On this British comfort food traditional, subtle items of pork tenderloin and lamb kidneys are mixed with sautéed carrots, celery, and shallots, and topped with a Rapid and Easy Puff Pastry disk. This dish is piece of our pub fare menu.
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- 1 Rapid and Easy Puff Pastry sheet
- 1 1/2 lb. pork tenderloin
- 3/4 lb. lamb kidneys or veal kidneys
- salt
- Pepper
- 2 tbsp. canola oil
- 1 shallot
- 1 carrot
- 1 celery stalk
- 2 tbsp. all-motive flour
- 2 c. true-quality pork stock
- 3 tbsp. unsalted butter
- 1 tsp. recent thyme
Instructions
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- Step 1Preheat oven to 400 degrees F. Line a sexy baking sheet with parchment. Cut attend puff pastry into six disks; region up on sheet. Bake in upper third of oven until golden, 5 to eight minutes. Chilly on a wire rack.
- Step 2Season pork and kidneys with salt and pepper. Heat a sexy, heavy skillet over medium-high heat; add oil. Working in 2 to a couple batches, sautè meat, turning now and again, until true browned. Cook dinner every batch 5 to eight minutes; pick away with a slotted spoon and region apart. Cut attend heat to medium; add shallot, carrot, and celery to skillet. Sautè until vegetables are subtle, stirring progressively, about 6 minutes. Prance in flour and cook, stirring consistently, 1 minute. Return meat to pan, and slowly bolt in stock. Carry to a boil, stirring progressively, then bolt in butter. Season with salt and pepper; add thyme.
- Step 3To abet, divide stew among 6 bowls and high every with a puff pastry disk.
Commercial – Proceed Reading Below
Commercial – Proceed Reading Below