Lamb Kidney Pie

• Recipe serves:1
• Preparation time min

Ingredients

• 2 tbsp. vegetable oil
• Half an onion, chopped
• 2 cloves garlic, chopped
• Lamb kidney, cut to bite sizes
• Fresh thyme, chopped
• 1 bay leaf
• Few drops of Worchester sauce
• 50 ml stout beer
• 30g button mushrooms, quartered
• 20g carrots, diced
• 20g sugar snaps
• 1 tbsp. chopped parsley
• Royco Mchuzi Mix

Method

• Heat some oil in a large pot. Add the kidney. Season the kidney with salt and black pepper and allow it to brown. Add the onion and garlic and cook for a further 2 minutes
• Add the mushroom, thyme, bay leaf and Royco Mchuzi Mix. Stir for a few seconds then add the Worcester sauce and the stout. Cover and cook for about ten minutes then add in the carrot and sugar snaps. Cook for a further 5 minutes or until the liquid is thickened.
• Finish off with parsley and then adjust seasoning.
• Place the mixture into an oven proof dish, making sure to take out the bay leaf.Fill just to the top.
• Roll out the puff pastry to about 2mm thick. Cover the dish to just a bit more than the size of the dish. Pinch the edges together around the dish and make a incision cut in the centre to let air out.
• Brush the puff pastry with the egg wash which will give the crust a shiny glaze.
• Bake in a pre-heated oven at 180 degrees for about 7-10 minutes or until the pastry is cooked and golden brown.
• Serve immediately