If you decide to make a pie, then choose chicken liver and buckwheat as the filling. They combine perfectly, the filling turns out to be homogeneous - you can't tell right away where the liver ends and buckwheat begins. The whole cake is permeated with the aroma of fried onions and liver.
It is necessary
- For filling:
- - pepper;
- - sour cream - 200 g;
- - chicken liver - 500 g;
- - bulbs - 4 pcs;
- - vegetable oil - 4 tablespoons;
- - salt - 2 tsp;
- - buckwheat groats - 1 glass.
- For the test:
- - sugar - 1 tablespoon;
- - salt - 1.5 tsp;
- - flour - 3 glasses;
- - egg for smearing.
- For dough:
- - sugar - 1 tsp;
- - dry yeast - 7 g;
- - water - 250 ml.
Instructions
Step 1
Dissolve yeast and sugar in warm water. Leave it on for a while to create a lush foam.
Step 2
Pour sugar, salt, 2.5 cups flour into a deep bowl. Mix all ingredients well. Pour in the dough and knead the dough.
Step 3
Pour some flour on the table, knead the dough until smooth and soft, add flour if necessary. Cover the dough with plastic and leave to double.
Step 4
Pour buckwheat into a saucepan, rinse it in several waters. The drained water should become clear. If the water is chlorinated, rinse the buckwheat with filtered water one last time to remove the smell of bleach. Pour in 400 ml of water and add a teaspoon of salt.
Step 5
Bring buckwheat to a boil, reduce heat to low and simmer until the water has completely boiled away. Remove and cool until warm.
Step 6
Cut the onion into half rings. Pour oil into a skillet and add onions. Simmer over low heat until the onions are translucent and soft, about 20 minutes. Do not burn under any circumstances.
Step 7
Flush the liver and cut out the bile ducts. Increase the fire to maximum and lay out the liver. Fry for 4 minutes, stirring occasionally. As a result, the liver should be covered with a fried light crust, and remain raw inside.
Step 8
Season with pepper, salt and leave to cool. Pass the buckwheat with liver through a meat grinder. Pour in sour cream and stir well.
Step 9
Divide the dough into two unequal portions. Roll most of it into a flat cake, about 30 centimeters in diameter. Line a baking sheet with baking paper, put the cake there.
Step 10
You can not cover it with paper, but grease the baking sheet with oil - do what is closer to you. Place the filling on top of the dough and smooth it out. Make sure that the filling does not reach the edge of the dough by 3 centimeters. Roll the second piece of dough into a circle that is smaller in diameter than the first. Place over the filling and pinch the edges.
Step 11
Put the egg into a small bowl, add a tablespoon of cold water, and loosen with a fork. Brush the surface of the cake with an egg. Then place the cake in a warm place to proof it.
Step 12
Preheat oven to 220oC, brush the cake again with an egg and place inside. After 10 minutes, when the buckwheat pie has seized a crust, cover it with a sheet of foil on top, reduce the temperature to 20oC. Bake for another 25 minutes. Remove the finished cake from the oven, brush with tea and cover with a towel. Leave the dish to rest for 20 minutes and can be served.
