• sandrabrandalise


COOKBOOK: Grandma’s Special Recipes Cookbook

A timeless recipe!!

I know some people can and love to eat kidney and then there is is the other side of the spectrum where its a complete no-no and they just don't like the taste of it.

Hint: allow the kidney to sit in a bowl of water for a good 5-20mins and rinse. This will remove some of the stronger flavour it contains.

Kidney is full of nutrients! It contains omega 3 fatty acids. It also contains anti-inflammatory properties.

Myself personally, I love :)



Serves 4

2 1/2 cups of self raising flour

150g butter

a pinch of salt

1 tablespoon olive oil

700g chuck steak, cubed

250g kidney, cubed

1 onion, chopped finely

1 cup cornflour

6 tablespoons of water

1 tablespoon Worcestershire sauce

3/4 cup beef stock

1 egg, beaten lightly

Heat oil in a pan and fry onions until soft. Add the kidney and meat and combine well. Add parsley, salt and pepper. Add worcestershire sauce and stock, bring to boil and simmer.

In the meantime, add the cornflour in a bowl and add the water. Mix well, until smooth and no lumps.

Add to the meat and kidney mixture and mix until broth thickens. Remove from hotplate.

Mix flour, butter and salt in a mixer until it forms into a soft dough. Knead for 5-10mins. cut 1/3 of the dough to be used for the top of the pie. Roll out the 3/4 of dough to fit on base and sides of a 1.5 litre dish.

Add the kidney mixture to the dish. Roll the 1/3 of the pastry to fit over the pie. Pinch the pastry on the top with the fork a couple of times and brush with egg. Bake in moderate oven (180c) for approx 40-50mins or until golden and cooked through.

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