Puff Pastry Pie with Chicken and Liver

Finely chop the onion, celery, and carrot. Sauté the vegetables in vegetable oil until they turn golden brown. Pour in the red wine and Madeira, simmer until the liquid thickens to a syrup consistency.

Pour the beef broth over the vegetables, add black peppercorns. Keep on low heat for about 30 minutes. Strain the broth, reduce it until thickened. Salt and pepper to taste. The sauce is ready.

Finely chop the remaining onion and mushrooms. Fry them in half of the melted butter until cooked. Season with salt and pepper, transfer to a bowl and let cool.

In a blender, mix chicken liver with cream, one egg, a pinch of salt, pepper and breadcrumbs. Add the sautéed mushrooms with onions to the resulting mixture.

In the second half of the clarified butter, fry the chicken fillet for 5 minutes on each side. In the same butter, fry the veal liver, cut into pieces the size of the fillet, until almost cooked. Salt and pepper the meat and liver.

Roll out two sheets of puff pastry. Place one sheet on a baking tray and brush with beaten egg. Spread a circle of liver pâté and mushroom mixture on the dough, sized large enough to fit two chicken fillets on top.

Spread the poultry pieces with liver pâté in a layer 3 mm thick. Place slices of veal liver on the chicken and spread them with pâté. On top, arrange two pieces of chicken and another layer of pâté.

Cover the meat filling with the second rolled-out sheet of puff pastry. Distribute the dough so that it fits snugly against the filling, forming a beautiful dome. Join and seal the edges of the dough, trim excess for the proper shape of the pie.

Brush the top of the pie with beaten egg. Place in the refrigerator for 10 minutes, then brush with egg once more. Bake in an oven preheated to 180 degrees for 30–40 minutes until the crust becomes golden. The internal temperature of the pie should reach approximately 62 degrees. Cut the pie into pieces and serve immediately with sauce.