Ukrainian Meat Filled Pie (Pyrih z Miasom)

[Olga Drozd]

Ukrainian Meat Filled Pie (Pyrih z Miasom)

Serve this as a luncheon dish or as an appetizer. You can also bake it in a very shallow oblong baking dish cut into squares and served very hot. It is a combination of textures and temperatures that make this a real treat.

FILLING:

1 medium onion
2 Tablespoons oil
1 pound calves' liver, ( OR 1/2 pound each lean beef and calves' liver), cut into large chunks
2 hard boiled eggs, finely chopped
Salt and freshly ground black pepper
3/4 teaspoon sugar

Chop onion in food processor using metal blade.  Saute onions in skillet in oil until transparent.

While onions are sauteing, without cleaning blade or bowl of food processor, chop liver OR liver and beef in processor.  When onions are transparent, add meat and finely chopped hard boiled eggs.  Saute mixture until liver is just done--it should be only slightly pink.  Beef can be cooked a minute or two longer than liver.  Add salt, a generous amount of pepper, and sugar.  Taste for seasoning.  This may be made in the morning and placed in refrigerator until you are ready to make pastry.  Bring to room temperature before baking.

PASTRY DOUGH:

2 cups all purpose flour
1 teaspoon salt
1 large egg
1 Tablespoon chilled sour cream
1/2 cup butter, chilled and cut into chunks (1 stick)

EGG WASH:

1 egg, beaten with 1 Tablespoon water (egg wash)

PASTRY DOUGH: Blend all ingredients in food processor fitted with the metal or plastic blade, turning off and on until dough forms ball around blade.

Cut dough in half, and place each half rolled in parchment paper, and place in freezer for about 10 minutes.  Dough should be well chilled before it is rolled out.

Preheat oven to 400 degrees F.

On lightly floured surface, roll out dough to fit 9-inch tin or glass pie dish.  Line pie tin with bottom crust.  Add filling.  Roll out top crust and place on top of filling, crimping edges.  Make a few slits on top crust.  Brush top with egg wash.  Bake in center rack of oven 12 to 15 minutes or until crust is golden brown. Serve very hot with cold sour cream for dipping.  Serves 8.