Frank's Recipes! Steak and Kidney Pie/Puff Pastry

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Steak and Kidney Pie

1+1/2 lbs (700 g) lean boneless sirloin or top round steak, trimmed of fat and cut into 1 inch (2.5 cm) cubes
1 lb (450 g) veal kidneys, trimmed of fat and cut into 1 inch (2.5 cm) cubes
2 tsp (10 ml) salt
1 tsp (5 ml) freshly ground black pepper
1/4 cup (60 ml) flour
3 tablespoon (45 ml) butter
1 tablespoon (15 ml) vegetable oil
1 cup thinly sliced mushrooms (approx. 1/4 lb, 100 g)
1/2 cup coarsely chopped onions
1+1/2 cups (375 ml) water
1/4 cup (60 ml) pale dry sherry or dry red wine (optional)
2 tablespoon (30 ml) Cognac or other brandy (optional)
1 tablespoon (15 ml) finely chopped parsley
1/4 tsp (1 ml) dried thyme
1 tsp (5 ml) Worcestershire sauce
Puff pastry dough (recipe follows, or use a pre made puff pastry dough, or your own favorite pie crust recipe)
1 egg yolk combined with 1 tablespoon (15 ml) heavy cream

Pat the cubes of beef and kidney dry with paper towels. In a plastic or paper bag combine the flour, salt, and pepper, and toss the steak and kidneys in the flour mixture to coat lightly but thoroughly. Heat the butter and vegetable oil in a heavy skillet over high heat until it is splutters. Add the cubes of meat and stir frequently, until they are browned on all sides. Using a slotted spoon transfer the meat to a heavy 2 quart (2 L) casserole about 4 inches (10 cm) deep. Add the mushrooms and the chopped onions to the skillet and cook over high heat, stirring constantly, for 2 to 3 minutes. Transfer these to the casserole. Pour the water into the skillet and bring to a boil, scraping the bottom and the sides of the pan to dissolve all the "brown bits". Pour this liquid into the casserole, and add the sherry or wine, brandy, parsley, thyme, and Worcestershire sauce. Stir together gently.

On a lightly floured surface roll the pastry dough into a rectangle about 1/4 inch (5 mm) thick, and cut 2 strips about 12 inches long by 1/2 inch wide (30 x 2 cm). Lay the strips end-to-end around the rim of the casserole and press firmly into place. Moisten the dough around the rim with a pastry brush dipped in water. Drape the remaining dough over the rolling pin and gently drape it over the casserole. Using a small knife or scissors, trim off the excess pastry and secure the edges to the rim by crimping tightly with your fingers or the tines of a fork. Reroll the scraps of pastry and cut them into simple flower or leaf shapes and apply to the top of the pie. Make three or four slits in the top of the pie with a sharp knife and paint the surface of the pie with the egg yolk and cream mixture. Bake in a preheated 425F (220C) oven for 30 minutes, then reduce the heat to 350F (180C) for an additional 30 minutes, until the crust is golden brown. Serve immediately, directly from the baking dish.

Serves 4 to 6.

Making puff pastry really is a thankless task, but here is a standard, easy-to-do recipe if premaid puff pastry is not available in your area. Note that you may also use your favorite flaky pie crust recipe for this dish.

Puff Pastry

2 cups (500 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 lb (1 stick, 113 g) unsalted butter, cut into 1/4 inch (5 mm) bits, thoroughly chilled
1/4 cup (60 ml) lard, cut into 1/4 inch (5 mm) bits, thoroughly chilled
4 to 6 tablespoon (60 to 90 ml) ice water

Sift the flour and the salt together into a large mixing bowl. Add the butter and the lard and, working quickly, use your fingertips to rub the flour and fat together until the mixture looks like flakes of coarse meal. Pour 4 tablespoon (60 ml) of ice water over the mixture all at once and gather the dough into a ball. If the dough crumbles add more ice water until it will form a ball. Dust the dough lightly with flour, wrap in plastic wrap, and refrigerated for 30 minutes.

Place the dough on a lightly floured surface and press into a rectangle about 1 inch (2.5 cm) thick. Dust a little flour over it and under it and roll it out into a rectangle about 21 inches long and 6 inches wide (approx 50 x 15 cm). (NOTE: These dimensions are only approximations. Once you do it you'll get the idea) Fold the strip into thirds, forming a packet about 7 x 6 inches (18 x 15 cm). Roll the pastry out again to the 21 x 6 size, and fold the ends over the middle again. Repeat this process two more times. Wrap the pastry tightly in plastic wrap and refrigerate for at least 1 hour. The pastry may be kept in the refrigerator for 3 to 4 days before being used, and may be frozen for several weeks.