To make delicious pies, you need several components: a proven recipe, properly kneaded dough and a good filling. Of course, you want the baked goods to look beautiful - the traditional shape of the pies will not surprise anyone. The recipe for the dough for pies, the rules of sculpting and the subtleties of preparation are further in the article.
How to knead dough for pies
It would seem that what is so difficult here? Everyone knows that the table must be sprinkled with flour and your hands greased with oil - then the dough will not stick to your hands and the work surface. But there are a few more secrets that experienced housewives advise using.
- Well sifted flour is saturated with oxygen, and thanks to this, baked goods rise well in the oven.
- Refrigerate or reheat all ingredients to the same temperature.
- Yeast for dough must be diluted in a glass of warm water(not in boiling water). Cold water will not allow the yeast to rise quickly.
- When baking, proofing the dough is very important. After modeling, place the pies on a baking sheet, cover with a cloth and leave for an hour, and only then put them in the oven. The dough will rise and the products will come out fluffy - especially if the recipe contains yeast.
- Beautiful yellow color The pies are flavored with sugar, butter and egg yolks.
- If there is no warm corner in the house where the dough can rise, place it in a slightly preheated but turned off oven.
To make the pies fluffy and airy, preheat the oven to 100° and gradually raise the temperature to 180-200°.
Yeast-free dough
First of all, we will learn how to prepare dough for pies without yeast. The filling for liver pies must be prepared in advance, because working with the dough will not take more than half an hour.
You will need:
- 2 eggs;
- a glass of chilled boiled water;
- 0.5 tablespoons of salt;
- 1 spoon of sugar.
Preparation
- Pour water, egg yolks into a separate bowl, add salt and sugar and beat until smooth.
- Form a mound of flour with a depression in the center and pour the resulting mixture into it.
- Leave it to steep for 15-20 minutes at room temperature. Done - now you can start sculpting.
Yeast dough
The second common recipe for baking base is quick yeast pie dough, which is also good for frying in a pan.
You will need:
- 0.5 kilograms of sifted flour;
- a glass of warm milk;
- 2 eggs (yolks);
- a teaspoon of sugar, salt and dry yeast;
- 1 tablespoon of vegetable oil.
Preparation
- Mix the milk with the yeast and wait until the mixture starts to foam.
- Add sugar, salt, vegetable oil and egg yolks, after mixing, add flour.
- Knead the dough, form it into a ball and send it to rise in a warm place.
- After it has doubled in size, the mass must be kneaded again and sent out.
- When the dough becomes fluffy again, you can start sculpting.
- If you want the liver pies to come out golden brown in the oven, brush them with egg yolk and don’t skimp on sugar for the dough.
Filling for liver pies
As a basis for pies, you can use any liver - chicken, goose, lamb, beef or pork. Next are popular fillings for baking (calculation per 500 grams of flour).
- Pies with liver and egg. Ingredients: liver, 1 onion, 3 tablespoons of sunflower oil, flour, milk, salt and pepper to taste. Peel the liver and remove the film, cut into slices, roll in flour and place in a frying pan. Then pass it through a meat grinder. Boil and chop the eggs, also fry the finely chopped onion. Combine all ingredients and mix.
- Ingredients: liver, 1 carrot, 1 onion, 250 grams of disgusting rice, salt and pepper to taste. Separately fry the liver, chopped carrots and onions. Pass them through a meat grinder or blender, combine, add rice and mix.
- Pies with liver and potatoes. Ingredients: liver, 500 grams of peeled potatoes, 1 onion, 2-3 cloves of garlic. Boil the liver and potatoes. Crush the potatoes, grind the liver using a blender or meat grinder. Add fried onions and garlic, stir.
How to make pies correctly
Pies should not only be tasty, but also beautiful. How to make pies correctly? Besides the traditional cylindrical, there are several other ways to shape baked goods.
- Boat. Roll out small pieces of dough and pinch the edges, stretching it a little, grease the center of the boat with oil and lay out the filling.
- Square/triangular. Cut the dough into a square. To achieve a square shape, fold the edges into the center and fasten them together; for a triangular shape, fold the square in half.
- Star/flower. Place the filling in the center of the dough. The edges can be folded in a way convenient for you - in the form of a star, a “pinwheel” or any other shape. The only caveat is that the sides should remain above the level of the filling.
