Pies with liver and potatoes

For the dough, sift the flour of the highest grade (gluten is better in it) into a wide bowl. We also send dry yeast, salt, sugar there. In a separate bowl, combine the milk, water and egg, mix, pour the liquid into the dry ingredients. Gently knead the soft dough, starting with a fork and continuing by hand. Having formed a ball, we remove the dough to a warm place for maturation for 2 hours. Do not forget to cover the container to avoid filling the dough. After an hour, we gently knead the dough and return it for ripening.

Beef liver is thoroughly washed, getting rid of blood clots, removing thick, rough vessels and removing the film. Fill with cold water, bring to a boil and remove the foam. Salt the broth and add your favorite spices. In addition to bay leaf and allspice, you can experiment with cardamom, celery roots and parsley. Also add the peeled onions and carrots directly whole. Cook the liver until ready for 30-40 minutes, then remove it from the broth.

Potatoes are washed in running water, cleaned and washed again. Fill with cold water, add salt and cook until ready for 20-30 minutes (depends on the variety and quantity). Drain the broth and mash the potatoes.

Using a meat grinder, we chop the liver, as well as garlic, if desired, vegetables can be finely chopped with a knife. Mix the rolled liver and mashed potatoes, add spices to taste, salt and ground black pepper are welcome.

The dough that has come up is cut into portions, each is rolled into an even ball and flattened into a flat cake. We put the filling on the center, pinch the edges, giving the desired shape (round, oval or with pointed ends). We put the pies on a baking sheet greased with a small amount of vegetable oil, seam down and leave for 15 minutes for proofing. Lubricate the surface with yolk and bake for 25-30 minutes at a temperature of 180 degrees Celsius. We serve it hot or warm as an independent dish or as a substitute for bread.

Bon appetit!