Liver pie
Description
Serve the chicken liver pie cold, either on its own or with fresh vegetables, optionally garnished with herbs. Store the finished pie in the refrigerator for 2-3 days, making sure to cover it with plastic wrap to prevent it from drying out. The pie should have a slightly pinkish color when sliced. To eliminate the specific odor and bitterness in taste, soak the liver in milk for half an hour before proceeding with cooking. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. First, prepare the dough. Take the ingredients out of the refrigerator in advance, as they should not be cold. Beat the softened butter with salt and pepper using a mixer.
- 2
Step 2
2. Next, add 1 egg to this mixture and continue beating until a light, creamy consistency is achieved.
- 3
Step 3
3. Add the sifted flour and 2 tablespoons of ice water to the resulting creamy mixture, and quickly knead the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Once chilled, roll out the dough on parchment paper into a circle about 0.5 cm thick. Transfer the rolled dough into a baking pan. Before baking, chill the pan with the dough in the refrigerator for another 30 minutes (or in the freezer for 10 minutes).
- 4
Step 4
4. Remove the pan with dough from the refrigerator and immediately place it into the preheated oven. Bake for 15–20 minutes at 180°C, then brush the pie base with ½ egg (previously beaten to mix the yolk and white). Continue baking for another 5 minutes. The egg will form a firm film during baking, creating a barrier between the dough and the filling to prevent the crust from becoming soggy. Right after baking, carefully trim the excess dough edges protruding from the pan.
- 5
Step 5
5. In a small saucepan or pot, combine the raisins, rum (can be substituted with brandy), and 1 tablespoon of water. Bring to a boil and then cool. Evenly spread the raisins over the baked pie base (do not discard the liquid).
- 6
Step 6
6. Remove the membrane and all veins from the thoroughly washed liver. Cut it into small pieces and blend with onion and garlic in a blender until smooth. Add 1.5 eggs, the liquid from the raisins, cream, salt, pepper, and dried parsley. Blend everything well in the blender.
- 7
Step 7
7. Carefully pour the filling onto the cooled base with raisins. It should not reach the edges of the pan by about 0.5-1 cm.
- 8
Step 8
8. Bake in a preheated oven at 180 degrees for about 30 minutes. Remove and let cool. The liver pie is ready!