1. Take the fatty bit out of the kidney and dice. In a large saucepan melt butter and fry the onion and garlic gently for 5 minutes. 2. Mix the flour, salt and pepper together and toss the meat in, coating them thoroughly. 3. Add to the onion and brown over a moderate heat. Add stock, wine, mustard and sauce and bring to the boil. 4. Cover and simmer 40 - 45 minutes. 5. Set aside. Roll out pastry to form lids for individual dishes or one large one. Spoon filling into the dishes and cover with pastry lids. 6. Bake at 190 C for Shortcrust pastry - OR - 220 C for Puff pastry. ---------------------------------------------------------------------------
Nutrition
Ingredients
