I made this recipe after having leftover dough from a cream puff. It’s perfect when you already have some flaky dough with lard on hand. I used a combination of pork and chicken liver, and I chopped the greens fresh. I baked the loaf in dough in a loaf pan and a small baking dish, just enough to hold all the filling.
Quick Info
Total time: about 2 hours
Preparation time: 50 minutes
Baking time: 50-60 minutes
Servings: 10-12
Difficulty: medium
Recipe type: loaf with dough, suitable for festive meals or when you want a heartier appetizer
Ingredients
250 g pork liver
700 g chicken liver
25 green onions
20 green garlic stalks
2 red bell peppers
2 bunches of parsley
3 bunches of dill
5 raw eggs
5 hard-boiled eggs
salt
pepper
approximately 400 g dough with lard (puff pastry type)
1 egg for brushing
Preparation Method
1. Boil both the pork and chicken liver in water. Once cooked, let them cool completely. Then chop them into small cubes for easier incorporation later.
2. Clean the green onions and garlic. Chop them finely. Wash the bell pepper, remove the seeds, and chop it into small cubes.
3. Heat a little oil in a small pot or saucepan. Add the green onions and garlic and sauté for a few minutes. Then add the bell pepper and stir, letting everything cook until softened. Finally, add the chopped parsley and dill, turn off the heat, and let it cool.
4. In a large bowl, combine the chopped liver, sautéed vegetables, and greens, mixing well. Season with salt and pepper, then incorporate the 5 raw eggs.
5. Prepare the loaf pans. I used a loaf pan and a small baking dish. Roll out the dough to the appropriate size and line the bottom and sides of the pans.
6. Place half of the loaf mixture in the pans, arrange the hard-boiled eggs (peeled, whole or halved lengthwise) in the center, then cover with the remaining mixture.
7. From the remaining dough, you can cut strips for a lattice on top, which you place over the filling. Brush everything with beaten egg.
8. Place the pans in the oven at medium heat (about 180°C) for 50-60 minutes. Remove when the dough is golden and firm to the touch.
9. Let it cool in the pans, then remove and slice once it reaches room temperature.
Why I Make This Recipe Often
It’s a great solution for when I have leftover dough or when I want to use liver along with fresh spring greens. It slices beautifully, portions easily, and keeps well in the fridge for a few days.
Tips and Variations
Tips
- Don’t overcrowd the mixture in the pans; leave a little space to prevent the dough from cracking during baking.
- Cool the liver before chopping; otherwise, it will crumble.
- If you’re not using dough with lard, any rich puff pastry will work.
Substitutions
- Pork liver can be omitted; you can use only chicken liver.
- The greens can be adjusted based on what you have, but it’s important to have plenty for the classic flavor of the loaf.
- Store-bought dough works if you don’t have lard or don’t want to make it at home.
Variations
- You can add small pieces of gizzards or hearts if you want a different texture.
- The hard-boiled eggs can be halved or left whole, depending on your preference for presentation.
- For a simpler version, you can bake it directly in a pan without dough, but you’ll lose the crispy crust.
Serving Ideas
- Sliced as an appetizer for a festive meal or breakfast.
- Pairs well with green salad or cold pickles.
- Can be served cold or gently reheated.
Frequently Asked Questions
1. What type of dough works best?
The best is flaky dough with lard, but classic puff pastry, homemade or store-bought, also works.
2. Can I add other types of meat to the mixture?
I only used liver, but if you run out, you can add a bit of ground chicken or pork, adjusting the seasonings.
3. Is it necessary to put hard-boiled eggs in the center?
No, but they provide the classic look when sliced, and I recommend them if you have them on hand.
4. If I don’t have a loaf pan, what other shape can I use?
Any deeper pan or a heat-resistant ceramic dish will work, as long as it holds the mixture in a layer of 5-6 cm.
5. How do I know it’s cooked inside?
If piercing the mixture leaves no traces of raw egg and the dough is golden, it’s done. You can also check with a thin knife.
Nutritional Values
Values vary, but a slice (approximately 100 g) is estimated to have 210-230 kcal, 12 g protein, 13 g fat, and 12 g carbohydrates. The dough with lard increases the fat content. The liver and eggs provide protein. It’s a heartier dish, especially suitable for lunch or as an appetizer.
