Liver pie

Ingredients 13
Servings 1


Serving Change
  • 750
    sheep's liver, kidneys or heart
  • nutmeg, ginger and salt and pepper to taste
  • cake flour for rolling in
  • 4
    rashers bacon
  • 3
    stalks celery, sliced into rings
  • oil for frying
  • 500
    chicken stock
  • 75
    seedless raisins
  • 30
    finely chopped parsley
  • 5
    rosemary (optional)
  • 3
    bay leaves
  • 400
    puff pastry
  • 1
    egg, beaten


Preheat the oven to 200 ºC (400 ºF). Spray a 26 cm ovenproof pie dish with non-stick spray. Clean the liver, kidneys and heart: Remove the membranes and all the tough parts. Cut the liver, kidneys and heart into 2 cm cubes. Season with nutmeg, ginger, and salt and pepper to taste. Roll the cubes in the cake flour. Fry the bacon until crisp and chop coarsely. Sauté the celery in the bacon fat until soft and remove from the pan. Fry the cubed liver, kidneys and heart in the heated oil until brown. Reduce the heat and slowly add the chicken stock. Return the bacon and celery to the pan. Add the raisins, parsley, rosemary and bay leaves. Simmer until the sauce thickens and turn the mixture into the prepared pie dish. Roll out the puff pastry on a floured surface and place on top of the mixture in the pie dish. Trim the edges, cut out leaves from the remaining pastry and place on top of the crust. Brush the entire pastry crust with beaten egg. Bake for 25 to 30 minutes or until the crust is baked and golden brown on top. Serve with mashed potato and vegetables.

Read more on: bake  |  shallow-fry  |  lamb

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