Liverwurst pies – the forgotten dish is undeserved. Meanwhile from liverwurst with addition of various ingredients it is possible to create many options of interesting and tasty pastries.
Liverwurst and brynza pies
To make dough for pies, the following ingredients will be required: 500 g of wheat flour, 1 teaspoon of soda, 500 ml of curdled milk, 1 egg, 1 teaspoon of salt, 2 teaspoons of granulated sugar.
For preparation of a stuffing: 500 g of liverwurst, 150 g of brynza, bunch of garlic arrows. Frying of pies will require 200-250 ml of vegetable oil.
The sifted wheat flour is mixed with soda, salt, sugar, curdled milk and egg. Knead dough and leave it alone for 10-15 minutes. During this time it is possible to prepare a stuffing for pies. Sausage is peeled from a cover and small cut. Shooters of garlic cut small pieces and fry in the warmed vegetable oil. Having reduced fire to an average, add sausage to the fried arrows. When frying a stuffing it is necessary to knead ingredients by means of a fork. Add the wiped brynza to the cooled-down forcemeat. The stuffing is mixed properly. Dough is rolled on a cutting board with a layer, no more than 0.5 cm thick. Using a mug, cut out identical circles. Put a stuffing on the middle of each circle and form pies, strong pinching edges. Fry pies in a large number of the warmed vegetable oil on both sides before formation of a pleasant golden shade.
Recipe of pies with liverwurst and potato
Preparation of pies from liver sausage and potato, will require the following ingredients: 1 kg of yeast dough, 250 g of liverwurst, 3-4 tubers of potatoes, 1 head of onions, fennel greens, salt and a black sprinkling pepper to taste. Potato tubers wash a baking plate with flowing water, clean from a skin and grate. The onions are small sliced and fried in the warmed vegetable oil. Add to onions small cut sausage, the wiped potatoes and continue to fry forcemeat until ready. The cooled-down forcemeat is mixed with small cut fennel greens. At will it is possible to salt and pepper a stuffing. The risen yeast dough is divided into pieces, approximately identical size. Each piece is rolled in circles, up to 0.3-0.4 mm thick. On the middle of circles spread forcemeat and form pies. The baking tray is oiled vegetable and shift to it pies. Then the baking tray is covered with a clean towel and removed to the warm place that dough rose. The oven is warmed up to 180-200os. The baking tray is put on the average level. Preparation of pies with liverwurst and potato in an oven will take about 30-35 minutes.