Shortcrust Pastry Pie with Sour Cream and Chicken Liver
by Editorial Staff
I’d like to offer you to bake a wonderful unflavored cake made of shortcrust pastry with sour cream. Liver lovers will love this delicious soft pie with a tasty juicy liver filling.
Cook: 1 hr 20 mins
Servings: 6
Ingredients
For the pastry dough:
- White flour – 200 g (1.5 cups of 200 ml)
- Butter – 170 g
- Sour cream – 3 tablespoon.
- Baking soda – 0.5 teaspoon.
- Lemon juice – 1 teaspoon.
For the filling:
- Chicken (goose or beef) livers – 500 g
- Onions – 500 g
- Pepper – 2 pinches
- Seasoning for livers (or your favorite spices) – to taste
- Salt – to taste
- Oil – for frying
For the topping:
- Sour cream – 200 g
- Eggs – 3 pcs.
- Fresh herbs (dill, parsley) – 6 sprigs
- Seasoning for livers (or your favorite spices) – to taste
- Salt – to taste
Directions
- Make the pastry dough. Sift the flour into a bowl, add the grated butter, salt, sour cream, and baking soda with the lemon juice.
- Knead the pastry dough quickly. Place it into a cellophane bag and put it into the fridge.
- Cook the filling. Slice the onion into half rings or quarter rings (depending on the size of the onion), salt, and pepper to taste.
- Brown the onion in vegetable oil for 5-7 minutes.
- Salt and pepper the livers to taste.
- Brown the chicken livers slightly in vegetable oil for 5-7 minutes.
- Put the cooked livers through a meat grinder. Add your favorite seasoning and mix thoroughly.
- Cook the topping. Whip the eggs with a whisk or fork. Keep whipping and add sour cream.
- Add salt and seasoning. Finely chop the fresh herbs and add them here as well.
- Mix the topping until smooth.
- Turn on the oven to preheat up to 180 degrees, and begin to form your cake. Roll out the dough into a layer about 0.5-1 cm thick focusing on the size of the baking dish. The layer should be slightly larger than the baking dish so that you have sides. Grease the baking dish with the vegetable oil. Then put the dough layer into the baking dish and form the sides of the pie.
- Fill the pie base with the filling. Put the fried onions and spread them evenly.
- Put the liver mass on the layer of onions and smooth it out.
- Spread the topping on top. Send the pie to a preheated 180-degree oven.
- Bake the pie for about 40 minutes until browned. Take the baked pie out of the oven and let it rest for a while.
The unleavened chicken liver pie is done.
Enjoy your meal!
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