In this video I show you how to make the best Steak & Kidney Pie you've ever tasted. Coming from Yorkshire in the North of England where, together with Lancashire also in the North of England they make the finest savoury pies in the whole world. The recipe is a simple one, no fancy ingredients, no exotic herbs or spices, just down-to earth everyday items that produce a most extraordinary finished product you will love.
Ingredients:
For the filling
750g beef (cubed in 2.5cm) I use chuck/crop steak see my tips below
300g beef kidney (cubed in 2.5cm)
1 medium sized onion chopped
50g beef dripping see my tips below
500ml beef stock (fresh, carton or a made up stock cube are all OK)
Sprig of fresh thyme
2 bay leaves
Flour for coating the meat.
Salt, pepper and mustard powder
Dash of Worcestershire sauce

For the pastry
500g plain flour
125g lard
125g butter or margarine
1 level tsp baking powder (NOT baking soda)
85g cold water see my tips below

My Hints & Tips
I always use beef from the front end of the animal because it has a nice amount of fat which gives you flavour (NO Fat NO Flavour).
Also I use Beef dripping when I'm cooking beef, but you can substitute lard or any oil you prefer.
As for the beef stock, in the video I use fresh beef stock, but you can use shop bought or make up a beef stock cube, use whatever you have to hand.
You will also notice the absence of vegetables in my recipe with the exception of an onion, this is because I want to taste the full flavour of the beef and kidney, you can always serve vegetables on the side if you so wish.

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