Pie with chicken offal
Description
The pastry is easy and quick to prepare. This pie recipe can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the sponge. Sift the flour. Put half of the flour into a bowl, add the yeast, pour in 1 cup of water, and let it sit in a warm place for 40–60 minutes.
- 2
Step 2
Melt the butter and mix it with milk. When the sponge doubles in size, beat in the egg yolk and egg, add sugar and salt, pour in warm milk, and stir thoroughly. Add the remaining flour, mix, turn the dough out onto a floured surface, and knead well. Return the dough to the bowl, cover, and place in a warm spot for 1.5–2 hours, until the dough rises again.
- 3
Step 3
Meanwhile, prepare the filling. Rinse the green onions and chop finely. Heat 0.5 tbsp of vegetable oil in a frying pan and sauté the onions for 2-3 minutes, then transfer to a bowl.
- 4
Step 4
Clean chicken giblets from fat and membranes, thoroughly rinse and cut into pieces. Heat 1.5 tbsp of oil in a skillet, add the giblets and fry for 10 minutes. Season with salt and pepper. Boil 2 eggs, peel and slice them thinly.
- 5
Step 5
Grease a large loaf pan with the remaining butter. Roll the risen dough into a rectangular sheet and line the pan with it, letting the edges hang over the four sides. Place the giblets inside, then evenly distribute the onions on top, followed by the egg slices.
- 6
Step 6
Preheat the oven to 180°C. Seal the filling with the edges of the dough. Let the pie rise for 30 minutes in a warm place, then brush with lightly beaten egg. Make a hole in the center of the pie. Bake for 45-50 minutes.