Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

A great British classic from !

******************************

Please Fave the Original Submission here. - https://www.furaffinity.net/view/15413876/

More great stuff from puffin-cooks :B

******************************


My last blog post of the semester! I had to get one more in before I ship off to Europe and have to take a hiatus. So I decided to go with a British classic. The Brits do love their pies. This one was relatively easy to make. If you like the taste of liver, you'll likely enjoy the taste of kidneys. If you're not too fond of liver, be sure to soak the kidney thoroughly the night before and rinse before cooking. Also, cook with a lot of bacon and onions -- that always seems to do the trick!

Ingredients:

1 lb ox kidney
2 lbs good quality steak, cubed
2 - 3 strips of bacon
2 onions, chopped
2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
2 cups water
3 cups diced potatoes
2 - 3 carrots, chopped
6 tablespoons all-purpose flour
Puff pastry dough
1 egg


Directions:

Begin by soaking your kidney overnight. Cover the kidney in lightly salted water and top with plastic wrap, then place in the refrigerator. When the kidney comes out the following morning, it will have seized up in some spots and will look like a sort of lumpy balloon-type... thing. Don't worry. It's supposed to look like that.

Drain the water and cut your kidney into chunks, removing the tubes inside and the white membrane. Chop up your steak as well, into stew-sized chunks. Then cut up your potatoes and carrots into similarly sized pieces.

Take some nice, fatty bacon and chop it up. Then stick it in your pot over medium-high heat and allow all that delicious fat to render out. Don't worry if you get some brown bits stuck to the bottom. Add the steak and kidneys and brown the meat in the hot fat. The kidneys will begin to give off water probably. Again, don't be alarmed. Kidneys are just really weird.

Once the meat is browned, add your onions, all of your seasonings and the Worcestershire sauce, and 1 1/2 cups of the water. Simmer that until the meat is tender. It should take about an hour. When an hour is up, add your potatoes and carrots and keep simmering until they're both tender. That should take around a half hour, maybe less.

You'll next need to thicken your gravy. Stir your flour into the 1/2 cup of water you reserved. Stir this, slowly, into the meat mixture as it simmers. It should thicken up fairly quickly. If you want it even thicker, add a touch more flour.

If you can't transfer your pot directly into the oven, pour your filling out into a casserole dish for this next part. If you can, leave it in and turn the heat off, allowing the mixture to cool while you work on the next part.

Get your puff pastry (be sure to follow the box's defrosting instructions) and roll the dough out flat, but try not to mess with it too much. If you flatten it or tamper with it enough, it won't puff nicely like we want it to. Nothing's worse than a puff pastry that won't puff.

Cut out a shape that will fit the top of whatever pot or pan you'll be baking in. You should also probably preheat your oven to whatever temperature the puff pastry box tells you to (or 425 degrees if you're using dough you made yourself).

Brush the top of the puff pastry liberally with a whisked egg mixed with a little water. Make sure you're coating the whole dough, though don't saturate it. Just make it nice and shiny so it will get golden brown. Then pop the whole thing in the oven and come back 15 - 20 minutes later.

If you really want to eat this in the traditional British fashion, have some good beer while you're feasting. We, the underaged, had to make do with some Italian soda. It got the job done.

'Til next time, everyone!

******************************