Ingredients:
- 1 lb veal kidney, peeled , trimmed of fat, and cut into 1-inch cubes (or any beef or lamb kidneys or substitute more mushrooms)
- 1/4 cup rendered beef suet (or use 3 tsp butter and 1 tsp vegetable oil) or 1/4 cup lard (or use 3 tsp butter and 1 tsp vegetable oil)
- 1 (17 1/4 oz) package frozen puff pastry (take frozen pastry out of freezer 1-2 hours before use to thaw) or 1 (17 1/4 oz) package homemade puff pastry (take frozen pastry out of freezer 1-2 hours before use to thaw)
- 1 egg yolk
Directions:
- Preheat oven to 425°F.
- Pat cubed meat with paper toweling until dry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Combine meat and flour in a ziplock bag and shake around to coat.
- In a large heavy skillet, heat suet until it is spluttering (but not smoking or scorching). Brown a few (10-12) cubes of meat at a time, turning often, until browned, about 2-3 minutes. Reduce heat if needed to prevent scorching. Remove from pan to a heavy 2-quart deep casserole (about 4 inches deep) when browned.
- Repeat until all the meat is cooked. Add more suet as needed.
- Reduce heat to medium and add mushrooms and onions. Saute 2-3 minutes or until tender. Transfer mushrooms and onions to casserole.
- Add water to skillet and bring to boil over high heat, scraping skillet with spoon to remove and browned bits. Pour over meat mixture in casserole.
- Add sherry, parsley, thyme, Worcestershire sauce, and remaining salt and pepper (or to taste) to mixture in casserole. Stir gently to combine.
- On a lightly floured board, roll puff pastry out into a rough rectangle about 1/4 inch thick. Cut 2 12x1/2 inch strips from ends of pastry. Lay strips end-to-end around rim of casserole and firmly press into place. Moisten slightly with cold water.
- Drape remaining pastry over the rolling pin and transfer to casserole. With a small, sharp knife, trim off excess pastry. Crimp edges.
- Reroll excess pastry and cut into decorative shapes (leaves, flowers, or whatever). Moisten back sides of pastry cutouts with a mixture of the egg yolk and cream and place arrange attractively on top of the pie.
- Slash 2 parallel cuts about 1 inch long in the center of the pie. Brush crust with the egg yolk and cream mixture.
- Bake in center of oven at 425°F for 30 minutes. Reduce heat to 350°F and bake an additional 30 minutes or until crust is golden brown.
- Serve immediately, while fresh and hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.51 Kcal (1786 kJ) | ||
| Calories from fat | 169.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.87g | 29% | |
|---|---|---|---|
| Cholesterol | 404.23mg | 135% | |
| Sodium | 1143.09mg | 48% | |
| Potassium | 727.09mg | 15% | |
| Total Carbs | 11.39g | 4% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 47.88g | 96% | |
| Vitamin C | 6mg | 10% | |
| Iron | 5.5mg | 31% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 134.12 Kcal (562 kJ) | ||
| Calories from fat | 53.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 29% | |
|---|---|---|---|
| Cholesterol | 127.11mg | 135% | |
| Sodium | 359.46mg | 48% | |
| Potassium | 228.64mg | 15% | |
| Total Carbs | 3.58g | 4% | |
| Sugars | 0.31g | 4% | |
| Dietary Fiber | 0.43g | 5% | |
| Protein | 15.06g | 96% | |
| Vitamin C | 1.9mg | 10% | |
| Iron | 1.7mg | 31% | |
| Calcium | 21.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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