About this recipe:This is a need to try pie recipe. You can make your own pastry, or buy store made, or don't use pastry at all and have a casserole, up to you. I had this recipe from my nan years ago, I had never tasted kidneys and at the time never wanted too, but I was converted, try it and see what you think.
6 pork chipolata sausages, or any other if at hand
60g (2 oz) butter
10 lamb kidneys, sliced
1 tablespoon plain flour
90ml (3 fl oz) red wine
260ml (9 fl oz) beef stock
1 tablespoon tomato puree
1 pinch cinnamon
1 pinch nutmeg
10-15 button onions
1 teaspoon dried parsley
1 sheet puff pastry
1 pinch black pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Cut sausages into bite size pieces, melt butter in a pan, add sausages and kidneys and fry until browned. Remove from heat and keep warm.
In a casserole, stir the flour into the fat, and cook for 1 minute over medium heat. Slowly stir in wine and stock, and bring to the boil, stirring all the while. Once boiling, add the tomato puree, spices and seasoning and stir well, then add the sausage, kidneys and onions. Mix well, cover and cook gently, for 30 minutes or until kidneys are tender.
Remove from heat, let cool a little while you roll out pastry. Place pastry lid on top, place in oven, until pastry well risen and cooked through. Or just serve without the pastry, and thick cut bread to mop up.
You can add a splash of brandy, or instead of cinnamon and nutmeg, use a quarter teaspoon of ground allspice.