I have come across many Australians who do not like "different" food (which this one IS), however giblets taste delightful and tender when cooked for a long time, and they are high in protein.
I have added some steak and I have cut this up to about the same size as I cut the giblets.
To make it even more interesting and attractive, I have also added hard boiled eggs, though these are optional.
Giblets are available in Perth at many chicken outlets, however rarely in the large supermarkets unless you are in an ethnic area. I actually bought these at a Chinese butcher after several other chicken outlets had run out of them. They were extremely clean with very little fat to cut off.
I have made my own pastry as I find this does not take long and is better than the shop bought ones, however, it is OK to use a shop shortcrust or thinly rolled puff pastry.
Ingredients 550 g chicken giblets
400 g steak -I used chuck steak
1 large onion
1 tsp flour
2 hard boiled eggs
Herbs of your choice
For the Pastry 225 g plain flour
Pinch of salt
115 g chilled butter, diced
3 - 4 tbsp chilled water
Clean the giblets thoroughly.
Add half an onion, and fully cover with water (a lot of this will evaporate).
Bring to the boil, skim carefully (as you will use the liquid), and simmer the giblets with a few peppercorns for about 1 ½ hours or till they are tender. You may need to add a bit more water as it will boil down considerably.
Meanwhile cut your steak into small pieces.
For the Pastry
Sift the flour and salt into a large bowl.
Add the chopped butter and rub it in with your fingertips.
Blend as little as possible till the mixture is like breadcrumbs, and then add 3 tbsp of the chilled water. Mix it lightly with a fork, and add a little more water if need be.
With one hand, form a ball, once again kneading as little as possible. Cover with plastic wrap and put in the fridge for about 30 minutes so that it is firm but not too firm to roll.
For the pie filling
When the giblets are cool, cut them up and put them in a pie dish.
Add the flour.
Add a layer of the steak, some salt and pepper to taste, the balance of the onion, any herbs you want, and parsley if using.
Add a few cloves, cut the boiled eggs in quarters and add these.
Preheat the oven to medium -about 160° fan forced.
Fill the pie dish with the remains of the giblet stock -you can strain it if you wish however I did not.
On a floured surface, and using a rolling pin, roll out the pastry as thin as you can -you WILL have some pastry left over.
Line the top with the thin pastry. Cut a few small cuts on the top, and bake for about ¾ to 1 hour -you may have to cover the top with foil to prevent it burning.
I used some of the leftover pastry to make a plait
Let stand for a few minutes before slicing.
Serve with any vegetables or salad of your choice.