Pie liver and Adyghe cheese

Description

Delicious, fragrant and juicy pie with some unusual toppings. I usually make this in haste puff pastry, and he likes my daughter-in-law Irina. Daughter-in-law I have one, the wife of our eldest son, the mother of our beloved grandson. Good girl! I love her very much. It is a pity that we live so far away from each other, and treat obtained only during a short vacation. But we hope that it is long.

Ingredients

Milk

150 ml
Water

100 ml
Chicken egg

1 piece
Flour

2.5 cup
Semolina

2 Tbsp
Vegetable oil

4 Tbsp
Butter

50 g
Sugar

2 Tbsp
Salt

0.5 tsp
Chicken liver

200 g
Leeks

0.5 piece
Adyghe cheese

150 g
Spinach

1 coup
Sundried tomatoes

3 piece
Marjoram

1 pinch
Black pepper

1 pinch
Yeast

1 tsp

Cooking

In the bucket of a bread machine to put the products, following the instructions for your model. Add sifted twice the flour, semolina, 2 tablespoons of vegetable oil and yeast SAF moment fast. Put the kneading and dough rising. I have a full cycle of 2.5 hours, I set the timer for 1.5 hours.

The dough is well lubricated with a spoon of oil and put into the package. Package tie, leaving room to lift and put into the refrigerator, preferably in the crisper. Oven is possible after 4 hours, and you can leave the dough in the refrigerator until morning, which I did.

Chicken liver washed, cut in half. Onion cut into slices. Lightly fry the onion in a spoonful of oil, then add the liver slices and literally half a minute to grab from all sides. Not fry, but only a little crust to grab. Cool.

Rinse and dry well with spinach leaves. Cut into thin layers of cheese.

Remove dough from refrigerator, allow to warm up. Divided into two halves. One sort shape, stretch evenly. Spread liver with onion, prisolit and pepper and sprinkle with marjoram. Spread on top of sliced sun-dried tomatoes.