Tuesday, March 23, 2010

Potato Turnovers - With Chicken Livers


1 kg potatoes - cut into even sized pieces
50 gm unsalted butter
1 egg - beaten
150 gm self-raising flour
sea salt to taste
Freshly ground black pepper

Chicken Liver filling:

50 gm unsalted butter
1 onion - finely chopped
1 celery stalk - finely chopped
1 carrot - finely chopped
500 gm chicken livers - trimmed
1/2 tsp paprika
1 tbsp tomato puree
125 ml chicken stock
4 tbsp chopped fresh parsley
sea salt to taste
freshly ground black pepper

To Coat:

1 egg - beaten
50 gm fine dry breadcrumbs


Put the potatoes in a large saucepan of lightly salted water and bring to the boil. simmer for 20-30 minutes or until soft.

When cool enough to handle but still warm, peel the potatoes and pass through a potato rice or mouli, or push through a sieve into a large bowl.

Add the butter, egg, salt and pepper to the potato and beat well. Gradually knead in the flour until well mixed. Turn on to a lightly floured surface and roll out to about 5 mm thick. Let cool completely.

To make the filling: Melt the butter in a frying pan. Add the onion, celery and carrot and cook for about 5 minutes, until softened and lightly golden. Increase the heat, add the chicken livers and cook, stirring frequently, until sealed all over, about 5 minutes. Stir in the paprika, tomato puree, stock and chopped parsley. Season with salt and pepper and let cool.

Using a saucer as a template, cut the potato dough into circles of 12 cm diameter. Put i tbsp filling on each circle, a little off-centre. Fold the dough over the filling and pres the edges together firmly. Put on the greased backing sheet, brush with some beaten egg, sprinkle with breadcrumbs and cook in a preheated oven at 200 degrees C for 20-30 minutes until golden.

Serve as a snack or a light lunch with salad.

Source: Potatoes by Annie Nichols

No comments:

Post a Comment