Body & Soul5 mins ago
pukka pies
18 Answers
anyone got a recipe for an authentic fake? lol
thanks
thanks
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Zig Zag - If I wanted to duplicate them I would buy some sheets of frozen puff pastry and then decide what I wanted to put inside it (sorry to be so vague, but you didn't tell us which kind you were talking about).
I would probably make them in a muffin tin.
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
lol Zig Zag - I found this for you on the internet -maybe you can make this while you are rolling down the river :)
Quick Steak and Kidney Pie recipe (for 4)
� 500g of braising steak
� 200g of lambs kidneys
� 3 carrots, skinned, trimmed and cut into 3 cm lengths
� 1 medium onion, chopped
� 2-3 Portobellini mushrooms (or Portabello) Chopped into 1 cm cubes
� 0.5 pt/250ml of homemade brown stock (beef stock cube will do at a pinch)
� Handful of thyme sprigs (4-5)
� 0.5 tsp balsamic vinegar
� � small handful of porcini mushrooms (secret ingredient). Soaked in boiling water to cover and chopped (1 cm) when cool enough to handle (retain the juice)
� 1 tbsp of potato flour (for thickening at the end - another secret ingredient)
� 2 tbsp cooking oil (we use olive oil)
� 2 tbsp of plain flour
� 1 tsp of Lea and Perrins Sauce
� 1 tbsp of mushroom ketchup
� 4 juniper berries (optional)
� 5 black peppercorns
� Salt and ground black pepper to taste
For the puff pastry top (we cheat here):
1 pack of puff pastry
1 egg or a little milk to glaze
to be continued.......
Quick Steak and Kidney Pie recipe (for 4)
� 500g of braising steak
� 200g of lambs kidneys
� 3 carrots, skinned, trimmed and cut into 3 cm lengths
� 1 medium onion, chopped
� 2-3 Portobellini mushrooms (or Portabello) Chopped into 1 cm cubes
� 0.5 pt/250ml of homemade brown stock (beef stock cube will do at a pinch)
� Handful of thyme sprigs (4-5)
� 0.5 tsp balsamic vinegar
� � small handful of porcini mushrooms (secret ingredient). Soaked in boiling water to cover and chopped (1 cm) when cool enough to handle (retain the juice)
� 1 tbsp of potato flour (for thickening at the end - another secret ingredient)
� 2 tbsp cooking oil (we use olive oil)
� 2 tbsp of plain flour
� 1 tsp of Lea and Perrins Sauce
� 1 tbsp of mushroom ketchup
� 4 juniper berries (optional)
� 5 black peppercorns
� Salt and ground black pepper to taste
For the puff pastry top (we cheat here):
1 pack of puff pastry
1 egg or a little milk to glaze
to be continued.......
continued....
Method: for the filling:
1. Remove the white cores (our dogs love this bit) from the kidneys and chop into 2 cm cubes.
2. Cut the fat and gristle from the beef and chop into 2 cm chunks.
3. Toss the beef and kidneys in the flour to coat
4. Heat 2 tbsp of oil in a large saucepan in a large heavy based saucepan or casserole (with a lid) and in batches, quickly brown the meat well over a medium heat. Stir every now and then so the meat doesn�t stick. Set aside when browned in a warm place.
5. Add the remaining 2 tbsp of oil to the saucepan and add the onions. Stir well to insure that they are covered with the oil. Cook over a low heat for five minutes, covered.
6. Add the carrots. Stir to cover with the juices and leave for two minutes.
7. Add the meat and the stock. Stir well and increase to heat to medium.
8. Bring to simmering point and add the balsamic vinegar, thyme, and porcini mushrooms and their juice. Add the Lea and Perrins, mushroom ketchup, juniper berries and peppercorns. Stir well.
9. Simmer gently (lid on) for an hour and a half. Depending on the quality of the steak, the meat may be tender after an hour. So set a timer and check. This is generally a good idea as after an hour you have given the meat long enough to develop its flavour and you can make adjustments if necessary.
10. Towards the end of the cooking time add the portobellini mushrooms and simmer gently for 20 minutes (a decent stew will benefit from resting overnight. We often pre cook the filling for our pie the day before it is needed. Then we add the mushrooms the next day when we heat the mixture before adding the pastry and baking the pie).
