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A delicious and unusual layered pie that includes chicken pate. This dish is one of the best options for a festive table or just as an addition to dinner. Crispy puff pastry with a filling of spicy pate with the addition of quail eggs creates an ideal combination. It does not take much time to prepare, and the ingredients are the most common. You can make the pate yourself or buy it ready-made in the store. Instead of quail eggs, you can use chicken eggs.

Step 1

Sprinkle a little flour on a flat surface and place the puff pastry on it. Sprinkle flour on top as well and roll it out into a layer larger than the baking pan.

Step 2

Grease the form with vegetable or olive oil. Carefully place the dough on top of the form so that it covers the entire surface and still remains to cover the filling.

Step 3

Prepare the pate. Chop the garlic and onion into small cubes. Grate the carrots on a coarse grater. Cut the chicken liver into medium-sized pieces of 2 cm. Fry the carrots and onions in vegetable oil over medium heat, stirring occasionally. Fry until the carrots are soft and the onions are translucent for 10 minutes. Add the chicken liver pieces to the pan. Fry the liver with the carrots and onions for 5 minutes. After 5 minutes, add the garlic, a piece of butter, salt and pepper, and mix everything thoroughly. Simmer under the lid for 3-5 minutes. Transfer the fried liver with vegetables to a blender and grind until smooth. Place the liver pate in a mold on top of the dough, spreading it evenly.

Step 4

Place boiled quail eggs on top of the pate along the future pie.

Step 5

Carefully cover the filling with dough. Place the pie in a preheated oven at 180 degrees for 25 minutes.

Step 6

Check the pie for doneness and remove it from the oven. Let the pie cool and remove it from the pan. Cut the pie into equal pieces and serve.