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Pork Kidney Pie
Created by: Howcan Team
Ingredients
- 1 pound pork kidney, cleaned and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 sheets of store-bought puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced pork kidney and cook for 5-7 minutes until browned. Remove the kidney from the skillet and set aside.
- In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Sprinkle the flour over the onion and garlic, and cook for 1-2 minutes, stirring constantly.
- Gradually pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce, dried thyme, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes until thickened.
- Return the cooked pork kidney to the skillet and stir to combine with the thickened sauce. Remove from heat and let the filling cool slightly.
- Line a 9-inch pie dish with one sheet of puff pastry. Spoon the pork kidney filling into the dish.
- Place the second sheet of puff pastry over the filling. Trim any excess pastry and crimp the edges to seal the pie. Brush the top with beaten egg for a golden finish.
- Make a few small slits in the pastry to allow steam to escape during baking.
- Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
- Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
Pork kidney pie is a traditional British dish with a rich history dating back to medieval times. This savory pie features tender pork kidney encased in a flaky pastry, often seasoned with herbs and spices. Chefs across the UK have put their own spin on this classic recipe, with variations in fillings and pastry styles. The dish is particularly popular in Northern England, where it is often enjoyed as a hearty meal during the colder months. Today, some of the best versions of pork kidney pie can be found in traditional British pubs and specialty pie shops. The key to a delicious pork kidney pie lies in the quality of the ingredients, especially the freshness of the kidneys and the perfect balance of seasoning. For a unique twist, some chefs incorporate ale or stout into the filling for added depth of flavor. Whether enjoyed as a comforting home-cooked meal or at a renowned restaurant, pork kidney pie continues to be a beloved part of British culinary heritage.
90 min
8
380 calories
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