The steak and kidney pie is a typical British dish with a
filling of diced beef steak and beef (ox), lamb's or pig'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.
Left: A steak & kidney pie, as served
in a pub.
Besides being made fresh in a kitchen or a restaurant, food processing firms
offer this foodstuff frozen in a box, or canned (in a tin). Large cans even come
in the size and shape of regular pie pans.
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.
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.