Scallop and chicken liver pies

How to Making Recipes Scallop and chicken liver pies using 11 ingredients and 7 steps

Scallop and chicken liver pies - Great recipe for Scallop and chicken liver pies. I've been playing with Chinese dumplings recently and wondered what a small pie with similar ingredients would be like so I'm trying a few variants. When livers and scallops are done on both sides, remove from flame and also set aside onto paper towel to slightly cool. Slice the chicken livers and scallops into somewhat flat pieces. Fold the tip of each pastry triangle over the filling, into the centre of the pastry.

Boil, then reduce heat to low; cover and simmer until sweet.

Return the liver and bacon to the pan and stir well.

You can have Scallop and chicken liver pies using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients make Scallop and chicken liver pies

1. It's 2 chicken livers.
2. It's 6 large scallops with roe.
3. Prepare 1 Chinese sausage (or saussison sec).
4. Prepare 1 tbsp chopped ginger.
5. You need 1 tbsp Thai Kra Chai use a little cumin if you can't get this.
6. Prepare pinch truffle salt.
7. You need lime juice.
8. You need 2 large shiitake mushrooms.
9. It's 1 clove garlic finely chopped.
10. You need 1 sheet puff pastry.
11. It's 1 tbsp chopped coriander.

Scallop and chicken liver pies step by step

1. Chop everything except the chicken livers and scallops finely.
2. Line the tray (I use a Yorkshire pud tray) with puff pastry.
3. Lay some chopped Chinese sausage on the bottom of the pie. Then lay in a whole scallop and a generous slice of chicken liver..
4. Add the other chopped ingredients. Sprinkle with truffle salt and squeeze some lime over the ingredients in the pie..
5. Cap the pies (best glaze them with egg first forgot to do that with this batch).
6. And bake in a medium oven till brown..
7. Serve with a salad as a starter or with veg as a main..

Scallop and chicken liver pies - Brush pastry edges with water and top with pastry lids, crimp edges and brush with egg. Chicken and duck are the safest choices, according to Dr. However, leg meat is a better choice than a chicken breast with skin. In a food processor, combine the flour, the salt and the cubes of butter. Pulse until a large crumb forms. This elegant dish, which marries the light sweetness of scallops with the deep, rich flavors of earthy chicken liver and caramelized apples, comes from by Anita Lo, chef at New York's Annisa. Arrange the scallops in the pastry. Thank you and good luck