Pies with rice and liver

Soft pies with rice and chicken liver are useful if you have to snack on the go. Such a homemade preparation is quite simple; a lunch box filled with pies will save you from looking at the bakery displays in stores. Baked unleavened pies with chicken liver are healthier than sandwich and sausage snacks and sugary buns. Sour cream dough obediently takes any desired shape, rolling out and shaping the pies takes just a few minutes. These pies do not need a shiny egg glaze, the baked goods will have a pleasant matte golden color.

Caloric content: 319 kcal per 100 grams of the dish.

Cooking time: 95 minutes.

Serves: 5.

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

1. Chicken liver is ideal for pie filling. If you are looking for a substitute, it is better to choose poultry, such as turkey, rather than beef or pork.

2. Wheat flour is sifted. After this procedure, it is weighed and poured into a deep bowl.

3. Baking powder and sea salt are added.

4. Fat sour cream is poured in.

5. Water and vegetable oil are added.

6. The dough is kneaded, allowed to rest for about 15 minutes, and then shaping begins. The dough can be kneaded in advance; it can be stored in the refrigerator for a day, wrapped in food film.

7. Chicken liver is fried in a pan for 10 minutes, salted in the last minutes of frying.

8. Rice is rinsed several times in cold water; the draining water should become clear. The grain is thrown into boiling water. White rice, intended for pie filling, is boiled for 15-20 minutes depending on the variety.

9. Fried liver can be grated, mashed with a fork, or finely chopped. The prepared liver is mixed with rice.

10. Egg is added.

11. The green onion feathers are finely chopped and added to the bowl with the filling. Everything is well mixed.

12. When rolling out the pies, one does not need to strive for a flawless, even shape of the flatbreads. When the pie seam gathers in the form of an accordion, it does not matter much. But all flatbreads should be thin-thin.

13. They lay out the filling. The pies will be small, but at the same time chubby.

14. They connect the edges to form an accordion seam. They transfer the pies to a dry baking sheet.

15. Preheat the oven to 180 degrees, the pies will be baked for 25 minutes.

16. Hot pies with rice and liver traditionally cool on a rack, then they are laid out on plates.