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Liver And Bacon Pie

Evan's picture
Ingredients
  Plain flour 175 Gram
  Ground hazelnuts 25 Gram
  Oatmeal 25 Gram
  Butter/Block margarine 100 Gram
  Cold water 30 Milliliter
  Baby onion 12
  Oil 45 Milliliter
  Celery stick 2
  Streaky bacon 175 Gram
  Button mushrooms 100 Gram
  Lamb liver 600 Gram
  Gravy 250 Milliliter
  Egg 1
Directions

1.
To make the pastry: sift the flour into a bowl.
Stir in the ground hazelnuts and oatmeal.
Rub in the butter or margarine until the mixture resembles fine breadcrumbs, and then add enough water to make a soft, but not sticky, dough.
Knead lightly on a floured surface until smooth, and then wrap in cling film or greaseproof paper and chill for 1 hour.
2.
To make the filling: blanch the onions in boiling, salted water for 5 minutes; then drain.
Heat the oil in a frying-pan and fry the onions until lightly browned.
Remove and set aside.
3.
Add the celery and bacon to the pan and fry until the bacon fat is transparent.
Stir in the mushrooms and cook for a further 2 minutes.
Remove from the pan and set aside.
4.
Add the liver to the pan, with a little more oil if necessary, and stir-fry for 2-3 minutes.
Pour in the gravy, return the vegetables and bacon to the pan and bring to the boil.
Remove from the heat and spoon the mixture into a 750 ml (1 1/2-pint) pie dish.
Allow to cool.
5.
Roll out the pastry on a lightly floured surface and cut a 2.5 cm (1-inch) strip to line the edge of the pie dish.
Brush the strip with cold water and then cover the filling with pastry.
Press the edges together to seal and flute if liked.
Decorate the top with pastry trimmings, fixing them in place by brushing with cold water.
Cut a small hole in the centre to allow steam to escape.
6.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Brush the pastry with beaten egg to glaze and set the pie on a baking sheet.
Bake for 30 35 min- utes until well browned.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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