Compound:
- dough: 180 grams of margarine for baking
- 1.5 cups flour
- 3 tablespoons sour cream
- 0.5 teaspoon baking soda without top
- vinegar
- for the filling: 500 grams of liver
- 4 bulbs
- for filling: 3 eggs
- 200 grams of sour cream
- some dill
- salt and pepper to taste
Cooking:
- First of all, prepare the dough. Take the margarine out of the fridge first to soften.
- Mix margarine with flour, add sour cream and soda quenched with vinegar, salt and mix.
- Knead the dough, put in a bowl and cover with cling film. Place in refrigerator for 30 minutes.
- Separate the liver from the films, cut into pieces and fry a little in vegetable oil.
- Cool and scroll in a meat grinder.
- Peel the onion and chop finely. Fry in vegetable oil until golden brown and salt a little.
- Prepare the filling for the pie. Put sour cream into a bowl, beat in eggs, add finely chopped dill and beat everything with a whisk. Add salt and pepper to taste.
- Take the dough out of the refrigerator and put it in a greased form. Make sides.
- Preheat the oven to 180 degrees.
- Put the onion on the dough.
- Put the liver on the onion.
- Top filling.
- Bake the cake until done, about 45 minutes.
