Sunday, 27 May 2012

Chicken liver and peas lattice pastry have two options: buy the puff pastry ready in the shop or you can make your own. And I will be honest here, I bought the pastry in the shop. I never intended to make this creation, but my husband and his friend were occupied with a boring film...and I was in the kitchen anyway. They told me that they are hungry..and I happened to have chicken liver and some puff pastry in the fridge. So I used what I had, as usual.

Chicken liver and peas lattice pastry

As I had two men in the house I mad 4 massive rectangle one,but you can crate small squares or rectangles as well.

For the pastry
1 shop bought puff pastry 
you can make a rough puff pastry, for that you need:
500g plain flour
500g very cold butter, cut into small cubes
1 tbs salt
250 ml ice-cold water

For the filling
1 onion
400g chicken liver
200g peas
salt, black pepper
3 tbs olive oil
2-3 tbs paprika


If you make your own pastry: from Michel Roux
Heap the flour in a mound on the work surface and make a well. Put the butter and salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.

When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don't overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 20 minutes.

Flour the work surface and roll out the pastry to a 40X20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40X20cm rectangle as before, and fold it into tree again. 
These are the first 2 turns. Wrap the block in cling film and refrigerate it for 30minutes.

Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using.

Tightly wrapped in cling film, this quick puff  pastry will keep for 3 days in the fridge, and for at least 4 weeks in the freezer.

Just unwrap the ready pastry from the shop and roll out.

Preheat the oven for 180 °C

For the filling
Using a sharp knife cut the liver into small pieces and chop the onion to small cubes. Heat a non-stick frying pan over a high heat with the oil, then add the onions and fry it until it is golden in colour. Add the liver and fry them together for 3-5 minutes. Add in the frozen or canned peas then season with salt, pepper and paprika and fry for another 2 minutes.
When it is all ready put 3-4 tbs filling into the half of a dough piece. Roll a lattice cutter through the other half of the pastry(or use a knife to crate a lattice like holes) and fold it on top of the filling.
Brush the pastry with the beaten egg and put into the preheated oven for 30-40 minutes, or until it is golden brown. 
When the top is nice brown check the bottom of the pastry as sometimes because of the amount of filling it can be uncooked. If this is the case, just turn up side down and bake it for another 10minutes.

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