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Chicken Liver Hand Pie

Treat your family to a golden, mouthwatering pie! This chicken liver pie is wonderfully tasty, soft, and airy. The simmered liver is tender, and combined with potato and dill it makes a terrific filling. The crust is a yeasted dough — you can use either fresh or active dry yeast.

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Chicken liver pie
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 10 g
Fats 24 % 11 g
Carbohydrates 54 % 25 g
234 kcal
GI: 17 / 0 / 83
  • Put the powdered sugar in a bowl, add the yeast, stir, and let it sit 5–7 minutes. In a separate container, combine the kefir with the vegetable oil and warm it until just lukewarm, then pour it over the yeast and stir. Sift the flour into the mixture, add the salt, and knead — the dough should come together soft and supple. Cover it with a towel and let it rise for about 40 minutes.
  • While the dough rises, make the filling. Boil the potatoes in their skins; rinse the livers and simmer them in lightly salted water until cooked through. Peel and dice the potatoes, and run the livers through a meat grinder. Rinse and dry the dill and chop it as finely as you can. Combine the potato, liver, and dill, then salt, season with pepper, and mix.
  • Grease a baking dish, roll out the dough, and fit it into the dish so the edges hang above the rim. Fill it with the prepared filling, then gather the overhanging dough up and over the top to close the pie. Let it rest in a warm spot for 25–30 minutes, then brush with egg yolk and bake in an oven preheated to 350°F (180°C) for about 25 minutes, until golden brown.
  • Serve warm.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh (compressed) yeast - 109  kcal/100g
  • Whole durum wheat flour, fortified - 333  kcal/100g
  • Whole durum wheat flour, all-purpose - 364  kcal/100g
  • Fine wheat flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Full-fat kefir - 62  kcal/100g
  • Kefir, 1% fat - 38  kcal/100g
  • Nonfat kefir - 30  kcal/100g
  • Kefir, 1.8% fat - 45  kcal/100g
  • Kefir, 2.5% fat - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Chicken liver - 140  kcal/100g

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