Meat and Kidney Turnover
A classic British dish combining tender beef and lamb kidneys in a rich ragù wrapped in golden puff pastry. This comforting meal with deep, complex flavors will delight traditional food lovers.
🛒 Ingredients
4 servings
- 300g Puff Pastry
- Beaten Egg White
- Beaten Egg Yolk
- 2 tsp Vegetable Oil
- 700g Braising Beef, cut into cubes
- 200g Lamb Kidneys, cleaned and cut
- 2 finely chopped Onions
- 30g Flour
- 250 ml Beef Stock
- Salt and Pepper
- 1 dash Worcestershire Sauce
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Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 220°C (425°F)
- 2
Heat oil in a large pan and brown the beef all over (repeat as necessary). Set aside.
- 3
In the same pan, brown the lamb kidneys on both sides. Set aside.
- 4
Add onions and cook for 3-4 minutes
- 5
Return the beef to the pan, sprinkle with flour, and coat the meat and onions well.
- 6
Pour in the stock, mix well, and bring to a boil
- 7
Reduce heat and let simmer for 1h30 without covering. Add more stock if liquid evaporates too much.
- 8
Transfer the mixture to a dish suitable for oven, cover with puff pastry, and glaze with egg white.
- 9
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown
💡 Chef's Tip
Clean lamb kidneys thoroughly and remove any white membranes. The Worcestershire sauce adds a subtle depth to the stock. Prepare the ragù a day ahead for even better results.
