LAMB KIDNEY AND LIVER PEPPER PIE

Serves: 4 Prep time: 1 hr

Ingredients

½ cup flour

3 T barbeque spice

Salt

400 g mutton liver, cubed 500 g mutton kidneys, halved 3 T oil

1 onion, finely chopped 2 cloves garlic

4 T black pepper

1 cup red wine

2 cups beef stock

1 pkt rolled puff pastry

Method

1. Preheat oven to 180°C. In a bowl, mix together flour and spice. Season liver and kidneys with salt, toss both sides of liver and kidneys in seasoned flour. Shake off excess flour before cooking.

2. In a flat saucepan, heat oil and brown liver and kidneys on both sides. Remove and drain on paper kitchen towel. Add onions and garlic in pan, cook until onions are soft.

3. Sprinkle remaining flour into the pan, stir to combine and add wine and stock slowly, stirring quickly to prevent lumps from forming.

4. Return the meat to the pan, close with lid and simmer on low heat for about 30 minutes or until tender. Remove from heat and place in ovenproof ramekins.

5. Roll out puff pastry, cut into 4 circles to fit the top of ramekin. Place pastry on top, brush with egg on top. Place in oven and bake for about 20 minutes or until pastry is golden in colour. Serve hot.