British Pie Week 2024 is underway, meaning it’s a celebration of all things encased in pastry for the next seven days. The British Pie Awards will be taking place this week and their website has all the info you could need about where to find the highest-rated pies. The intrepid pie lovers travel the UK in search of the very best pies. Whether you prefer apple, chicken and mushroom, or something more exotic (chicken balti?), their guide will let you know where to get them. They just have one primary criteria – a pie is something fully encased in pastry. No pastry top only. No potato topping. Pastry all the way.
Apparently, we have the Romans to thank for pies. They were the first to take a filling and wrap in a flour dough casing. But it’s the Brits who have taken pies to an art form. Pyes in the Royal Courts during the Middle Ages could be enormous elaborate affairs containing all manner of birds and animals. While the average person on the street could only dream of such indulgence, pie carts soon filled the streets of London, offering a cheap and hot meal. (The filling may be at your own risk!)
Steak and Kidney Pie
Steak and kidney pie is a traditional British favourite, albeit one that sometimes draws worried glances from tourists who are unfamiliar with eating offal. The steak and kidney pudding is steamed within a suet crust. The steak and kidney pie, on the other hand, is baked in the oven in a pastry casing. Some people prefer to use lamb or pork kidney, but the recipe below uses beef kidney to go with the steak. There is a base of shortcrust pastry but a topping of light flaky pastry to provide a nice contrast.
1 1/2 lb stewing steak, cut into chunks
8 oz beef kidney
salt and black pepper
1 oz plain flour
2 oz butter
1 pint beef stock
shortcrust pastry for lining the pie dish and flaky pastry for topping
Cut the steak and kidney into small pieces and dredge in the flour. Season with some salt and pepper.
Heat the butter in a large pan. Add the steak and kidney and cook for 5-10 minutes until brown. Add the stock and bring to a boil.
Lower the heat, cover the pan, and simmer for 1 1/2 hours.
Meanwhile, line a deep pie dish with pastry and bake blind for 15 minutes in a preheated oven. 375F or Gas Mark 5.
Once the meat has cooked, allow it to cool. Then use a slotted spoon to move it to the pie case. Pour in some of the liquid but do not overfill. Keep any leftover liquid to make gravy.
Cover the pie with the flaky pastry. Cut a slit into the top and add a wash of beaten egg.
Preheat the oven to 425F or Gas Mark 7. Bake for 15 minutes and then lower the heat to 350F or Gas Mark 4. Continue cooking for about 30 minutes.
Serve with potatoes, vegetables, and gravy.