Pies are one of the most favorite dishes of Russians and not only. They come in a variety of shapes and are prepared with all kinds of delicious fillings. Liver pie is a very nutritious and satisfying dish. It can be served for breakfast, lunch, dinner, or as a holiday snack.
Products for making pie with liver
You will need the following ingredients for the dough:
- egg - 1 piece;
- milk - 1 glass;
- pressed yeast - 15 g;
- wheat flour - 3 cups;
- vegetable oil - 3 tbsp. l.;
- pepper, salt to taste.
Ingredients for the liver pie filling:
- liver (chicken or beef) - 600 g;
- onion - 2 medium heads;
- butter - 120 g;
- carrots - 2 pieces;
- vegetable oil - 2 tablespoons
How to make liver pie
Dissolve the yeast in warm milk, then add all the other ingredients and knead a not very tough dough. Cover the container with the dough with a clean, dense cloth and place in a warm, draft-free place to rise. During fermentation, knead the dough a couple of times.
While the dough is cooking, you can prepare the pie filling. To do this, coarsely chop the liver so that it does not dry out during frying. Heat a skillet with oil and add the liver. Fry until the juice begins to stand out. Once this has happened, add the vegetables, salt and pepper, cut into strips, to the liver. Cover the pan and simmer the filling over low heat until tender, stirring occasionally.
Scroll the finished liver twice through a meat grinder with a fine mesh. Add the melted butter to the resulting minced meat and beat well until smooth.
Put a layer of dough rolled out no more than 1.5 cm thick in a greased round baking dish (leave a little dough to decorate the top of the cake). Spread the cooled liver filling evenly over the dough.
Roll the remaining dough into strips and place them in the form of a "lattice" on top of the filling. Brush the top of the pie with the yolk of an egg and bake in a preheated oven for half an hour until the liver pie is golden.
