Old Nan’s Kidney Pie | Game of Thrones Inspired Recipes
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
What’s Up, Hungry People
Only one more day until the series premiere of the FINAL season of Game of Thrones – and what better way to celebrate the end of an era than with some of the most authentic food from Game of Thrones yet: kidney pie.
If you aren’t caught up on the MOST RECENT SEASON of Game of Thrones – BE WARNED! There’s gonna be BIG OL’ SPOILERS IN THIS POST! Don’t say I didn’t warn you!
In season six of Game of Thrones, Jon and Sansa finally reunite at Winterfell after being separated and both being put through their own trials and tribulations over the course of five seasons. While they reconnect, they briefly reminisce about Old Nan’s kidney pies; “The one with the peas and the onions,” Jon remarks.
Old Nan was a slightly scary woman who took care of the Stark children; specifically, we see her tending to Bran after he was pushed from the window by Jaime Lannister. While Bran rests, she regales some terrifying tales of the White Walkers beyond the Wall – an account that I think was much more than a story told to scare little boys.
And it’s specifically because of Old Nan that I will be SEVERELY disappointed if giant pale spiders don’t make an appearance sometime during the final battle for the land of the living.
Game of Thrones is infamous for repeating its own history, so Old Nan’s story theory may actually hold some weight. I’ve been watching NOTHING but Game of Thrones conspiracy theory videos, but this isn’t even the wildest theory out there:
Because Game of Thrones is notorious for telling us exactly what will happen without giving away that they are telling us what is going to happen; I think that Old Nan knew about the Night King and knew all the old stories were, in fact, true.
If I were Old Nan and knew there was nothing I could do to stop the long night from coming, I would probably just distract myself by learning how to cook (what else could a woman do back in those days?).
Old Nan’s kidney pie is stuffed with peas and onions in addition to steak and lamb kidney. Tucked into a homemade hot water crust, Old Nan’s pie was likely the envy of the other cooks in Winterfell.
Another character we know fancies kidney pie is the king of pies himself: Hot Pie!
He regales the importance of lard in the crust and the need for a perfect gravy for every kidney pie when Brienne and Podrick stop at the Inn at the Crossroads for a quick bite to eat.
PRO TIP: These kidney pies are an authentic take on real Medieval recipes – you may need to go to a butcher shop to specifically find kidney meat. I used lamb kidney in my recipe but beef kidney will work too. During my personal quest to find kidney, it seemed that liver was a much more readily available meat in my region; while it may have a slightly different taste, liver can be substituted in this recipe for the kidney. And if you aren’t partial to organ meats in general, you can leave the kidney out and double up the steak or add a different meat like chicken.
Here’s What You Need
- Flour: For the crust and gravy.
- Lard: Essential for the crust and gravy, adding rich flavor.
- Water: To create the dough for the crust.
- Sea salt: Enhances all the flavors in the crust and filling.
- Egg: For the egg wash, giving the crust a golden finish.
- Steak: Provides hearty texture and flavor in the filling.
- Lamb kidneys: Adds authentic Medieval flavor and richness.
- Bacon: Adds smokiness and fat for sautéing vegetables.
- Peas: Adds sweetness and texture to the filling.
- Onion: Provides a savory base for the filling.
- Bell peppers: Adds color and sweetness to the pie.
- Carrots: Adds sweetness and texture.
- Tomato paste: Adds depth and richness to the filling.
- Beer: Adds flavor and helps tenderize the meat.
- Sherry: Adds complexity and depth of flavor.
- Fresh parsley: For topping, adding freshness and color.
- Beef broth: Forms the base of the gravy.
- Oregano: Adds an aromatic herbal note to the gravy.
- Salt and pepper: Essential seasonings for balance and flavor.
Let’s Cook
Alright, let’s dive into making that legendary hot water crust. Picture yourself in Winterfell’s kitchen, snow falling outside, and you’re about to whip up something special. First, combine the lard, water, and sea salt in a small pot over high heat. Stir until the lard melts completely and the water starts to simmer. Take it off the heat and set it aside.
