Pasty with chicken fried liver

Previous
Page 3 from 13
Next

Page:

Pasty with chicken fried liver

Products: 1 kg of puff pastry „BELLA”, 350-400 gr. mushrooms, 200 gr. fried liver, 1/2 tea cup of milk, 1/2 lemon, 1/2 tea cup of flour, 25 gr. of liquid margarine BELLA, 1 cube of chicken bouillon, black and red pepper, salt

Preparation: From the puff pastry cut out some circles in the shape and size of Jena glass container, which will serve for the preparation of the dish. Bake them in pre-heated oven at 220 ºС.
Filling: The mushrooms are a little bit strained and boiled in ½ litre of water. Cut the chicken liver into small pieces and fry with some vegetable oil. Add the liver, the chicken bouillon and sprinkle some salt, red and black pepper. Béchamel sauce is separately prepared by the flour, the mushroom bouillon, the milk and the liquid margarine, with added salt, red and black pepper. Mix the sauce and the filling. At the bottom of the Jena glass container, over a layer of puff pastry spread part of the filling and thus taking turn finish with puff pastry serving as a lid. Bake for 5-6 minutes.

The recipe is by Valentin Dzhenatov – from Burgas
Best male participation in the second national Culinary Competition “My Happy Butter Recipe”