How to cook
In a deep pan, braise the onions that have been cut into crescents. To them, add the garlic and red pepper. Once they soften, add the chicken livers.
Add the red wine and wait about 5 min. for it to boil off, so that there is almost no sauce left in the mixture. Remove from the stove and sprinkle with finely chopped fresh parsley.
Roll out the puff pastry so that the larger part of it acts as a base in the medium-sized oven dish. Put the stuffing on top using a slotted spoon to avoid having any sauce in it.
Roll out the puff pastry top and cover the stuffing on top. You can decorate it with strips or a motif you like.
On top, smear with the beaten egg yolk and bake in a preheated 356°F (180 °C) oven until the dough is baked and gets a crispy crust. Serve with a fresh salad and glass of red wine. Bon appetit! :)