Made with chicken livers, mushrooms and potatoes, this dish is a tasty combination of flavours and textures. Serve Liver
Pie with a crisp lettuce or a chicory salad.
2 oz. unsalted butter
1 medium-sized onion, finely chopped
1 ½ lb. chicken livers, trimmed and sliced
8 oz. mushrooms, wiped clean and sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
1 tablespoons brandy medium-sized potatoes, peeled, partly cooked and thinly sliced
8 oz. lean bacon slices, grilled until crisp and crumbled
8 fl. oz. sour cream
4 oz. Biscuit Crust pastry dough, made without the sugar
In a large frying-pan melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onion and cook it for 5 to 7 minutes or until it is soft and translucent but not brown. Add the chicken livers and, stirring, fry for 4 to 5 minutes or until they have browned.
Add the mushrooms to the pan and cook for 4 to 5 minutes or until they are lightly cooked. Stir in half of the salt, the pepper, thyme and brandy. Remove the pan from the heat and set aside.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Place half the potato slices on the bottom of a deep ovenproof dish. Sprinkle with half the remaining salt. Put half of the liver mixture on the potatoes. Sprinkle half the bacon on top. Place the remaining liver mixture over the bacon and then a layer of the remaining potatoes. Sprinkle the remaining bacon and salt on top. Pour over the sour cream. Set aside.
Roll out the dough until it is slightly larger than the top of the dish. Lift the dough on the rolling pin and carefully place it over the dish. Press the edges down against the dish to form a seal. Using a sharp knife, trim the edges and make two parallel slits in the top.
Place the dish in the oven and bake for 40 to 45 minutes or until the pastry is deep golden brown. Remove the dish from the oven and serve.