Pork Kidney Pastillas with Apple and Cumin Recipe
Pork Kidney Pastillas with Apple and Cumin
Flavors of France
Total time: 30 to 60 minutes
Preheat the oven to 200° C (400° F)
Preparation time: 20 minutes
Cooking time: 25 minutes
Difficulty: Easy
Ingredients for 4 servings
- 5 pork Rognons, prepared and cut into cubes
- 2 shallots
- 2 Golden Delicious Apples
- 1 tsp. Cumin seed
- 2 tbsp. thick crème fraîche
- 8 sheets of brick or phyllo pastry
- 2 tbsp. olive oil
- 25 g (5 tsp.) melted butter
- Salt and pepper
  1. Heat a skillet with 1 tbsp. oil; sauté the kidneys over high heat for a few minutes until lightly browned. Transfer the kidneys to a plate and allow them to exude their liquid.
  2. Peel and mince the shallots. Peel, core and dice the apples. Add another 1 tbsp. oil to the skillet and sauté the shallot and apple; sprinkle with cumin and cook, stirring regularly, until lightly browned.
  3. Add the drained kidney cubes, cream, salt and pepper and cook for 10 minutes over low heat.
  4. Divide the cooked kidney mixture among 8 sheets of brick pastry. Fold them up like turnovers, brush the tops with melted butter and place on a baking sheet. Bake in a preheat 200° C (400° F) oven for 10 minutes.
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Collaboration: VFC and Produits tripiers de France
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