25 g/1 oz butter
350 g/12 oz chicken livers, trimmed and coarsely chopped
3 fresh sage leaves
1 sprig fresh marjoram, leaves only
2 tablespoons plain flour, plus extra for dusting
2 tablespoons Marsala
100 ml/3h fl oz double cream
250 g/9 oz ready-made puff pastry dough, thawed if frozen
18 ready-to-eat prunes
1 egg yolk, lightly beaten
salt and pepper


1.Melt the butter in a fying pan.
2.Add the chicken livers, sage and marjoram and cook over a medium heat, stirring frequentty, for a few minutes until lightly browned.
3.Sprinkle in the flour and stir well.
4.Pour in the Marsala and cook until it has evaporated.
5. Reduce the heat, stir in the cream, season with salt and pepper and cook, stirring occasionally, for 10 minutes.
6.Preheat the oven to 2000C/4000F/Gas Mark 6.
7.Meanwhile, roll out the pastry on a lightly floured surface and cut into 18 squares.
8.lace a little of the chicken liver mixture in the middle of each square and top with a prune.
9.Brush the sides of the squares with egg yolk, fold over and press to seal.
10.Place on a baking sheet and bake for 20 minutes until golden brown, then serve.

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