The Nasty Bits: Veal Kidney Pie Recipe

• 1 veal kidney, trimmed of its fat and cut into 1/2 inch chunks
• 2 medium potatoes, cubed
• 1 turnip, cubed
• 3 cups beef stock
• 2 tablespoons butter or lard
• 1 tablespoon flour
• 1/2 cup butter or lard, cut into 1/2 inch squares
• 1 1/2 cups all-purpose flour
• Pinch of salt
• Iced water
• 1 egg, beaten with 1 teaspoon water

1. To make the pastry: Toss the butter or the fat in the flour until coated. Add the salt. Add a little ice water and bring the dough together with your hands, sprinkling no more than a few teaspoons of water. On a well-floured surface, shape the dough into a square. Sprinkle more flour onto the square to prevent sticking later; then roll out the dough into a rectangle approximately 1/2 inch thick. Fold the rectangle lengthwise in the shape of an envelope; then roll and repeat. Dust with flour as needed. Repeat this procedure at least 3 or more times, preferably 5 times, taking care not to warm or soften the dough too much as you roll. Cover the pastry with plastic wrap and chill in the refrigerator.
2. To make the filling: Heat a heavy skillet or pan over high heat. Add 1 teaspoon or so of butter. Toss in the kidneys and quickly saute to brown the surface, leaving the interior raw. Remove from the pan.
3. Deglaze the pan with the beef stock, reducing the liquid by half.
4. In the meantime, make the roux: Add the remainder of the butter to a saucepan and melt over low heat. Add the flour, mixing to make a paste. Toast the flour in the butter for a few minutes, until the roux is light golden brown. Add the reduced stock and simmer gently, until the liquid is thickened and coats the back of of a wooden spoon.
5. Bring a pot of water to boil and add the cubed potatoes and turnips. Simmer for 10 minutes, until tender. Drain and set aside.
6. Preheat the oven to 375u0b0F.
7. To assemble the pie: Place the kidney, turnips, and potatoes into a pie pan or ovenproof pot. Cover the ingredients with the gravy so that the liquid comes up to approximately 3/4 of the kidneys and vegetables. Roll out the chilled pastry into a sheet approximately 1/4 inch thick. Carefully lay the pastry sheet over the kidney mixture and crimp the edges with a fork. Puncture the surface once or twice to allow for air vents. Lightly brush the egg glaze over the pastry.
8. Place the pie in the oven and bake for 20 to 30 minutes, until the pastry is golden brown and the interior is very hot. Serve immediately.

veal kidney, potatoes, beef stock, butter, flour, butter, flour, salt, water, egg

Taken from www.seriouseats.com/recipes/2010/01/the-nasty-bits-veal-kidney-pie-offal-recipe.html (may not work)