Puff pastry pie with liver
Description
Perfectly pairs with tea and coffee. 1. First, place the rice into a small saucepan, pour in water and set over heat. Bring to a boil, reduce the heat, and season with salt to taste. I'd like to point out that you can omit the rice in this puff pastry liver pie recipe if desired. 2. Wash, dry, and if necessary, remove any films from the chicken liver. I recommend using chicken liver specifically, as it's more tender and cooks faster. However, any type of liver will work. 3. Peel and slice the onion into thin half-rings. 4. Heat a little vegetable oil in a frying pan and add the onion. Sauté until translucent. 5. Add the liver to the pan with the onion and cook over medium heat, stirring occasionally. 6. Season lightly with salt and pepper. 7. Once excess liquid has evaporated and the liver begins to brown, add sour cream to the pan. 8. Simmer uncovered until fully cooked. The filling should not be runny in the end. 9. Wash and dry the herbs, then finely chop them. 10. Add the cooked rice and herbs to the frying pan. Mix thoroughly and remove from heat. Let cool slightly. 11. Roll out half of the dough and place it onto a baking sheet lined with parchment paper. 12. Spread the cooled filling evenly over the dough. 13. Roll out the second piece of dough and place it on top. Seal the edges of the pie. Make a few small cuts on top to allow steam to escape. 14. Beat the egg yolk and brush it over the dough. You can also sprinkle the pie with sesame seeds, for example. 15. Place the baking sheet into a preheated oven and bake the puff pastry liver pie at home until golden brown, about 30 minutes. The pastry is ready. Serve at the table.