Curried Chicken Liver Pasties

Ingredients

Filling

• 800g/28oz chicken livers

• 70g/3oz seasoned flour

• 2 onions, sliced

• 1 garlic clove, crushed

• 1 sprig fresh basil

• 1 tbsp South African curry powder

• 1 tsp turmeric

• 3 tbsp vermouth

• 2 tsp caster sugar

• oil to shallow fry

Pastry

• 800g/28oz shortcrust pastry

• 1 egg yolk, beaten

Method

1. Preheat oven to 200°C / fan 180°C / 390°F / gas 6.

2. Rinse the livers in cold water and pat dry with kitchen paper. Trim off any sinew and discard, toss the liver in seasoned flour and set aside.

3. Heat the oil in a frying pan and sauté the onion and garlic for a few minutes. Add the liver, basil, South African curry powder and turmeric. Gently shake and leave to simmer for a couple of minutes. Add the vermouth and sugar and gently stir so as not to break up the liver. Cover and simmer until the liver is just cooked through, then leave to cool.

4. Roll out the pastry on a floured surface and cut out circles about the size of a saucer.

5. Spoon some of the filling into the middle of each circle, brush the edges all around with water, pull the pastry sides up together and crimp to look like a traditional pasty.

6. Prick with a knife to let out steam and brush with the egg yolk.

7. Place the pasties on a baking tray lined with greaseproof paper and bake in the oven for 20 – 25 minutes or until golden.

Tips

Any leftover filling makes an excellent sandwich filler - you really have to try it. Ready rolled shortcrust pastry works just as well and if you're a puff pastry fan why not give it a try.