Guinness Steak & Kidney Pie Recipe | My Harry Potter Kitchen (Recipe #50)
Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we created a magical recipe for Hagrid's Rock Cakes!
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This week we're moving on to Chapter Nine of the Philosopher's Stone - 'The Midnight Duel'
"Ron had a piece of steak and kidney pie halfway to his mouth"
Steak and Kidney pie is an absolute classic dish so let's conjure one up that Ron won't be able to forget!
This homemade steak and kidney pie recipe is made from a rich and saucy steak filling and topped with my quick and easy homemade rough puff pastry. You'll be able to bring this together in no time so that means you can pay extra attention to the decorations - can you spot the lightning bolts that I've embedded into mine?
Guiness Steak & Kidney Pie Recipe Ingredients:
For the filling
1 red onion
2 cloves of garlic
2 tbsp plain flour
salt and pepper
rosemary and thyme
1 beef stock cube
For the pastry
250g plain flour
1 tsp salt
150ml cold water
egg wash (egg and milk)
Guinness Steak & Kidney Pie Recipe Method:
To begin you want to prepare your steak and kidney filling. Chop the steak into rough 1cm chunks, removing any excess fat as you go. Trim the kidneys into similar size chunks. Dice the onions and crush the garlic.
Place a saucepan on a medium heat and drizzle in some olive oil before frying the onions and garlic for 2 minutes. Once softened add in the beef allowing them to brown for 1 minute on each side. When the last side of beef is cooking add in the kidneys and season with salt, pepper, rosemary and thyme.
Sprinkle over the plain flour and allow this to soak up the remaining juices. Pour over the beef stock and Worcestershire sauce and stir well.
Add in the Guinness and stir through until the gravy is smooth. Allow it to simmer for 10-15 minutes, stirring occasionally until the sauce has thickened.
Prepare the rough puff pastry by adding the flour and salt into a bowl. Add in your softened cubes of butter working into the flour but ensuring you leave clumps of butter (no fine breadcrumbs here!)
Add just enough water to bring the mixture together into a soft dough. Once combined, wrap in cling film and place in the fridge to chill.
Once you're ready to assemble, pour the filling into a pie dish. Roll the pastry out on a lightly floured surface to about 1 cm thick. Cut out a circle big enough to cover the top of the pie and place over the filling. Use a fondant tool or spoon/fork to style the edges.
Gather the remaining pastry and use this to cut out any additional decorations - I've gone for lightning bolts!
Make a quick egg wash with egg and milk and brush over the top. Stick your decorations down and give a a final glaze.
Bake in the oven at 180c for 35-40 minutes until the pastry has puffed up and gone golden.
If you're looking for an irresistible pie recipe to tuck into - look no further!
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!