2020-08-13 / test@t

Pie with giblets and barley

Ingredients

500 g prepared chicken hearts and livers
180 g onion
150 g of carrots
1 sprig of rosemary
150 g dry red wine
250 g pre-boiled pearl barley
1 tbsp. l. mild mustard
4 tbsp. l. butter
1 egg
a small bunch of parsley
1 tbsp. l. coriander seed
salt pepper
130 g flour (+ a little more for dusting)
¼ h. L. baking powder
60 g potato starch
½ teaspoon of salt
110 g chilled butter (+ a little more to grease the mold)
1 egg (+1 to grease the pie)
1-2 tbsp. l. water

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare the dough. Combine flour with baking powder, starch, salt and sieve. Add grated butter, egg and water. Knead the dough in the kitchen machine - it should be firm and elastic. Wrap the dough in plastic and refrigerate for half an hour.

Step 2

Prepare the filling. Cut the giblets, onions and carrots into small cubes. In a well-heated skillet, fry the vegetables and offal in small portions until golden brown, stirring occasionally.

Step 3

Add rosemary leaves, salt, pepper, red wine, boiled barley, mustard and butter. Reduce heat to medium and simmer, stirring occasionally, for another 7-10 minutes, until thickened.

Step 4

Remove filling from heat and cool to room temperature. Add the egg, chopped parsley and stir again.

Step 5

Grease a 30 x 20 cm ovenproof dish with butter and lightly dust with flour.

Step 6

Separate a quarter of the dough. Roll the remaining part on a floured surface into a layer 4-5 mm thick and 1.5 times larger than the mold. Distribute the dough evenly over the mold so that it hangs over the sides.

Step 7

Prick the dough all over the surface with a fork. Place the filling on top of it and flatten.

Step 8

Roll the second piece of dough into a layer 4-5 mm thick and slightly larger than the mold. Cover the filling with dough.

Step 9

Use a rolling pin or hands to press the dough to the filling. Remove excess dough around the edges (you can make pie decorations out of them). Pinch the edges. Use a skewer to make 2-3 punctures on the "lid" of the pie.

Step 10

Use a sharp knife to "draw" a lattice decoration on the dough. Beat the egg lightly with a pinch of salt, brush over the dough and sprinkle with coriander seeds.

Step 11

Preheat the oven to 170 C, pour 250 ml of water into the steam container. Bake the cake on a baking sheet in the automatic "Steam Bread" mode for about 50 minutes, then let the crust brown by turning off the steam and turning on the convection, 5 minutes.

Step 12

Remove the pie, let it cool for 10-15 minutes, and serve.

Preparation time

Cooking time

Servings

Catalog