French · Dinner
Chicken Liver and Pork Pie (Low-Calorie)
A lightened French-style pie of pork and chicken liver baked in a single thin pastry lid, seasoned with thyme, allspice and brandy for classic pâté flavour. Served warm with a small green salad and wholegrain mustard.
$4
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
398Calories
38.2gProtein
18.9gFat
14.1gCarbs
1.5gSugar
0.9gFiber
389mgSodium
364mgChol
5.8gSat Fat
528mgPotassium
48mgCalcium
8.4mgIron
11.2mcgVitamin B12
3.8mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Trim the pork shoulder of visible fat and dice small; trim the chicken liver and chop fine. Pat both dry with paper towel.
2
Sauté
Heat the olive oil in a small skillet over medium heat. Cook the onion and garlic for 3 minutes until soft and translucent.
3
Sear
Add the pork and liver to the skillet over medium-high heat. Cook for 4 minutes, stirring often, until pork is no longer pink and liver is firm.
4
Deglaze
Pour the brandy into the skillet and cook over medium heat for 1 minute, scraping the base, until the liquid mostly evaporates.
5
Build
Stir the thyme, allspice, Dijon mustard, salt and pepper into the meat mixture. Transfer to a small oven-proof ramekin and press down.
6
Chill
Rest the filled ramekin in the fridge for 10 minutes.
7
Assemble
Drape the rolled pastry sheet over the ramekin, trim excess edge, and crimp the border against the rim.
8
Bake
Brush the pastry lid with beaten egg and bake at 400°F (200°C) for 20 minutes until puffed and deep golden brown.
9
Rest
Leave the pie at room temperature for 5 minutes so the filling settles.
10
Plate
Serve the pie directly in the ramekin alongside a small green salad and extra mustard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 4.2 oz120g chicken liver
- 2 oz56g puff pastry sheet, rolled thin
- 4 tbsp4 tbsp onion
- 22 small clove garlic
- 2 tsp2 tsp fresh thyme
- 1/2 tsp1/2 tsp allspice
- 2 tbsp2 tbsp brandy
- 2 tsp2 tsp Dijon mustard
- 22 small eggs
- 2 tsp2 tsp olive oil
- salt and black pepper to taste