11. Whilst the mushrooms are cooking add a little of the gravy (liquid from the stew) to the potato flour to make a wet paste (no lumps) and stir it this into the stew. Simmer for a few minutes until the sauce has thickened. Check for seasoning
Method: for the filling:
1. Remove the white cores (our dogs love this bit) from the kidneys and chop into 2 cm cubes.
2. Cut the fat and gristle from the beef and chop into 2 cm chunks.
3. Toss the beef and kidneys in the flour to coat
4. Heat 2 tbsp of oil in a large saucepan in a large heavy based saucepan or casserole (with a lid) and in batches, quickly brown the meat well over a medium heat. Stir every now and then so the meat doesn�t stick. Set aside when browned in a warm place.
5. Add the remaining 2 tbsp of oil to the saucepan and add the onions. Stir well to insure that they are covered with the oil. Cook over a low heat for five minutes, covered.
6. Add the carrots. Stir to cover with the juices and leave for two minutes.
7. Add the meat and the stock. Stir well and increase to heat to medium.
8. Bring to simmering point and add the balsamic vinegar, thyme, and porcini mushrooms and their juice. Add the Lea and Perrins, mushroom ketchup, juniper berries and peppercorns. Stir well.
9. Simmer gently (lid on) for an hour and a half. Depending on the quality of the steak, the meat may be tender after an hour. So set a timer and check. This is generally a good idea as after an hour you have given the meat long enough to develop its flavour and you can make adjustments if necessary.
10. Towards the end of the cooking time add the portobellini mushrooms and simmer gently for 20 minutes (a decent stew will benefit from resting overnight. We often pre cook the filling for our pie the day before it is needed. Then we add the mushrooms the next day when we heat the mixture before adding the pastry and baking the pie).
11. Whilst the mushrooms are cooking add a little of the gravy (liquid from the stew) to the potato flour to make a wet paste (no lumps) and stir it this into the stew. Simmer for a few minutes until the sauce has thickened. Check for seasoning
continued.....
Method: for the pastry top:
We cheat here, and buy a pack of ready-rolled puff pastry. It works so much better than shortcrust, soaking up the sauce on the plate and looks pretty.
� Put the steak and kidney filling into a cold pie dish
� Line the edge of the pie dish with a strip of pastry and brush with beaten egg before putting on the lid.
� Press the lid firmly with a finger all the way round before trimming the lid (leave 0.5 cm overhang to allow for shrinkage).
� Make a couple of holes in the top to allow air to escape, add any pastry decorations (I usually cut leaves from the pastry trimmed from the corners of the pie dish) and brush all the pastry with beaten egg.
� Bake in the centre of the oven at 180� (160� fan) for 30 minutes and then increase the heat to 200� (180� fan) for ten minutes to brown the top. (when we followed the instructions on the pack to cook at 220� (200� fan), the pastry burnt on the top and was soggy underneath).
Method: for the pastry top:
We cheat here, and buy a pack of ready-rolled puff pastry. It works so much better than shortcrust, soaking up the sauce on the plate and looks pretty.
� Put the steak and kidney filling into a cold pie dish
� Line the edge of the pie dish with a strip of pastry and brush with beaten egg before putting on the lid.
� Press the lid firmly with a finger all the way round before trimming the lid (leave 0.5 cm overhang to allow for shrinkage).
� Make a couple of holes in the top to allow air to escape, add any pastry decorations (I usually cut leaves from the pastry trimmed from the corners of the pie dish) and brush all the pastry with beaten egg.
� Bake in the centre of the oven at 180� (160� fan) for 30 minutes and then increase the heat to 200� (180� fan) for ten minutes to brown the top. (when we followed the instructions on the pack to cook at 220� (200� fan), the pastry burnt on the top and was soggy underneath).
Zig Zag - I found this one on the internet and this one looks easier to me:
Let the filling for this dish slow cook for hours (or overnight) so that the full flavours can develop. Freeze it it portions and when the time comes all you have to do is pop on the pastry top.
