"Owen Roberts" > wrote in message
...
>
> "Jenett" > wrote in message
> om...
> > At the end of the month, I'm going to be at an event which will
> > include a potluck. We've been asked to bring foods that remind us of
> > people we've loved who have died, or which are related to our family
> > heritage/ancestry.
> >
> > I'd like to bring steak and kidney pie (which fits both criteria for
> > me), but I've got a few questions. I have found a bunch of recipes,
> > but I've never made it before.
> >
> > 1) Most of the recipes I've found say you should serve it warm (take
> > it out of the oven, let it cool briefly, serve it right away).
> >
> > Is it possible (and still edible) to serve it cooled/kept on a warmer?
> >
> > I'll have access to a water-bath warmer or a couple of other options,
> > but it will need to sit for at least a couple of hours between when I
> > finish baking it and when it will be eaten, so if there's no
> > alternative to serving it fresh out of the oven, I need to pick a
> > different recipe.
> >
> > 2) Any hints, tricks, or particular recipes that you'd recommend (and
> > why?)
> >
> > Thanks!
> >
> > -Jenett
>
> The most important thing is what kind of pastry will you use?
> Only suet crust is truly acceptable to us traditionalists
>
Steak and kidney pie - made with pastry

Steak and kidney pudding - made with suet pastry. Problem: it's very
difficult to obtain suet in the US.

I'm not sure how either dish would keep well if it were cooled then warmed -
the pastry might suffer. Just my thought.

Dora