Pie with giblets
Description
You can prepare such a pie not only with chicken giblets, but also with liver—pork or beef. Butter in the dough can be replaced with pork lard. The baking is ready. Serve to the table.
Instructions
- 1
Step 1
Prepare the filling. Peel the vegetables, thinly slice the onion, grate the carrot on a coarse grater. Sauté the vegetables in a small amount of oil.
- 2
Step 2
Pass the raw, well‑washed innards through a meat grinder or blend them in a blender. Add them to the pan with the vegetables and fry, stirring, until a golden crust forms. Salt and pepper. Cool.
- 3
Step 3
Mix the giblets with boiled rice, grated cheese, sour cream, eggs, and aromatic herbs. Generously pepper and salt. Mix well. The filling is ready!
- 4
Step 4
Add salt, room‑temperature kefir, and softened butter to the sifted flour with baking powder. Quickly knead a soft, sticky dough. Do not over‑flour the dough.
- 5
Step 5
Place half of the dough into a greased pan, smoothing it with a spatula and lightly dusting the dough with flour.
- 6
Step 6
Spread the filling on top and cover it with the second half of the dough. It’s easier to do this in parts. Brush the pie with egg yolk, sprinkle with sesame seeds, and make a few slits.
- 7
Step 7
Bake the pie in a preheated oven at 180 °C until golden brown. Remove the finished pie onto a board and cover it with a napkin for about 15 minutes.
- 8
Step 8
Serve the pie warm.