Pies with liver pate
4 servings
60 minutes
Pirozhki with liver pâté are a cozy dish of Russian cuisine that conveys the warmth of home. They combine tender puff pastry with a fragrant, spicy filling of pâté, onions, and spices. The history of this treat originates from the tradition of making hearty, snack-friendly pirozhki that are easy to take on the go or serve at family gatherings. Their taste is soft and rich, with a delicate spiciness from curry and red pepper, making them particularly appetizing. Baked to a golden crust, they pair perfectly with a cup of hot tea or broth. This recipe highlights the simplicity and accessibility of ingredients, creating a harmony of flavors that makes pirozhki a versatile treat—from everyday snacks to festive tables.
1
In a deep skillet, fry the onion until golden brown. When ready, add 1 can of Hame beef liver pâté, season with spices, and mix thoroughly.
- Onion: 1 head
- Pate: 190 g
- Curry powder: 1 teaspoon
- Ground red pepper: 0.3 teaspoon
- Vegetable oil: 1 tablespoon
2
Roll out the flour-dusted puff pastry to a thickness of no more than 2-3 mm. Cut out even circles from it, and the remaining pieces can be re-rolled.
- Wheat flour: 1 glass
- Puff pastry: 500 g
3
Place the dough pieces on the baking sheet, put 1 teaspoon of filling in the center of each, and fold them so that the filling is not visible.
- Pate: 190 g
4
Brush the pastries with an egg beaten with water on top and bake in the oven until they are golden brown.
- Chicken egg: 1 piece
