Pork and Turkey Liver Squares

 

Makes 36 squares

• 150 gr turkey livers
• 25 gr butter
• 100 gr mushrooms, sliced
• 2 tablespoons chopped fresh parsley
• 2 eggs
• 1 teaspoon each salt and pepper
• 2 teaspoons paprika
• ½ teaspoon dried marjoram
• 450 gr very finely minced pork
• 450 gr sausage meat
• 450 gr shortcrust pastry (click here for recipe)
• Beaten egg to glaze

1. Trim and dice the turkey livers ; melt the butter in a pan, brown the liver, and leave to cool.
2. Work the parsley, eggs, salt, pepper, paprika and marjoram into the minced pork and sausage meat, and add the turkey liver and mushrooms.
3. On a lightly floured surface, roll the pastry out into two squares, 30 X 30 cm / 12 X 12 inches and 35 X35 cm / 13 X 13 inches respectively.
4. Line the base and sides of a square baking tin with the larger pastry square and fill with the minced meat mixture.
5. Lay the smaller square on top and press the pastry edges firmly together on all sides.
6. Roll out any remaining pastry and make small decorations ; coat the pastry lid with beaten egg, arrange the decorations on top and coat with more egg.
7. Pierce the top several times with a skewer.
8. Bake in a 400F (200C) oven for 30 minutes, then turn the oven down to 350F (180C) for a further 60-75 minutes.
9. Leave to cool and cut into 5-cm / 2-inch squares.

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