Next, pour your flour into a mound on a large, flat work surface. Make a small well in the center of the flour – just like making a little flour castle. Pour the hot water mixture into the well and use a wooden spoon to stir it until a sticky dough begins to form. Now, get your hands in there and fold more flour into the dough until it forms a ball.
Time to knead! Pretend you’re in the great halls of Winterfell, working that dough until it’s smooth, about 10 minutes. Add more flour as needed. Once it no longer sticks to your hands, transfer it to a greased bowl, cover it with a towel, and chill it for 3-4 hours. Have a goblet of ale while you wait!
Preparing the Filling
Now, let’s get to the heart of the matter – the filling! Pat the steak and kidneys dry with a paper towel and chop them into small chunks, less than an inch big. Toss the meat in a bowl with half a cup of flour to absorb any moisture.
In a large skillet over high heat, fry the bacon strips until they’re crisp, about 4-5 minutes. Remove the bacon but leave the grease in the skillet – that’s where the magic happens!
Sauté the onions in the bacon grease until they start turning translucent, about 5 minutes. Then, add the carrots. When the onions begin to brown, toss in the bell peppers, garlic, and peas. Cook until the peas brighten up, about 2-3 minutes. Reduce the heat to medium and stir in the tomato paste until it smells heavenly.
Deglaze the skillet with a splash of sherry, letting it bubble away. Add the meat to the skillet and stir it into the veggies, browning it slightly. Then pour in the beer and bring it to a rapid boil. Simmer off the excess liquid, stirring occasionally for about 30-40 minutes.
Transfer the filling to a large bowl, crumble the bacon, and mix it in. Let it cool until it’s no longer steaming – at least an hour or until it’s room temperature. If the filling is too warm, the dough won’t hold up.
Making the Gravy
While the filling cools, let’s make some gravy. In a small saucepan over medium-high heat, melt the lard. Whisk in the flour and beef broth until you get a smooth, roux-like sauce. Season with oregano, salt, and pepper to taste. Bring the gravy to a bubble, then cover and reduce the heat to low. Let it cook, stirring occasionally, until the pies are done baking or at least 1-2 hours.
Assembling and Baking the Pies
Now for the fun part – assembling the pies! Bring the dough to room temperature and divide it into 4-6 evenly sized balls, about the size of a baseball. Tear off about a tablespoon of dough from each ball for the tops of the pies. Roll the smaller balls flat to about 1/4 to 1/8 inch thick and 2-3 inches in diameter.
For the larger dough balls, press the bottom of a drinking glass or a smooth-bottomed measuring cup into the center to form ‘cups’ out of the dough. The dough should stand on its own when the glass is removed, with the sides about 1/4 to 1/8 inch thick.
Pack the filling tightly into each dough ‘cup’. Place the small top disks over the filling and pinch the edges together to seal. Use a sharp knife to pierce the tops so the pies can vent as they cook. Chill the pies for about 30 minutes to set the dough.
Preheat your oven to 400°F. Brush the pies with the egg wash on the tops and sides. Bake for 30-40 minutes until the pies are golden brown. Let them rest for at least 10 minutes before cutting into them for the best results. Slather each pie with a generous helping of gravy. Enjoy with a flagon of ale and feed any leftovers to your direwolf.
Pro Tips for Perfect Kidney Pies
- Finding Kidneys: If you can’t find lamb kidneys, beef kidneys work just as well. Visit a butcher shop for the best options.
- Substituting Meat: If you’re not a fan of organ meats, replace the kidneys with extra steak or another meat like chicken.
- Cooling the Filling: Make sure the filling is at room temperature before assembling the pies. This helps the dough hold together better.
- Chilling the Dough: Don’t skip the chilling steps for the dough. It makes it easier to work with and results in a flakier crust.
- Ventilation: Piercing the tops of the pies is crucial. It allows steam to escape and prevents the pies from bursting.
Old Nan’s kidney pie is a nostalgic taste of Westeros, perfect for celebrating the final season of Game of Thrones. Whether you’re hosting a viewing party or just want to try a bit of medieval cuisine, this pie will transport you straight to Winterfell. Remember to make enough for seconds – even if you don’t have a direwolf to feed, your guests will be clamoring for more. Happy feasting, and may your favorite character survive the final season!
