Pillsbury) pie crust. Nancy and I did the making based on
memories from our youths - hers making and mine tasting. No
recipe, but I could talk you through what we did if you want
to try to duplicate the experience.

It came out pretty well... and Richard enjoyed the bit he had of it, as
I brought the leftovers home for him... he said it was different from
what we had made back when, but that makes sense considering that it was
from both your and my experiences... :)

I must have written about the place in Houston where I went
with my father for steak & kidney pie, and it was a case of
where's the kidneys? - the proprietor being duly called over,
he explained that the lily-livered diners had complained about
the taste of kidneys (I can imagine some big Tex calling over
the waiter and yelling, this tastes lak pe-yiss!), so he'd
had the chef take them out of the recipe.

stew made fresh yesterday, topped with the crust (lightly
rubbed with butter), and into the oven until the surface was sufficiently browned and the stew sufficienty bubbling. This
was, of course, owing to laziness and convenience of ingredients
a deep-dish single-crust pie.

Richard remarked that one reason he likes the double crust version is
that the goodness of the sauce soaks into the bottom crust... but, there were, as you say, good reasons to just do a top crust... ;) The
leftovers I took home had what was left of the crust rather mixed in
with the rest of the stew... :)

So became a kind of steak & kidney pudding.

I had a peanut butter one to start and found it wimpy and lacking
in appeal, with a rather gross mouthfeel. Reese's cups, which
this product probably was designed to compete with, is so much
better in every possible way - aroma, taste, texture, balance.

Some years ago, Mars came out with what were then called Snickers Peanut Butter Squared... They were around for a while and then disappeared...
the peanut butter ones of these bars are essentially the same as those ones... size and all...

Those were an if I weren't diabetic already, I'd be one now
type of food.

clever and time-saving idea. Problem turned out that if the
filling is thick enough to roll in a dough, when it's cooked it
will be overdone, which the Anchorage one was. I thought I might
be able to finesse this, but no. Note for the future - freeze it
and then roll it in raw dough and see if it bakes okay.

Sounds like an interesting experiment... :)

Mebbe.

... When someone told me to "delete cookies", I ate another OREO!

Nah, you should have eaten the whole box.

This, minus the wine, was sort of what we did, with
round subbing for the chuck, as it was cheaper.

William Jacob's steak and kidney pie
cat: main, snack
Yield: 12 or 24

6 kg chuck beef, cubed
1 1/2 kg beef or veal kidney, cleaned, cubed
6 onions, chopped
1 c oil
beef stock to cover
2 c red wine
1 c water
2 c flour
s, p
2 1/2 kg flour
salt
1200 g butter
600 mL ice water
egg yolk

Fry meats and onion in oil until somewhat browned,
stirring occasionally. Add stock to cover. Cook 45 min
over low heat. Combine red wine, water, and 2 c flour.
Thicken stew with this liquid and cook 15 min more.
Season. Divide among 12 or 24 ovenproof bowls.

For the pastry: sift flour and salt. Rub in butter. Add
ice water, kneading into a ball. Let pastry rest in
fridge for 30 min. Roll out onto a floured board. Cut
pastry into rounds and fit over bowls. Glaze with egg
yolk. Cut slits to allow steam to escape. Decorate
center of each pie with a pastry rosette. Bake at
400F/200C for 10 min; lower heat to 350F/180C and bake
15 to 20 min more. Put a sheet of foil over the pies if
they are becoming too brown.

Gramp Family Weinkeller, collected by Angela Huezenroeder,
Barossa Food, adapted
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