Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take the fatty bit out of the kidney and dice. In a large saucepan melt butter and fry the onion and garlic gently for 5 minutes. | 2. Mix the flour, salt and pepper together and toss the meat in, coating them thoroughly. | 3. Add to the onion and brown over a moderate heat. Add stock, wine, mustard and sauce and bring to the boil. | 4. Cover and simmer 40 - 45 minutes. | 5. Set aside. Roll out pastry to form lids for individual dishes or one large one. Spoon filling into the dishes and cover with pastry lids. | 6. Bake at 190 C for Shortcrust pastry - OR - 220 C for Puff pastry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	12	ounces		1898.316	155.4714	25.1748	130.977
rump steak	2			-	-	-	-
beef kidney	1	lb		449.065	1.3154	78.9266	14.0163
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
port wine	1	tablespoon		-	-	-	-
garlic clove	1		crushed	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
french mustard	1	teaspoon		-	-	-	-
egg wash				-	-	-	-

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