I put the sausages aside to fry to get rid of as much fat as possible. Then I started chopping the liver (into larger pieces), the heart (into smaller cubes), and I also added some pork for extra flavor. The pork, with its juicy texture, will give a special taste to the final dish. After I finished cutting all the ingredients, I put everything into a large bowl, letting them mix gently until well combined.
In the meantime, I prepared a large pan over medium heat, where I added a little olive oil to give a pleasant aroma. I began to sauté the finely chopped onion until it became translucent and started to release its sweet aromas. To this, I added the crushed garlic, which brought an extra intensity to the dish. After a few minutes, I added the chopped meat, stirring constantly to brown it evenly.
Once the meat was well fried, I added the spices. I used salt, pepper, sweet paprika, and a little dried thyme, which highlighted the flavors of the ingredients. I let everything simmer on low heat, covering the pan with a lid, so that the flavors could combine and the meat would become tender. After about 20 minutes, I checked the consistency of the mixture and added a little freshly chopped parsley to bring a touch of freshness.
In another container, I prepared a mixture of beaten eggs with sour cream, which will bind all the ingredients together. After the meat mixture cooled slightly, I added it to the bowl with the eggs and sour cream, mixing everything carefully so as not to crush the meat pieces. This rich mixture will form the base of a delicious pie.
Finally, I rolled out a sheet of dough on a baking tray lined with parchment paper, adding the meat filling, and on top, I covered it with another sheet of dough. I made a few small cuts to allow steam to escape during baking. I brushed the surface with a beaten egg, which will give a tempting golden color. I placed the pie in the preheated oven at 180 degrees Celsius and let it bake for about 30-35 minutes until it became golden brown and crispy. After taking it out of the oven, I let it cool slightly before cutting and serving, enjoying the enticing aroma that spread throughout the house.
In the meantime, I prepared a large pan over medium heat, where I added a little olive oil to give a pleasant aroma. I began to sauté the finely chopped onion until it became translucent and started to release its sweet aromas. To this, I added the crushed garlic, which brought an extra intensity to the dish. After a few minutes, I added the chopped meat, stirring constantly to brown it evenly.
Once the meat was well fried, I added the spices. I used salt, pepper, sweet paprika, and a little dried thyme, which highlighted the flavors of the ingredients. I let everything simmer on low heat, covering the pan with a lid, so that the flavors could combine and the meat would become tender. After about 20 minutes, I checked the consistency of the mixture and added a little freshly chopped parsley to bring a touch of freshness.
In another container, I prepared a mixture of beaten eggs with sour cream, which will bind all the ingredients together. After the meat mixture cooled slightly, I added it to the bowl with the eggs and sour cream, mixing everything carefully so as not to crush the meat pieces. This rich mixture will form the base of a delicious pie.
Finally, I rolled out a sheet of dough on a baking tray lined with parchment paper, adding the meat filling, and on top, I covered it with another sheet of dough. I made a few small cuts to allow steam to escape during baking. I brushed the surface with a beaten egg, which will give a tempting golden color. I placed the pie in the preheated oven at 180 degrees Celsius and let it bake for about 30-35 minutes until it became golden brown and crispy. After taking it out of the oven, I let it cool slightly before cutting and serving, enjoying the enticing aroma that spread throughout the house.
Ingredients
organs, pork breast, fresh sausages (pork), cornmeal, and an excellent Tohani wine that I recommend.