Pie with liver and potatoes

Pie with liver and potatoes according to this recipe turns out very soft and airy. Prepared with tender chicken liver. The dough is kneaded using fresh yeast with the addition of kefir. To ensure that your baked goods do not fail, you must use high-quality yeast. When purchasing, pay attention to the color. It should be a uniform pinkish-cream, yellowish or grayish tint.

1. Calories
   206,02 kcal
2. Protein
   8,99 gram
3. Fat
   9,25 gram
4. Carbohydrates
   21,74 gram
5. ~ Time
   2 H 20 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Fresh yeast

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   10 g
2. Wheat flour bakery

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   250 g
3. Kefir

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   125 ml = 125 g
4. Powdered sugar

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   1 tsp. = 10 g
5. Salt

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   0.5 tsp. = 3.5 g
6. Vegetable oil

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   4 tbsp. l. = 68 g
7. Chicken liver

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   300 g
8. Potato

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   300 g
9. Dill

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   to taste
10. Chicken yolk

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    1 piece = 17 g

Steps:

1. 
   Prepare the ingredients for the liver and potato pie. Peel the potatoes. Wash the chicken liver and dry it. Crumble fresh yeast. Wash the dill and chop finely. Separate the yolk from the white, shake it. Tip: Fresh yeast is a living product. It is not recommended to pack them hermetically - they must “breathe”. Yeast stores well when wrapped in parchment paper.
2. 
   Prepare the dough for the liver and potato pie. In a bowl, combine powdered sugar and yeast. Stir. Leave for 5-7 minutes for the yeast to activate. Mix vegetable oil, kefir, and salt in a saucepan. Preheat to 37-38 degrees (until warm). Pour the kefir-oil mixture into the yeast. Stir. Knead the dough, gradually adding flour. Grease a bowl with vegetable oil, transfer the dough into it, cover with film and place in a warm place for 35-40 minutes.
3. 
   Make the filling. Boil potatoes in salted water for 15 minutes. Then cut into cubes. Also boil the chicken liver for 15 minutes in salted water, grind in a blender or meat grinder. Mix with potatoes and dill.
4. 
   Finish cooking the pie. Roll out the dough a little with a rolling pin, then transfer it to a round baking dish so that it hangs slightly over the edges. Add the filling. Gather the edges of the dough and cover the pie completely. Brush the top of the pie with yolk. Bake in the oven at 180 degrees for 20-25 minutes.
5. 
   Before serving, let the liver and potato pie rest for a couple of minutes, then cut into triangular portions.