Simple, inexpensive, fast, and most importantly - very tasty. Puff pastry pies stuffed with liver can be served even cold, and only just from the oven, in the heat of the heat - generally delicious.
It is necessary
- - 1 pack of puff yeast dough (500 g)
- - 400-500 g of chicken liver
- - 1 small onion (optional)
- - 1 egg yolk for greasing the dough
- - raw white sesame seeds
- - salt
Instructions
Step 1
Boil the chicken liver until cooked, not forgetting to add salt to the water. Then grate on a medium grater. Add chopped and sautéed onion if desired.
Step 2
Defrost puff yeast dough. Powder a work surface such as a kitchen table or large cutting board with flour. Lay out the dough and roll it out into a rectangular slab, approx. 2 mm high.
Step 3
Use a knife to cut the dough into squares of approximately the same size. Place a teaspoon of meat filling in the center of each piece.
Step 4
Now fold the squares diagonally to make triangular patties. Press on the edges with a fork (preferably with wide teeth) so that the filling does not fall out. Spread the patties on a greased baking sheet with a small distance from each other.
Step 5
Shake the chicken yolk and grease the surface of each pie. Then sprinkle with white sesame seeds.
Step 6
Place the baking sheet in an oven preheated to 180 degrees Celsius and bake for 15-20 minutes until golden brown. The approximate output is 18 pies.
