Beef liver pies
12 servings
210 minutes
From the restaurant "Gumilev".
1
For the test, heat the milk to room temperature, add melted margarine, an egg, and mix. Add dry yeast, mix and let it sit for 10 minutes.
- Milk: 250 ml
- Margarine: 80 g
- Chicken egg: 15 g
- Dry yeast: 2 g
2
Add sugar, salt, and sifted flour. The dough should be soft, uniform, and not stick to your hands. Transfer the dough to a bowl, cover with plastic wrap, and let it rest for 1 hour.
- Sugar: 40 g
- Salt: 15 g
- Wheat flour: 500 g
3
Form balls of 80 grams from the dough, cover with film, and let sit for another 30 minutes. For the filling, boil the liver in salted water until cooked. Cool and grate on a medium grater.
- Beef liver: 800 g
4
Add diced and sautéed onion and mayonnaise. Mix everything.
- Onion: 200 g
- Vegetable oil: 50 ml
- Mayonnaise: 150 g
5
Roll out the dough, add the filling, shape the pies, brush with egg, prick with a fork, and let rest for 30 minutes.
- Chicken egg: 15 g
6
Bake in a preheated oven at 240 degrees for 6-8 minutes.
