Chicken Liver Vol-Au-Vents

"Pastry shells filled with delicious chicken livers. Easy to make."
 
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photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
Ready In:
15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Bake the pastry according to package directions.
  • Meanwhile, melt the butter in a skillet. Add the chicken livers and saute gently for 3 to 4 minutes, until lightly browned. Remove from the skillet.
  • Add the onion to the skillet and saute until softened.
  • Add the mushrooms and saute for 1 to 2 minutes.
  • Stir in the flour, then the broth. Simmer, stirring, for about 5 minutes. Remove from the heat and stir in the chicken livers.
  • Remove the "lids" from the pastry shells and spoon the filling into the shells.
  • Sprinkle with the cheese.
  • Replace the lids and serve.

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Reviews

  1. KerfuffleUponWincle
    Very good! I quartered my livers and sliced the mushrooms instead of chopping them, and added a bit of salt and pepper. I made half the recipe and did use the chicken broth. I've always loved chicken liver! Made for Spring Photo Tag.
     
  2. Manami
    hello catnip46, what a nice dish! I served these for a luncheon and they were wondeful. :) I tweaked the recipe slightly and I hope you won't mind - I used a large onion with 4 button mushrooms (personal preference). I used Brandy instead of chicken broth and if more liquid was needed I used the chicken broth. The vol-au-vents were just lovely and then after I filled them I used the Parmesan cheese and parsely. thank you so very much for posting - I love chicken livers and will add this one to my cookbook. thanks, a lot - Manami :)
     
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Tweaks

  1. KerfuffleUponWincle
    Very good! I quartered my livers and sliced the mushrooms instead of chopping them, and added a bit of salt and pepper. I made half the recipe and did use the chicken broth. I've always loved chicken liver! Made for Spring Photo Tag.
     

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