Storage and Reheating
It keeps in the fridge for 3-4 days, covered, to prevent the dough from drying out. It can be easily reheated in the oven at 140°C for 10-15 minutes or served cold, straight from the fridge. I do not recommend freezing; the texture of the dough suffers after thawing.
Quick Info
Total time: about 2 hours
Preparation time: 50 minutes
Baking time: 50-60 minutes
Servings: 10-12
Difficulty: medium
Recipe type: loaf with dough, suitable for festive meals or when you want a heartier appetizer
Ingredients
250 g pork liver
700 g chicken liver
25 green onions
20 green garlic stalks
2 red bell peppers
2 bunches of parsley
3 bunches of dill
5 raw eggs
5 hard-boiled eggs
salt
pepper
approximately 400 g dough with lard (puff pastry type)
1 egg for brushing
Preparation Method
1. Boil both the pork and chicken liver in water. Once cooked, let them cool completely. Then chop them into small cubes for easier incorporation later.
2. Clean the green onions and garlic. Chop them finely. Wash the bell pepper, remove the seeds, and chop it into small cubes.
3. Heat a little oil in a small pot or saucepan. Add the green onions and garlic and sauté for a few minutes. Then add the bell pepper and stir, letting everything cook until softened. Finally, add the chopped parsley and dill, turn off the heat, and let it cool.
4. In a large bowl, combine the chopped liver, sautéed vegetables, and greens, mixing well. Season with salt and pepper, then incorporate the 5 raw eggs.
5. Prepare the loaf pans. I used a loaf pan and a small baking dish. Roll out the dough to the appropriate size and line the bottom and sides of the pans.
6. Place half of the loaf mixture in the pans, arrange the hard-boiled eggs (peeled, whole or halved lengthwise) in the center, then cover with the remaining mixture.
7. From the remaining dough, you can cut strips for a lattice on top, which you place over the filling. Brush everything with beaten egg.
8. Place the pans in the oven at medium heat (about 180°C) for 50-60 minutes. Remove when the dough is golden and firm to the touch.
9. Let it cool in the pans, then remove and slice once it reaches room temperature.
Why I Make This Recipe Often
It’s a great solution for when I have leftover dough or when I want to use liver along with fresh spring greens. It slices beautifully, portions easily, and keeps well in the fridge for a few days.
Tips and Variations
Tips
- Don’t overcrowd the mixture in the pans; leave a little space to prevent the dough from cracking during baking.
- Cool the liver before chopping; otherwise, it will crumble.
- If you’re not using dough with lard, any rich puff pastry will work.
Substitutions
- Pork liver can be omitted; you can use only chicken liver.
- The greens can be adjusted based on what you have, but it’s important to have plenty for the classic flavor of the loaf.
- Store-bought dough works if you don’t have lard or don’t want to make it at home.
Variations
- You can add small pieces of gizzards or hearts if you want a different texture.
- The hard-boiled eggs can be halved or left whole, depending on your preference for presentation.
- For a simpler version, you can bake it directly in a pan without dough, but you’ll lose the crispy crust.
Serving Ideas
- Sliced as an appetizer for a festive meal or breakfast.
- Pairs well with green salad or cold pickles.
- Can be served cold or gently reheated.
Frequently Asked Questions
1. What type of dough works best?
The best is flaky dough with lard, but classic puff pastry, homemade or store-bought, also works.
2. Can I add other types of meat to the mixture?
I only used liver, but if you run out, you can add a bit of ground chicken or pork, adjusting the seasonings.
3. Is it necessary to put hard-boiled eggs in the center?
No, but they provide the classic look when sliced, and I recommend them if you have them on hand.
4. If I don’t have a loaf pan, what other shape can I use?
Any deeper pan or a heat-resistant ceramic dish will work, as long as it holds the mixture in a layer of 5-6 cm.
5. How do I know it’s cooked inside?
If piercing the mixture leaves no traces of raw egg and the dough is golden, it’s done. You can also check with a thin knife.
Nutritional Values
Values vary, but a slice (approximately 100 g) is estimated to have 210-230 kcal, 12 g protein, 13 g fat, and 12 g carbohydrates. The dough with lard increases the fat content. The liver and eggs provide protein. It’s a heartier dish, especially suitable for lunch or as an appetizer.
Storage and Reheating
It keeps in the fridge for 3-4 days, covered, to prevent the dough from drying out. It can be easily reheated in the oven at 140°C for 10-15 minutes or served cold, straight from the fridge. I do not recommend freezing; the texture of the dough suffers after thawing.