200 g (8 oz) ox kidneys
milk and egg to glaze
salt and pepper
1 small packet frozen spinach or 4 oz (100 g) spinach puree
pinch of nutmeg
milk and egg to glaze
salt and pepper
1 small packet frozen spinach or 4 oz (100 g) spinach puree
pinch of nutmeg
for the flaky pastry
2 cups (225 g) 8 oz flour
3 oz (75 g) lard
3 oz (75 g) margarine
3 oz (75 g) lard
3 oz (75 g) margarine
method
1. Mince the kidneys very finely and coat them in seasoned flour.
2. Heat the spinach, and add a little butter, salt and a pinch of nutmeg.
3. Roll out two-thirds of the pastry to a thickness of nearly 6 mm (1/4 in).
4. Cut 8 rounds to line a patty tin.
5. From the remainder of the pastry make an equal number of lids, but thinner than the base.
6. Reserve some pastry to make decorative leaves.
7. Put a tablespoon of spinach, followed by a tablespoon of kidney into each case.
8. Cover with the pastry lids.
9. Glaze with beaten egg and milk and bake at 220°C, 425°F, mark 7 for 20 - 30 minutes.
2. Heat the spinach, and add a little butter, salt and a pinch of nutmeg.
3. Roll out two-thirds of the pastry to a thickness of nearly 6 mm (1/4 in).
4. Cut 8 rounds to line a patty tin.
5. From the remainder of the pastry make an equal number of lids, but thinner than the base.
6. Reserve some pastry to make decorative leaves.
7. Put a tablespoon of spinach, followed by a tablespoon of kidney into each case.
8. Cover with the pastry lids.
9. Glaze with beaten egg and milk and bake at 220°C, 425°F, mark 7 for 20 - 30 minutes.
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