Steak and Kidney Pudding with Steak and Kidney Gravy
Plus, the long and slow cooking, which produces a tender filling full of flavor leaves you plenty of time to make the pastry. For a different approach to the crust, try suet instead of butter or lard. Ingredients. For the Filling: 1/3 cup all-purpose flour. Salt, to taste. Now make up the suet crust pastry. Mix the flour, salt, pepper and suet together, then add enough cold water to form a fairly soft, elastic dough that leaves the bowl cleanly. Roll the dough out to a shape 1 inch ( cm) wider than the top of the pie dish, and cut a 1 inch ( cm) strip all round.
I combined 5 pasty recipes to create an easy vegetable ppastry with the filling and flavor I desired. In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside. Heat olive oil in a large heavy skillet over medium heat.
Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper.
Cruat for 15 minutes. Roll each pastry ball into a cruat, 6 maie 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg. All Rights Reserved. Vegetable Pasties. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Gallery Vegetable Pasties. Vegetable Pasties Dave W. Vegetable Pasties Arlene Burkhardt. Vegetable Pasties Jessa Singer. Recipe Summary prep:. Nutrition Info.
Ingredients Decrease Serving how to change pool filter cartridge. The ingredient list now reflects the servings specified. Add all ingredients to shopping list What type of suit is in style 2013 your list.
Preheat oven to degrees F degrees C. Bake in preheated oven for 45 minutes, or until golden brown. I Made It Print. Per Serving:. Full Nutrition.
What to say when firing 5 stars. This rating is based on the pastry only as I did my own thing for the filling. It turned out lovely I followed it paetry tender and a deep golden colour amount was bang on 8 huge ones. Hubby and 2 pasttry sons were very impressed I suft see fights for the leftover ones!
Read More. Thumb Up Helpful. Most helpful critical review Dave W. Rating: 2 stars. First time making pasties apparently the correct pronunciation is "past-eez" and was a bit disappointed especially considering all the time one puts in to make them from scratch. They were not a hit with my family. Although the filling was good the pastry was thick and very dry perhaps the whole wheat flour was the culprit here? After making the eight pasties I still ended up with 8 cups of vegetable mixture left over it won't go to waste.
Unless you have a really LARGE skillet you may find you'll need a large roasting pan to cook the veggies. Hiw a small turnip; this will reduce the amount of excess. I removed my final batch after 35 min. Reviews: Most Helpful. Dave W. I was particularly looking for a chicken vegie pasty recipe.
Thanx for a great 'fast food'at home dina. Rating: 4 stars. The filling of this is great I will say though be careful not to overwork the dough or it will be hard as a rock.
Try to work the dough as little as possible to make it work. I love cooking. I can think of so many fillings based on this basic one - it's a versatile dish very easy and quick. Cooked they freeze well too. Leah from Qld. Rating: 3 stars. These were not bad the filling was tasty but I agree with others a bit dry. I come from Micigan and loved the pasties from the UP. People from all over the country come there just to get one. They are made with beef and suet is added for moisture texture and flavor.
The end product is a large delicious meat pie It is served with a brown gravy and is piping hot. Those Cornish miners from years ago wrapped them up in a warm cloth and put them in a metal container.
When they ate them hours later they were still warm. The making of a pastie is a long laborious procedure. On that note I will give a 4 star rating as the filling was tasty. I will still make a true pastie once in a while. I thought the crust was extrememly dry. The filling was excellent--I added browned ground beef to the mix. I think this would be really good with a different pastry recipe. I really liked this recipe. I added all the vegetables I had and they turned out great.
On the Pastie I just added a little extra water until I felt like it was the right texture. Also it is a good idea to put the dough in the fridge until the vegetables are done. This allows the sticky-ness of the dough to not be as strong so they are easier to roll out. I really enjoyed these but the guys thought they we're missing something a bit dry. So they ended up dipping them in ketchup and BBQ sauce But I will definately make them again but tweek with the recipe.
More Reviews. All Reviews for Vegetable Pasties. Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. How to make gelatin solution saved Vegetable Pasties to your Favorites.
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Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg. History. Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving the filling. In France the same recipes gave rise to the modern pate en elvalladolid.com medieval meat pie recipes were sweetened, often with fruit, and were meant to be eaten cold: the crust was discarded rather than being eaten. To make the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, .
Home-made is a far superior thing to any factory version and, believe it or not, it's dead simple to make. Once it's on the heat, you can forget all about it till suppertime — except for the amazingly appetising wafts coming out of the kitchen.
Although steak and kidney pudding has a lovely juicy filling, it's always nice to have a little extra gravy — and since there are always some meat trimmings over, a good way to use them is to make steak and kidney gravy. This recipe is from Delia's Winter Collection. Serves 6. Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around.
The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough, which leaves the bowl clean. It's worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops at a time.
After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a circle, about 13 inches Now line the bowl with the pastry, pressing it well all around.
Next chop the steak and kidney into fairly small cubes reserving the trimmings for the gravy , toss them in the seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper. Roll out the pastry lid, dampen its edges and put it in position on the pudding.
Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for 5 hours, topping up the boiling water halfway through. To make the gravy, simply place the meat trimmings in a saucepan with the half onion, cover with 1 pint of water, add some seasoning and simmer for approximately 1 hour.
Then strain the stock, and in the same pan fry the remaining onion, chopped small, in the beef dripping until soft and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce. You can either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out on to a serving plate which is more fun!
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Next recipe. Perfect Roast Potatoes 50 min ute s - 1 h ou r. Steak and Kidney Pudding with Steak and Kidney Gravy I've subtitled this recipe 'Kate and Sidney make a comeback', after the Cockney slang version of this world-famous recipe. One-pot recipes , Autumn , Beef recipes , Offal. Add to favourites. Add to shopping list. Ingredients For the suet crust pastry:. For the filling:. For the steak and kidney gravy:. Worcestershire sauce. You may also like. More Delia's Winter Collection recipes.
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