For the dough
1 1/2 cups of all-purpose flour (180 g)
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 cup of cold butter, cut into small pieces (100 g)
3 tablespoons of ice-cold water
For the filling
200 g of fresh champignon mushroom, sliced in half
4 tablespoons of unsalted butter
4 cloves of garlic, minced
3 tablespoons of oil
200 g of cooked chicken liver
1/4 cup of brandy (60 ml)
1/2 teaspoon of thyme
2 tablespoons of chopped parsley
6 slices of smoked bacon (120 g)
1/2 teaspoon of salt
1 cup of red bell pepper, diced (125 g)
1 egg, lightly beaten (for brushing)
3 slices of defatted back bacon (45 g), minced
For the dough
1 1/2 cups of all-purpose flour (180 g)
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 cup of cold butter, cut into small pieces (100 g)
3 tablespoons of ice-cold water
For the filling
200 g of fresh champignon mushroom, sliced in half
4 tablespoons of unsalted butter
4 cloves of garlic, minced
3 tablespoons of oil
200 g of cooked chicken liver
1/4 cup of brandy (60 ml)
1/2 teaspoon of thyme
2 tablespoons of chopped parsley
6 slices of smoked bacon (120 g)
1/2 teaspoon of salt
1 cup of red bell pepper, diced (125 g)
1 egg, lightly beaten (for brushing)
3 slices of defatted back bacon (45 g), minced
Prepare the dough: in a medium bowl, combine flour, salt, and sugar
Add the cold butter and mix with your fingertips until it forms a crumbly mixture
Gradually add the ice-cold water, mixing with a fork until a homogeneous dough forms
Shape into a ball and flatten between your hands to form a 15 cm diameter disk
Wrap in aluminum foil and refrigerate for about 15 minutes. Reserve
Prepare the filling: in a medium skillet, sauté the mushroom in butter over medium heat, stirring occasionally, until it's tender (about 1 minute)
Transfer to a bowl and reserve
In the same skillet, fry the garlic in oil over high heat, stirring constantly, until it starts to brown
Add the cooked chicken liver and stir without stopping until it loses its red color and is cooked through (about 6 minutes)
Warm the brandy over medium heat in a metal cone-shaped container until it's on fire
Pour over the skillet
Incline the pan from side to side until the flames die out
Remove from heat and mash the chicken liver with a wooden spoon
Add the reserved mushroom and mix
Add the thyme, parsley, bacon, salt, and bell pepper and mix. Reserve
Preheat the oven to 200°C (hot)
On a 35 cm diameter baking sheet with the bottom facing up, open the dough reserve using a rolling pin to form a 30 cm diameter circle
Spread the filling over the dough, leaving a 5 cm border
Distribute the bell pepper over the filling
Fold the edge of the dough over the filling, leaving the center free
Brush the edges with the beaten egg
Bake in the preheated oven until golden brown (about 30 minutes)
In a medium skillet, fry the defatted back bacon over medium heat until crispy (about 3 minutes)
Sprinkle over the filling and serve
565 calories per slice
