Closed Yeast cake

This closed yeast cake does not require many ingredients, and at the same time it turns out rich, nutritious and delicious. There are several nuances for its preparation, and if you stick to them, the pie will always go with a bang. And even if someone does not really like chicken liver, then many people may like it in this pie, time has proven.

Prepare the dough. In order for it to rise quickly and well, the broth should be 40 degrees, and as for yeast, I have dry yeast "Nevada", which are mixed only with flour, and not with liquids. Add sugar and butter to the broth and stir until dissolved. It is better not to add salt, it prevents good fermentation.

First you need to mix half of the flour, and mix the other half with yeast and knead the dough well and send it to a warm place.

Now it's the filling's turn. First you need to put water to boil. Then add cool salt and lower the liver and mushrooms into boiling water. If the mushrooms are thin, then it is enough to cook them for 5-7 minutes, and if they are more dense, then more than 10 minutes. Then take them out of the water, and let the liver cook for 15-20 minutes.

Onions need to be cut into small cubes and sauteed. Then add the liver and mushrooms in a whole form to it in the pan, and fry everything together lightly. and if desired, add your favorite spices. Then pass it all through a large meat grinder.

Grate the cheese on a coarse grater and mix it with the filling. Try it and finish it if necessary.

I usually turn on the oven in advance, and put the dough in a saucepan and put it on the stove, the warmest place and the dough fits quickly. If it has risen three times in volume, then you can start making a pie.

You need to divide the dough into two pieces, one smaller for the top, and one larger for the bottom layer. You can roll it out at your discretion, for example, I like thinner, and the filling is bigger.

The edges are beautifully sealed, and in the middle we make a barely noticeable hole so that the pie does not swell. I did not lubricate the egg, just took the oil and mixed it with water 1:1, and liberally lubricated the pie, and gave it a couple of minutes to absorb the liquid, and then sent it to the oven. Due to this, the crust turns out to be especially tasty and crispy, like puff pastry. And when the pie is covered with a golden crust, you can pull it out and lubricate it with oil and water again. It cooks for 30-40 minutes, depends on the oven. I put it on the very top.