Liver And Bacon Pie
|Plain flour||175 Gram|
|Ground hazelnuts||25 Gram|
|Butter/Block margarine||100 Gram|
|Cold water||30 Milliliter|
|Streaky bacon||175 Gram|
|Button mushrooms||100 Gram|
|Lamb liver||600 Gram|
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.
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.
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.
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.
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.
Preheat the oven to 200Â°C/400Â°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.