A steak & kidney pie, as served in a pub

The steak and kidney pie is a typical British dish with a filling of diced beef steak and lamb's kidneys in a thick sauce. It is often, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry. Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (2304 × 1728 pixel, file size: 1. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (2304 × 1728 pixel, file size: 1. ... An example recipe, printed from the Wikibooks Cookbook. ... For other uses, see Beef (disambiguation). ... A steak (from the Swedish word for fry - stek) is a slice from a larger piece of meat, typically beef. ... It has been suggested that Renal anomalies and Renal plasma threshold be merged into this article or section. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. ... This article is about the baked good, for other uses see Pie (disambiguation). ... Pastry is the name given to various kinds of dough made from ingredients such as flour, butter, shortening, baking powder and/or eggs that are rolled out thinly and used as the base for baked goods. ...

Besides being made fresh in a kitchen or a restaurant, food processing firms offer this foodstuff canned (in a tin). The can is about twenty cm (eight inches) in diameter on top, about five cm (two inches) high, and the outside edge cones downward, just like an aluminium pie pan.

The sauce typically consists of beef broth, flavoured with salt, pepper and parsley, onions, and thickened with flour, cornstarch or beurre manié. Two-crust steak and kidney pies are best made with hot water crust pastry, which is less likely to get soaked in sauce, but one-crust pies may also be made with puff pastry or shortcrust pastry. Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ... Edible salt is mostly sodium chloride (NaCl). ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Species Percentages are relative to US RDI values for adults. ... Binomial name Allium cepa L. Percentages are relative to US recommendations for adults. ... Look up flour in Wiktionary, the free dictionary. ... Products treated with cornstarch Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. ... Beurre manié is a dough consisting of equal parts of soft butter and flour used to thicken soups and sauces. ... Hot water crust is a type of pastry used for savoury pies, such as pork pies and steak and kidney pies. ... Wikibooks Cookbook has an article on Puff pastry Apple turnover, made with puff pastry In baking, a puff pastry (French: pâte feuilletée; Spanish: hojaldre) is a light, flaky pastry made from dough of the same name. ... Shortcrust pastry is a type of pastry often used for the base of a tart or a pie. ...

Steak and kidney pudding is a similar dish in which the contents are placed into a pudding dish lined and covered with suet pastry. The pudding is then steamed for several hours. We dont have an article called Steak and kidney pudding Start this article Search for Steak and kidney pudding in. ... Suet is raw beef or mutton fat, especially that found around the loins and kidneys. ...

Steak and kidney pudding/pie is sometimes colloquially known as Kate and Sidney pudding/pie or (especially in the British Armed Forces) as a "Baby's Head". ^{[1] [2]} The armed forces of the United Kingdom, commonly known as the British Armed Forces or Her Majestys Armed Forces, and sometimes legally the Armed Forces of the Crown[1], encompasses a navy, army, and air force. ...

References

1. ^ Icons.org - steak-kidney-pie
2. ^ Brophy, John and Eric Partridge. The Long Trail: Soldiers' Songs and Slang, 1914�18, Revised edition. Sphere, 1969. ISBN 0-7221-1885-6.