Regime Type:
Strict PKD (No Allowances), Without Eggs
Steak and Liver Pie
Introduction & Inspiration
Indulge in a delightful, no-fuss pie that combines classic PKD ingredients for a nutritious meal. Whether served hot or cold, this versatile dish promises great taste.
If you find yourself without steak, don’t hesitate to give minced meat a try! Another delightful variation of this pie can be made using heart as well.
Happy cooking!
X Nic
Recipe Overview
Preparation Time
Less than 30 minutes
Cooking Time
Less than 30 minutes
Serving Size
1 x Steak and Liver Pie (8cm Diameter)
Main Ingredients:
90g Beef Fillet
95g Veal Liver
10ml Bone Broth or Water
35g Beef Crackling
Salt To Taste
Topping:
5g Beef (or Pork) Crackling Crumbs
Recipe Instructions
Pre heat the oven to 180c.
Grease a metal pastry circle and place it on a small tray lined with greaseproof paper.
Add the beef fillet to the circle and use a press or your fingers to push down on the meat such that it completely fills the base of the circle and is level on top.
Place the beef crackling into a pan for a few minutes until nice and warm before pouring the pan contents into a high speed blender. Add the veal liver and bone broth/water to the blender, together with a touch of salt. Blend until the mixture is smooth.
Pour the liver mixture over the top of the meat and sprinkle the top of the liver mixture with the beef or pork crackling crumbs.
Place the small tray on a baking tray and place in the centre of the oven and cook for 15 minutes. Once, done, brown the top of the pie for a couple of minutes. Keep an eye on it to ensure it doesn't burn!
Remove the baking tray from the oven and allow the pie to cool down a minutes or so before carefully removing the pastry circle from around the pie.
Enjoy hot or cold!
Tips
If you have no beef fillet handy, then simply substitute with minced meat. Try a variation using veal heart instead of liver too. All these combinations taste great!
This pie makes a great, nutrient dense option as party food or while out on a picnic or hike.
Ideally, purchase your meat, fat and organs from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.
Check out my Beef Crackling, Beef Crackling Crumbs and Pork Crackling Crumbs recipes for instructions on how to make these.
It's also wonderful served cold, especially during the hot summer months. Simply bake the pie, allow it to cool down fully before placing it in an airtight container to chill for a few hours or overnight prior to serving.