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FAQ Section
1. Can I make steak and kidney pie in advance?
Yes! You can prepare the filling and pastry a day in advance. Assemble the pie and keep it in the fridge until ready to bake. You can also freeze the unbaked pie for up to 3 months. When you’re ready to bake, thaw it in the fridge overnight and bake as directed.
2. What other types of kidneys can I use?
Lamb or beef kidneys are traditionally used, but pork kidneys can be a substitute if that’s what you have available. Just be sure to prepare them properly to remove any bitterness.
3. How do I store leftovers?
Leftover steak and kidney pie can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 15-20 minutes or until warmed through. You can also freeze leftovers for up to 3 months.
Serving Suggestions
Steak and kidney pie is a filling dish on its own, but if you want to add sides, consider serving it with:
- Mashed Potatoes: Creamy mashed potatoes are a perfect match for the savory pie filling.
- Roasted Vegetables: Carrots, parsnips, or Brussels sprouts add a fresh, slightly sweet contrast to the rich flavors of the pie.
- Pickled Onions: The tangy sharpness of pickled onions can cut through the richness of the pie, making them a great accompaniment.
For drinks, a pint of dark ale or a glass of full-bodied red wine pairs wonderfully with the pie’s bold flavors.
Final Thoughts
Steak and kidney pie is a comforting, traditional dish that combines rich, savory flavors with flaky pastry in a way that’s hard to resist. Whether you’re a seasoned pie-maker or trying this classic for the first time, the recipe’s simple ingredients and techniques make it a rewarding dish to serve.
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