Old Nan’s Kidney Pie | Game of Thrones Inspired Recipes
Equipment
Ingredients
FOR THE CRUST:
FOR KIDNEY PIE FILLING:
- 16 oz steak chopped
- 2 small lamb kidneys chopped
- ½ cup flour
- 2 strips bacon
- 1 cup peas
- 1 cup onion diced
- ½ cup red & green bell peppers diced
- ½ cup carrots chopped
- 1 tablespoon tomato paste
- 12 oz beer
- 2 tablespoons sherry
- fresh parsley for topping
Instructions
- Begin by preparing the crust. First, combine the lard, water, and salt in a small pot over high heat. Stir until the lard has completely melted and the water comes to a light simmer. Remove from the heat.
- Pour the flour into a mound on a large flat work surface. Use the bottom of a bowl or measuring cup to create a small well in the center – it should be deep enough to contain the water. Pour the water into the well and use a wooden spoon to stir the water into the flour until a sticky dough begins to form. Then use your hands to fold more flour into the dough until it begins to take on a ball shape.
- Knead the dough until smooth, about 10 minutes, adding more flour as needed to create a soft dough. When the dough no longer sticks to your hands, transfer it to a greased bowl and cover with a towel. Chill the dough for 3-4 hours.
- Pat the meats dry with a paper towel. Mince the meat into small chunks less than an inch big. Combine the meats in a small bowl with a half cup of flour. Let the flour absorb the moisture from the raw meat.
- In a large skillet over high heat, add the strips of bacon and fry until crisp – about 4-5 minutes. Remove the bacon from the skillet but leave the grease.
- Sauté the onions in the bacon grease until they are beginning to turn translucent, about 5 minutes. Then stir in the carrots. When the onions are beginning to brown, add the peppers, garlic, and peas to the skillet. Cook until the peas have brightened in color, about 2-3 minutes, then reduce the heat to medium. Stir in the tomato paste and cook until fragrant.
- Deglaze the skillet with a splash of sherry. Simmer off the liquid then add the meat to the skillet and stir it into the vegetables. Cook the meat for a few minutes to brown. Then pour the beer into the skillet. Return the heat to high and bring to a rapid boil. Simmer off the excess liquid, stirring occasionally – about 30-40 minutes.
- Remove the filling from the skillet and place it into a large bowl. Crumble the bacon and stir it into the filling. Cool until the mixture is no longer steaming – at least one hour or until the filling is room temperature. If the meat mix is too warm, the dough will not stay together.
- Meanwhile, in a small saucepan over medium-high heat, melt the lard for the gravy. Whisk in the flour and beef broth until a smooth roux-like sauce forms. Season with oregano, salt, and pepper to taste. Bring the gravy to a bubble then cover and reduce the heat to medium-low to low. Cook the gravy, stirring occasionally until the pies have finished baking or at least 1-2 hours.
- Bring the dough to room temperature. Separate the dough into 4-6 evenly sized balls about the size of a baseball. Then tear off about a tablespoon of dough from each ball. These smaller balls will be the tops of the pies. Use a rolling pin to roll the smaller balls flat – they should be about 1/4 to 1/8 inch thick and about 2-3 inches round disks.
- Working one dough ball at a time, use the bottom of a drinking glass or smooth-bottomed measuring cup to press into the center of the dough balls. Gently pull the edges of the ball up around the bottom of the glass so that they cover the bottom 2-3 inches of the glass. Basically, use the glass to make 'cups' out of the dough. The dough should stand on its own for the most part when the glass has been removed from the center of the dough and be about 1/4 to 1/8 inch thick.
- Press the filling into the center of each dough 'cup' – pack it in tightly. Then take the small top disks and place them on top of the filling. Pinch and tuck the edges together. Use a sharp knife to pierce the tops of each pie so that the pie can vent as it cooks. Chill each pie as you complete them or for about 30 minutes to set the dough.
- Preheat the oven to 400°F. Brush the pies with egg wash on the tops and sides. Bake for 30-40 minutes until the pies are golden brown. Remove the pies from the oven and let them rest at least 10 minutes prior to cutting for best results. Slather each pie with a generous helping of gravy. Enjoy with a flagon of ale and feed any leftovers to your direwolf.
