Shortcrust Pastry Tart with Sour Cream, with Chicken Liver

I would like to invite you to bake a wonderful yeast-free shortcrust pastry cake with sour cream. Liver lovers will be delighted with this delicious tender pie with a delicious juicy liver filling.

Servings: 6

Cook: 1 hour 20 minutes

Ingredients

For the dough:

Flour / s – 200 g (1.5 cups of 200 ml)
Butter (chilled) – 170 g
Sour cream – 3 tbsp
Soda – 0.5 teaspoon
Lemon juice – 1 teaspoon

For filling:

Chicken liver (goose or beef) – 500 g
Onions – 500 g
Ground black pepper – 2 pinches
Liver seasoning (or your favorite spices) – to taste
Salt to taste
Vegetable oil – for frying

To fill:

Sour cream – 200 g
Eggs – 3 pcs.
Fresh greens (dill, parsley) – 6 branches
Liver seasoning (or your favorite spices) – to taste
Salt to taste

Directions

Prepare the dough: sift flour into a bowl, add butter, salt, sour cream and soda, slaked with lemon juice, grated on a grater.
Knead the dough quickly. Place the dough in a plastic bag and refrigerate.
Cooking the filling: peel the onions, cut them into half rings or quarter rings (depending on the size of the onion), salt and add ground black pepper to taste.
Fry the onions in vegetable oil until golden brown for 5-7 minutes.
We wash the liver and let the excess fluid drain.
Salt and pepper the liver to taste.
Fry the chicken liver in vegetable oil for 5-7 minutes until light brown.
We pass the finished liver through a meat grinder. Add your favorite spices and mix thoroughly.
Prepare the filling: beat the eggs with a whisk or fork. Continuing to beat, add sour cream.
Add salt and seasoning. Finely chop the greens and add here.
Mix the fill until smooth.
We turn on the oven to heat up to 180 degrees, and we ourselves begin to form a cake: we roll out the dough into a layer about 0.5-1 cm thick, focusing on the size of the mold. The layer should be slightly larger than the shape to get the sides. Cover the baking dish with parchment paper or grease with vegetable oil. Then we spread a layer of dough in a mold and form the sides of the cake.
We fill the pie blank with the filling: lay out the fried onions, distribute in an even layer.
Put the liver mass on a layer of onion, level it.
Distribute the fill on top.
We send the cake to an oven preheated to 180 degrees
We bake the cake for about 40 minutes until a beautiful golden crust.
We take the finished cake out of the oven and let it rest a little.
The yeast-free chicken liver pie is ready.
Delicious flavorful pie can be sliced and served.

Bon Appetit!

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