Chicken Liver and Bacon Pasties from The Times Cookery Book by Katie Stewart
Clean the livers in cold salted water, drain well and then trim and divide into twelve portions. Trim the bacon rashers and cut each in half. Stretch with the back of a knife. Place a portion of ch...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Plate
Ingredients
- ½ lb (225 g) chicken livers
- ½ lb (225 g) flaky or puff pastry
- 6 rashers lean bacon
- egg and milk
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Chicken Liver and Mushroom Pâté from The Times Cookery Book by Katie Stewart
app.ckbk.com
Chicken Liver Risotto from The Times Cookery Book by Katie Stewart
app.ckbk.com
Chicken Liver Puff Pastry
ba-bamail.com
Terrine of Chicken from The Times Cookery Book by Katie Stewart
app.ckbk.com
Good-Cooking - Chicken Liver Pate
goodcooking.com
Danish Liver Pâté from The Times Cookery Book by Katie Stewart
app.ckbk.com
Chili Liver (KitchenPC)
kitchenpc.com
Chicken Pie with Puff Pastry Recipe - (4.5/5)
keyingredient.com