Liver pie with carrots and onions
Description
The baking is simple and quick. I love liver in various dishes, and I absolutely adore liver cake. But sometimes, because it takes a long time to fry the pancakes for the cake and then soak them, I lose the desire to make this cake. That's probably why liver pie was invented—by those who didn't want to spend ages preparing the cake. I offer you an easy and very simple recipe for making a liver cake with carrots and onions—less hassle, yet the taste is just as good as the traditional cake. The pie turns out light and delicious. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Wash the liver, remove the membranes, and cut it into small pieces. Cut the fat into small pieces as well, then grind both through a meat grinder.
- 2
Step 2
Add starch and semolina to the resulting mixture. Mix until smooth and refrigerate for half an hour, allowing the semolina to swell slightly.
- 3
Step 3
Meanwhile, peel the onion, carrot, and potato. Grate the potato and carrot on a fine grater, and finely chop the onion. Add the onion to a hot pan with vegetable oil, then add the carrot and sauté slightly.
- 4
Step 4
Add vegetables to the liver, then add the eggs and salt. Mix well.
- 5
Step 5
Line a baking pan with parchment paper and pour the liver mixture into it. Place in a preheated oven at 180°C (356°F) for 20 minutes. After 20 minutes, increase the temperature to 200°C (392°F) and bake for another 15–20 minutes. However, keep an eye on the pie, as every oven is different and bakes differently.
- 6
Step 6
Let the pie cool slightly, then cut it into portion pieces.