The pastry with this filling is very tasty and the pâté is delicious! Get out of the trivial and try it! Check out the recipe and tips.


  • 1 tablet of bread yeast
  • 1 tablespoon of sugar
  • 1 tablespoon of oil
  • Salt to taste
  • 2 to 2 and ½ cups (tea) of wheat flour

Filling Ingredients

  • 150 grams of fresh or pickled mushrooms, chopped
  • 1 small onion chopped
  • 1 clove of crushed garlic
  • ¼ cup (tea) oil
  • 250 grams of chicken liver
  • 1 tablespoon chopped parsley
  • Salt to taste
  • ½ teaspoon dill seeds (optional)
  • Black pepper to taste
  • 1 hard boiled egg, chopped

Filling preparation method

  1. In a pan, place the mushroom, onion, garlic and a little oil.
  2. Fry over medium heat, stirring until the onion softens.
  3. Remove from the pan, add the remaining oil and fry the liver for 10 minutes.
  4. Chop the liver and add it to the mushroom mixture.
  5. Add the other ingredients and mix.

Dough Preparation and Assembly Method

  1. Grease a baking tray and set aside.
  2. Dissolve the yeast in 1 cup (tea) of warm water.
  3. Add enough sugar, oil, salt and flour so that the dough can be worked with your hands.
  4. Place it on a smooth surface sprinkled with wheat flour.
  5. Work the dough until it is smooth and elastic.
  6. Place the dough in a greased bowl and turn it on all sides so that it is completely greased.
  7. Cover and let rise until doubled in size.
  8. Then lower the dough with your fists and divide it into ten equal parts.
  9. Roll each part into 13 cm slices.
  10. Place a little filling (2 to 3 tablespoons) in the center of each pastry.
  11. Close the pastries, pressing the edges with your fingers.
  12. Place them on the baking tray with the seam side down.
  13. Cover them with a damp cloth and let them rise until they double in size.
  14. Heat the oven to moderate temperature (170ºC) and bake until they are slightly golden.

Mom Tips

Serve as an accompaniment to appetizers or as a snack.

Yield of 10 units.

See also our chicken liver pâté.


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