Kidney Pie

Kidney Pie

Christina Cherrier

A simple to make rustic pie that will delight fans of offal products.
If the kidneys have a too strong smell, soak them in a bath of cold water and vinegar before cooking.

What You Need

Level of difficulty: medium
Preparation: 45 min
Baking: 45 min

Ingredients Kidney Pie Recipe

for 8 people

100 g of beef shank
3 lamb kidneys
125 g mushrooms
2 onions
50 g butter
1 egg
500 g puff pastry
100 g flour
1 dl of beef broth
2 tbsp parsley
salt, pepper

Preparation Kidney pate recipe

  • Peel and chop onions.
  • Wash the mushrooms, cut into strips.
  • Cut the beef and kidneys into small cubes and roll in flour.
  • Melt the butter in a skillet, brown the diced beef and kidney over high heat.
  • Skim and reserve.
  • Saute onions and mushrooms to the pan for 3 minutes over high heat.
  • Add to the meat.
  • Pour 1 dl of water in the pan.
  • Join the parsley. Add salt and pepper.
  • Reduce over high heat until there are only 2 tablespoons of liquid.
  • Stop firing.
  • Add the meat and mushrooms to the pan and mix.
  • Make a rolled pastry the size of the mold.
  • Garnish with the preparation.
  • Cover with second unbaked pastry.
  • Pinch the edges well welded. Make a little hole on the top and put a little aluminium made chimney in to let steam out when cooking.
  • Brush with beaten egg on top of the pie.
  • Bake in a hot oven at 230 ° C for 45 minutes.
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wine suggestion for Kidney Pie

A Pacherenc of dry Vic-Bihl (White, SW)
A Riesling (White, Alsace)
A Saint-Veran (White, Burgundy)

Enjoy!

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Kidney Pie