Liver pie of Baur taraga

It is necessary to prepare: a meat grinder, a frying pan (32cm, you can also have a different size)
1.We pass the liver and onion through a meat grinder;
2.Add salt, pepper and eggs to the resulting minced meat and mix. (For the taste and ligament, you can also add non-cooked buckwheat);
3.Put a lamb fat mesh on the pan so that the edges of the mesh protrude beyond the edges of the pan;
4.On a grid, distribute the minced meat over the entire area of the pan;
5.With the protruding edges of the mesh, we wrap the stuffing from above, covering the entire surface (if there are open areas, you can close them by cutting off pieces of the mesh where they overlap each other);
6.Preheat the oven to 100 degrees, then put the pan in the oven and heat to 170 degrees.
7. Cook for about 40 minutes.
Bon appetit!