Ingredients with Measurements:
- 1 lb. calf's liver, sliced
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup beef broth
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper to taste
- 1 sheet of puff pastry
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the butter and sauté the onion and garlic until softened.
4. Add the sliced calf's liver to the skillet and cook until browned on both sides.
5. Sprinkle the flour over the liver and stir to combine.
6. Pour in the beef broth and stir until the mixture thickens.
7. Add the thyme, rosemary, salt, and pepper to the skillet and stir to combine.
8. Remove the skillet from the heat and let it cool for a few minutes.
9. Roll out the puff pastry on a floured surface until it is large enough to cover the pie dish.
10. Place the puff pastry over the pie dish and trim the edges.
11. Pour the liver mixture into the pie dish.
12. Sprinkle the chopped bacon over the liver mixture.
13. Cover the pie with the remaining puff pastry and seal the edges.
14. Cut a few slits in the top of the pastry to allow steam to escape.
15. Bake the pie in the preheated oven for 30-35 minutes or until the pastry is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 22g
Carbohydrates per serving: 20g
Protein per serving: 20g
Substitutions for ingredients:
- Pork bacon can be used instead of regular bacon.
- Chicken broth can be used instead of beef broth.
- Fresh thyme and rosemary can be used instead of dried.
Variations:
- Add sliced mushrooms to the liver mixture for extra flavor.
- Use a different type of meat, such as beef or lamb, instead of calf's liver.
- Add diced potatoes to the liver mixture for a heartier pie.
Tips and tricks:
- Make sure to brown the liver before adding the flour to the skillet to ensure a rich flavor.
- Let the liver mixture cool slightly before pouring it into the pie dish to prevent the pastry from becoming soggy.
- Brush the top of the pastry with beaten egg for a shiny finish.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad for a complete meal.
Garnishes:
Sprinkle chopped parsley over the top of the pie for a pop of color.
Pairings:
Serve the pie with a glass of red wine for a perfect pairing.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
If the pastry is not cooked through, cover the pie with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Liver and bacon pie is a traditional British dish that dates back to the 18th century.
Flavor profiles:
The liver and bacon mixture is savory and rich, while the puff pastry adds a flaky, buttery texture.
Serving suggestions:
Serve the pie hot with a dollop of ketchup or mustard on top.
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