Good afternoon
Today we bake a very tasty pie. Take the dough ready, and we will have a very tasty paste of chicken liver, mushrooms and spinach.
The recipe is so successful that we took it for constant weapons. The cake is good both hot and cold, so it is also sinkering and drilling, unless, of course, you don’t break everything at once).
Product set:
- Chicken liver, 400 gr.
- Champignons, 250 gr.
- Suffer non -exposure dough, 250 gr.
- Spinach, 100 gr.
- Onion, 1 pc.
- Egg, 1 pc.
- Balsamic vinegar, 25 ml
- Garlic, 2 teeth
- Black pepper, vegetable oil, salt
We heat the oven to 180 ° C.
We cut the liver in small pieces, mushrooms with plates, onions in half rings, chop shallow, we tear the spinach leaves with small fragments.
Fry the liver over high heat for three minutes, add balsamic vinegar, warm up for a minute, remove from heat.
Salt, pepper to taste, punch a blender until a homogeneous consistency.
Fry the mushrooms in a pan for a couple of minutes.
Add onions, garlic salt, pepper, fry for another three minutes, stirring periodically, transfer to the side.
Pour a couple of drops of vegetable oil into the pan and fry the spinach for half a minute.
Lubricate the baking dish with butter, sprinkle with flour, lay out the dough so that the edges hang, lay the liver paste …
… mushrooms with onions …
… and spinach.
Close the cake with the hanging edges, stick the dough with a knife cross crosswise, grease with egg yolk and bake in the oven for 35-40 minutes.
Bon appetit!
