Best Advice to Serving Appetizing Lamb Neck & Kidney Pie

Wishing to eat Lamb Neck & Kidney Pie a luxurious restaurant's, but for some causes are not able to go to restaurants. This page gonna help you with useful ways on cooking a Lamb Neck & Kidney Pie like a famous chef made.

We hope you got insight from reading it, now let's go back to lamb neck & kidney pie recipe. You can have lamb neck & kidney pie using 11 ingredients and 9 steps. Here is how you achieve that.

To prepare an unforgettable Lamb Neck & Kidney Pie, below are the materials required:

1. Take 350 g of Ready Rolled Puff Pastry.
2. Take 150 g of Lamb Neck.
3. Provide 200 g of Lamb Kidney.
4. Use 5 g of Bouquet Garni (Parsley, Marjoram, Thyme, Rosemary, Bay Leaf).
5. Take 1 of medium Celery stick.
6. You need 1 of medium carrot.
7. You need 3 of garlic colves.
8. Get 1 of lamb stock cube.
9. Take 4 tbsp of Worcestershire Sauce.
10. Take 1 tsp of wholemeal flour.
11. Take 1 of egg.

After preparing the components, now you are ready to make your appetizing Lamb Neck & Kidney Pie by following the guidances on this section:

1. Heat a wide based pan with a drizzle of vegetable oil over a high heat..
2. Cut the kidney's and Lamb neck into chunks and season all the meat generously with salt and pepper..
3. Once the pan is hot, add the kidney pieces to the pan to brown. Meanwhile, dice the celery and carrot and add them to a slowcooker. Crush the garlic with the skins on and add them to the slowcooker..
4. Once the kidney piece's a browned, remove from the pan and set to one side. Return the pan to the heat and now brown the lamb neck pieces. Boil a kettle..
5. Once all the meat is browned, add both the kidney pieces and the lamb neck meat to the slowcooker. Return the pan to a medium heat and add the flour to cook off for about 1min..
6. Add 300ml of boiled water to the lamb stock cube and mix well, pour this into the pan gradually whilst you whisk the suace in the pan. Then add the worcestershire sauce and whisk well. Leave to reduce by about 1/3rd..
7. Pour the gravy into the slowcooker, add the bouquet garni, place on the lid and cook on a low heat setting for about 8hours. (add more water if the mixture dries out too much).
8. Pre heat and oven to 170°C fan. Once the pie filling is ready, add the mixture to a pie dish. Place the pastry over the top and trim. Pierce a whole to allow steam to escape during cooking..
9. Beat the egg and then egg wash the pastry. Season with some pepper and place in the oven for 20-25mins..

Recipe : Lamb Neck & Kidney Pie

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