Canadian Steak and Kidney Pie

Time

Yield

6 servings

Ingredients

Ingredients

3/4 lb. calves' kidney
2 tbsp. all purpose flour
1 tsp. salt
3/4 tsp. black pepper
2 lbs. round steak, cut into bit sized, pieces
4 tbsp. butter
4 shallots, finely chopped
1 cup beef stock
1 bay leaf
1 tsp. chopped parsley
1 dash powdered cloves
1 dash marjoram
1 tbsp. dry sherry
1 tsp. Worcestershire sauce

Flaky Pastry

1/4 cup butter
1/2 cup vegetable shortening
1-3/4 cup all purpose flour
1 tsp. salt
6 tbsp. ice water
2 tbsp. white vinegar

Instructions

FOR THE PASTRY: Cut butter and shortening into small pieces. In a large bowl, sift together flour and salt. Add butter and shortening. Rub together lightly with fingers. All at once pour in water and vinegar. Mix and form into a ball.

On a floured pastry board, knead pastry lightly and roll into a rectangle. Fold and roll again. Chill 10 minutes then fold and roll again. Chill until ready to use.

FOR THE FILLING: Clean kidney. Cut in half lengthwise, and remove fat and large tubes. Place kidney in a bowl and cover with salted water. Soak kidney for 1 hour. Dry kidney and cut into quarter-inch-thick slices.

In a small bowl, combine flour, salt, and 1/2 teaspoon of the pepper. Dredge steak pieces and kidney slices in the seasoned flour; make sure each piece is well coated.

In a thick-bottomed saucepan, melt the butter. Saute shallots until golden. Add the beef and kidney pieces. Cook, stirring constantly, until meat is brown. Stir in beef stock, remaining 1/4 teaspoon pepper, bay leaf, chopped parsley, powdered cloves, and marjoram. Bring stock to a boil; cover and simmer over low heat for 1 to 1 1/2 hours or until meat is tender.

Grease a deep baking dish. Place a pie funnel in the centre of the dish; pour meat and liquid around funnel and allow to cool. While meat is cooling, roll out pastry crust. Place pastry over baking dish. Moisten the edge of the crust and pinch it to the dish to seal. Make sure that pie funnel has pierced crust to allow steam to escape. Bake in a 450 degrees F. oven for 10 minutes, then lower heat to 375 degrees F. and bake for 15 more minutes, or until crust is golden brown.

Combine sherry and Worcestershire sauce. Just before serving the pie, remove funnel and pour in sherry mixture. Serves 6.

Author's Comments

In the early 1800s, Scottish and German immigrants settled in the village of Uxbridge. The community retains its roots; steak and kidney pie, Scottish shortbread, and many kinds of scones are served in restaurants. From Whitney to Trenton, from Belleville to Barry's Bay, the towns in this area hold pleasant surprised for the day-tripper or weekend visitor. One thing you can be sure of; you will always eat well.

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