Liver Pie
Description
The recipe won't take much time. Tender chicken liver works best for this pie. I added mint and herbs to the filling. The pie will turn out soft, hearty, and perfect both as an appetizer and as a main course, for example, served with sour cream.
Instructions
- 1
Step 1
Prepare the filling. Finely chop the onion, then sauté it in heated oil until translucent.
- 2
Step 2
Then add the carrot, grated on a fine grater, to the pan. Fry the vegetables until soft, stirring occasionally.
- 3
Step 3
Add finely chopped mint to the pan, followed by small pieces of liver and salt. Fry, stirring, until cooked.
- 4
Step 4
At the end, add chopped herbs. Mix the filling and set aside to cool.
- 5
Step 5
While the filling is cooling, prepare the dough. In a deep bowl, beat the eggs with the soft butter, salt, sour cream, and sugar.
- 6
Step 6
Sift the flour with the baking powder separately. Add the mixture to the main mass.
- 7
Step 7
Use a mixer to knead a smooth dough.
- 8
Step 8
Grease the baking pan with vegetable oil. Place half of the dough into it.
- 9
Step 9
Spread the filling, and on top - the remaining dough.
- 10
Step 10
Bake the pie in a preheated oven at 180 degrees for 55 minutes.