Slow cooked Steak and Kidney Pie (8-10 portions)
1kg shin of beef (ask your butcher to dice this roughly for you)
1 ox kidney (available from a good butcher. I�ve also seen it at Waitrose. It has a much better flavour than lamb or pig and is easier to prepare)
6 carrots, skinned, trimmed and cut into 3 cm lengths
2 medium onions, chopped reasonably finely
4-6 Portobellini mushrooms (or Portabello) Chopped into 1 cm cubes
I pt/500ml of homemade brown stock (beef stock cube will do at a pinch)
Handful of thyme sprigs (8-10)
1 tsp balsamic vinegar
� handful of porcini mushrooms (secret ingredient). Soaked in boiling water to cover and chopped (1 cm) when cool enough to handle (retain the juice)
2 tbsp of potato flour (for thickening at the end - another secret ingredient)
4 tbsp cooking oil (we use olive oil)
4 tbsp of plain flour
Slug of Lea and Perrins Sauce (a dessertspoonful to be exact)
2 tbsp of mushroom ketchup
10 juniper berries
10 black peppercorns
Salt and ground black pepper to taste
to be continued.......
Let the filling for this dish slow cook for hours (or overnight) so that the full flavours can develop. Freeze it it portions and when the time comes all you have to do is pop on the pastry top.
Slow cooked Steak and Kidney Pie (8-10 portions)
1kg shin of beef (ask your butcher to dice this roughly for you)
1 ox kidney (available from a good butcher. I�ve also seen it at Waitrose. It has a much better flavour than lamb or pig and is easier to prepare)
6 carrots, skinned, trimmed and cut into 3 cm lengths
2 medium onions, chopped reasonably finely
4-6 Portobellini mushrooms (or Portabello) Chopped into 1 cm cubes
I pt/500ml of homemade brown stock (beef stock cube will do at a pinch)
Handful of thyme sprigs (8-10)
1 tsp balsamic vinegar
� handful of porcini mushrooms (secret ingredient). Soaked in boiling water to cover and chopped (1 cm) when cool enough to handle (retain the juice)
2 tbsp of potato flour (for thickening at the end - another secret ingredient)
4 tbsp cooking oil (we use olive oil)
4 tbsp of plain flour
Slug of Lea and Perrins Sauce (a dessertspoonful to be exact)
2 tbsp of mushroom ketchup
10 juniper berries
10 black peppercorns
Salt and ground black pepper to taste
to be continued.......
continued.......
Pie crust for two:
1 375g pack of puff pastry
1 beaten egg
For the filling:
Remove the white core (our dogs love this bit) from the kidney and chop into � �/ 2 cm cubes.
Cut the fat from the beef but leave the gristle in. Slow cooking will break down the gristle completely and form the basis of the rich sauce.
Toss the beef and kidneys in the flour to coat
Heat 2 tbsp of oil in a large saucepan in a large heavy based saucepan or casserole (with a lid) and in batches, quickly brown the meat well over a medium heat. Stir every now and then so the meat doesn�t stick. Set aside when browned in a warm place.
Add the remaining 2 tbsp of oil to the saucepan and add the onions. Stir well to insure that they are all covered with the oil. Cook over a low heat for five minutes, covered.
Add the carrots. Stir to cover with the juices and leave for two minutes.
Add the meat and the stock. Stir well and increase to heat to medium.
Bring to simmering point and add the balsamic, thyme, and porcini mushrooms and their juice. Add a good dash of Lea and Perrins and 2 tbsp of mushroom ketchup. Add the juniper berries and peppercrons. Stir well.
Turn down the heat to the barest minimum (you should still see tiny bursts of bubbles surfacing, occasionally). Put on the lid (with foil underneath if it�s not tight fitting) and leave for at least eight hours. (We leave this to cook overnight. If you do this double check that the simmer is really gentle before leaving it all night).
Towards the end of the cooking time add the portobellini mushrooms and simmer gently for 20 minutes (we do this the next day).
Whilst the mushrooms are cooking add a little of the gravy (liquid from the saucepan or pot) to the potato flour to make a wet paste (no lumps) and stir it into the stew
Check for seasoning and adjust if necessary.
