Pie with Liver, Potatoes and Cheese
by Editorial Staff
The recipe for an awesome snack pie with chicken liver and potatoes topped with a brown cheese crust! This cake is delicious and satisfying. The filling is quite juicy due to the sour cream sauce, the potatoes are completely baked. The pie is prepared, although not quickly, but absolutely not difficult!
Servings: 6
Cook: 1 hour 25 minutes
Ingredients
For the dough:
- Flour – 175 g + for working with dough
- Egg white – 1 pc.
- Butter – 50 g
- Sour cream – 50 g
- Salt – 0.25 teaspoon
- Baking soda – 0.25 teaspoon
- Sugar – 0.5 tbsp
For filling:
- Chicken liver (or beef, or turkey) – 350 g
- Carrots (large) – 0.5 pcs.
- Onions (small) – 1 pc.
- Butter – 1 tbsp
- Potatoes – 3 pcs. (270 g in purified form)
- Hard cheese – 80 g
- Garlic – 1 clove
- Salt to taste
- Ground black pepper – to taste
For the sauce:
- Sour cream – 70 g
- Butter – 1 tbsp
- Flour – 1 tbsp without slide
- Water – 170 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- We’ll start making a pie with liver and potatoes with dough.
Sift flour into a bowl, add salt, sugar and soda. - Stir dry ingredients.
- Transfer a piece of cold butter to the dry mixture. Use a fork to grind the butter and dry ingredients into crumbs.
- Add egg white and sour cream to the resulting crumb.
- Stir. Knead the dough quickly with your hands. Gather the dough into a ball, wrap it in plastic wrap and refrigerate while preparing the pie filling.
- Now let’s move on to preparing the filling. Heat about 0.5 tablespoon in a skillet. tablespoons of butter. Wash the liver, dry and put in oil.
(Instead of chicken liver, you can take turkey or beef, cut into small pieces.) - Salt and pepper the liver. Squeeze the garlic through a press or grate on a fine grater and add to the liver.
- Fry the liver on all sides for about 7 minutes over medium heat.
- Transfer the fried liver to a plate, let it cool slightly, then cut into small pieces.
- Peel and wash the onions and carrots. Cut the onion into half rings. Grate the carrots on a coarse grater or on a Korean carrot grater.
- Wipe the pan where the liver was fried with a napkin. Add another 0.5 tablespoons to the skillet. tablespoons of butter. Saute the onions and carrots over high heat for about 3 minutes.
- In a bowl, combine the sautéed liver, onion, and carrot. If necessary, add some salt and pepper to the liver filling.
- Peel and grate the potatoes on a coarse grater or on a grater for Korean carrots (the latter is preferable).
- Heat 1 tablespoon in a skillet. spoon of butter and fry the flour on it until light caramel color.
- Add sour cream to the flour, pour in hot boiled water, add salt and black pepper. Whisk the sauce until the lumps disappear. Bring the sauce to a boil and simmer for 1 minute. Remove the sauce from the stove.
- Remove the dough from the refrigerator. On a floured table, roll out the dough into a thin, round layer.
- Transfer the dough to the mold and shape the sides. I used a silicone mold with a diameter of 24 cm.
- Turn on the oven and preheat it to 180 degrees.
Put the filling of liver and vegetables in the first layer on the dough. - Place the grated potatoes on the liver filling.
- Pour the sauce over the potatoes and spread it evenly over the entire surface of the pie.
- Grate hard cheese on a coarse grater or on a grater for Korean carrots.
- Place the cheese over the sour cream sauce.
- Bake open pie with liver, potatoes and cheese in the oven at 180 degrees for 40-45 minutes.
- Remove the finished cake from the oven, carefully transfer it from the mold to a plate and let it stand for 10 minutes.
- A delicious pie with chicken liver, potatoes and cheese is ready!
- This snack cake is equally good hot or warm, as well as cooled down.
Bon Appetit!
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