Liver and buckwheat pie

Making the puff pastry. You can take ready-made puff pastry - about 700 grams, but I decided to make it myself, I really like this process. So, we mix flour with salt and make a well, in the center of which we pour 30g of melted butter (cooled).

We then gently knead the mixture using our fingers. If the dough seems a bit dry, you can add a little water. Do not knead the dough for a long time: as soon as it forms a ball and holds its shape, it is ready. Wrap the dough in clingfilm and place it in the fridge for 1 hour.

Put cold butter (not from the freezer) between two sheets of baking paper, lightly "beat it lightly" with a rolling pin to soften it, but leave it cool, and roll it out thinly.

Roll out the dough 3-4 mm thick on a floured surface. Place the butter in the center, about half the thickness of the pastry.

Now cover the butter with the edges of the dough. First like this

Then like this.

Now carefully roll out our envelope into a rectangle about 15 x 45 cm.

Turn it with the long side facing you.

Start folding it in triple folds. First like this

Then like this.

Then do the second sheet of dough.

We fold it like this

and like this.

Then we wrap the dough in cling film and put it in the fridge for 2 hours.

After that we make two more sheets and the dough is ready.

Preparing the stuffing: boil some hard-boiled eggs.

Pour buckwheat in salted water and cook porridge.

Slice onion and fry in vegetable oil until golden brown.

Then we add liver and cook it till it is ready. But don't let the liver dry out.

After cooking we mince liver and onion with meat grinder or finely chop them with knife. Season with salt and pepper to taste.

Chop eggs finely or grate them.

Mix liver and eggs with buckwheat porridge.

Divide dough into two parts, leaving some for decoration (if desired). Roll out one piece of dough into a rectangle (about 18 x 30 cm) and spread out the filling.

Roll out the second piece of dough and cover the filling. Cut off the remaining pastry with a knife.

Pinch the edges of the pastry.

Roll out the rest of the pastry into a rectangle and cut into strips for plaits.

Take three strips, pinch the top and plait the braid.

Brush the base of the pie with water and stick the plaited strip on it. Let the pigtail run all around the perimeter of the pie.

Now we can make a flower. Roll out the dough into a flat loaf and use a shot glass to cut out circles. Make a core of color and use water to attach the petals to it. Cut out the leaves.

Decorate the cake and place it in an oven heated to 200 degrees for about 30 minutes - until the surface of the cake browns.

Then cool slightly

slice

and taste.

Enjoy!