Pie with meat and kidneys
8 servings
30 minutes
Meat and kidney pie is a traditional British dish with roots in the 19th century when meat pies became popular among the working class. It features a rich, deep flavor from the combination of beef, calf's kidneys, mushrooms, and dark beer, while its aromatic, crispy puff pastry crust makes it a true culinary delight. The dish is perfect for a cozy family dinner or festive gathering. Worcestershire sauce and anchovy essence add zest to the filling, while beef broth enriches it with juiciness. In England, this pie is especially popular in pubs where it is served with mashed potatoes and green vegetables.
1
In a bowl, mix flour and spices. Cut the meat and kidneys into small cubes and coat them in flour. Heat olive oil in a pan over medium heat, add finely chopped onion, and cook for 5 minutes. Add finely chopped mushrooms and simmer for another 5 minutes. Transfer to a plate.
- Wheat flour: 60 g
- Spices: to taste
- Beef: 1.5 kg
- Veal kidneys: 500 g
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Fresh mushrooms: 125 g
2
Melt a third of the butter in a pan and add a third of the meat with kidneys, frying over medium heat, stirring for about 5 minutes. Remove and repeat the same with the other 2 portions. Return everything to the pan, add broth and beer, mix, and slowly bring to a boil, simmer for 2 minutes. Remove from heat and let cool. Then add onion and mushrooms, Worcestershire sauce, essence, and parsley.
- Butter: 40 g
- Beef: 1.5 kg
- Veal kidneys: 500 g
- Beef broth: 250 ml
- Dark beer: 185 ml
- Onion: 2 heads
- Fresh mushrooms: 125 g
- Worcestershire sauce: 2 tablespoons
- Anchovy essence: 2 tablespoons
- Chopped parsley: 1 tablespoon
3
Preheat the oven to 180 degrees.
4
Place the filling in a fireproof ceramic dish. Roll out the dough, brush the edges of the form with milk, and lay the sheet over the filling. Press the edges and brush the top with lightly beaten egg. Bake for 40-45 minutes until golden brown.
- Yeast puff pastry: 600 g
- Chicken egg: 1 piece