Chicken Liver Pan Pie

Chicken Liver Pan Pie

35 min
Medium
1 serv.
316 g / 1 serv.

Rating

Average rating:—

Description

Hearty savory pan pie with chicken liver, vegetables and cheese

  1. Rinse the chicken liver, pat dry and cut into small pieces
  2. Peel and finely dice the onion
  3. Peel and coarsely grate the carrot
  4. Remove seeds from the bell pepper and finely dice
  5. Heat half of the sunflower oil in a pan, sauté the onion until translucent
  6. Add carrot and bell pepper, cook for 3-4 minutes
  7. Add chicken liver, season with salt and pepper, cook for 7-10 minutes until done, stirring occasionally
  8. Remove the pan from heat, let the filling cool slightly
  9. In a bowl, whisk the egg with flour until smooth without lumps
  10. Coarsely grate the suluguni cheese
  11. Finely chop the green onion
  12. Mix the liver filling with the egg-flour mixture, add half of the cheese and green onion, stir well
  13. Grease the pan with the remaining oil, heat over medium heat
  14. Pour the mixture into the pan, level with a spatula
  15. Sprinkle with the remaining cheese on top
  16. Cover with a lid and cook on low heat for 10-12 minutes until the egg mixture sets
  17. Remove from heat, let the pie rest covered for 5 minutes
  18. Cut into portions and serve
463
147 kcal / 100 g
kcal
34.6 g
11.0 g / 100 g
Protein
14.8 g
4.7 g / 100 g
Carbohydrates
28.7 g
9.1 g / 100 g
Fats