Pierogies stuffed with liver pate
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Pirozhkas prepared from puff pastry, filled with liver pate and baked in the oven until golden brown.
Ingredients:
Procedure:
1. Roll out the well chilled puff pastry into a sheet, cut it into squares about 10×10 cm, brush the edges with egg beaten with milk and a little salt
2. Place a portion of liver pate beaten with egg yolks in the centre of each pastry slice, fold the pastry into a triangle, press the edges well and brush them with beaten egg
3. Sprinkle the pierogies with steamed, peeled and thinly sliced almonds
4. Bake them in a preheated oven at 150-160 °C until golden brown.
Recommendation:
The pierogies are great with tea.
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