Beautiful baked goods with an unusual shape can be prepared not only in the oven. If you want to make liver pies fried in oil, just place them with the filling facing up and make sure that the dough does not burn - they will be as fluffy and beautiful as when they came out of the oven.
That's all you need to know about making hearty liver pies. Experiment with shapes, fillings and delight your family with beautiful, tasty and healthy dishes!
Pie. Ruddy, lush, aromatic.
It's hard to resist, especially if the filling is made from liver.
A healthy product will sparkle with new flavors in combination with airy dough.
There are many recipes for liver pies, but here are the most popular and delicious options. Shall we cook?
Liver pies - general cooking principles
For liver pies, homemade yeast dough is most often used. It requires a minimal amount of ingredients and mainly consists of wheat flour, yeast and liquid (water or milk). Before cooking, it must be left to stand, otherwise the products will be tough and go stale very quickly. Sometimes puff pastry, homemade or store-bought, is used for pies.
The filling for pies can be prepared from any type of liver: beef, pork, poultry. It will differ in taste and smell. The most tender liver is chicken, and the dryest is pork. But the taste largely depends on the time and method of preparation. The longer you cook or fry a product, the tougher it will be. In addition to liver, vegetables that are pre-fried or stewed, boiled cereals and eggs are added to the filling. The main spices used are salt and pepper.
Recipe 1: Fried liver pies
The peculiarity of these liver pies is the filling, which is soft and tender, reminiscent of pate. And all thanks to roasting already in ground form. Therefore, you can even use pork liver.
Ingredients
2.5 cups flour;
Glass of water;
8 grams of dry yeast;
Black pepper;
300 grams of liver;
Large onion.
Preparation
1. Dissolve yeast, 0.5 teaspoon of salt and the same amount of sugar in half a glass of warm water. Sift the flour, combine with the yeast mixture and pour in the remaining water. Add 30 grams of butter and knead the dough. It should be elastic. You may need a little more or less flour, depending on the moisture content of the product. Leave the dough in a warm place for an hour, knead once.
2. Wash the liver, remove the films and grind in a meat grinder. You can grind it with a blender.
3. Cut the onion, fry in a frying pan for 2 minutes, then add the chopped liver and fry for another 4 minutes. Salt, pepper and cool the filling.
4. Form pies from the dough and filling, fry on both sides. The process happens quickly, since the filling is already ready. Place the fried pies on paper napkins to absorb excess fat.
Recipe 2: Liver pies in the oven
Oven pies are not as fatty as fried products. Therefore, less calorie. But they don’t always turn out soft and airy, so you need to knead the right dough.
Ingredients
250 grams of milk;
Spoon of yeast;
50 grams of butter;
2 spoons of sugar;
Half a kilo of flour;
400 grams of liver;
Bulb.
Preparation
1. Heat the milk to approximately 40-50 degrees. Add sugar, yeast and 6 tablespoons of flour, make a mash and leave for half an hour. During this time it will rise well and sour. Add salt, beaten egg, sifted flour, knead the dough and add vegetable oil at the end. You can take melted margarine. Place the dough in a warm place until it rises for the first time, knead it and let it rise again.
2. Make the filling. You can prepare the same option as in the previous recipe. Or simply fry the liver with onions and pass through a meat grinder. Don't forget to add spices.
3. As soon as the dough rises a second time, divide it into equal pieces, form flat cakes, add filling and make pies.
4. Place on a baking sheet, leaving space for lifting. Let stand for 15 minutes, brush with beaten egg and bake until done.
Recipe 3: Liver and rice pies
A universal recipe for liver pies that can be fried in oil or baked in the oven. Or maybe make a big pie? This dough can handle anything! It is better to use round and small rice for the filling; steamed rice will not work. Any liver can be used.
Ingredients
400 grams of liver;
100 grams of rice;
2 onions;
1 packet of dry yeast;
450 grams of flour;
2 spoons of sugar;
250 grams of water or milk;
40 grams of butter.
Preparation
1. Dissolve yeast with salt and sugar in warm water (or milk), add sifted flour, butter and knead the dough. Let it rise 2 times. If the pies are fried in a frying pan, then one rise is enough.
2. Boil rice in water with salt, rinse.
3. Cut the liver into pieces, boil for 15 minutes, cool and pass through a meat grinder.
4. Fry finely chopped onions, add liver and rice, salt and pepper and mix the filling. There is no need to heat the ingredients together; they will come together during the process of making the pies.
