Stuffed Kidney Cushions Recipe


Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest Group


 Lambs kidneys6
 Mushrooms4 Ounce, very finely chopped (125 Gram)
 Butter1 Tablespoon
 Sherry/Wine / brandy1 Tablespoon
 Dijon mustard/Strong mustard2 Teaspoon
 Garlic1 Clove (5 gm), crushed
 Dried oregano1 Teaspoon
 Dried white breadcrumbs1 Tablespoon
 Frozen puff pastry8 Ounce (250 Gram)
 Beaten egg/Milk1 Fluid Ounce (To Glaze)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 452 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.4%

Saturated Fat 8.5 g42.3%

Trans Fat 0 g

Cholesterol 292.1 mg

Sodium 419.8 mg17.5%

Total Carbohydrates 31 g10.4%

Dietary Fiber 1.9 g7.5%

Sugars 1.2 g

Protein 18 g37%

Vitamin A 9.1% Vitamin C 16.4%

Calcium 4.9% Iron 40.1%

*Based on a 2000 Calorie diet


Skin the kidneys and, using sharp scissors, cut out the fat and membrane in each one and make the pocket as large as possible.
Put the mushrooms into a small saucepan with the butter, alcohol, mustard, garlic, and oregano.
Cook for 2-3 minutes until the mixture is thick and only very slightly liquid.
Stir in the breadcrumbs, season to taste with salt and pepper, then cool.
Roll out the pastry thinly and divide into six even-sized rectangles.
Stuff the kidneys with the cooled stuffing.
Put each kidney on to a piece of pastry.
Wet the edges; fold in the short sides first, then the long sides.
The pastry won't meet - you should have covered the kidney but be able to see the stuffing through the gap in the pastry.
Brush with beaten egg or milk to glaze.
Bake at 220°C/425°F/Gas Mark 7 for 20 minutes.
Serve hot.