Pies with liver and mushrooms
These pies are delicious as an addition to broths and soups, and as an independent dish. The liver is very tender, with mushroom flecks, and the dough is very thin and crumbly.
It is better to mold the pies small, for one or two bites.
Composition:
Dough:
- flour - 2 tbsp.
- butter - 100 gr.
- milk - 3/4 tbsp.
- sugar - 1 tbsp.
- salt – 0,5 tsp.
stuffing:
- chicken or turkey liver - 500 gr.
- onion - 1 pc.
- mushrooms – 250 gr.
- sour cream - 3 tbsp.
- garlic – 2-3 cloves
- dried thyme – 0,5 tsp .
- salt, pepper – to taste
for the coating:
- egg - 1 egg
Cooking:
Sift the flour and mix it with the melted butter, salt and sugar. Pour in a thin stream of milk, quickly knead the dough, roll it into a ball and put it in the refrigerator for 0.5-1 hour.
Pour the milk into the dough, roll it into a ball and put it in the refrigerator for 0.5-1 hour.
Fry the liver in vegetable oil until cooked (without adding salt and pepper), cool and chop in a combine or blender until homogeneous.
Chop onions finely, mushrooms - plates and fry in vegetable oil.
Mix liver with onions and mushrooms, add sour cream, crushed garlic, thyme, salt and pepper.
Add sour cream, crushed garlic, thyme, salt and pepper.
Roll out dough thinly, cut out circles of desired size with a glass. Place a teaspoon of filling on each circle and form patties. I recommend using the «rope» or «plait».
Grease the patties with beaten egg and bake in the oven at 180 degrees until cooked - about 40 minutes.
Enjoy!
