Smoked sausage and kidney pie recipe

Ingredients

• 2 cups veal or beef stock
• 5½ oz (150 g) smoked bacon, roughly chopped
• 7 oz (200 g) smoked sausage, roughly chopped
• 6 shallots, halved
• 14 oz (400 g) veal or lamb kidneys, trimmed of any sinew
• 2 cloves of garlic, peeled
• 4 new potatoes, washed
• 2 carrots, peeled and finely chopped
• 1 small cooked beet, peeled and roughly chopped
• 2 cups red wine
• 1 tbsp cornstarch
• Salt and freshly ground pepper
• 1 egg, beaten
• 9 oz (250 g) puff pastry

1. In a large saucepan over medium heat, warm the stock. In a separate large pot over medium-high heat, fry the bacon and smoked sausage. When the bacon begins to brown and release some of its fat, add the shallots, kidneys, and garlic and cook until the shallots are soft. Add the potatoes, carrots, beet, wine, and stock. Cover and simmer gently for 1 hour.
2. Using a slotted spoon, transfer all the meat and vegetables into the pie plate and pour the cooking liquid back into the saucepan.
3. Preheat the oven to 350°F.
4. Mix the cornstarch with water to make a slurry. Over medium heat, whisk the slurry into the stock. Continue to whisk until the stock has thickened to the consistency of heavy cream and started to bubble. Remove the stock from the heat and season with salt and pepper. Pour into the pie plate and brush the edge of the dish with the beaten egg.
5. Roll out the pastry to a thickness of ¼ inch and place on top of the pie plate. Press the pastry around the edge to seal. Use a knife to trim off any excess pastry, and cut a cross on the top. Brush the pastry twice with the beaten egg. Bake for 15 minutes, or until the pastry is golden and puffy. Cool for 10 minutes before serving. Leftovers will keep, refrigerated, for up to 2 days.