Chicken liver stuffed pies
Pies with chicken liver filling
- salt
- onions – 2 pcs.
- vegetable oil – 3 tbsp.
- chicken livers – 200 g
- sour cream – 1.5 tsp.
- blue cheese – 70 g
- a pinch of salt and sugar
- flour – 2 cups
- dry yeast – 14 g
- milk – 0.3 cups
- egg – 1 pc.
- yolks – 2 pcs.
- butter – 100 g
- Stir the yeast into 0.3 cups of warm water and let it sit for 15 minutes, until foam appears on the surface. Sift half the flour into a bowl, pour in the dissolved yeast, mix thoroughly, cover, and let it sit in a warm place for 1.5 hours.
- Meanwhile, prepare the filling. Rinse the livers and remove the bile ducts. Cut into pieces. Heat vegetable oil in a frying pan and fry the livers for 6–7 minutes. Pour in 2 tablespoons of water, cover, and simmer for 5 minutes. Let cool.
- Peel the onion, cut it into quarters, and mince it along with the liver. Dice the cheese and mix it with the filling. Add the sour cream, season with salt and pepper to taste, and grind until fluffy.
- When the dough has doubled in size, beat in the egg yolks and add salt and sugar to taste. Gradually pour in the warm milk, add the remaining flour, and mix. Turn the dough out onto the counter, drizzle with vegetable oil, and knead with your hands until the dough comes away from the board and your hands. Return it to the pan and let it rest in a warm place for another 1.5 hours.
- On a floured surface, roll out the dough into a thin layer and cut out circles using a glass or a special cutter.
- Preheat oven to 190°C. Place 1 tablespoon of filling in the center of each circle and pinch the edges. Place the pies on a greased baking sheet. Using a pastry brush, coat with lightly beaten egg and let rise for 15 minutes. Bake for 25 minutes.
Chicken liver and blue cheese pies are a wonderful, delicate combination of filling and dough, underestimated by many cooks, and in vain! They're delicious, especially if you make good dough. You can use store-bought dough if you want to save time, but our recipe yields a light and slightly sweet dough, just right for pies with this filling. Serve these chicken liver pies for lunch, with a cup of rich broth, with tea, or as a snack.
A Strasbourg pie is a magnificent dish that the French call pâté en croûte, which translates as "pâté in a crust." We won't quote Pushkin's lines, which have been ingrained in everyone's minds since school. What was "eternal" in the minds of the 19th-century poet has become an even greater luxury today. Rarely will you try such a terrine in an upscale restaurant—another apt description for our glorious baked pâté in a crust. And even rarer will you attempt such a feat at home. This is more than just a mixture of minced meat and offal baked in a pastry shell. It's a culinary masterpiece that requires both time and money. The original Strasbourg pie requires foie gras, but it's too rich and difficult for most people to access. So, we adapted the recipe and added duck liver to our Strasbourg pie. And there's plenty more—pork and chicken. The important thing is that you can add any meat or offal to the filling, making it multi-layered or uniform, but there are some nuances that are essential to a true pâté en croûte. We'll cover them in detail in our recipe. The ingredient proportions are calculated for a 1.5-2 liter dish. If you have any leftovers, you can always find a use for them.
These tiny tarts are a popular appetizer in France. Served before the main course, they whet the appetite with both their unique flavor and their original, beautiful appearance.
Potato and pork pies are a baked treat that doesn't require much culinary skill or time, yet turns out delicious and filling. So, if you try our recipe, you'll have a chance to earn a ton of well-deserved compliments. True, you'll have to make the dough yourself, but it shouldn't be too difficult. The same goes for the filling! The key is to choose good, tender meat (in our case, pork neck) and delicious pickles, ideally homemade, of course. All the details are below.