Steak and kidney pie

Steak and kidney pie
A steak and kidney pie, as served in a pub
Type	Savoury pie
Place of origin	Britain
Serving temperature	Hot
Main ingredients	Beef, kidney, onions, brown gravy, pastry shell
Cookbook: Steak and kidney pie Media: Steak and kidney pie

Steak
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Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine.

Pie

The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, beurre manié, or corn starch. The gravy may also contain ale or stout.

Hot water crust pastry, puff pastry, and shortcrust pastry are among the pastry crusts prepared for steak and kidney pie.

Among the various vernacular rhyming slang names for steak and kidney pie are Kate and Sidney pie, snake and kiddy pie, and snake and pygmy pie.^[1]^[2]

Round steak & kidney pie

References

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

External links

Wikimedia Commons has media related to Steak and kidney pies.

Steak and kidney pie recipe

British pies

Sweet	Apple pie Bakewell tart Banoffee pie Bedfordshire clanger Black bun Custard tart Manchester tart Mince pie Rhubarb pie Treacle tart

Savoury	Bacon and egg pie Bedfordshire clanger Bridie Butter pie Chicken and mushroom pie Corned beef pie Cornish pasty Cottage pie Cumberland pie Curry pie Devizes pie Fish pie Game pie Homity pie Killie pie Meat and potato pie Melton Mowbray pork pie Pork pie Scotch pie Shepherd's Pie Squab pie Stargazy pie Steak pie Steak and kidney pie Steak and oyster pie Woolton pie

Manufacturers	Clark's Pies Dickinson & Morris Fray Bentos Ginsters Higgidy Holland's Pies Mr Kipling Peter's Poole's Pork Farms Pukka Pies Shire Foods Square Pie Wall's Wrights Pies

English cuisine

Periods

Roman times

Dishes	Sausages

Middle Ages

Exemplars	The Forme of Cury (c. 1390)

Dishes	Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage

16th century

Exemplars	Thomas Dawson (The Good Huswifes Jewell, 1585)

Dishes	Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly)

17th century

Exemplars	Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) John Evelyn (Acetaria a Discourse of Sallets 1699) Sir Kenelm Digby (The Closet Opened 1699)

Dishes	Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea

18th century

Exemplars	Mary Kettilby (A Collection of above Three Hundred Receipts 1714) John Nott (The Cooks and Confectioners Dictionary, 1723) Eliza Smith (The Compleat Housewife 1727) Hannah Glasse (The Art of Cookery made Plain and Easy 1747) Elizabeth Raffald (The Experienced English Housekeeper 1769) Richard Briggs (The English Art of Cookery 1788) William Augustus Henderson (The Housekeeper's Instructor 1790?)

Dishes	Bread and butter pudding Christmas pudding Chutney Cottage or Shepherd's pie Eccles cake Jellied eels Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle (with jelly) Welsh rabbit Yorkshire pudding

19th century

Exemplars	Mrs Rundell (A New System of Domestic Cookery 1806) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs Beeton's Book of Household Management 1861)

Dishes	Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve's pudding Jam roly-poly Lardy cake Madeira cake Summer pudding Worcestershire sauce

20th century

Exemplars	Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry & Rosemary Hume (The Constance Spry Cookery Book 1956) Marguerite Patten (Everyday Cook Book in Colour 1968) Jane Grigson (Vegetable Book 1978) Delia Smith (How to Cheat at Cooking 1971) Rick Stein (English Seafood Cookery 1988) Nigel Slater (Real Fast Food 1992, Kitchen Diaries 2005) Keith Floyd (Floyd on Britain and Ireland 1988) Nigella Lawson (How to Eat 1998) Jamie Oliver (The Naked Chef 1999) Fergus Henderson (Nose to Tail Eating, 1999) Gordon Ramsay Gary Rhodes (New British Classics 1999) Marco Pierre White

Dishes	Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Crumble Knickerbocker glory Ploughman's lunch Salad cream

21st century

Exemplars	Michel Roux Jr. (Le Gavroche) Hugh Fearnley-Whittingstall (River Cottage) Antony Worrall Thompson (GI Diet 2005) Heston Blumenthal (The Fat Duck) Mary Berry (Baking Bible 2009) Clarissa Dickson Wright (A History of English Food 2011)

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Steak and kidney pie

Pie

See also

References

External links