Kidney Pie

For the dough for the veal kidney pie, grind the flour into fine crumbs with 3 tablespoons of butter. Add eggs, a pinch of salt and knead the dough. Roll the dough into a ball, cover with cling film and refrigerate for 30 minutes.

Cut the kidneys from one side to the middle, remove films, ducts and fat, rinse, pour cold water and leave for 4 hours, changing the water every hour. After pour the kidneys with fresh water, bring to a boil, drain the water, rinse the kidneys. Repeat the procedure. Again, pour the kidneys with cold water, bring to a boil and cook over low heat for 2 hours, periodically removing the foam.

Put the chopped kidneys and meat, chopped onions and carrots into the heated pork fat. Fry vegetables with meat over medium heat for 15 minutes, then salt, pepper, pour 4 tablespoons of water and simmer for 10 minutes.

Grease a baking dish with butter. At the bottom of the mold lay out a rolled layer of half the dough. Put the filling on top of the dough and smooth it well. Cover the filling with the other half of the dough. Poke a steam hole in the dough, brush with egg yolk and bake the veal kidney pie at 180°C (355°F) for 30-40 minutes. Serve veal kidney pie warm.