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Pies with rice and liver
Soft pies with rice and chicken liver will be useful if you need to snack on the go. This homemade preparation is quite simple, and a lunch box filled with pies will save you from staring at store display windows with baked goods. Baked unleavened pies with chicken liver are healthier than sandwich and sausage snacks and sweet buns. The sour cream dough obediently takes any given shape, rolling and shaping the pies takes just a few minutes. These pies do not need a glaze of egg shine; the baked goods will have a pleasant matte golden color.
Ingredients
Show ingredients
For the dough:
- wheat flour – 300 g;
- sour cream 15-20 % – 60 ml;
- water 50 ml;
- vegetable oil – 90 ml;
- baking powder – 1 tsp;
- salt – 1/3 tsp.
For the filling:
- chicken liver – 200 g;
- rice – 120 g;
- eggs – 1-2 pcs;
- green onion – 1 small bunch;
- salt – to taste;
- vegetable oil – 30 ml.
Preparation
- Chicken liver is ideal for pie filling. If you're looking for a substitute, it's better to choose poultry over beef or pork, for example, turkey.
- Sift the wheat flour. After this procedure, weigh it and pour it into a deep bowl.
- Add baking powder and sea salt.
- Pour in the fatty sour cream.
- Add water and vegetable oil.
- Knead the dough, let it rest for about 15 minutes, and start shaping. The dough can be made in advance; in the refrigerator, it can be stored for a day, wrapped in food film.
- Fry the chicken liver in a frying pan for 10 minutes, salting it in the last minutes of frying.
- Rinse the rice several times in cold water; the draining water should become clear. Throw the grains into boiling water. White rice intended for pie filling is boiled for 15-20 minutes depending on the variety.
- The fried liver can be grated, mashed with a fork, or finely chopped. Mix the prepared liver with the rice.
- Add the egg chopped.
- Finely chop the green onion feathers, add them to the bowl with the filling. Mix everything well.
- When rolling out the pies, you don't need to strive for a perfectly even shape of the flatbreads. When the pie seam gathers in a pleated form, it doesn't matter much. But all flatbreads should be thin-thin.
- Place the filling. The pies will be small but plump.
- Join the edges to create a pleated seam. Transfer the pies to a dry baking sheet.
- Preheat the oven to 180 degrees; the pies will bake for 25 minutes.
- Hot pies with rice and liver traditionally cool on a rack, then they are distributed onto plates.
