Chicken Liver Pies

One thing I missed during pregnancy is offal. ‘They are very good for your health’ pointed out a woman at the organic butcher in Oxford’s covered market.
They are indeed full of goodness; iron, vitamin a, etc. I just like the taste. I usually make a French salad with chicken livers.

This time I’ve decided to make English type small pies. It’s probably the dish I’m most proud of this year.

12 small pies (muffin/cupcake tray is needed)
20 minutes/200C.

  • 400 gr. chicken livers
  • 3 medium carrots
  • 1 onion
  • 1 clove garlic
  • 3 tbsp. Port
  • Bacon fat (optional)


  • 2 spring onions
  • Half a lemon juice
  • 150 gr crème fraîche


  • 250 gr. whole wheat flour
  • 100 ml. olive oil
  • 100 ml. hot water
  • 2 tbsp. sesame seeds
  • 1 tbsp. honey

Make the pastry, make a ball of it and leave to rest for an hour.

Steam the carrots.

Oil the muffin dish. Spread the pastry and cut circles that are slightly bigger than the muffin holes. Shape the pastry into each hole. Prepare the lids.

Pre-heat the oven. If so inclined, you could pre-cook the pies at this stage to avoid sogginess.

Rince the livers, dice them finely. Chop the onion and garlic finely and sweat them for a few minutes in olive oil. Pour the liver and brown it. Add Port, salt and pepper. I added a bit of bacon fat from the weekend fry up for extra taste. Add the carrots.

Place the mix in the pastry, and cover with the lid and seal. Make a small incision.

Bake for 20 minutes at 200C.

In the meantime prepare the dressing: chop spring onions finely, add lemon juice, salt, pepper and crème fraîche.

Serve with green salad and roasted potatoes.


2 responses to “Chicken Liver Pies

    • Surement. C est meilleur tout frais le premier jour j ai trouvé, mais toujours bon le lendemain. Elles sont seulement un peu plus sèches.

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