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Steak and Kidney Pudding/Pie

Classic Steak and Kidney Pudding

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This steak and kidney pudding is best served with buttery mash, a good bottle of red wine and pickles – perfect for a hearty winter meal.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 4:0 hours
Categories: Autumn, Beef & Veal, Savoury Pies, Pastries & Tarts, Winter
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Ingredients

Pastry
1 kg self-raising flour,
10 g salt
100 g lamb fat, melted
2 C (500 ml) water, to consistency

Filling
300 g lamb, kidneys, soaked in milk over night, washed, dried and quartered
300 ml full cream milk, for soaking lamb kidneys
600 g rump steak, trimmed and cut into 2 x 2 cm pieces
200 g finely diced onion
15 g finely minced garlic
5 sprigs fresh thyme, picked
3 sprigs rosemary, picked and finely chopped
a small bunch of Italian parsley, finely chopped
50 g flour
5 g freshly ground black pepper
10 g fine Khoisan salt

Method

Pastry
Sift the flour into a mixing bowl. Add the salt and melted lamb fat and mix well with your fingers. Gradually add the water a little at a time until the pastry forms a scone dough consistency.
Remove from the mixing bowl, place on a marble surface and gently work the pastry by folding, taking care not to overwork the dough.
Roll the dough out on a floured surface and shape into a large round 2 cm in thickness.
Cut a quarter out of the round and reserve for the top of the pie.
Grease an ovenproof ceramic bowl with butter.

Place the remaining three-quarters of the rolled pastry into the bowl overlapping the dough to form a cone shape. Gently press to fit the shape of the bowl (the cutting out of the quarter shape out of the round will allow you to easily fit the remaining pastry into the round bowl – press together the ends where the pastry was cut).

Filling
Combine all the ingredients for the filling in a mixing bowl and mix well.

To Make The Pie
Place the filling into the lined pastry bowl. Roll out the reserved pastry in order to cover the dish and seal as a pastry lid. Seal the edges with a fork and trim off any excess pastry to neaten the edges.
Place a medium cheese cloth over the pudding and tie around the side of the bowl with butcher’s string. Leave enough cloth to allow the pastry to rise.
Place in a saucepan three times the size of the bowl. Fill the saucepan with water to a quarter of the height of the bowl. Bring the water to a boil and cover immediately with the lid.

Steam for 4 hours.

Remove from the saucepan and carefully turn out onto a serving platter. Serve with buttery mash, a good red wine and pickles – perfect for a hearty winter meal.