When my butcher gave me some beef kidneys, I decided to make a steak and kidney pie, using the rum steak I already had in the fridge, giving the first role to the kidney and the second to the steak.
I marinated the kidneys for 24 hours in red wine, onions, rosemary salt, crushed red chilli peppers, capers and garlic.
After the kidneys were marinated, I seared them in a hot pan and chopped them.
I seared the chuck steak and chopped it.
I then put the marinade in a pot, added chopped carrots, more rosemary and brought it to a robust boil that reduced the liquid to a thick paste. After the mix cooled off, I added chopped parsley, chopped coriander, olives, capers and balsamic vinegar ton the filling.
In the meantime, I prepared a butter-based dough, with a pinch of baking powder and let it rest in the fridge for one hour.
I baked the pie for 45 minutes in a 200 Centigrade oven and let it rest for 15 minutes before serving.
The taste was rich, spicy and the meat chunks juicy and full of flavor. The capers, the olives and the balsamic vinegar gave the filling enough acidity to counterbalance the kidneys’ assault on the palate.
Gastrolvios 