Chicken Liver Pie
- For the filling
- 1 tablespoon butter
- 1 day-old White roll
- ⅛ liter warm milk
- 1 onion (chopped)
- 1 garlic (chopped)
- 2 tomatoes (peeled, diced)
- 600 grams Chicken liver (chopped)
- 5 tablespoons Whipped cream
- 3 tablespoons parsley (minced)
- 1 generous pinch salt
- 1 generous pinch peppers
- 1 generous pinch cayenne pepper
- 1 generous pinch grated Lemon peel
- 2 tablespoons sherry
- 80 grams grated Cheese
For the dough: Knead all dough ingredients into a smooth dough and chill.
For the filling: Heat butter in a pan and sauté onion, tomato and garlic. Add liver and cook until done.
Dice bread and soak in milk.
Combine liver mixture, remaining vegetables, squeezed bread, cheese and cream. Season with parsley, spices and Sherry.
Preheat oven to 200°C (approximately 400°F).
Divide dough in half. Roll out on a floured surface and cut out 2 disks, about the size of the pan. Make one disk slightly larger and press the slightly larger disk into the pan.
Add filling to pan, then top with remaining dough. Press edges together to seal and cut a small hole in the center to vent. Whisk yolk and brush onto dough. Bake pie in an oven for about 45 minutes, until golden brown.
Remove from oven and let rest for 5-10 minutes. Slice and serve with salad, as desired.