I am about to make beef and kidney pie tomorrow - for the first time.   I bought pig kidney and now I'm concerned it's the wrong type, although all the cheap canned pies use it.   I found one source that says that pig kidneys are good for slow cooking and another that says they are not; so I am confused! 

I plan to cook the beef filling first and I can time the kidneys so they go in at the beginning or toward the end of cooking time.  I wish I knew what to do.

Can anyone help with a good recipe and my pigee dilemna?

I haven't made this since school but I'm sure that the steak and kidney get cooked together.  I do remember a lecture about not mixing protein source so we used ox kidney, mind you I also remember a very dirty home economics teacher so it wasn't all good! :)

A BBC one - with lamb kidney
A Delia one - with ox kidney

Good luck

Thanks, I'll guess as to cooking time.  Hmmm, mixing protein sources?  Many of my favourite dishes do exactly that!  Paella .. mmmmm :-)

>Hmmm, mixing protein sources?  Many of my favourite dishes do exactly that!

Oh yes - our Home Ec teacher was completely bonkers.  I vividly remember her diving into my pastry mix with dirty nails    ...and coming out clean  Yuk!

http://www.bbcgoodfood.com/recipes/1313/a-good-steak-and-kidney-pie

This is the one I use!

I hate this topic Im on a diet and i Love S&K pies!! when I was at bording school my first meal at home every term was S&K pie, chips and peas. Now im salivating!!!!!!!!!!!