Yeast dough pies have long been one of the favorite foods in Russia. They are made in different shapes, sizes and with a wide variety of fillings. Try making liver pies.
It is necessary
-
- For the test:
- 3 cups wheat flour;
- 1 glass of water or milk;
- 1 tablespoon sugar
- 1 tablespoon vegetable oil;
- 1-2 eggs;
- 0.5 teaspoon salt;
- 15 g yeast.
- To grease the pies:
- 2 eggs;
- 50 g butter.
- For filling:
- 400 g of beef liver;
- 4 eggs;
- 2 heads of onions;
- 50 g of ghee or vegetable oil.
Instructions
Step 1
Make a leavened pie dough. Pour one glass of warm water or milk warmed to a temperature of 35-37 degrees into a large bowl, add compressed yeast, previously diluted in a small amount of warm water. Pour one tablespoon of granulated sugar, half a teaspoon of salt into a container, add vegetable oil and lightly beaten eggs. Stir the mixture in a bowl, add the sifted flour and knead the dough well. It should turn out to be homogeneous, without lumps of flour and easily lag behind the hands and walls of the dishes. Lightly sprinkle the finished dough with flour, cover the bowl with a clean cloth and place in a warm place (25-30 degrees) for two to three hours to ferment.
Step 2
To make the filling for pies, peel the beef liver from films and bile ducts, rinse it in cold water and cut into small pieces. Peel and finely chop two onions. Heat ghee or vegetable oil in a frying pan, fry the liver along with chopped onions and cool to room temperature. Then pass the liver through a meat grinder, salt, sprinkle with ground black pepper and mix with finely chopped boiled eggs.
Step 3
Pound the dough that has come up and shape into small round buns. Lay them on a floured table, let stand for 5-10 minutes, then roll them into round tortillas. Place the filling in the center of each tortilla and pinch the edges, giving the patties a flat, semicircular shape. Place the cut patties on a floured baking sheet and let rest for 20 minutes.
Step 4
Preheat the oven to 230 degrees. Gently grease the pies with beaten eggs, place the pies on a board or tray, brush with butter, cover with a clean towel and leave for 10 minutes.
