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Pork Kidney Pastillas with Apple and Cumin Recipe
Flavors of France
Preparation time: 20 minutes
Cooking time: 25 minutes
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
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
Method
- 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.
- 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.
- Add the drained kidney cubes, cream, salt and pepper and cook for 10 minutes over low heat.
- 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.
More recipe ideas
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Collaboration: VFC and Produits tripiers de France
Collaboration: VFC and Produits tripiers de France
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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