Chicken liver pie


Ingredients 16
Servings 5
Time

Ingredients

  • CRUST
  • 6
    cooked potatoes
  • 30
    ml
    margarine
  • 50
    ml
    milk
  • salt and pepper to taste
  • FILLING
  • 500
    g
    chicken livers, cleaned
  • 100
    g
    fresh mushrooms, sliced
  • 1
    onion, finely chopped
  • 60
    ml
    butter
  • 30
    ml
    cake flour
  • 190
    ml
    chicken stock
  • 80
    ml
    cream
  • 5
    ml
    mixed herbs
  • salt and pepper to taste
  • 250
    ml
    grated Cheddar cheese
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a deep, 20 cm ovenproof dish with non-stick food spray. Mix all the ingredients for the crust and press into the bottom and along the sides of the prepared oven dish. Fry the chicken livers in a little oil until brown on the outside but still slightly pink inside. Remove from the pan and fry the mushrooms until brown. Remove from the pan and sauté the onion in the butter until glossy. Add the cake flour, mixing until smooth. Add small quantities of the stock at a time while stirring continuously. Stir until the mixture comes to the boil and thickens. Return the chicken livers and mushrooms to the pan and add the cream and seasonings. Simmer for a few minutes before turning the mixture into the prepared crust. Sprinkle with cheese and bake for 25 minutes or until the cheese has melted. Serve with a salad. Serves 4-6.
 

Read more on: poultry  |  bake
 

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