5. Divide the dough into pieces, make pies and cook in any way. If you bake in the oven, let the products rise a little on the baking sheet so that there are no tears on the sides.
Recipe 4: Liver and egg pies with puff pastry
The most delicate filling, rich in protein. But the peculiarity of this recipe is the use of puff pastry, which simplifies the process several times and reduces the time. You can use yeast or unleavened dough, choose at your discretion. The pies are being prepared in the oven.
Ingredients
A pack of dough;
300 grams of liver;
Bulb.
Preparation
1. Boil the eggs, leaving one for greasing the pies before baking. Then cool and cut into small cubes.
2. Grind the raw liver using a meat grinder.
3. Fry the diced onion in a frying pan. Add raw liver and cook together, at the end add salt, pepper and combine with eggs.
4. Lay out the puff pastry on the table. If necessary, roll it out with a rolling pin. The thickness of the layer should be 4 mm. Cut into squares.
5. Break the egg, add 3 tablespoons of water and mix. Wet the brush and run it along all the edges of the squares so that the dough merges well.
6. Place the filling in the center, make envelopes and place on a baking sheet. If using yeast dough, leave enough space between the products.
7. Brush the liver pies with the remaining egg and bake.
Recipe 5: Liver pies with mashed potatoes
Liver and potatoes are an ideal filling for pies. Juicy, filling and inexpensive. You can use any liver, but it tastes better with beef. We cook mashed potatoes specially, but good housewives never waste anything. Therefore, you can use leftovers from lunch or dinner.
Ingredients
300 grams of milk;
A packet of yeast;
Salt, sugar;
600-700 grams of flour;
500 grams of mashed potatoes;
350 grams of raw liver;
Onion.
Preparation
1. Combine warm milk with yeast, a teaspoon of salt and two tablespoons of sugar, add sifted flour and knead the dough. We send it to “rest” in a warm place for 50 minutes while we make the filling.
2. Simply boil the liver in water for about 15 minutes and grind it in a meat grinder once.
3. Fry the onion, mix with mashed potatoes and chopped liver. We evaluate the filling for salt, add pepper and any spices if necessary.
4. Take out the already risen dough and divide it into pieces the size of a small apple. Lay it out on the table and flatten it into a flat cake, add the filling. Form pies and fry in oil on both sides.
Recipe 6: “Quick” kefir liver pies
For these liver pies, you can use any filling from previous recipes or come up with your own. You can even use liver pate to speed up the process. A special feature of the recipe is the kefir dough, which is tender and quick to prepare.
Ingredients
500 grams of kefir;
2 teaspoons salt;
1 teaspoon of soda (but without a slide);
30 grams of butter or margarine;
A pinch of sugar.
Preparation
1. Pour kefir into a bowl, its temperature does not matter. Instead of kefir, you can use any fermented milk product (ryazhenka, yogurt, sourdough), but not sweetened.
2. Add dry soda to kefir and stir. There should be a reaction, the mass will bubble. This is fine.
3. Add the egg, salt and sugar, stir everything well until completely dissolved.
4. Pour in melted butter or margarine, add sifted flour, knead the dough to medium consistency, it should not stick to your hands, but it should not be too hard. Let it sit for half an hour and you can cook any pies.
Recipe 7: “Special” liver pies
The secret of these pies is the delicate filling, which is prepared with the addition of vegetables and lard. In essence, it turns out to be liver pate, and even if it remains, it certainly won’t go to waste. We prepare the dough according to any recipe or use puff pastry. The filling is suitable for both fried and baked pies.
Ingredients
500 grams of liver;
250 grams of lard (possible with layers);
Salt pepper;
2 onions;
Big carrot.
For cooking you will need a deep frying pan or cauldron with a lid.
Preparation
1. Cut the lard into any pieces and send them to fry.
2. Chop the onion into half rings, the carrots into thin rings, add to the lard and cook together for 3 minutes, until soft.
3. Cut the liver into any pieces, add it to the vegetables, cover with a lid and simmer everything together for half an hour. If there is not enough juice, you can add boiling water. Salt and pepper.
