If you decide to make a pie, then choose chicken liver and buckwheat as the filling. They combine perfectly, the filling is homogeneous - you can’t tell right away where the liver ends and buckwheat begins. The whole pie is permeated with the aroma of fried onions and liver.
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You will need
- For filling:
- - pepper;
- - sour cream - 200 g;
- - chicken liver - 500 g;
- - bulbs - 4 pcs;
- - vegetable oil - 4 tbsp;
- - salt - 2 tsp;
- - buckwheat - 1 cup.
- For the test:
- - sugar - 1 tbsp;
- - salt - 1.5 tsp;
- - flour - 3 glasses;
- - egg for lubrication.
- For dough:
- - sugar - 1 tsp;
- - dry yeast - 7 g;
- - water - 250 ml.
Instruction manual
1
Dissolve yeast and sugar in warm water. Leave for a while to form a lush foam.
2
Pour sugar, salt, 2.5 cups flour into a deep bowl. Mix all the ingredients well. Pour in the dough and knead the dough.
3
Pour a certain amount of flour onto the table, add the dough to a uniform and soft consistency, add flour if necessary. Cover the dough with polyethylene and leave to double.
4
Pour buckwheat into the pan and rinse it in several waters. The drained water should become transparent. If the water is chlorinated, rinse the buckwheat with filtered water for the last time to remove the smell of bleach. Pour 400 ml of water and sprinkle a teaspoon of salt.
5
Bring the buckwheat to a boil, reduce the heat to a minimum and cook until the water has boiled completely. Remove and cool to warm.
6
Cut the onion into half rings. Pour oil into a pan and add onions. Simmer on low heat until the onions are clear and soft for 20 minutes. In no case do not allow burning.
7
Rinse the liver and cut out the bile ducts. Increase the fire to maximum and lay out the liver. Fry for 4 minutes, stirring. As a result, the liver should be covered with a light-fried crust, and inside it should remain moist.
8
Pepper, salt and let cool. Pass the buckwheat with the liver through the meat grinder. Pour in sour cream and mix well.
9
Divide the dough into two unequal parts. Roll a large portion into a flat cake with a diameter of about 30 centimeters. Cover the baking sheet with baking paper, put the cake there.
10
You can not cover it with paper, but grease the baking sheet with oil - do what is closer to you. Place the filling on the dough and smooth it. Make sure that the filling does not reach the edge of the test by 3 centimeters. Roll the second part of the dough into a circle smaller in diameter than the first. Lay on top of the filling and pinch the edges.
eleven
Release the egg in a small bowl, pour a tablespoon of cold water, and spill with a fork. Smear the surface of the pie with an egg. Then, to proof, place the cake in a warm place.
12
Preheat the oven to 220oC, grease the cake again with the egg and place inside. After 10 minutes, when the buckwheat pie sets in a crust, cover it with a sheet of foil on top, reduce the temperature to 20oC. Bake for another 25 minutes. Remove the cake from the oven, grease with tea and cover with a towel. Leave the dish for 20 minutes and serve.