Kid & Kidney Pie

Use Diced Kid or leftover meat from a roast leg or shoulder for this melt in the mouth pie.
Timings
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Prep time about 10 minutes plus resting time (see below)
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Cooking time 2 hours
Ingredients
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300g Puff Pastry
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1 Egg (beaten)
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2 TBSP Vegetable Oil
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700g Diced Kid (or leftover roast leg/shoulder)
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200g Kid Kidney, diced
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2 Medium Onions, diced
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30g Plain Flour
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850Ml Goat or Beef Stock
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Seasoning
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Dash of Worcestershire Sauce
Method
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Heat the oil in a frying pan. If using uncooked diced Kid meat, brown in the pan and set aside. If using up your left over roast, skip this step.
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Brown the kidneys then add the onions and cook for 3-4 minutes.
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Return (or add) the Kid meat to the pan, sprinkle the flour and coat the meat and onions.
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Add stock to the pan and bring to the boil.
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Transfer to a slow cooker (or pan) and simmer on low for 1 1/2 hours.
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Remove from the heat, add seasoning and Worcestershire Sauce. Allow to cool completely and leave to rest in the fridge - ideally overnight but we have cooked the meat in the morning, rested in the afternoon, prior to baking for dinner and it was just as good!
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After resting, roll out the pastry, put the meat in a pie dish with some of the juices and lay pastry on top, crimping the edges to seal.
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Brush the pastry top with the beaten egg mixture and bake for 30-40 minutes at 200 C.
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Strain the remaining juices and reduce in a pan to make a fabulous gravy.
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