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

  1. Prepare all the ingredients for the shortcrust pastry liver pie. It is better to take chicken liver fresh, not frozen.
  2. 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.
  3. Add sifted flour to the mass in small portions, knead the shortbread dough.
  4. If the dough does not “stick”, add 1-2 tablespoons of cold (ice) water. Place the dough in the refrigerator for 30 minutes.
  5. 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.
  6. 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.
  7. In a saucepan, heat the rum and 1 tbsp of water, boil raisins in this mixture and set aside until cool.
  8. In a blender, combine the garlic, the white part of the green onions and the chicken liver, chop until smooth.
  9. 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.
  10. Put the dried raisins on the prepared shortcrust pastry base, pour the creamy liver filling on top.
  11. Send the liver tart to a preheated oven to 180 degrees for 25-30 minutes.
  12. Cool shortcrust pastry liver pie completely, remove from mold and place on a platter.
  13. Cut the liver-filled pie tart into portions and serve.

Bon appetit!

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