2020-08-13 / test@t
Pie with giblets and barley
- 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
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.
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.
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.
Remove filling from heat and cool to room temperature. Add the egg, chopped parsley and stir again.
Grease a 30 x 20 cm ovenproof dish with butter and lightly dust with flour.
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.
Prick the dough all over the surface with a fork. Place the filling on top of it and flatten.
Roll the second piece of dough into a layer 4-5 mm thick and slightly larger than the mold. Cover the filling with dough.
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.
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.
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.
Remove the pie, let it cool for 10-15 minutes, and serve.