4. Cool the future filling, grind it in a meat grinder, preferably twice, and use it for its intended purpose.
To prevent fried pies from being too greasy, they should only be cooked in hot oil. If it is not heated enough, the dough will absorb fat like a sponge.
Pork liver is characterized by a slight bitterness. To get rid of it, the raw product must be cut into pieces and soaked for half an hour in fresh milk.
If the filling for liver pies turns out to be too dry, butter or mayonnaise will help correct the situation. Add a couple of spoons and blend with a blender, you will get a tender pate.
Did you forget to brush the pies with egg before baking in the oven, or did you simply not have any? Do not worry! As soon as you remove the products from the oven, immediately wipe them with a cloth soaked in vegetable oil. The pies will become soft and shiny.
The pies will burn if you add a lot of sugar to the dough. For half a liter of liquid, use no more than 3 spoons.
Yeast dough requires sifting the flour. And it’s not just about extracting various impurities, but about saturating the product with oxygen. Only from sifted flour can you obtain an airy, homogeneous and easy-to-rise dough.
Yeast dough is kneaded only from warm ingredients. Cold ingredients inhibit the development of yeast, and baking will take longer.
All pies consist of dough and filling, both of which can be prepared independently without any problems. We said recently that we’ll try to cook something with it, because any knowledge is useless without the ability to apply it.
Since fried foods are not highly valued by nutritionists, we will cook the baked goods in the oven rather than in a frying pan. It is also worth noting that cooking in the oven is easier for beginners and less labor-intensive, the main thing is to watch the time. Therefore, we will consider this particular method of preparing pies.
After we have decided on the general idea of the dish and technology, let's move on to the most important thing.
How to cook liver pies in the oven?
Ingredients for dough for liver pies:
Milk - 1 glass;
Yeast (dry) - half a bag;
Flour - 2 cups;
Eggs - 1-2 pcs.;
Sugar - 2-3 tablespoons;
Salt - 1/2 teaspoon.
Products for filling:
Liver - 300-400 gr.;
1-2 onions;
Salt to your taste;
Herbs and spices - pepper, thyme, basil (optional).
I recommend preparing the filling first; let the liver and onions cool before wrapping them in the dough.
Prepare the filling for liver pies:
1. Defrost the liver, if using not chilled, remove the film and veins.
2. Since the liver for filling the pies will be scrolled through a meat grinder, it doesn’t matter what pieces it is cut into, but it’s easier to fry equal pieces, close in shape to square, about 3-4 cm in size.
3. Place the frying pan on medium (or slightly higher) heat, pour in vegetable oil and wait until it warms up properly.
4. The onion can be fried before, the order does not play a special role here.
I cooked the liver first. Place the chopped pieces in a heated frying pan, and stirring occasionally, fry for 5-7 minutes, add seasonings and salt (also, this will make the liver softer). Cover with a lid for 3-5 minutes and bring to readiness, which can be judged by the shade (or rather, by the absence of a pink tint of raw meat).
The onion can be cut smaller and fried in the same pan where the liver was cooked. Add oil so that the onion is half immersed in it, fry until golden brown.
Leave the onion and liver alone for a while to cool.
5. When the components of the liver and onion filling have cooled, it’s time to make minced meat for the pies.
Using a meat grinder or food processor (if it can do it), grind the pieces of liver and onion into a more homogeneous mass, adding spices such as salt and pepper if necessary.
Making pies with liver and onions:
2. You should leave the finished dough for some time to rise (half an hour to an hour). When the dough has risen, knead it and roll it in flour to prevent it from sticking. It is advisable to do this when the liver filling is already ready and cooled.
3. After which the dough can be cut into pieces and made into pies. Simply cut equal pieces, roll them into a ball and roll them out with a rolling pin to a thickness of approximately 2 mm.
4. Using a spoon, place the filling in the center of the resulting “pancake” and seal the edges by pinching.
5. Place the pies, seam side down, on a cutting board, so they will retain their beautiful shape.
Bake liver pies in the oven:
1. About 15 minutes before putting the baking sheet with pies in the oven, you should still preheat it to 180-200°C.
2. Grease the baking sheet itself with vegetable oil.
3. Place our liver pies on it.
4. It is advisable to also lubricate their surface with oil. You can take it directly from the baking sheet, or separately.
