 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/4 pound lamb kidneys |
suet crust |
1 1/2 pounds boneless round steak, cut into 1/2-inch cubes |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 small onion, finely chopped |
3 tablespoons water |
Directions:
1. Place kidneys with water to cover in a medium bowl; let stand 1 hour. Drain. Remove center cord and excess fat from kidneys; discard. Cut kidneys into small pieces, and set aside.
2. Roll two-thirds of pastry to 1/8- inch thickness, and fit into a 1- quart casserole.
3. Combine kidneys, steak, flour, salt, and pepper; toss lightly to coat well. Add onion; mix well.
4. Spoon steak mixture into pastry-lined casserole; sprinkle with water. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges.
5. Place casserole in a shallow baking pan of hot water. Cover pan with greased aluminum foil. Steam pudding at 350° for 3 1/2 hours, replacing water in baking pan as needed.
6. Note: For a brown crust, remove aluminum foil and pan of water. Place casserole on rack 3 to 4 inches from heating element. Broil 3 minutes or until pastry is golden brown.
|
|