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banter394
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5 Posts
Posted -  21/08/2008  :  20:47
anyone have a good recipe for steak and kidney pie?


Annette Kinder
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frankwilk
Senior Member


3975 Posts
Posted - 21/08/2008 : 21:27
Being flipant    Hollands  sure someone sensible will be along soon



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belle
VIP Member


6502 Posts
Posted - 21/08/2008 : 23:12
Oh this is Stanley's forte, suet pastry and all that...I wouldn't have a clue.


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 22/08/2008 : 08:26
You can't go wrong as long as you include Guinness, mushrooms, Worcester Sauce, mushroom ketchup and onions in the mix.  Only sure way to get proper suet for the crust these days is to ask your butcher to mince some up for you.  The veggie option is foul.  Delia is quite sound on S&K pie.  By the way, best pot is one of those old brown glazed sloping side pots with the big rim to seal the crust on.  I think charity shops are the best place to find them.


Stanley Challenger Graham




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moh
Silver Surfer


6860 Posts
Posted - 22/08/2008 : 14:23
Brown the steak in oil, then remove and fry the onions - add flour to thicken - put in dish, add a dash of worcester sauce, season and top up with a can of Mackesons stout - cook in a medium oven for a couple of hours until tender.  I make my pastry half suet and half lard - not as heavy as full suet.


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Tizer
VIP Member


5150 Posts
Posted - 22/08/2008 : 17:13
I'll bet the steeplejacks make theirs with Guinness!


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 22/08/2008 : 17:24
Certainly, and so did I even though I am only an honorary member.


Stanley Challenger Graham




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belle
VIP Member


6502 Posts
Posted - 22/08/2008 : 18:04
Moh did you miss the kidneys out?


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Julie in Norfolk
Senior Member


1632 Posts
Posted - 23/08/2008 : 09:20
Steak and kidney pie without kidneys is perfect for me. I don't mind the kidney gravy, I'm just not too keen on the offal. It is a matter of taste and texture, not squeamishness.


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Sue
Senior Member


4201 Posts
Posted - 23/08/2008 : 09:43
You can still buy those sloping bowlsStanley, on Bury market. Up until about two years ago you could get them at Rochdale market but rumour has it that Rochdale ( all of it)  is closing down not just the market!!!!!!!

Sue


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Tizer
VIP Member


5150 Posts
Posted - 23/08/2008 : 12:26
Sorry to be pedantic but are we talking "steak & kidney pie" or what I knew as "steak pudding" in the 1950s? The pudding was a white thing that I think soldiers call "babies' heads".


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frankwilk
Senior Member


3975 Posts
Posted - 23/08/2008 : 12:43
Sailors called steak puddings Babies Head. Big difference between a  Pudding and a Pie, but I think the contents are exactly the same !!!



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moh
Silver Surfer


6860 Posts
Posted - 23/08/2008 : 13:28
Sorry - yes missed the kidneys because I do not like them.  The filling for the pudding is the same - just line a pudding bowl with suet pastry, put the filling in, put a lid of suet pastry on top.  Put greaseproof paper with a pleat in the middle to allow the suet crust to rise  (my grandma used a piece of white cotton) over the top and tie it down round the edge of the bowl.  Put in a steamer over a pan of boiling water for 2/3 hours depending on size.  Don't forget to keep filling the pan up with boiling water.


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Another
Traycle Mine Overseer


6250 Posts
Posted - 23/08/2008 : 13:36
Can we please delete this topic. I have not been near any sort of a pie in months so to read all these delicious looking recipes is making my mouth water.

Please don't anyone post a picture or else I'll be chewing the screen!!! Nolic


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 23/08/2008 : 17:16
Q. Why do the Egyptians put camels in meat pies?  A.  To hold the crust up.......

Comrade, remember the beano and Desperate Dan's cow pies with the legs sticking out........


Stanley Challenger Graham




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Another
Traycle Mine Overseer


6250 Posts
Posted - 23/08/2008 : 19:41
Made by Aunt Aggi ? Nolic


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