Chicken and leek pie

Chicken and Leek Tart-Paté: A Reinvented Traditional Delight

Preparation Time: 30 minutes
Baking Time: 60 minutes
Total Time: 90 minutes
Number of Servings: 8

The entire history of poultry dishes and edible organs is filled with flavor and tradition. The paté, a recipe that combines simple yet characterful ingredients, has long been a popular choice for festive meals. Today, I will present to you a delicious variant of chicken and leek tart-paté, which promises to delight everyone's taste buds, whether served warm or cold. A simple and quick recipe, perfect for a family dinner or a festive meal.

Ingredients for the filling:
- 1 kg chicken liver
- 500 g gizzards and chicken hearts
- 6 suitable leeks
- 5 cloves of garlic
- 4 tablespoons of oil
- 4 beaten eggs
- 2 bunches of parsley
- 1 bunch of dill
- Salt and pepper, to taste

Ingredients for the dough:
- 2 tablespoons of oil
- 3-4 tablespoons of soft butter
- Flour, as needed (approximately 500 g)
- 200 ml warm water
- Salt

Preparing the filling:
1. Start by washing the chicken liver well. Then, boil it in a pot of water to soften it and retain its juiciness. This takes about 10-15 minutes. Once boiled, drain it and let it cool.
2. Continue with the gizzards and chicken hearts: wash them well and boil them in the same manner. After 15-20 minutes, drain them and let them cool.
3. Once all the ingredients have cooled, use a meat grinder to chop the liver, gizzards, parsley, dill, and garlic. This mixture will become the delicious base of your filling.
4. Finely chop two of the leeks and add them to the meat mixture.
5. In a frying pan, heat the oil and sauté the remaining leeks cut into rounds. Sautéing the leeks will bring a sweet aroma and perfectly complement the filling. Once softened, let them cool slightly before adding them to the liver mixture.
6. Beat the eggs and add them to the meat mixture. Season with salt and pepper to taste. Mix well to combine all the ingredients.

Preparing the dough:
7. In a large bowl, add the oil, soft butter, warm water, and salt. Mix well until the ingredients are homogeneous.
8. Gradually add the flour, kneading until you obtain a non-sticky and homogeneous dough. It is important not to overdo it with the flour, so the dough does not become too tough.
9. Divide the dough into two equal parts. This step is essential to create the base and the lid of the tart.

Assembling the tart:
10. Preheat the oven to 180°C.
11. Grease a baking tray with butter and sprinkle a little flour to prevent sticking.
12. Roll out one sheet of dough and place it in the tray, making sure to cover the edges well.
13. Pour the liver mixture over the sheet of dough.
14. Use the other sheet of dough, which you cut lengthwise, to create a lattice over the meat filling. This detail will not only add an attractive look to the tart but will also allow steam to escape during baking.
15. Brush the dough lattice with beaten egg to achieve a golden and appetizing crust.

Baking:
16. Place the tray in the preheated oven and bake for about 45-60 minutes, or until the tart is golden and crispy on top.

Serving:
17. Once the tart is baked, let it cool slightly before slicing. It can be served warm or cold, and accompanied by a fresh salad or a yogurt sauce with dill will make for a perfect meal.

Personalized variant:
For an extra flavor boost, you can add some chopped black or green olives to the meat filling. Additionally, if you desire a more intense taste, you can experiment with spices such as sweet paprika or aromatic herbs like oregano or thyme.

Useful tips:
- Always check if the meat is well cooked, especially when working with organs.
- Instead of oil, you can use melted butter in the dough for a richer flavor.
- If you want a healthier option, you can replace part of the flour with whole wheat flour, thus adding dietary fiber.

Frequently asked questions:
1. Can the chicken and leek tart-paté be frozen?
Yes, it is an excellent option! Make sure the tart is well covered to prevent drying out.

2. What is the best garnish for this dish?
A salad of raw vegetables or a yogurt sauce with garlic and dill perfectly complements this dish, bringing a fresh contrast.

3. Can I use other types of meat?
Of course! You can replace chicken meat with turkey or even pork, depending on your preferences.

Nutritional benefits:
Chicken paté is an excellent source of protein and contains essential vitamins, such as B12, which contributes to the health of the nervous system and blood. The addition of leeks and greens not only enhances the flavor but also brings beneficial nutrients such as antioxidants and fiber.

Calories:
A serving of chicken and leek tart-paté contains approximately 350-450 calories, depending on the ingredients used and the portion size.

In conclusion, chicken and leek tart-paté is a recipe that combines tradition with innovation, offering a delicious and nutritious dish. By experimenting with ingredients and cooking techniques, you can transform your meal into a true culinary celebration. Enjoy your meal!

 Ingredients: Filling: 1 kg of chicken liver, 500 g of chicken gizzards and hearts, 6 suitable leeks, 5 cloves of garlic, 4 tablespoons of oil, 4 beaten eggs, two bunches of parsley, one bunch of dill, salt, pepper, 1 egg for brushing. For the dough: two tablespoons of oil, 3-4 tablespoons of soft butter, flour as needed (about 500 g), 200 ml of warm water, salt.

 Tags:  meat pie chicken liver pâté cake leek chicken liver chicken gizzards and hearts