Layered Liver Pie
Description
A delicious appetizer for any gathering. To make a layered liver pie, you will need half a kilogram of fresh beef liver. You can also make the pie with chicken or pork liver—that is up to your taste. Onion and carrot are the perfect filling layer for a liver pie. You may replace mayonnaise (optional) with sour cream. The finished pie is especially good served cold as an appetizer. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Rinse the liver and run it through a meat grinder a couple of times (you can grind it in a blender).
- 3
Step 3
Add the eggs.
- 4
Step 4
Add semolina, and salt and pepper to taste.
- 5
Step 5
Mix everything well; if you like, add a teaspoon of baking soda. It will make the layers fluffier.
- 6
Step 6
Heat vegetable oil in a skillet. Pour the liver mince in a thin layer and fry it on both sides until cooked through. Prepare all the liver mixture this way.
- 7
Step 7
Then let the crusts cool, and meanwhile prepare the filling. Finely chop the onion.
- 8
Step 8
Fry the onion until golden brown.
- 9
Step 9
Grate the carrots on a coarse grater.
- 10
Step 10
Also fry the carrots in the pan until cooked through.
- 11
Step 11
Let the vegetables cool, then you can start assembling the pie. Place the crust on a flat plate and spread it with mayonnaise.
- 12
Step 12
Then spread the fried onion evenly over the crust.
- 13
Step 13
Cover everything with the second layer.
- 14
Step 14
Spread it with mayonnaise.
- 15
Step 15
And spread the carrots evenly.
- 16
Step 16
Continue in the same sequence until the crusts run out. The top layer should be carrots.
- 17
Step 17
Garnish the finished liver pie with herbs or cucumbers.