Savory Meat Pie - Chicken Liver, Herb, & Ground Turkey by
Source: Chat GPT
Ingredients
For the filling:
11.8 oz ground turkey
0.98 oz chicken liver, finely chopped
1 tbsp butter
1 tsp olive oil
1/2 cup onion, finely diced
1 clove garlic, minced
1/2 tsp fresh thyme (or 1/4 tsp dried) Or more)
Optional Rosemary to taste
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp paprika (optional, for depth)
2 tbsp brandy, white wine, or broth (optional, for deglazing)
1/4 cup mashed potatoes or a splash of cream (to bind)
For the crust: (Enough for 4-6 hand pies)
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup cold butter, cubed
3-4 tbsp ice water
(Or use store-bought pie dough or puff pastry for convenience!)
For assembly:
1 egg, beaten (for egg wash)
Optional: sesame seeds or flaky salt for topping
Instructions
Instructions
1. Make the Dough (Skip if using store-bought dough)
1. In a bowl, mix flour and salt.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Add ice water a little at a time until the dough just comes together.
4. Shape into a disk, wrap, and chill for at least 30 minutes.
2. Cook the Filling
1. Heat butter and olive oil in a pan over medium heat.
2. Add onions and cook until soft and golden (about 5-7 minutes).
3. Stir in garlic, thyme, salt, pepper, and paprika.
4. Push onions to the side, add ground turkey, and cook until browned (5-6 minutes), breaking it apart as it cooks.
5. Add chopped chicken liver and cook for 2-3 minutes until browned outside but slightly pink inside.
6. Deglaze the pan with brandy, wine, or broth (if using) and cook until absorbed.
7. Stir in mashed potatoes or cream to bind the mixture. Let cool.
3. Assemble the Hand Pies
1. Preheat oven to 375°F (190°C).
2. Roll out the dough on a floured surface to 1/8-inch thick. Cut into 4-6 circles or rectangles.
3. Spoon filling onto one half of each dough piece. Fold over and crimp edges with a fork.
4. Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with sesame seeds or flaky salt if desired.
4. Bake
1. Bake for 20-25 minutes, or until golden brown.
2. Let cool slightly before serving.
1. Make the Dough (Skip if using store-bought dough)
1. In a bowl, mix flour and salt.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Add ice water a little at a time until the dough just comes together.
4. Shape into a disk, wrap, and chill for at least 30 minutes.
2. Cook the Filling
1. Heat butter and olive oil in a pan over medium heat.
2. Add onions and cook until soft and golden (about 5-7 minutes).
3. Stir in garlic, thyme, salt, pepper, and paprika.
4. Push onions to the side, add ground turkey, and cook until browned (5-6 minutes), breaking it apart as it cooks.
5. Add chopped chicken liver and cook for 2-3 minutes until browned outside but slightly pink inside.
6. Deglaze the pan with brandy, wine, or broth (if using) and cook until absorbed.
7. Stir in mashed potatoes or cream to bind the mixture. Let cool.
3. Assemble the Hand Pies
1. Preheat oven to 375°F (190°C).
2. Roll out the dough on a floured surface to 1/8-inch thick. Cut into 4-6 circles or rectangles.
3. Spoon filling onto one half of each dough piece. Fold over and crimp edges with a fork.
4. Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with sesame seeds or flaky salt if desired.
4. Bake
1. Bake for 20-25 minutes, or until golden brown.
2. Let cool slightly before serving.