Liver, mushroom and bacon pies

liver, mushroom and bacon pies



1.Preheat oven to 220°C (200°C fan forced). Line oven tray with baking paper.
2.Discard membrane and any fat from liver, chop coarsely. Heat half of the oil in large non-stick frying pan, cook liver, in batches, over high heat until browned and cooked as desired.
3.Heat remaining oil in same pan, cook garlic, onion, bacon and mushrooms, stirring, until onion softens. Add flour, cook, stirring, until mixture thickens and bubbles. Gradually add wine and stock, stir until mixture boils and thickens. Return liver to pan.
4.Using 9.5cm (3½-inch) cutter, cut four rounds from pastry sheet, place on oven tray, brush with combined egg and milk.
5.Bake pastry about 5 minutes or until rounds are browned lightly.
6.Divide liver mixture among four 1¼-cup (310ml) ramekins, top with pastry rounds.

Turn a ramekin upside down on one corner of the pastry sheet and cut around it to make each pie “cap”. You’ll easily get four from the one sheet, with enough left over to make tiny leaves or stars to decorate each pie’s cover, if you desire.


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