Calves Liver, Bacon and Onion Pies with Soured Cream and Chive Mash

Paul Bloxham's mouth watering meat pies are served with smooth creamy mashed potatoes flavoured with soured cream and chives
By Paul Bloxham
Calves Liver, Bacon and Onion Pies with Soured Cream and Chive Mash
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 25 minutes plus chilling
  • Effort: medium


For the pastry

  • 450 g plain flour
  • 1 tsp salt
  • 275 g chilled butter, diced
  • 2 eggs
  • 1 egg yolk
  • 2-3 tbsp cold water

For the liver and bacon

  • 1 tbsp vegetable oil
  • 8 large banana shallots, finely sliced
  • 20 g lardons of bacon
  • 1 tbsp unsalted butter
  • 250 g calves' liver, trimmed of all sinew and cut into dice
  • 100 ml white wine vinegar
  • 100 ml chicken stock
  • 1 tbsp wholegrain mustard
  • 175 ml double cream
  • 1 tbsp chopped parsley

For the mash

  • 4 large floury potatoes, e.g. Maris Piper, cut into chunks
  • 3 tbsp soured cream
  • 1 bunches chives, snipped


1. Grease 4-6 dariole moulds with a little butter.

2. Make the calves' liver filling first: heat the oil in a frying pan and gently cook the shallots and lardons until soft.

3. Add the butter, and calves liver and cook gently for about 1 minute until caramelised.

4. Deglaze the pan with the vinegar and stock and cook steadily until the mixture has reduced by half.

5. Stir in the mustard and cream and simmer until the sauce thickens enough to coat the back of a spoon.

6. Season to taste with salt and pepper and stir in the chopped parsley.

7. Remove from the heat and allow to cool.

8. To make the pastry: sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.

9. Beat 1 whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough.

10. Knead briefly until smooth then cut off one- third of the dough and set it aside for the lids.

11. Roll out the larger piece of dough and use to line the bases and sides of 4-6 buttered dariole moulds, leaving the excess dough overhanging the edges.

12. Fill with the cooled calves liver mixture.

13. Beat the remaining egg.

14. Roll out the remaining dough. Cut out the lids; brush the edges with the beaten egg and seal, pinching all of the way round with your fingers. Cut off any excess and chill in the fridge for at least 30 minutes.

15. Preheat the oven to 200C/gas 6

16. Bake in the centre of the oven for 20-25 minutes until golden and bubbling. Allow to rest for 5 minutes before removing from the moulds.

17. To make the mash: cook the potatoes in boiling salted water for about 15-20 minutes until cooked. Drain well.

18. Mash the hot potatoes with the soured cream until smooth.

19. Season with salt and pepper and stir in the chives just before serving.

20. Serve the pies with the soured cream and chive mash.

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