CookEat Recipe
Egyptian Liver and Pork Meat Pie
A covered butter pastry pie filled with seasoned calf liver, pork, peppers, onion, mushrooms and sherry.
Method
Steps
Step 1
For the proposed covered pastry, rub the measured 200 g cold pastry butter into flour and the pastry's three-quarter teaspoon salt and add cold water only until it binds.
Step 2
Divide about 60:40 for base and lid, flatten, chill 30 minutes and roll both to about 3 mm.
Step 3
Line the pie dish with the larger sheet; keep the lid chilled until filling.
Step 4
Heat oven to 190 °C. In the separate 40 g filling butter, cook onion, peppers and mushrooms until softened; add minced pork and liver with the separate three-quarter teaspoon salt, pepper and paprika and cook until the centre of the mixed filling reaches 71 °C.
Step 5
Add sherry and simmer until liquid is reduced and filling is moist rather than soupy. Cool briefly; line a 23 cm deep pie dish with pastry, fill and seal with the chilled lid, cutting steam vents.
Step 6
Bake 35–45 minutes until pastry is golden and filling thoroughly hot. Rest 10 minutes before slicing.
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