Chicken liver pie turns out to be incredibly tasty, very soft and airy. The filling of liver, potatoes and fresh herbs is very tender. Such a cake may well decorate a festive table.
It is necessary
- For the test:
- - 300 grams of flour,
- - 10 grams of yeast,
- - 125 ml of kefir,
- - 10 grams of powdered sugar,
- - 2.5 grams of salt,
- - 4 tbsp. tablespoons of sunflower oil.
- For filling:
- - salt to taste,
- - 300 grams of chicken liver,
- - 200 grams of potatoes,
- - ground black pepper to taste.
- For lubrication:
- - 20 ml of sunflower oil,
- - 1 yolk.
Instructions
Step 1
Combine 10 grams of caster sugar and 10 grams of yeast in a cup, set aside.
Step 2
In a separate cup, combine 125 ml of kefir with 4 tbsp. tablespoons of sunflower oil, heat over low heat until warm.
Step 3
Add a dry mixture of yeast and powder to the warm liquid mass, mix. Add 300 grams of flour and salt, knead into a soft dough. Cover with a towel and leave for 50 minutes.
Step 4
For filling.
Rinse the potatoes and boil them in a peel. Then peel and cut into cubes.
Boil chicken liver, grind in a blender or meat grinder.
Rinse the dill, chop it.
Combine potatoes with liver, dill in a cup, salt and pepper to taste.
Step 5
Roll out the dough, put it in a mold, which is greased with butter. The edges of the dough should extend beyond the rims of the mold. Place the prepared filling on the dough and cover it with the sides of the dough. Heat the mold for half an hour.
Step 6
After half an hour, brush the cake with yolk. During this time, preheat the oven to 180 degrees. Bake the pie for about half an hour. Cool slightly and serve.
