French · Dinner
Chicken Liver and Pork Pie
A rustic French hand pie combining pork shoulder and chicken liver bound with onion, garlic and thyme inside a butter shortcrust shell. The liver lends mineral depth against the fattier pork, brightened with brandy and finished with egg wash. Served warm with dressed salad.
$5
35 minsPrep
45 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
745Calories
36.8gProtein
43.4gFat
48.6gCarbs
1.9gSugar
2.4gFiber
980mgSodium
420mgChol
20.5gSat Fat
620mgPotassium
68mgCalcium
8.2mgIron
11.4mcgVitamin B12
4.3mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Cube the butter, dice pork shoulder into small pieces, chop chicken liver into rough mince, and mince garlic; refrigerate until needed.
2
Build
Rub cold butter into flour and salt until breadcrumb-like, then stir in ice water until dough forms.
3
Chill
Wrap pastry in plastic and rest 30 minutes until firm.
4
Sauté
Heat olive oil over medium heat and cook onion and garlic for 4 minutes until soft and translucent.
5
Sear
Add pork shoulder and cook over medium-high heat for 5 minutes, stirring occasionally, until browned.
6
Simmer
Add chicken liver, thyme, allspice, salt and pepper; cook over medium heat for 3 minutes until firm.
7
Deglaze
Pour brandy in and cook over medium heat for 1 minute, scraping the base, until mostly evaporated.
8
Rest
Cool the filling on a plate for 10 minutes to prevent pastry splitting.
9
Assemble
Roll chilled pastry into a 6-inch circle, add cooled filling, fold into half-moon, and press edges to seal.
10
Bake
Brush with beaten egg and bake at 400°F (200°C) for 30 minutes until deep golden and firm.
11
Plate
Transfer to a plate and serve warm with dressed green salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 4.2 oz120g chicken liver
- 1/2 cup70g onion
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh thyme leaves
- 1/4 tsp1/4 tsp ground allspice
- 2 tbsp30ml brandy
- 5.6 oz160g all-purpose flour
- 2.8 oz80g butter
- 4 tbsp60ml ice water
- 1/2 tsp1/2 tsp salt for the pastry
- 22 small eggs
- 1/2 tsp1/2 tsp salt for the filling
- 1/4 tsp1/4 tsp black pepper
- 2 tsp10ml olive oil
