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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces. | 2. Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often. | 3. Put the kettle on. | 4. Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat. | 5. Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of minutes | 6. Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened. | 7. Put in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly. | 8. Remove from the heat and remove the bay leaves and thyme sprigs. | 9. Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6. | 10. While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl. | 11. Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper. | 12. Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth. | 13. Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish. | 14. Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb kidney	200	halved		-	-	-	-
rapeseed oil	1	tablespoon		534.0	0.0	118.8	3.0
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
bay leaf	2			-	-	-	-
thyme sprig	4			534.0	0.0	118.8	3.0
	600	g	cut lean	534.0	0.0	118.8	3.0
red wine	100			-	-	-	-
tomato puree	2	teaspoons		3.9583	0.9354	0.1719	0.0219
english mustard powder	1	teaspoon		534.0	0.0	118.8	3.0
plain flour	2	tablespoons		534.0	0.0	118.8	3.0
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
mushroom	4		quartered	-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
plain flour	140			534.0	0.0	118.8	3.0
thyme leaf	1	teaspoon		534.0	0.0	118.8	3.0
butter	25			2137.5	98.2125	66.7875	180.0
greek yogurt	4	tablespoons		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.