Air Fryer Steak And Kidney Pudding

Air Fryer Steak and kidney pudding

Table of Contents

Steak and kidney pudding is a steamed pudding where diced beef and kidney are enclosed in a case made from suet pastry. While the pudding steams, the seasoned meat and onions mingle, creating a tempting, fragrant pool of gravy.

About Time

Prep Time 30 mins

Cook Time 4Hours 10 mins

Total Time 4 Hours 40 Mins

Traditionally served with mashed potatoes and green peas, this is cold-weather food. The suet-crust pastry is substantial and very filling and the most appetizing aroma fills the kitchen when you turn out the pudding and cut it open.

It’s also one dish that leaves you free to do other things around the house while it cooks. And it’s good-natured enough not to mind if you leave it 10 minutes too long … as long as there’s water in the pot, that is.

And far from being regarded as a culinary fossil, steak and kidney pudding is reappearing on the menus of pubs across the country. Served with mashed potatoes and steamed vegetables, it makes a warming, filling dinner.

Ingredients:

Suet Crust

225g / 8oz flour

75-100g / 3-4 oz suet

2 tsp baking powder (omit if using self-raising flour)

1 tsp salt

cold water

Pudding

1 quantity suet crust pastry

450g / 1lb stewing steak

100g / 4oz kidneys

2 onions

100g / 4oz button mushrooms

2 tbsp Worcestershire sauce

salt, pepper, a little water or stock

Instructions:

Steak and kidney pudding. 180c 30 minutes in the air fryer.

During this morning I cooked the filling (steak, kidney, mushrooms, onions, and the stock cube) in the slow cooker for four hours on high, let it cool, then made the suet pastry (100 g suet, 200 g self-raising flour, added water to make a nice dough) and baked the pie in Air Fryer.