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  1. #1
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    nigelandjan's Avatar
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    Lets make a proper steak + kidney pie with some pics

    Now I dont know about you but I am sick and tired of these shop bought " Great expectation,s " steak and kidney pie,s ,,,,,,,, ok its a global thing these austerity measures , but that dont alter the fact when I am eating steak + kidney pie I actually like the feel of meat between my molars as opposed to 1/2 litre of ye olde wolde gravy indespersed with lashing,s of sinue + fat ,,,,, no I want MEAT ,,,,, and as my monthly wage driving lorries wont stretch to a Fortnum + Mason Gold card I have decided to DIY .


    Ingredients 1/2 kilo braising steak about 2

    1/2 kilo ox kidney about 1.50p

    I used Sainsbury,s ready made shortcrust pastry 250grams about 50p

    2 shallotts from my garden

    2 KKannnorrr Beef cubes about 30p

    1 med egg for glaze about 20p
    Ok here we go

    Cut all the unwanted out the steak + kidney ( I like mine lean )
    Chop shallotts
    about half pint water in saucepan + stock cubes

    Lob this lot in the pan cook slooooooooooowly for 2 hours . Take off heat and leave untill cold.


    Gentlemen start your ovens 200 degrees or 180 for fan oven



    Get a 10" round non stick tin and after rolling out half your pastry line the tin , bringing the top up over the lip of the tin ,, wash with some egg yolk ,, place all your meat in now ,, roll out the other half of your pastry , put on top then crimp together with a fork ,, wash the remainder of the egg yolk over the top , cut 2 gashes in the top to release the steam as it cooks ,,,,,,,,,, in the oven now for 45 mins .


    The meat in the base of the pie



    The top on ready for the oven



    Fresh + hot out the oven mmmmmmmmmm



    Dont forget to keep the juice from cooking your meat to make the gravy ,, I just added some cornflower to thicken it up a bit + a spoon of Marmite





    The finished product on the plate , you,ll have to excuse me I,m about to murder this




    A side view of the remaining pie ,, yes that is meat in there ,, think a cold slice in the old lunchbox tommorow is all in order .




    Well there you go a proper meat pie for under a fiver ! enjoy it lads
    I'm proud of my 38" waist , also proud I have never done drugs

  2. #2
    Knows fok all
    daveboy's Avatar
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    Looks good better in suet pudding though.

  3. #3
    Thailand Expat klong toey's Avatar
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    You fat bastard,looked good can i finish it off.

  4. #4
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    nigelandjan's Avatar
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    Quote Originally Posted by daveboy
    Looks good better in suet pudding though.
    Funny you should say that Dave ,, originally that was gonna be the plan for today untill I looked at the suet packet ,,,,,,,, use by May 2008 ,,,,,,and besides a slice of cold suet pudding in the lunchbox ??

  5. #5
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    Quote Originally Posted by klong toey
    You fat bastard,looked good can i finish it off.
    Your right on the first bit KT ,,,,,and No you can,t

  6. #6
    Molecular Mixup
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  7. #7
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    Shock and Horror.

    An NJ meal with no Yorkshires.

    Looks a delicious pie served with the trimmings.

    If i see a Scani listing to one side tomorrow I will know it's yours.

  8. #8
    Molecular Mixup
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    I notice there is a lot of guests looking at this thread,
    do you think Nigel is going to be the next Gorden Ramsey ?
    I can just imagine him at the disco later....

  9. #9
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    I guess I don't know what I've been missing as I can't say that I've ever had a steak and kidney pie. Not that I am opposed to having one, it's just that we never had such in the house while growing up and I've never had the opportunity otherwise. Looks like I might give it a go if ever offered.

    But I do like the photos to assist the DIYer... Good job D&J.
    "Don't Sweat the Small Stuff....and it is all small stuff"

  10. #10
    Thailand Expat misskit's Avatar
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    That looks great. I am so hungry now.

    Did you find a ready made crust in Thailand?

  11. #11
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    Quote Originally Posted by misskit
    Did you find a ready made crust in Thailand?
    Make your own, it's easy.

  12. #12
    Thailand Expat misskit's Avatar
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    ^I know. I am lazy when it comes to pastry making.

  13. #13
    splendid and tremendous
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    Looks handsome, Nige. Reminds me of the days when I used to eat nice food.

  14. #14
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    Quote Originally Posted by OhOh
    If i see a Scani listing to one side tomorrow I will know it's yours.
    That,s unkind OO ,,,,,,, but so true ,,,,,, BTW how you know I drive a Scania ? spooky

  15. #15
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    Quote Originally Posted by blue
    do you think Nigel is going to be the next Gorden Ramsey ?
    F**K off ! who the f**k do you think I am for f**ks f***king sake !

    No seriously mate I,m gonna have to step the ol game up a bit this week as we have the lovely Natalie8 and her hubby coming to see us on Saturday

  16. #16
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    Quote Originally Posted by nigelandjan View Post
    Quote Originally Posted by OhOh
    If i see a Scani listing to one side tomorrow I will know it's yours.
    That,s unkind OO ,,,,,,, but so true ,,,,,, BTW how you know I drive a Scania ? spooky

    Aren't they all Scania's?





  17. #17
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    ^ Yeah poxy things mate ,, I drove some of the first 110 super,s that came over from Sweeden way back ,, they were like driving bloody mules, kicked you in the back all day ,, you wanted most the weight in the middle of the trailor. Theyre goveners motors mate , but drink juice between 6 - 7 miles to the gallon . They look ok on the outside , inside its a different story with little or nowhere to put your left leg , and a poxy arse about face 3 speed gearbox , being quadrupled up to 12 gears via range changes and splitters.

    The last job I had I had a Volvo ,, king of the road for me , quiet and comfortable and 9 - 11 to the gallon

  18. #18
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    Quote Originally Posted by somtamslap
    Looks handsome, Nige. Reminds me of the days when I used to eat nice food.
    Somtum me ol matey if / when I ever get an oven in Issan I will cook up a big ol slab of that with some proper roast tatties + yorkie pud and lots of my thick home made gravy and serve it up on a HOT plate for you

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