Stuffed Kidney Cushions Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| 6 lambs' kidneys | ||
| 125 g/4 oz mushrooms, very finely chopped | ||
| Butter | 1 Tablespoon | |
| 1 tbls sherry, wine or brandy | ||
| 2 tsps Dijon or strong mustard | ||
| Garlic | 1 Clove (5gm), crushed | |
| Dried oregano | 1 Teaspoon | |
| White breadcrumbs | 1 Tablespoon, dried | |
| 250 g/8 oz frozen puff pastry | ||
| Beaten egg or milk, to glaze | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
