Liver Pielets Recipe
Ingredients
| 8 oz. New Zealand lamb's liver | ||
| 2 oz. bacon 2 medium-large onions, chopped | ||
| Butter | 1 Ounce | |
| Pinch crushed mixed herbs | ||
| 3/4 large can onion soup or about the same amount of meat stock flour | ||
| 4 oz. short crust pastry | ||
| 1 egg, beaten, to glaze | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut up liver and bacon into pieces, using kitchen scissors.
Fry peeled and chopped onions in butter until well softened and golden, then add liver and bacon pieces and turn altogether in pan for a moment or two, add seasoning and herbs.
Divide mixture between individual heatproof dishes.
Moisten well with heated onion soup or meat stock, thickened with flour.
Leave to cool while making pastry.
Roll out pastry moderately thinly and cut out small rings, using cutters of two sizes, or if preferred cut circles of paste to cover top of dishes.
The small rings should be arranged overlapping round edges of dish, with a ring for the middle.
Large circles should be placed on top lightly.
Brush over pastry surfaces with a little beaten egg and bake in hot oven (425-450°F - Gas Mark 6-7) about 20 minutes, until pastry is golden brown.
Serve piping hot.
Fry peeled and chopped onions in butter until well softened and golden, then add liver and bacon pieces and turn altogether in pan for a moment or two, add seasoning and herbs.
Divide mixture between individual heatproof dishes.
Moisten well with heated onion soup or meat stock, thickened with flour.
Leave to cool while making pastry.
Roll out pastry moderately thinly and cut out small rings, using cutters of two sizes, or if preferred cut circles of paste to cover top of dishes.
The small rings should be arranged overlapping round edges of dish, with a ring for the middle.
Large circles should be placed on top lightly.
Brush over pastry surfaces with a little beaten egg and bake in hot oven (425-450°F - Gas Mark 6-7) about 20 minutes, until pastry is golden brown.
Serve piping hot.
Chef
