You will need
    • 250 g pork;
    • 250 g beef;
    • 300 g pork liver;
    • bulb;
    • 2 teeth of garlic;
    • half of the loaf;
    • 2 eggs;
    • vegetable oil for frying;
    • spices and salt.
Rinse liver, pork and beef. Peel them from the foil, remove the veins and mince. Pork liver should be soaked in cold water or milk for an hour. From this it will be much softer. To pellet turned out juicy, prefer chilled and not frozen meat.
Chop the onion in small cubes. Heat the oil in a pan and fry in it onions. Slightly brown it and add to the meat mass.
Pour the egg into the mince, squeeze through the press garlic teeth, salt and add spices to taste. Mix everything carefully. For spice you can add chopped parsley. If the mince is quite liquid, you can pour a couple of tablespoons of flour, then stir again and leave to rest for 20 minutes.
Prepare the bread strips. It is better to use a slightly dried up loaf. To do this, cut the fresh loaf into slices and then into small wedges. Place them in a preheated to 180 degrees oven for three minutes. They will play the role of a claw. The baton can be easily replaced by rye bread, is a matter of taste.
Form of minced tortillas. They should resemble the paws of a bear. Put the top bread "claws". As a rule, one "paw" requires no more than 3-4 wedges.
In a bowl break the egg. Roll it "bear paws", and then place them on a baking sheet. Preheat the oven to 200 degrees and cook her tortillas until tender. It usually requires at least 30 minutes. Not bake this dish for a long time, there is a risk to overdry it. A sign of readiness can serve as arising from the pellets when you push the plug clear juice.
Serve the finished "bear paws" hot. A suitable garnish for this and Mordovian dish will be mashed potatoes and a vegetable salad. However, it can serve as a standalone dish.