Steak and Kidney Pie

Steak and Kidney Pie

Categories:   Uncategorized

Comments

  • Posted: November 5, 2018 14:30

    AutoModerator

    Welcome to /r/ketorecipes! You can find our [rules here](https://www.reddit.com/r/ketorecipes/wiki/index) and the [Keto FAQs here](https://www.reddit.com/r/keto/wiki/faq). Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard's work! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*
  • Posted: November 5, 2018 14:30

    theketokitchen

    It's important to note that this is NOT a quick recipe. It will take a minimum of 2 hours to cook everything. This is also quite a tricksy recipe and involves some really specific instructions. IT'S ALSO VERY IMPORTANT TO NOTE; IF YOU ARE USING A LARGE PIE PAN, YOU NEED TO DOUBLE THE PIE CRUST INGREDIENTS. It's not exactly like flakey pastry, but it's darn close! Even if you don't make the pie, make the filling because it's one hell of a treat. I must say, this was well worth the hassle it took to make it. ​ | The Recipe | ​ PIE CRUST INGREDIENTS: - 100g (1 cup) Almond Flour - 5 tbsp (40g) Coconut Flour - 1/2 tsp Xanthan Gum - 100g Butter, cubed & COLD - 55g Cream Cheese, COLD - 1 Egg, lightly beaten - 2 tsp Apple Cider Vinegar - 1 Egg Yolk (This is optional, it will give your pie a glossy finish) ​ ​ FILLING INGREDIENTS: - 2 tbsp Oil (I used Extra Virgin Olive) - 700g (1lb/9oz) Steak, diced (I suggest Braising Steak) - 200g (7oz) Kidney, diced (I suggest Lamb or Ox) - 1 large Onion, diced - 6 small/medium Mushrooms - 30g Almond Flour - 850ml (3.5 cups) Beef Stock (This is 3 x beef stock cubes and 850ml/3.5 cups of hot water mixed) - Salt & Pepper, to taste - A dash of Worcestershire Sauce ​ ​ METHOD: ​ 1. You're going to make the pie base first: Add almond flour, coconut flour and xanthan gum to a medium bowl (if hand pulsing) or a food processor. Mix until well combined. 2. Add the cold butter and cream cheese. Pulse for a few seconds until crumbly. Add the egg and vinegar and pulse until the dough starts to come together, but try to avoid it forming into a ball. You want it to be more like breadcrumbs than cookie dough. This is much easier with a food processor. 3. Turn the dough out into cling film/saran wrap and pat into a ball. Place the wrapped dough in the fridge for at least an hour, or until your filling is ready. 4. Whilst the dough is cooling, it's time to prep the filling: Add the oil to a large, deep pan and warm on a low-medium heat. Add the steak and brown both sides. Once browned, remove and place in a bowl to set aside for now. 5. Add the kidney and brown on both sides. Add the onions and mushrooms and cook for 3-4 minutes. 6. Return the beef to the pan and coat everything with almond flour. 7. Add the beef stock to the pan, stir well and bring to the boil. 8. Leave, uncovered, simmering for 50-70 minutes. This will vary depending on how high your heat is. You want your sauce to be dark and thick. 9. Turn off the heat, add salt, pepper and a dash of Worcestershire sauce, mix, then leave to cool. 10. Meanwhile, take your dough out of the fridge, split it into two and roll them between two pieces of parchment paper to create two thin circles - to fit your pie pan. (This dough is rather fragile so you will need to work fast and in cold conditions. You can pinch any cracks that form and place your dough back in the freezer for a few minutes if it becomes too soft and starts breaking.) 11. Preheat the oven to 200C/400F. 12. Once your two lots of dough are shaped into circles, pop them in the freezer for 15 minutes before you bake. This will help prevent cracking and make your crust flakier. 13. Take one circle of dough out of the freezer and place into your pie pan, use your fingers to form your base. Place this in the oven for 13-15 minutes, until starting to golden. 14. Remove from the oven and add your filling. Get the other raw dough out of the freezer and place over the filling to create your pie top. Egg wash the top and place 4 slits into it. Place back in the oven for another 13-15 minutes. ​ ​ ANY CONFUSION, WATCH THE VIDEO, IT'LL CLEAR THINGS UP! ​ ​ MACROS: ​ Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used. Serves 8. Per Serving: ​ Calories: 377kcal Fat: 23g Protein: 37g Net Carbs: 4g ​ (Edit: Sorting out layout)