Steak & Kidney Pudding

Posted 14 January 2014

Makes 6-8 mini puds


For the filling:

200g rump or chuck steak
75g ox or veal kidney
1 onion, diced
150ml stout such as Guinness
75g mushrooms
1 bouquet garni
150ml beef stock

For the pastry:

350g self-raising flour
175g suet
1tsp baking powder
Water, to bind


For the Pie Mix:

1. Colour the meats and mushrooms separately then drain into a jug

2. Using the same frying pan, colour the onions then add the meat and mushrooms and deglaze with the stout and add the drained juices

3. Reduce to a syrup then add the stock and bouquet garni.

4. Cover with a lid or something suitable and keep over a low heat until meat is tender and flavour has developed.

5. Place in the fridge ready to fill the pies

For the Suet Pastry:

1. Combine dry ingredients and slowly add water until the dough is formed

2. Do not over mix and ensure it is well seasoned.

3. Line dariol moulds or other suitable containers with cling film

4. Roll out pasty to the thickness of a pound coin and line moulds

5. Fill with pie mixture

6. Brush the pastry edges with water, cut out a pastry lid and seal each pie

7. Wrap the whole pie and mould tightly in cling film

8. Place the pies in a pan of simmering water about 1cm below the top for about 20-25mins until cooked

Head Chef, Simon Ayres

Simon Ayres

Head ChefRead more posts by Simon Ayres


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