Veal and kidney pie

– Wash veal kidneys and leave them to soak in some water with a little vinegar. Dry them on kitchen paper and cut into small chunks
– Chop the veal similarly
– Fry the kidneys in some butter and olive oil, set aside when nicely browned
– Fry onions fir a minutes and add chunks of veal, when brown add pepper, turmeric and cinnamon with a little flour. Add white wine, some stock and the kidneys. Mix well. Add chopped carrots, cover and place the pot in the oven at 160° for 2 hours.
– Check that the meat is tender and the sauce nice and thick. Thicken the sauce with a little cornflour if necessary.
– Place everything into a shallow earthenware dish and cover with some slices muchrooms and little rings of hard boiled egg, this is to avoid the pastry touching the sauce.
– Place a round of puff pastry on top and stick it well to the edges of the dish with some water. Make a hole in the centre of the pastry to allow the steam to escape, keep it open with some rolled up kitchen foil or a pastry chimney gadget as in the photo.
– Decorate the pastry top, brush with egg
– Bake 30 minutes at 200°

Serve with minted steamed potatoes.