Description
Tartlets with tangy stuffing of liver, mushrooms and olives are not only tasty and healthy, but quite filling dish. Serve this salad, you can just have a salad or cooked in tarts.
Ingredients
-
Yolk egg
1 piece
-
Milk
25 ml
-
Butter
50 g
-
Sugar
0.5 tsp
-
Flour
120 g
-
Salt
0.333 tsp
-
Beef liver
250 g
-
Mushrooms
250 g
-
Green olives
8 piece
-
Parsley
1 Tbsp
-
Chili
1 piece
-
Soy sauce
25 ml
-
Water
25 ml
-
Brown sugar
1 tsp
-
Ginger
0.5 tsp
-
Corn starch
1 tsp
-
Vegetable oil
4 Tbsp
Cooking
Soft butter, yolk, sugar, milk, salt grind into a homogeneous mass.
Add the sifted flour and knead a soft dough. The dough put into the refrigerator for half an hour.
Wild mushrooms (I have white) well rinsed and cut into small pieces. In a frying pan heat a little vegetable oil, place the mushrooms and simmer under a lid for 30 minutes until complete evaporation of the liquid. Mushrooms to cool.
Beef liver, well rinsed, cut into small cubes. In skillet, heat 2 tbsp of vegetable oil, put the liver and fry for 5 minutes on high heat, while stirring frequently. Add finely chopped chili pepper (without seeds).
In a bowl, combine the water, soy sauce, ginger, sugar, starch.
Pour the resulting sauce into the pan with the liver and simmer for another 5 minutes, stirring constantly. The sauce should thicken.
In a deep casserole combine mushrooms, liver, parsley and olives cut into thin rings.
Chilled divide the dough into 6 equal parts. In molds for tartlets put the dough, tightly clutching that blanket the bottom and sides. Within each mold to put circles of baking paper and put a weight (beans).
The tartlets bake in a preheated 200 degree oven for about 15 minutes. Ready to remove the tartlets out of the tins and remove the paper with the load. Allow to cool completely and fill with prepared filling. Decorate as desired.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.