Pie with liver » Culinary recipes of dishes with photos. home cuisine

Ingredients:
500 g puff yeast dough;
400 g of beef or lamb liver;
500 g of beef or lamb heart;
150 g of mutton fat or smoked pork lard;
2 large bulbs;
4 cloves of garlic;
300-400 g of various greens (parsley, cilantro, dill, green onion, cherry);
salt, black pepper;
milk.

Preparation.
1. Remove all films from the liver, cut the ducts. Cut the liver into very small cubes and pour milk so that the entire liver is covered. Leave while everything else is being prepared.

2. Remove blood vessels and fat from the heart. Cut the pulp as finely as the liver. Cut the pork fat or lard into cubes with a side of 5 mm.

3. Clean and finely chop the onion and garlic. Finely chop all the greens. In a deep frying pan with a thick bottom, put chicken fat or lard, put it on medium heat. Melt until you get golden brown cracklings. Remove creaks with a slotted spoon. Put onion and garlic in fat, fry until golden.

4. Drain the milk from the liver, dry as thoroughly as possible with paper towels. Add the heart to the onion and garlic, fry for 10 minutes. Remove the pan from the heat, cool the contents slightly.

5. Add the liver and all the greens, as well as crackers, salt and pepper to the heart with onions. Mix with your hands. Divide the dough into 2/3 and 1/3. Roll out most of it, put it in a 26 cm diameter form so that the edges hang down.

6. Put the minced meat on the dough, cover with a second thinly rolled sheet, wrap the hanging edges and pinch. Lubricate with milk, make holes in the lid. Bake at 180 °C for 45-50 minutes. Serve warm.