Pie with liver and mushrooms

Description

I want to offer you my simple and hearty pie for dinner, stuffed with beef liver and mushrooms. It turns out very tasty, tender and juicy. Blend - liver-mushrooms-sour cream - good, liked by everyone without exception.

Ingredients

Margarine

100 g
Flour

1.5 cup
Chicken egg

3 piece
Sour cream

250 g
Salt
Beef liver

400 g
Milk
Onion

1 piece
Greens
Mushrooms

150 g
Butter

1 Tbsp

Cooking

Pre-liver clear from the films and soak in milk for a couple of hours. Cold margarine grind into crumbs with the flour (I do this in a food processor). Add salt (about 0.5 tsp) and whipped egg cream (1 egg+1 tbsp of sour cream). Knead elastic dough.

The dough should not stick to hands, should be soft and pliable (see the structure as eggs and flour quality are different). Remove the dough in the fridge for 35-40 minutes, during this time, prepare a filling.

Fry the onion (chopped, but not finely) vegetable oil for 5 minutes over medium heat. Add the chopped liver and fry all together 5 minutes.

The liver is sent to the processor and grind, but not too finely, should remain small pieces (you can use a meat grinder). In the pan where you fried the liver, add the butter and coarsely chopped mushrooms. Fry over high heat for 5-7 minutes.

Take out the dough from the refrigerator and distributed on the form, making bumpers (form approx. 25-26 cm) Pinned to the bottom with a fork and sent in a preheated 200* oven for 10 minutes.

Mix chopped liver, chopped fresh herbs and mushrooms with the butter in which they were roasted. Sprinkle with salt and pepper to taste.

Take the dough diminish oven temperature to 180*. Spread the filling. To fill the cream will beat into a soft mousse and eggs, just with a fork, season with a little salt. Pour our stuffing and bake it in the oven for 40 minutes (focus on your oven). The fill should seize, to brown and rise slightly (as it cools down it drops).

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