Chicken Liver pie

Pour powdered sugar into a bowl, add yeast, mix, leave for 5-7 minutes. In a separate container, we combine kefir with vegetable oil, warm it up to a warm state and pour it to yeast, mix. Sift flour into the resulting mass, add salt and knead the dough, it turns out soft and plastic. Leave the dough to come up for about 40 minutes, be sure to cover with a towel.

While the dough is coming up, let's do the filling. Boil potatoes in a uniform, my liver, also boil in slightly salted water until ready. Then peel the potatoes, cut into cubes, and chop the liver with a meat grinder. Dill is washed, dried, chopped with a knife as small as possible. Combine potatoes with liver and dill, salt, season with pepper, mix.

Grease the baking dish with oil, roll out the dough and place it in the mold, the edges should be higher than the sides of the mold. Fill the pie with the prepared filling and lifting the dough, collect it and close the pie. We leave it in a warm place for 25-30 minutes, after which we lubricate it with egg yolk and send it to the oven preheated to 180 degrees, bake for 25 minutes until a beautiful golden crust.

We serve it on the table in a warm form.

Bon appetit!