Scallop and chicken liver pies

Name: Scallop and chicken liver pies
Yield: 6 pies
Cuisine: British
Ingredients: 2 chicken livers; 6 large scallops with roe; 1 Chinese sausage (or saussison sec); 1 tbsp chopped ginger; 1 tbsp Thai Kra Chai use a little cumin if you can't get this; pinch truffle salt; lime juice; 2 large shiitake mushrooms; 1 clove garlic finely chopped; 1 sheet puff pastry; 1 tbsp chopped coriander

jdjemal @joedjemal

Royal Tunbridge Wells

I've been playing with Chinese dumplings recently and wondered what a small pie with similar ingredients would be like so I'm trying a few variants. I'd say one pie each for a starter 2 as a main with veg.

jdjemal @joedjemal

Royal Tunbridge Wells

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Ingredients

6 pies

2chicken livers
6large scallops with roe
1Chinese sausage (or saussison sec)
1 tbspchopped ginger
1 tbspThai Kra Chai use a little cumin if you can't get this
pinchtruffle salt
lime juice
2large shiitake mushrooms
1 clovegarlic finely chopped
1 sheetpuff pastry
1 tbspchopped coriander

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Steps

1

Chop everything except the chicken livers and scallops finely
2

Line the tray (I use a Yorkshire pud tray) with puff pastry
3

Lay some chopped Chinese sausage on the bottom of the pie. Then lay in a whole scallop and a generous slice of chicken liver.
4

Add the other chopped ingredients. Sprinkle with truffle salt and squeeze some lime over the ingredients in the pie.
5

Cap the pies (best glaze them with egg first forgot to do that with this batch)
6

And bake in a medium oven till brown.
7

Serve with a salad as a starter or with veg as a main.