Chicken pâté in puff pastry

Name: Chicken pâté in puff pastry
Ingredients: 800 g chicken liver; 400 g boneless chicken breast; 400 g puff pastry; 5 raw eggs; 3 boiled eggs; 1/2 red and green bell pepper; 2 bunches of green garlic; 3 bunches of green onions; 1 bunch of dill; 1 bunch of parsley; salt; pepper; hot paprika (optional); 50 g butter; 1 egg yolk for brushing.

Appetizers - Chicken pâté in puff pastry by Teona O. - Recipia

To make a delicious chicken liver and breast pie, we start by preparing the ingredients. We carefully wash the livers, ensuring that no impurities remain, and place them in a pot with cold water. We bring the water to a boil and let the livers simmer for about 10-15 minutes. It is important to remove the foam that forms on the surface of the water to ensure a clear and tasty broth. Meanwhile, we wash the chicken breast, place it in another pot with salted water, and boil it for 15-20 minutes, also removing the foam. Once the livers and chicken breast are cooked, we remove them to a strainer and let them cool. When they have cooled enough, we chop half of the livers into small cubes, and pass the other half through a meat grinder to obtain a fine paste. We finely chop the onion, garlic, and bell pepper with a knife to release their flavors. In a saucepan, we put the butter and, once it has melted, we add the onion, garlic, and bell pepper, letting them sauté for 5-10 minutes until they become slightly translucent and fragrant. Finally, we add the finely chopped herbs, which will add a touch of freshness to the dish. In a large bowl, we combine the sautéed vegetable mixture with the chopped livers and chicken breast, adding the 5 well-beaten eggs. We season with salt, pepper, and paprika to taste, to enhance the flavors. For the puff pastry, we roll it out a bit with a rolling pin, then place it in a heat-resistant tray measuring 23x13x7 cm. We let the edges of the pastry hang over the edges of the tray, which will help form a delicious crust. We add half of the meat and liver mixture, followed by the boiled eggs cut into cubes, and cover everything with the rest of the meat mixture. We cut the edges of the pastry into strips about 1 cm wide and bring them over each other on top of the filling, creating a rustic and appetizing look. We brush the pastry with an egg yolk to achieve a beautiful golden and shiny crust. We place the tray in the preheated oven at 180 degrees Celsius and let it bake for about an hour. When the pie is golden brown and has an irresistible aroma, we take it out of the oven and let it cool slightly before slicing. This chicken liver and breast pie will surely become a favorite among loved ones, being perfect for family meals or festive events. Enjoy each slice with pleasure!