5. Place the baking sheet at the level of the middle of the oven.
6. And leave for 25 minutes, until ready.
If your oven dries out the pies, then after 15 minutes, when the crust has browned, you can place an iron bowl with water there, thereby increasing the humidity, and the crust will not be so dry.
Also, after taking the baking sheet out of the oven, I recommend brushing the pies with egg (break the egg into any bowl or plate and apply it to the surface of the pies with a brush). This will add softness, shine and flavor to your creation.
Place the pies on a plate and cover with baking paper and a towel, leave to rest for 15 minutes.
That's all, delicious pies with liver and onions are ready! Enjoy your tea!
You can eat them either separately or with ketchup. Well, or something similar that you prefer.
Fried liver pies according to this recipe turn out very tender and tasty. Pamper your loved ones with this pastry.
Ingredients:
For filling:
for test:
How to make fried liver pies
1. Let's put on the dough. To do this, heat a glass of milk in the microwave for 20-30 seconds; the milk should become very warm, but not hot. Mix milk with 3 tablespoons of sugar. Then pour the sweet milk into a large container and add instant yeast. Mix. Leave for 15 minutes at room temperature.
2
. Sift 3 cups of flour into a large bowl. Then you need to add margarine. If it is soft, you can simply mash it with flour into crumbs. That is, you knead and grind margarine with flour until it becomes “margarine flour” (I don’t know how else to explain it, see photo).
3
. Now add 2 yolks to this flour mixture. Only the yolks; you can then add the whites to the filling. Pour in the dough, add salt, stir first with a spoon. Then knead the dough with your hands, adding flour. As soon as the dough stops sticking to your hands, put it in a plastic bag and leave it in a warm place for 1-1.5 hours.
4
. During this time, the dough can rise 2-3 times and increase in size. Accept it a little and let “its time come.”
5
. While the dough is preparing, let's make the filling. Onions and carrots need to be peeled. Slice and fry.
6
. Cut the liver into 2 cm pieces and add to the onions and carrots. Stir and fry for about 15 minutes. Salt and pepper. Cut a piece of liver, if there is no blood and the color of the piece inside is uniform, remove the pan from the heat. Overcooking the liver is bad. It becomes tough and not tasty.
7
. Next, you need to cool the filling a little and grind it in a meat grinder. Or grind in a food processor.
8
. The dough for this recipe is pliable and there is no need to roll it out with a rolling pin. Roll the sausage and cut into cylinders. Form a circle and use your fingers to widen the base. Place the liver filling inside.
9
. Pinch the edges. Shape the pie.
10
. Pour vegetable oil into a hot frying pan, 0.3 cm from the bottom. Then reduce the heat to medium. Let the oil warm up and place the pies in the pan. They fry quickly, adjust the heat level to suit you. The dough cooks just as quickly, so don't worry about it remaining soggy.
Delicious fried liver pies are ready
Bon appetit!
Video recipe “Fried liver pies”
Every experienced housewife has her own proven and favorite recipe for pies in her culinary arsenal. Various products are used as filling for such baked goods, but the liver filling for pies deserves special attention. It gives the dish not only an original pleasant taste, but is also very beneficial for the human body. Delicious, aromatic, airy liver pies are an excellent option for a hearty snack for a picnic and a good replacement for tired sandwiches.
Rules for making liver pies
More often, for baking with liver filling, yeast dough is used, which requires a minimum set of products (flour, yeast, water or milk), but the pies from it turn out incredibly soft and fluffy. To prepare such a dough base, simply combine the ingredients indicated in the recipe and knead the dough. For tender, airy pies, the mixture should sit well for about 2-3 hours in a warm place. Otherwise, yeast baked goods will turn out tough and quickly become stale.
There is a quick version of this dish - made from dough mixture with kefir, and in some recipes, in order to save time, frozen puff pastry is allowed. You can use any liver as a filling – beef, pork, chicken. The liver of different animals differs in taste and smell, but the principles of preparation are common for all types. Before using the liver as a filling, it must first be heat treated - boiled or fried in a frying pan.
The cooking time for the liver should be minimal, because the longer you cook or fry the product, the tougher it will become. You need to start chopping the liver after it has cooled completely - you can pass the liver pieces through a meat grinder, grind in a food processor or blender. This offal goes very well with various vegetables, boiled rice, boiled eggs, herbs, and mushrooms, so you can add them to minced liver for pies. Of the spices, only salt and pepper are most often used, but you can flavor the filling with other seasonings to taste.
