A time-honoured English dish that takes a little preparation time, but is mouth-watering in the finish it is frequently, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry.
What can I say everyone has a favourite recipe and this is mine, it is an amalgamation of the recipes of my mothers, both grandmothers, and my maternal grandfather who could make a really tasty pie?
Toss the beef and kidney into the seasoned flour and mix with the chopped parsley. Meanwhile, in a large, heavy pan, render the beef suet (or melt the bacon fat, lard, or butter). Fry the meat and onions in the hot fat quickly until the meat is lightly brown on all sides and the onions are translucent add the mushrooms and mix in.
Cover with the stock, add the parsley, thyme and stir in the Worcestershire sauce, tomato paste and add any additional seasonings, and bring to a simmer.
Cook very gently for 1-hour then taste and check the seasoning let cool.
If you are using a suet pastry crust, roll out the bottom crust to fit a deep pie dish and fit, a cover with a top crust, crimp closed, and cut a vent hole. Brush over with beaten egg and bake for 1 hour at 325F.
If using the rough puff pastry, put the mixture in a l ?-quart casserole dish; roll out the pastry to cover, trim off a thin strip to fit the rim of the casserole and dampen the rim, and press the strip into position.
Now dampen the strip and firmly press the edges of the pastry to the pastry rim and then trim away any surplus with a sharp knife. Make sure the edges are sealed and decorate the top with the surplus dough cut into such shapes as your fancy dictates, but make sure that there is a small vent hole cut in the centre to let steam escape.
Brush over with the beaten egg and bake for 10 minutes at 450F in a preheated oven; turn down heat to 325F and bake for another 45 minutes or until the contents are bubbling hot and the crust a golden brown.
Use the same method for short crust and puff pastry pies
Serve and Enjoy!
I used to put this Kate and Sidley pie on the menu at The Whitewell Hotel, the Willow Tree Restaurant and the Great Tree Hotel and all points in-between and after.
John Tovey of the Miller Howe used to make a special trip to the Willow tree for some and Lord Hanson even admitted that it was just about equal to his mothers pie, such praise indeed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (354g)|
|Recipe Makes: 6|
|Calories from Fat: 169 (42%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 320.8mg||99 %|
|Sodium 441.2mg||15 %|
|Potassium 1035.4mg||27 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 13.4g|
|Protein 43.9g||63 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 404
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.