Pie with chicken giblets

Cooking

Step 1

1. Peel onions and carrots. Chop one onion and one carrot, set aside. Wash the celery, cut into large pieces. Rinse the offal thoroughly, put in a saucepan, add celery and the remaining onions and carrots (whole). Pour 850 ml of water, boil for 2 hours. Remove the giblets and set aside, strain the broth. 2. Peel and chop the garlic. Cut the bacon into small pieces, put in a pan and cook until the fat is rendered. Drain the fat into a bowl, leaving 2 tbsp. l. Add chopped onions and carrots, fry for 2 minutes, stirring occasionally. Add garlic, cook 2 more minutes. Remove from fire. 3. Hard boil the eggs, peel and mash with a fork. Cut olives into circles. Wash greens, dry and chop. Cut chicken giblets into small pieces. Pour into a clean skillet 2 tbsp. l. bacon fat, add offal and fry them until golden brown. Add cumin, cook 2 more minutes. Pour in 300 ml of broth, add the fried vegetables, flour and salt. Cover with a lid and cook for 10 min. Add olives, eggs and herbs, mix and remove from heat. 4. Prepare the dough. Put oil in a saucepan, pour 125 ml of water. Bring to a boil and immediately remove from heat. Add sifted flour, stir. Knead the dough, put it on the work surface, cover. Let cool. 5. Preheat oven to 190°C. Cover the baking dish with a sheet of foil. Set aside the third part of the dough, roll out the rest into a thin layer and place in a mold. Put the filling on the dough and smooth it out. 6. Cover the pie with the reserved dough, pinch the edges. From the rest of the dough, make decorations in the form of leaves and flowers. Make tubes out of thick paper and insert them into the cake, piercing the lid. Brush with egg. Bake for 1 hour. Leave in the mold for 20 minutes, then remove. Serve hot.