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Liver And Bacon Pasties

Ingredients
  Basic shortcrust pastry dough 1 (made with 1/2 pound flour)
  Potato 1 Medium, peeled and diced
  Onion 1 Medium, peeled and chopped
  Pigs liver 6 Ounce, cooked and diced
  Bacon rashers 3 , rinds removed, cooked and diced
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten (for glaze)
Directions

GETTING READY
1) Preheat the oven to 425°F.
2) Divide the dough into 4 parts.
3) Dust the flour over the working table and roll out the each piece of dough into about 7 inch rounds.

MAKING
4) In a bowl, mix well together potatoes, onion, liver, bacon and seasoning.
5) Place the potato mixture equally among the four rounds, leaving a margin around the edges.
6) Lightly brush the edges with water and pull the dough to enclose the filling.
7) Press the dough sheet to seal, then flute the edges.
8) Arrange the pasties on a baking sheet and brush with the beaten egg.
9) Bake in the oven 40 minutes or until golden brown and cooked through.

FINALIZING
10) Allow to cool over a wire rack.
11) If you wish to freeze the dish, then do so at this stage. Freeze the pasties until firm, and remove from the ring.
12) Wrap the pasties individually in foil and pack in freezer bag.
13) Seal, label and return to freezer.

SERVING
14) Serve hot garnished with chopped parsley of desired.
15) If using the frozen pasties, take off the wrapping and place on the baking pan and thaw at room temperature for 4 hours.
16) Reheat in the preheated moderate oven for 25 minutes or until heated through.
17) Serve as mentioned in step 14.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
4

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