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French Liver Pie

Ingredients
  Liver 1 1⁄2 Pound, minced
  Streaky bacon 6 Ounce
  Brandy/Calvados 4 Ounce (1 Small Glass)
  Garlic 1 Clove (5 gm)
  Frozen puff pastry/Puff pastry made with about 6 ounces flour 12 Ounce (1 Packet)
  Minced cooked pork 3⁄4 Pound
  Onion 1 , minced
  Butter 1 Tablespoon
  Dried thyme To Taste, mixed with marjoram
  Dried marjoram To Taste, mixed with thyme
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 400 F.
3) Then, roll out the pastry so that there is enough to line and cover the Romertopf.

MAKING
4) In a large bowl, combine the minced meat, onion and butter.
5) With a little thyme and marjoram, crushed garlic, salt and pepper, season this mixture. Stir well to mix.
6) Then, add the brandy and mix well.
7) With a layer of pastry, line the soaked Romertopf.
8) On this, place a layer of streaky bacon.
9) To this, add the meat mixture, and then cover with a layer of pastry. You can make 2 or 3 holes in the top of the pastry for moisture to escape.
10) In the hot oven, cook covered for 1 1/4 hours.

SERVING
11) Serve the French Liver Pie with a crusty bread and a green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes
Servings: 
6

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