- lamb kidneys - 300 Grams
- boneless beef - 300 Grams
- Butter - 60 Grams
- flour - 30 Grams
- strips of bacon - 8 pieces
- bulbs - 3 pieces
- potatoes - 5 pieces
- milk - 300 milliliters
- canned tomatoes - 400 Grams
- vegetable oil - 2 items. spoons
- salt, pepper - 1 piece (to taste)
- flour - 250 Grams (for dough)
- Butter - 60 Grams (for dough)
- dry thyme - 1 teaspoon (for dough)
- Milk - 150 Milliliters (for the test)
- eggs - 1 piece (for dough)
Kidneys cut in half, remove ducts and fatty interlayers. Fold the kidneys in a bowl, pour cold water and leave for 2 hours periodically changing the water. Then rinse with warm water. Cut the kidneys and beef in small pieces, roll in flour and set aside. Wash potatoes, peel and cut into semicircles. Fry in warmed vegetable oil, 10 min. Transfer the potatoes into a round baking dish. Bacon cut into small pieces. Peel onion and cut into half rings. In a clean frying pan fry in baked butter and bacon and onions, 5 min. Spoon into a mold into a potato. Put the kidneys and beef in the same frying pan. Fry, stirring, 6 min. Pour in the milk, bring to a boil and cook for 4 minutes. Add crushed tomatoes. salt, pepper, mix and shift into a mold. Mix the sifted flour with butter, dry thyme and milk. Knead the dough. Roll it into a layer 1 cm thick. Cover it with a shape, tuck the edges inside. Lubricate the dough with a lightly beaten egg. Put the oven in a preheated 220 C oven for 25 minutes. Serve hot.
Servings: 6