Pashtida

Category: Meat dishes
Kitchen: Jewish
Pashtida

Ingredients

Potatoes
Liver 500 g
Carrot 1-2 pcs
Onion 1-2 pcs
Eggs 2 pcs
Salt, spices
Grated cheese 100 g

Cooking method

  • Boil the potatoes, drain the broth, mash the potatoes, add eggs and a little broth to it. The consistency should be thicker than the puree. While the potatoes are boiling, fry the onions and carrots until the former is pleasantly transparent and the color is given back to the oil. Add the diced liver. The liver can be any, I had beef. Fry, after adding the liver, continue for 10 - 15 minutes, then carefully combine the mashed potatoes and the liver. Smear the bottom of the baking dish with oil, sprinkle with semolina or breadcrumbs, lay out the potato-liver mass, level and put in the oven to bake for 30 minutes at 200C. When the top is browned, sprinkle with cheese and send back to the oven for about 15 minutes. Serve slightly cooled down so that it does not break when shifting.
  • I did it at MV Brand. When I turned it over and moved it, it fell apart a little, because it was hot, in the heat of the heat: - [But it didn't affect the taste, honestly. Baked on Baking for 40 minutes.
  • Pashtida

Note

Taking out the liver from the freezer in the evening, I was puzzled what to do with it. Moreover, it was necessary to combine something original, Jewish, from the liver, to put it on the forum ... in how. And then I remembered about Patshida. I climbed the World Wide Web in search of the "correct" recipe and its variations. In the classic version of Pashtida, this is a pie-shaped dish: a semi-liquid dough on kefir (mayonnaise, yogurt, sour cream) is poured onto the bottom of the mold, on top is any ready-made filling, which is selected according to the principle "All that is and is needed very quickly", then all this is poured the remaining dough and bake. But I also found an option based on mashed potatoes (http: //www.povarenok.*****ru/recipes/show/52023/) and realized that this was exactly what I was looking for. The magician turned out delicious.

Caprice
Mashunya, there is no "correct" pashtida. It is made of anything that can be combined.
SchuMakher
Phew, thank God, otherwise I was worried
Elena Bo
Very appetizing
Luysia
It will be necessary to prepare this Jewish dish, otherwise I have also had a piece of liver dangling in the freezer for a long time.
Caprice
By the way, this pashtida is not entirely Jewish. It is not kosher.
Luysia
Quote: Caprice

By the way, this pashtida is not entirely Jewish. It is not kosher.

But we don't care.
Inusya
Manechka, tell me, did you smear the donyshko with something before laying it down?, Otherwise I see that you fell out so well, with a crust.
And I'm still afraid to climb into the cartoon with potatoes, somehow they scared that potatoes stick to the bottom best of all, so I don't try; I retested everything, but the potatoes didn’t. And och want ...
Elena Bo
Be afraid it will stick, be safe - put baking paper on the bottom.
Aygul
And when did you sprinkle it with cheese - before turning, after, immediately or after a while? Or maybe inside?
Caprice
Quote: Luysia

But we don't care.
Undoubtedly
SchuMakher
inusya I oiled and sprinkled with semolina, I always do this

Aygul I sprinkled it with cheese and turning it over, almost immediately after turning on the stove, because here the top does not turn red very quickly ... You cannot see the cheese in the photo, it is from below You can also go inside.
Natusik
SchuMakher, what a yummy! And it seems not at all difficult.
Inusya
Thank you, Manechka, I thought so, but decided to make sure for the sake of fidelity, I also almost always use this method for biscuits in a cartoon, and the bottom turned out to be painfully beautiful, that's why I clarified it.

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