Pork and Kidney Pie

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 1 lb pork shoulder or hand of pork
  • 3 pig’s kidneys
  • 2 teaspoons basil
  • ½ pint stock
  • Pinch of nutmeg
  • 1 medium-sized onion
  • 2 medium-sized carrots
  • 6 oz shortcrust pastry

    Method

    Cut the pork and the kidneys in pieces and put them into a pie dish with basil, stock, nutmeg, chopped onion and carrots. Cover with a lid or piece of foil and cook at 325 °F, 170 °C, gas mark 3 for one hour. Cover with pastry lid and bake at 400°F, 200°C, gas mark 6 for thirty minutes.