Christmas Pie

Directions

Let's get started by gathering all of the ingredients. Some of the ingredients will require preparation. Take out the pastry sheets and let them come to room temperature. Then, clean and finely chop the chicken livers. Grate the pumpkin, quince, and mushrooms, and squeeze some lemon juice over them to prevent them from turning brown. Finely chop the figs, chestnuts, leeks, and onion, and clean a pomegranate.

Next, in a large saucepan, heat some olive oil and saute the leeks, onions, and ground beef. Add the chicken livers and saute for a few more minutes. Then, add the mushrooms and saute lightly before deglazing with the wine. Add all of the other ingredients and spices, except for the pomegranate, and stir until the liquids have been absorbed. Once the liquids are absorbed, remove the saucepan from the heat and let it cool.

Preheat your oven, melt the butter, and start preparing the pie. Lay half of the pastry sheets down in a criss-cross pattern and brush them with the butter and seed oil mixture. Add the pomegranate to the filling mixture, stir, and pour the filling onto the pastry sheets. Spread it evenly and cover it with a few more layers of pastry sheets, brushing each layer with the butter and seed oil mixture. Close the pie with two more pastry sheets, brush the surface with the butter and seed oil mixture, and sprinkle black sesame and sesame seeds over the surface.

Score the top of the pie to allow steam to escape and prevent the pastry from breaking when you slice it later. Place it in the oven and bake for 45-50 minutes at 180 degrees Celsius (depending on your oven).

Enjoy your Christmas pie and happy holidays!