When cool,
Pie crust for two:
1 375g pack of puff pastry
1 beaten egg
For the filling:
Remove the white core (our dogs love this bit) from the kidney and chop into � �/ 2 cm cubes.
Cut the fat from the beef but leave the gristle in. Slow cooking will break down the gristle completely and form the basis of the rich sauce.
Toss the beef and kidneys in the flour to coat
Heat 2 tbsp of oil in a large saucepan in a large heavy based saucepan or casserole (with a lid) and in batches, quickly brown the meat well over a medium heat. Stir every now and then so the meat doesn�t stick. Set aside when browned in a warm place.
Add the remaining 2 tbsp of oil to the saucepan and add the onions. Stir well to insure that they are all covered with the oil. Cook over a low heat for five minutes, covered.
Add the carrots. Stir to cover with the juices and leave for two minutes.
Add the meat and the stock. Stir well and increase to heat to medium.
Bring to simmering point and add the balsamic, thyme, and porcini mushrooms and their juice. Add a good dash of Lea and Perrins and 2 tbsp of mushroom ketchup. Add the juniper berries and peppercrons. Stir well.
Turn down the heat to the barest minimum (you should still see tiny bursts of bubbles surfacing, occasionally). Put on the lid (with foil underneath if it�s not tight fitting) and leave for at least eight hours. (We leave this to cook overnight. If you do this double check that the simmer is really gentle before leaving it all night).
Towards the end of the cooking time add the portobellini mushrooms and simmer gently for 20 minutes (we do this the next day).
Whilst the mushrooms are cooking add a little of the gravy (liquid from the saucepan or pot) to the potato flour to make a wet paste (no lumps) and stir it into the stew
Check for seasoning and adjust if necessary.
When cool,
continued.....
For the top:
We cheat here, and buy a packof ready-rolled puff pastry. It works so much better than shortcrust, soaking up the sauce on the plate.
Heat enough of the steak and kidney filling and ladle into your cold pie dish
Line the edge of the pie dish with a strip of pastry and brush with beaten egg before putting on the lid.
Press the lid firmly with a finger all the way round before trimming the lid (leave � cm overhang to allow for shrinkage).
Make a couple of holes in the top to allow air to escape and brush with beaten egg.
Bake in the centre of the oven at 180� (160� fan) for 30 minutes and then increase the heat to 200� (180� fan) for ten minutes to brown the top. (when we followed the instructions on the pack to cook at 220� (200� fan), the pastry burnt on the top and was soggy underneath).
Tricks and tips:
When we heat the filling, before putting it in the pie dish, we often thicken the gravy at this stage with a little more potato flour
If freezer space is limited use square boxes as they take up less space than round boxes in the freezer.
Use the pastry off cuts to make cheese straws.
For the top:
We cheat here, and buy a packof ready-rolled puff pastry. It works so much better than shortcrust, soaking up the sauce on the plate.
Heat enough of the steak and kidney filling and ladle into your cold pie dish
Line the edge of the pie dish with a strip of pastry and brush with beaten egg before putting on the lid.
Press the lid firmly with a finger all the way round before trimming the lid (leave � cm overhang to allow for shrinkage).
Make a couple of holes in the top to allow air to escape and brush with beaten egg.
Bake in the centre of the oven at 180� (160� fan) for 30 minutes and then increase the heat to 200� (180� fan) for ten minutes to brown the top. (when we followed the instructions on the pack to cook at 220� (200� fan), the pastry burnt on the top and was soggy underneath).
Tricks and tips:
When we heat the filling, before putting it in the pie dish, we often thicken the gravy at this stage with a little more potato flour
If freezer space is limited use square boxes as they take up less space than round boxes in the freezer.
Use the pastry off cuts to make cheese straws.
Pippa - while I don't enjoy them, both of my sisters LOVE them. They are even sold in some really upscale restaurants here in the USA - I think my sister said that here in Chattanooga, where things are much less expensive than say New York or some place - when she ordered them one day at lunch in an upscale restaurant, she got 3 slices and they were $10.00!!! And you know it cost them about 2 cents/pennies to make them!!!
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
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