Liver and buckwheat pie

Delicious and hearty puff pastry.
Ingredients for the liver and buckwheat pie:
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Wheat Flour
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Flour
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250 g
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Salt
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1/2 teaspoon
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Butter
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230 g
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Water
(ice cold)
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2/3 glass
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Chicken egg
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2 pcs
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Buckwheat grits
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2/3 glass
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Beef liver
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200 g
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Onions
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1 pc
How to cook liver and buckwheat pie step by step with photos
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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). |
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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. |
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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. |
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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. |
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Now cover the butter with the edges of the dough.
First like this |
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Then like this. |
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Now carefully roll out our envelope into a rectangle about 15 x 45 cm. |
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Turn it with the long side facing you. |
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Start folding it in triple folds. First like this |
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Then like this. |
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Then do the second sheet of dough. |
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We fold it like this |
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and like this. |
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Then we wrap the dough in cling film and put it in the fridge for 2 hours. |
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After that we make two more sheets and the dough is ready. |
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Preparing the stuffing: boil some hard-boiled eggs. |
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Pour buckwheat in salted water and cook porridge. |
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Slice onion and fry in vegetable oil until golden brown. |
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Then we add liver and cook it till it is ready. But don't let the liver dry out. |
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After cooking we mince liver and onion with meat grinder or finely chop them with knife. Season with salt and pepper to taste. |
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Chop eggs finely or grate them. |
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Mix liver and eggs with buckwheat porridge. |
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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. |
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Roll out the second piece of dough and cover the filling. Cut off the remaining pastry with a knife. |
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Pinch the edges of the pastry. |
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Roll out the rest of the pastry into a rectangle and cut into strips for plaits. |
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Take three strips, pinch the top and plait the braid. |
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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. |
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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. |
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Decorate the cake and place it in an oven heated to 200 degrees for about 30 minutes - until the surface of the cake browns. |
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Then cool slightly |
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slice |
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and taste. |
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Enjoy! |
Nutritional Value:
Whole Dish: |
Calories
4415 Calories
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Protein
132.4 g
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Fat
221.9 g
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Carbohydrates
492.1 g
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100g: |
Calories 245.3 Calories |
Protein 7.4 g |
Fat 12.3 g |
Carbohydrates 27.3 g |
Chicken Egg, Salt, Flour, Butter, Onions, Liver, Buckwheat, Water, Beef liver, Baking, Buckwheat Groats, Cakes, Bakery