Description
Very tasty cooked chicken liver, with a delicate aroma of the wine, plus the original filing. Source LJ, i_lara.
Ingredients
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The dough is flaky unleavened
500 g
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Chicken egg
1 piece
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Chicken liver
500 g
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Dry red wine
0.25 cup
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Vinegar
2 Tbsp
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Onion
2 piece
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Thyme
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Salt
-
Black pepper
Cooking
Over medium heat, in a pot, fry the onions (cut into rings).When the onion becomes transparent, add thyme, stir and keep frying for another minute.
Increase the heat and add the liver. Sear on all sides, turning, for 2-3 minutes, until the color of the liver will not change (the inside of it should remain pink). Pour the wine and balsamic vinegar. To hold the fire to evaporate the wine. Season with salt and pepper and remove from heat.
Put the dough on a lightly floured table and cut into squares with sides about 10 cm(if you want a little more bags, then with the side 12 cm.)
In the center of each square put 1 tbsp filling and collect above the filling region by molding a bag or the bundle.
Put on a baking tray lined with baking paper (be SURE to lube the pan with oil, and then all Your bags will stick to the paper), brush with beaten egg and bake for approximately 20-25 minutes or until cooked at a temperature of 180 degrees.
Serve hot, with fresh vegetables. Cooked this way liver, as one self, very fragrant dish that can be served separately with a side dish (such as mashed potatoes). Now the chicken liver will roast is the only way, very tasty, we liked it. I got 15 bags.
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