Pie with liver, caramelized onions and cranberry-mint sauce
8 servings
40 minutes
This pie with liver, caramelized onions, and cranberry-mint sauce is a true masterpiece of Russian cuisine, infused with warmth and coziness. The crispy golden crust envelops a tender, aromatic filling of sautéed liver with onions soaked in cream and fragrant thyme. The caramelized onions add a sweet depth of flavor, while the refreshing cranberry-mint sauce provides a tangy zest, creating a harmonious blend of rich and contrasting tones. The dish is suitable for both festive tables and cozy family dinners. Its rich taste and luxurious texture make the pie a favorite among connoisseurs of Russian gastronomy, combining traditional ingredients in a new, exquisite rendition.
1
Mix the flour sifted with salt and softened butter together. Add cold water and knead the dough. After preparation, place it in the refrigerator for 20-30 minutes.
- Wheat flour: 200 g
- Salt: to taste
- Butter: 100 g
- Water: 80 ml
2
Melt butter in a pan and add liver with onion. Fry until cooked, then pour in cream and add dried thyme. Simmer for 5-10 minutes, add salt to taste.
- Butter: 100 g
- Liver: 500 g
- Onion: 1 head
- Cream 20% fat: 200 ml
- Dried thyme: 10 g
- Salt: to taste
3
Take out the dough, divide it into 2 parts and roll it out. Line the form with 1 part of the dough, place the liver on top and cover with the remaining part. Make several holes with a fork.
- Wheat flour: 200 g
- Liver: 500 g
4
Bake in the oven at 200°C for 15-20 minutes until golden brown.
5
Remove, garnish with caramelized onions, parsley, and serve with cranberry-mint sauce.
- Onion: 1 head
- Parsley: 3 sprigs