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1 package frozen puff pastry shells (the Opera brand in Israel had 10 shells in a package)
Prepare the pastry shells according to instructions.
Broil the livers (for kashrut purposes) but don't dry them out.
Sauté the onion slices in the olive oil, using a large frying pan over a medium heat, but don't brown them. Just as they start turning brown around the edges, add the leek slices and garlic and sauté for about 3 to 4 minutes. Add the mushrooms until they release their liquid.
Add the livers, mixing occasionally for about 5 minutes. Add 1/2 cup of the stock, the wine, the salt, pepper and the fresh herbs. Bring to a medium boil for about 5 to 7 minutes, stirring occasionally.
While the liquid is reducing, prepare a paste using the remaining 1/4 cup of stock and the cornstarch. Add to the pan for about 5 minutes until it thickens a bit. Taste and adjust the seasonings.
Fill the shells with the liver mixture and serve along with a good red wine (optional).
Poster's Notes:
Posted by Scott Mann
Nutritional Info Per Serving: N/A
1kg fresh chicken livers
4 tbsp. olive oil
1 large onion thinly sliced
1 small leek sliced into thin circles (white part)
15 to 20 fresh mushrooms diced roughly
3 to 4 cloves minced garlic
3/4 cup dry red wine (I used Cabernet Savignon)
1/2 plus 1/4 cup beef stock (I used the real thing)
Fresh rosemary and thyme to taste (I used about 4 sprigs(?) of thyme and 2 of rosemary)
1 tsp. salt
Fresh ground black pepper to taste
2 tbsp. cornstarch
I was looking for a change of pace appetizer for this Friday night and bought some of the frozen puff pastry shells that you just bake for about 15 minutes. They puffed up beautifully and just begged for a rich filling. I went for sautéed chicken livers and this is what I came up with.