INGREDIENTS

INSTRUCTIONS

Saute kidney, after trimming off membrane and fat, in frying pan
lubricrated with a little oil and butter. When cooked, allow to sit  to
cool out of the pan. Reserve the pan and juices. Dice the round  steak
[other steak cuts may be used, including stew beef]. Steak  should be
diced to desired cube size. Dice the kidney slightly finer  than the
beef [smaller bits and pieces are preferrable]. Add the beef  and the
filling spices to the skillet. Cook thoroughly. Discard oils  that have
been extracted during the cooking process. Allow meat to  become cold.
Using warm or hot meat will adversely effect the pastry  shell.
Thoroughly mix all-purpose flour with suet. Do not use a  substitute
for the suet - the results will not be acceptable. If the  suet is an
extremely fine grind (powdery) use slightly less. The  consistency
should be similar to that used in making Mince-meat. A  food processor
may be utilized in making the dough. Add cold water to  the mixture, a
little at a time. Continue to blend together. A  pea-sized consistency
will be achieved then dough will form into a  ball. Allow to stand for
5-10 mins. On a floured surface, roll out  the pastry ball to obtain a
sheet approx 1/4" thick. Make (or find) a  circular template that will
gauge the proper amount of pastry to fit  into your pudding form.
Note: pudding forms come in a variety of sizes. Anything that will
stand up to being steamed, is approximately the size and shape of a
coffee mug, and has a lid, would be appropriate. Heat-resistent
plastic steaming cups with snap on covers are best.  6. Use the
template to cut 4 pastry shells from the sheet. Gently  press these
shells into the steaming cups so as to cover the bottom  and sides.
Pleat where necessary to follow curve of the cup and allow  pastry to
hang over the sides at the top.  6. Place approx 1/4 of the meat
filling into each cup. Press the meat  down slightly in each cup so as
to fill to within 1/4 in. of the top.  A Tablespoon of a brown gravy
may be added to each cup if the meat is  particularly dry.  7. Re-work
remaining pastry. Cut circles of dough slightly smaller  than the
diameter of the snap on lid. This forms the cap of the  pastry shell.
Joined to the pastry shell to the cap by pressed the  pastry together
around the circumference and folding in the hanging  edges. A slightly
thick cap is desired - although great excess should  be trimmed away.
Snap on the lid, and place each steamed pudding into  the steaming
device that you intend to use.  8. Steam for 25-30 minutes. Check at 20
min. to determine degree of  progress. The pastry should take on a
slightly shiney look and be  firm to the touch when done. Puddings will
stand up to overcooking.  9. Serve with a rich beef gravy, chips
(french-fries), and peas.  Reconstituted dried green peas is the
traditional vegetable.  Footnote: This recipe orginally contained diced
beef and kidney as  the meat filling. Since few people seem to
appreciate the kidney  ingredient, and considering that minced beef
(hamburger meat) is an  economical alternative, this recipe may be
modified accordingly.  The Steak and Kidney Pudding is a widely
recognized British dish.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 469.9mg
Potassium: 56.1mg
Carbohydrates: 38g
Fiber: 1.7g
Sugar: <1g
Protein: 5g