Chicken liver pie

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5 servings
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Poultry

By Food24 November 03 2009
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Ingredients (14)

CRUST
6.00 potatoes — cooked
30.00 ml margarine
50.00 ml milk
salt and freshly ground black pepper — to taste
FILLING
500.00 g chicken livers — cleaned
100.00 g mushrooms — sliced
1.00 onion — finely chopped
60.00 ml butter
30.00 ml flour — cake
190.00 ml stock — chicken
80.00 ml cream
5.00 ml mixed herbs
salt and freshly ground black pepper — to taste
250.00 ml cheddar cheese — grated
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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.



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