Potato pies stuffed with mushrooms and liver

1 serving


Peeled potatoes are peeled and passed through a meat grinder. Onions and finely chopped parsley are fried in heated vegetable oil, salted, potatoes are added, all mixed continuously on fire until it turns into a paste. Leave to cool and then add the yolks. Obtained mass is thoroughly kneaded and layer is rolled out with thickness of three fingers on board lubricated with vegetable oil. Mugs are cut out with a cup, which are rolled piece by piece in flour, egg and breadcrumbs, cutting them the same and smooth. Potato pies are pan-fried with preheated vegetable oil on either side. With a sharp knife, the tops are cut off, small depressions are scraped out with a teaspoon, in which warm mince from mushrooms and liver is placed. Pies are covered with cut tops and immediately served to the table.