Nouvelle Aquitaine

Poultry Liver Pie

Weight: 400

Serve 2 pax.

The tradition of pies dates back to ancient times, with evidence of their production during the Roman Empire, often accompanied by olives and seafood. As the centuries passed, this dish found its way to different parts of Europe, each region infusing it with its unique local flavours. In the southwest of France, pies are known for prominently featuring chicken liver, which is a distinctive regional delicacy, and they are commonly referred to as ‘Tourte’.

The Poultry Liver Pie is a delectable masterpiece characterized by a rich, earthy flavour. The poultry livers, tenderly cooked to perfection, impart a creamy texture and a delightful depth of taste. A harmonious blend of savoury spices and herbs complements the luscious liver filling, all encased within a delicate, flaky pastry crust.

As a main course, it pairs wonderpiecey with a light salad or roasted vegetables. For those seeking culinary inspiration, consider adding a dollop of Dijon mustard.

To preserve the freshness of your Poultry Liver Pie, store it in the refrigerator. Reheat in the oven before tasting



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