<\/ol>\n\n\n\n
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    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    A classic British dish that is both delicious and very nutritious. It is a pie with a dough base and a crispy top. It is filled with a mixture of long-braised beef and kidney, which is well seasoned and pleasantly juicy.This food originated sometime in the 19th century, when the recipes for this food entered […]<\/p>\n","protected":false},"author":1,"featured_media":10236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19,704],"tags":[444,744,38,772],"class_list":["post-10231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","category-savory-pies","tag-beef","tag-beer","tag-inglise","tag-kidney","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10231"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10231\/revisions"}],"predecessor-version":[{"id":10260,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10231\/revisions\/10260"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10236"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}