Veal Kidney Pasties

These nourishing little pasties have a slightly Eastern flavour. Serve them, hot or cold, as tasty snacks or take them on picnics and serve with salad.


1 oz. butter

1 veal kidney, cleaned and prepared

2 hard-boiled eggs, finely chopped

1 tablespoon sultanas or seedless raisins

4 spring onions , trimmed and chopped

1 teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon salt — teaspoon black pepper

1 tablespoon apricot chutney

12 oz. Shortcrust Pastry I

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the kidney and fry, turning frequently, for 4 minutes or until it is lightly browned all over. Reduce the heat to moderately low and fry the kidney for a further 5 minutes, turning once. Remove the pan from the heat. Transfer the kidney to a board and, using a sharp knife, chop it coarsely.

In a medium-sized mixing bowl, com-bine the kidney, eggs, sultanas or seedless raisins, spring onions , ginger, cinnamon, salt, pepper and chutney.

On a lightly floured surface, roll out the dough to j-inch thick. Using a 4-inch pastry cutter or a small saucer, cut out circles of the dough. Gather up the trimmings and roll them out again. Cut the remaining dough into circles in the same way. Place about 2 teaspoons of the kidney mixture on each circle. Dampen the edges of the dough with water and bring the edges together over the top of the filling, pressing them gently together to seal. Place the dough pasties on a baking sheet.

Place the baking sheet in the oven and bake for 25 to 30 minutes or until the pastry is deep golden brown.

Remove the baking sheet from the oven. Transfer the pasties to a warmed serving dish and serve immediately, if you are serving them hot.

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