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Giblet Pie

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Ingredients
  Goose giblets 1⁄4 Pound (One Set)
  Onion 1 , sliced
  Bouquet garni 1
  Rump steak 1 Pound
  Puff pastry 8 Ounce (Using 6 Ounce Flour)
  Egg/Milk 1 (For Glazing)
Directions

Wash the giblets, put in a saucepan with sliced onion, bouquet garni and seasoning, cover with cold water, simmer gently 1 1/2-2 hr.
Slice the steak thinly, and season it.
Place alternate layers of steak and giblets in a pie-dish (approx.
1 1/2 pt size) which should be filled, and strain over enough stock to come three-quarters of the way up the dish.
Cover the pie with puff pastry (allowing the meat to cool first, if possible) and bake in a hot oven (425°-4508 F., Gas 7-8) until pastry is set—about 20 min.— then lower heat to moderate (350o-375o F., Gas +-5) and continue cooking until meat is tender —about 60 min more.
Fill up the pie with the remainder of the hot stock.
The pie may be glazed with egg or milk, about 20 min before it is ready.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Onion
Cook Time: 
60 Minutes

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