Ingredients
8 oz. Steak or Stewing Beef (cut in cubes)
1 lb. Beef Kidney
3 tbsp. Vegetable Oil
4 oz. Mushrooms (white or cremini - sliced)
1 Medium Onion (sliced)
2 oz. Beef Bouillon
2 oz. Red Wine
2 oz. Flour
1 tbsp. Steak Sauce
1 tsp. Dried Oregano Flakes
1 tsp. Dried Basil Flakes
1 bay leaf
½ tsp. Pepper
1 tsp. Salt
Paprika (optional)
Pastry Ingredients
2 cups AP Flour
Additional Flour For Dusting
1 tsp. Salt
1 tbsp. Olive Oil
1 or 2 oz. Cream (18 %)
2 oz. Butter (diced)
2 oz. Shortening (lard or vegetable) (diced)
Ice water
1 egg yolk whisked
Preparation
• Scald kidney in boiling water for about 4 minutes
• Let kidney cool, devein and remove tubes – cut into cubes
• Heat oil in skillet
• Brown the beef and onions until soft (about 4 minutes)
• Add remaining ingredients except pastry
• Cover and simmer for about 1 hour
• Add bouillon if too dry – or add flour if too watery
• Preheat Oven to 410 degrees
• In mixing bowl (stand mixer if possible)
o Sift flour and salt
o With mixer on low speed
Gradually add butter and shortening cubes
Add oil and cream
Add ice water
o When thoroughly mixed
Remove from bowl
Knead into a ball
Cover with plastic wrap and let sit
• Dust bread board with flour and roll out dough in two pieces
• Line casserole dish (I prefer rectangular) with larger piece
• Prebake lined casserole dish for about 8 minutes (this will ensure bottom of pie not soggy)
• Remove casserole from oven and fill with steak kidney mixture
• Place second piece of pastry over top of casserole
• Crimp edges of pastry with fork, pierce pastry, brush with egg yolk
• Bake for about 20 minutes at 410
• Reduce heat to 340 degrees for another 15 minutes
• Let rest and cool for about 10 minutes before serving