Pie with spelt and chicken giblets
8 servings
150 minutes
Pie with spelt and chicken offal is a unique dish of European cuisine that combines rich flavors and the tradition of rustic baking. Spelt, one of the oldest cereal crops, gives the filling a nutty flavor and delicate texture. Chicken offal sautéed with onions, mushrooms, and tomato sauce creates a rich, deep taste with pleasant spicy notes. Cheese and herbs add softness and freshness to the pie. The perfectly crispy dough made with butter makes it especially appetizing. This pie is great for a cozy family dinner or festive table, revealing the rich palette of flavors and aromas of traditional European cuisine.
1
Pour boiling water over dried mushrooms and let them sit for at least 2-3 hours. Also, leave spelt soaked in boiling water (1.5 cups) in a small pot for the same time.
- Dried mushrooms: 30 g
- Spelt: 0.5 glass
2
Dough. Mix flour, salt (0.5 tsp), and butter by hand until crumbly. Add one egg and 5 tablespoons of water and knead the dough. It should be soft, pliable, and not stick to your hands. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Wheat flour: 500 g
- Salt: to taste
- Butter: 300 g
- Chicken egg: 3 pieces
3
Filling. Put a pot with water on the fire, bring to a boil, add salt, reduce heat and cook for an hour. Add water if necessary.
- Spelt: 0.5 glass
- Salt: to taste
4
Drain the mushrooms, chop them finely. Cut the hearts in half, and slice the liver and gizzards into small pieces. Chop the onion.
- Dried mushrooms: 30 g
- Chicken giblets: 300 g
- Onion: 1 head
5
In a saucepan, sauté the onion in vegetable oil. When it becomes soft, add the offal and sauté for another five minutes. Add tomato sauce, mushrooms, pour in a little water, season with salt and pepper, and keep on medium heat until the offal is cooked and the water evaporates completely. Remove from heat.
- Vegetable oil: to taste
- Onion: 1 head
- Chicken giblets: 300 g
- Tomato sauce: 5 tablespoon
- Dried mushrooms: 30 g
- Salt: to taste
- Ground pepper mix: to taste
6
While the offal is hot, add minced garlic and cooked spelt to it. Mix and let cool. Add grated cheese, chopped herbs, one whole raw egg, and one egg white (the yolk will be needed for greasing the dough). Mix well. The filling is ready.
- Garlic: 2 cloves
- Spelt: 0.5 glass
- Cheese: 50 g
- Dill: to taste
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
7
Divide the dough into two unequal parts. Roll out the first, larger part and place it in a greased form. Evenly distribute the filling on top. Roll out the second part and place it over the filling. Pinch the edges, make small holes for steam to escape, and brush with slightly beaten remaining yolk.
- Butter: 300 g
- Chicken egg: 3 pieces
8
Bake the pie for about an hour at 180–200 degrees until golden-brown crust forms.