Chicken and Liver Pie
⏳ Time
1 hour
🥕 Ingredients
19
🍽️ Servings
8
Description
Chicken and Liver Pie
Ingredients
- Puff Pastry - 17.6 oz
- Veal Liver - 10.6 oz
- Chicken fillet - 4 pieces
- Chicken Liver - 7.1 oz
- Onion - 2 heads
- Chicken Egg - 2 pieces
- White bread - 10.6 oz
- Champignons - 10.6 oz
- Carrot - 1 piece
- Celery salt - 1 stalk
- Cream - 3 fl oz
- Ghee - 3.5 oz
- Vegetable Oil - 0 fl oz
- Red Grape Juice - 7 fl oz
- Campbell's Beef Broth - 17 fl oz
- Madeira - 3 fl oz
- Green peppercorns - 10 pieces
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Finely chop the onion, celery, and carrot, then sauté the vegetables in vegetable oil. Once they take on a bronze color, pour in the red wine and Madeira, and cook until the wine thickens to a syrupy consistency.
Step 2
Pour the vegetables with beef broth, add peppercorns, and let it simmer on low heat for about half an hour. Then strain the broth. Reduce it until thickened, and season with salt and pepper. The sauce to accompany the pie is ready.
Step 3
Finely chop the remaining onion and mushrooms, sauté them in half of the melted butter until cooked through. Season with salt and pepper, transfer to a bowl, and let cool slightly.
Step 4
In a blender, combine chicken liver with cream, one egg, a pinch of salt and pepper, and breadcrumbs. Add the sautéed mushrooms to the mixture.
Step 5
In the remaining melted butter, sauté the chicken fillet for five minutes on one side and then another five on the other side. In the same butter, cook the veal liver, cut into pieces the size of the chicken fillet, until almost cooked through. Season the liver and chicken with salt and pepper.
Step 6
Roll out two sheets of puff pastry. Place one of them on a baking tray and brush it with beaten egg. On the sheet of pastry, arrange a circle of a mixture of liver pâté and mushrooms — large enough to accommodate two chicken fillets.
Step 7
Brush the pieces of poultry with liver pâté — the layer should not be too thick, 3 mm is sufficient. Place slices of veal liver on top of the chicken, spread more pâté on them, then add two pieces of chicken and another layer of pâté on top.
Step 8
Cover the meat layer with the second rolled-out circle of puff pastry. Carefully distribute the pastry so that it fits snugly against the filling, forming a nice dome. Seal the edges of the pastry together and trim any excess to create a well-shaped pie.
Step 9
Brush the top of the pie with beaten egg, then place it in the refrigerator for ten minutes. After that, brush it with egg again. Put it in an oven preheated to 356°F for thirty to forty minutes. During this time, the puff pastry will turn into a golden crust. It’s a good idea to have a thermometer on hand to measure the internal temperature of the pie; in this case, it should read around 144°F. Once baked, cut the pie into pieces and serve immediately with sauce.
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