The beet cakes with chicken giblets

Dough:

1 kg flour
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300 g cooked beetroot

250 ml broth chicken

100 g butter

20 g fresh yeast

1 egg

1 tbsp. sugar

1 tsp. salt

Filling:

500 g chicken liver

500 g chicken hearts

50 ml cream 20-25%

1 onions

1 carrots

1 hot pepper

1 tbsp. ghee

? tsp. nutmeg

pepper

salt

Optional:

1 egg

vegetable oil

Sift flour, butter for the dough melted, allow to cool and blend the beets, add 3 tbsp of chicken broth.

Combine yeast and 300 g of flour, add sugar, add salt, beat the egg, pour the warm broth, knead homogeneous dough, enter beet puree, gradually pouring the remaining flour knead soft elastic dough.

Add to the dough with the melted butter, knead it well, it should be non-sticky, put in a lightly greased bowl, cover with plastic wrap and leave in a warm, the dough has increased in volume by 2 times.

Circles cut chicken hearts, rinsed, to remove from the pepper seeds, peel the onion and carrot, cut into cubes, melt the oil on the pan, put the vegetables, put a minute on low heat, put the heart, put 5 minutes, covered, then put the prepared liver, simmer for 3 minutes

Add salt and pepper cream, add nutmeg, pour into pan with vegetables and giblets, put another 2 minutes, then drain in a colander to drain excess liquid and grind the mixture into the meat grinder.

Tear from the test small pieces, roll them into balls, then stretch your arms in tortillas, put on every 1 tsp. of the filling, to mould round buns, then give it a desired shape.

Put the beet cakes with chicken giblets on a greased or lined with parchment paper baking sheet, leave on for 5 minutes, coat with beaten egg and bake for about 15 minutes in a preheated 200 degree oven, finished cakes to cool, covered with a towel.

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