Kidney pie

Preparation:

Preparation: Thinly slice 2 veal kidneys and sauté them in a pan with a little oil. Drain the cooking liquid and sauté the kidneys again with a little oil, 1/2 sliced onion and 1 tablespoon of chopped parsley. Season with salt and add 2 filleted chicken breasts. Complete the cooking and leave to cool. Line a cake tin greased with butter with puff pastry (fresh or frozen) and pour the mixture of sautéed kidneys and chicken into it, sprinkle with a spoonful of dry sherry and cover with more puff pastry. Bake in a hot oven at 150 degrees. Serve warm.