"limey" > wrote in message
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>
> "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.

S&K Pie made with Suet Pastry in a pie dish and baked in an oven
S&K Pud made in a basin and steamed
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> Dora
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