Shortcrust Pastry Liver Pie
by Editorial Staff
This is an open tart made from shortcrust pastry stuffed with creamy chicken liver, onion and garlic, and raisins. Liver pie is a great snack dish.
Ingredients
- Chicken liver – 300 g
- Wheat flour – 230 g
- Butter – 100 g
- Chicken eggs – 3 pcs.
- Cream 20-22% – 200 ml
- Shallots or green onions – 50 g
- Garlic – 2 cloves
- Raisins – 20 g
- Light rum – 20 ml
- Dried parsley – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare all the ingredients for the shortcrust pastry liver pie. It is better to take chicken liver fresh, not frozen.
- Make a shortcrust cake batter. In a deep bowl, combine lightly softened butter, egg, some salt and ground pepper. The mass should be like a dense cream.
- Add sifted flour to the mass in small portions, knead the shortbread dough.
- If the dough does not “stick”, add 1-2 tablespoons of cold (ice) water. Place the dough in the refrigerator for 30 minutes.
- Roll out the cooled dough between two sheets of parchment paper and transfer to a detachable form (baking dish). Form bumpers 2-3 cm high and cut the edges evenly.
- Bake the shortbread tart base in a preheated 180-degree oven for 15 minutes, then remove and brush the surface with a loose egg, then bake again for 5 minutes. This is necessary so that the filling is not absorbed into the dough too much.
- In a saucepan, heat the rum and 1 tbsp of water, boil raisins in this mixture and set aside until cool.
- In a blender, combine the garlic, the white part of the green onions and the chicken liver, chop until smooth.
- Add to the liver mass the cream, eggs (what’s left of the grease, and a whole egg), dried herbs, salt and black pepper to taste. Stir until smooth.
- Put the dried raisins on the prepared shortcrust pastry base, pour the creamy liver filling on top.
- Send the liver tart to a preheated oven to 180 degrees for 25-30 minutes.
- Cool shortcrust pastry liver pie completely, remove from mold and place on a platter.
- Cut the liver-filled pie tart into portions and serve.
Bon appetit!
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