Pierogies stuffed with liver pate

Pirozhkas prepared from puff pastry, filled with liver pate and baked in the oven until golden brown.

Ingredients:

500 g of puff pastry 400 glime pâté 25 g of almonds 2 pcs yolks 2 pcs eggs 1 tbsp milk salt

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.