Liver and egg buns
Description
Homemade pastries for tea. This is a fairly simple recipe for liver and egg buns, and if desired, you can use yeast dough or puff pastry. 1. First, wash the liver, cover with cold water, and place over heat. Once boiling, add a little salt and cook for about 15–20 minutes until done. 2. Peel the onion and fry in a pan until lightly golden. 3. Now it's time to prepare the dough. Beat the egg with a pinch of salt, add kefir (you can use milk) and baking soda. Mix well and gradually add sifted flour. The dough should be elastic and soft. 4. Boil the remaining eggs hard, then cool them. 5. Drain the cooked liver and place it in a blender or meat grinder. Grind and season with pepper to taste. 6. Peel the eggs and grind them in the blender as well. 7. If desired, you can add some mashed potatoes or rice to the liver and egg filling at home. 8. Divide the dough into small balls and flatten each on the table. Place a small amount of filling in the center, then carefully seal the edges tightly. 9. Heat vegetable oil in a frying pan and place the buns seam-side down. Fry over medium heat until golden brown. The pastries are ready. Serve at the table.