Classic Steak and Kidney Pudding

    Classic Steak and Kidney Pudding

    1save
    3hours55min


    1 person made this

    The delicious traditional pudding made with leeks, swedes, carrots and with a thyme-scented pastry. Lovely.

    Ingredients
    Serves: 4 

    • Filling
    • 250g lean beef stewing steak, cubed
    • 100g beef kidney, cut into small pieces
    • 2 teaspoons vegetable oil
    • 2 leeks, trimmed and sliced
    • 200g swede, peeled and cubed
    • 175g carrots, peeled and thickly sliced
    • 2 teaspoons plain flour
    • 300ml beef stock
    • Pastry
    • 2 small slices wholemeal bread (about 50g)
    • 1 cup (150g) self-raising flour
    • 1/2 teaspoon dried thyme
    • 100g margerine, cut into small pieces
    • 3–5 tablespoons cold water

    Directions
    Preparation:35min  ›  Cook:3hours20min  ›  Ready in:3hours55min 

    1. To make the filling, heat a non-stick frying pan over a high heat. Add the beef and fry, stirring occasionally, for 4 minutes until browned on all sides. Transfer to a bowl, add the kidney and set aside.
    2. Heat the oil in the pan, then add the leeks. Stir, then cover and cook gently for 4 minutes until starting to soften. Stir in the swede and carrots, cover and cook for a further 4 minutes until lightly browned. Add the beef and kidney and season to taste, then add the flour and toss well to coat. Pour in the stock and bring to the boil, stirring. Simmer for 2 minutes. Remove the pan from the heat and set aside.
    3. To make the pastry, tear the bread into small pieces and put into a food processor. Pulse until fine crumbs are formed. Add the flour, thyme and margarine and season with a little salt and pepper. Pulse again to combine, then, with the motor running, pour in enough of the cold water to form a soft dough.
    4. On a lightly floured surface, roll out three-quarters of the dough, to a circle large enough to line a 1 litre pudding basin. Line the basin carefully, then fill with the steak and kidney mixture. Trim the excess pastry. Roll out the remaining pastry to form a lid, wet the edges of the dough and place on top of the filling, sealing the edges well with your fingers.
    5. Cover the basin with a double thickness of foil, pleated in the middle and secured with string. Steam the pudding over simmering water for 3 hours. Serve the pudding hot.

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