{"id":1179,"date":"2010-11-15T17:09:53","date_gmt":"2010-11-15T16:09:53","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=1179"},"modified":"2014-08-07T15:27:55","modified_gmt":"2014-08-07T14:27:55","slug":"steak-and-kidney-pie","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/1179\/steak-and-kidney-pie\/","title":{"rendered":"James Whelan Butchers: Steak and Kidney Pie"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/11\/steak-and-kidney-pie.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-1180\" title=\"Steak and Kidney Pie\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/11\/steak-and-kidney-pie.jpg\" alt=\"Steak and Kidney Pie\" width=\"225\" height=\"169\" \/><\/a>Nothing can compare with my mother\u2019s steak and kidney pie. I still use the same recipe\u00a0with just a small tweak; where she would have used lard or dripping to cook the meat, I\u00a0use olive oil. As an all-round favourite, steak and kidney pie ticks all the boxes. It\u2019s a verysatisfying dish that also freezes well for a delicious midweek treat without any fuss.<\/p>\n<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/11\/Roast-Beef-with-Peppercorn-Crust.pdf\"><strong>Roast Beef with Peppercorn Crust &#8211; Printer Friendly Download<\/strong><\/a><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>2 sheep\u2019s kidneys, washed,\u00a0skinned, halved, core\u00a0removed, cut into 1.25 cm\/1\u20442 inch cubes<\/li>\n<li>500 g\/1 lb <a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6113\">stewing steak<\/a> (blade, flank, skirt or\u00a0round), cut into 2.5 cm\/1 inch cubes<\/li>\n<li>3 tablespoons plain flour<\/li>\n<li>1 teaspoon salt<\/li>\n<li>freshly ground black pepper<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>1\u20442 cup water<\/li>\n<li>2 tablespoons parsley,\u00a0finely chopped<\/li>\n<li>1 quantity flaky pastry<\/li>\n<li>1 egg, beaten<\/li>\n<\/ul>\n<p>Serves 6<\/p>\n<h2>To Cook<\/h2>\n<p>Preheat the oven to 220\u00b0C\/425\u00b0F\/gas mark 7.\u00a0Put the flour and seasonings into a plastic bag and add the\u00a0steak and kidney pieces, shaking to cover well.\u00a0Heat the oil in a heavy pan and brown the meat, stirring\u00a0constantly for about 5 minutes. Add the water, cover tightly\u00a0and simmer for at least one hour or until well cooked. Cool\u00a0and stir in the parsley.\u00a0Roll out the pastry until it is slightly larger than the lid of the pie\u00a0dish. Cut a strip about 2.5 cm\/1 inch wide and place it around\u00a0the dampened rim of the dish. Brush with cold water and\u00a0spoon the steak and kidney mixture into the dish, then cover\u00a0with the remaining pastry, pressing into the pastry rim to seal.\u00a0With thumb or knife end press a pattern around the edge of\u00a0the pie and glaze with the egg, making a hole in the middle\u00a0to allow the steam to escape. Bake in a hot oven for 20\u00a0minutes (220\u00b0C\/425\u00b0F\/gas mark 7), then lower the heat to\u00a0moderate (180\u00b0C\/350\u00b0F\/gas mark 4) and cook for a further\u00a030 minutes or until the pastry is golden.\u00a0Of course the pie should be served with lashings of mashed\u00a0potato or sometimes champ, where scallions are finely\u00a0chopped and cooked in a little milk and then mixed through\u00a0the creamy spuds.<\/p>\n<p>We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nothing can compare with my mother\u2019s steak and kidney pie. I still use the same recipe\u00a0with just a small tweak; where she would have used lard or dripping to cook the meat, I\u00a0use olive oil. As an all-round favourite, steak and kidney pie ticks all the boxes. It\u2019s a verysatisfying dish that also freezes well [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"Nothing can compare with my mother\u2019s steak and kidney pie. 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I still use the same recipe\\u00a0with just a small tweak; where she would have used lard or dripping\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.jameswhelanbutchers.com\/info\/1179\/steak-and-kidney-pie\/\"]}]},{\"@type\":[\"Person\"],\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#\/schema\/person\/3a97be7ce2ac5bea46837a2b39cd1353\",\"name\":\"Pat Whelan\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/9d9b0ef55395369c274a5cf66207553b?s=96&d=mm&r=g\",\"caption\":\"Pat Whelan\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/1179"}],"collection":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/comments?post=1179"}],"version-history":[{"count":9,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/1179\/revisions"}],"predecessor-version":[{"id":2463,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/1179\/revisions\/2463"}],"wp:attachment":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/media?parent=1179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/categories?post=1179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/tags?post=1179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}