Pie with chicken liver

Description

Cake of delicate dough with an unusual stuffing from chicken liver with raisins, cream and cognac. The recipe is taken me on another culinary site at the Marina, for which she was grateful.

Ingredients

Chicken liver

300 g
Onion

1 piece
Garlic

1 tooth
Cream

100 ml
Raisins

1 Tbsp
Cognac

1 Tbsp
Chicken egg

2 piece
Basil

1 tsp
Nutmeg

0.5 tsp
Margarine

150 g
Flour

250 g
Sugar

1 tsp
Sour cream

2 Tbsp
Salt
Black pepper

Cooking

Mash in margarine, salt, sugar and flour into crumbs. Add egg yolk and sour cream (enough so that the dough was soft). The dough spread in the form, with moulded Skirtings and remove for 30 minutes in the refrigerator or take out in the cold. Pinned the dough with a fork.

Rinse the raisins and soak in brandy for 30 minutes. Liver washed turn into a food processor along with the onion and garlic into a puree. Add cream, egg, dry herbs, salt and pepper, raisins with cognac.

Put the form with the dough in the oven, preheated to 200*C. Bake the cake for about 10 minutes. Then let's get him, put the stuffing. Reduce the temperature to 160*C and bake for approximately 30 minutes. Readiness check with a toothpick or wooden skewer.