Liver pies recipe
The classic recipe for this baking involves kneading the dough with fresh yeast and baking the pies in the oven. Modern housewives prepare this tasty and healthy dish in their own way, making dough with dry yeast or soda, adding cottage cheese to it or using store-bought dough. The differences in recipes are also determined by the method of preparing the baked goods: you can not only bake the pies in the oven, but also fry them in a frying pan or in a slow cooker.
Liver pies in the oven
- Time: 3.5 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 267 kcal/100 grams.
- Cuisine: European.
- Difficulty: medium.
One of the most popular and favorite recipes for baking with liver filling among many housewives is pies cooked in the oven. Fluffy, aromatic, piping hot flour products with juicy minced liver inside are an excellent option for a hearty dinner. To make the pies not only tasty, but also beautiful, the top of the products can be sprinkled with sesame seeds, as in the photo.
Ingredients:
- milk – 1 tbsp.;
- fresh yeast – 20 g;
- vegetable oil – 3 tbsp. l.;
- sugar – 1.5 tbsp. l.;
- salt – ½ tsp;
- chicken egg – 1 pc.;
- flour – 3 tbsp;
- liver – 450 g;
- onions – 2 pcs.;
- chopped dill – 1 tbsp. l.
Cooking method:
Dissolve yeast and sugar in warm milk, add ½ cup of flour, knead the dough. Leave for 30 minutes until a fluffy foam forms.
Add salt, egg and all the remaining flour, previously sifted. Knead into a soft, elastic dough.
At the end of the kneading, stir in the vegetable oil. Place in a warm place to rise and increase in volume by 2.5-3 times.
Rinse the liver, cut into pieces, and grind through a meat grinder along with the peeled onion. Fry over high heat for 3-4 minutes. Season with salt and spices to taste. Add chopped dill, stir.
Knead the finished dough and make 12–15 equal balls. Roll each one into a flat cake and fill the center with filling. Form the pies.
Place the pieces on a baking sheet greased or lined with parchment. Let them sit for about a quarter of an hour.
Brush the tops with beaten egg. Place in an oven preheated to 180°C for 30–35 minutes.
- Time: 1 hour 50 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 285 kcal/100 grams.
- Purpose: for lunch, dinner.
- Cuisine: European.
- Difficulty: medium.
If you want to make pork liver pies, it is better to fry them in a frying pan. The fact is that pork liver after heat treatment turns out to be rather dry. Thanks to the fluffy dough “coat” in which it is hidden and frying in vegetable oil, even this filling becomes juicy and tender, tasting like pate. The dish is very high in calories, so people who strictly watch their figure will have to refuse such a treat.
Ingredients:
- water – 200 ml;
- dry yeast – 1.5 tsp;
- salt – 1/3 tsp;
- sugar – 1 tbsp. l.;
- flour – 420 g;
- butter – 40 g;
- onion – 1 pc.;
- pork liver – 350 g.
Cooking method:
Heat the water to a temperature of 40–45°, dissolve the yeast in it.
Add salt and sugar and wait until they are completely dissolved. Pour in vegetable oil.
Sift the flour, add it in parts into the liquid base, kneading a soft, manageable dough. Cover with a clean towel and keep warm for about an hour.
Wash the liver, remove the films, twist through a meat grinder.
Peel the onion and chop finely. Fry in butter until soft and translucent, then place the liver in the frying pan. Fry for 4-5 minutes, stirring constantly.
Season the filling with salt and pepper to taste and cool.
Divide the risen dough into equal portions, roll each bun into a circle.
Place the flatbread in your palm, place a tablespoon of minced liver in the center, bring the edges together and form a patty.
Fry in vegetable oil until browned on both sides. After frying, place the products on a paper towel to remove excess fat.
With chicken liver and onions
- Time: 1 hour 15 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 257 kcal/100 grams.
- Purpose: for lunch, dinner.
- Cuisine: European.
- Difficulty: medium.
Many housewives prefer to use chicken liver for cooking, because it is much more tender and softer than the offal of other animals. The chicken liver filling for pies goes perfectly with the dough, so such pastries turn out tasty, juicy, worthy even of a festive table. To make the products more fluffy and airy, it is better to knead the dough with fresh yeast, and to obtain a beautiful golden brown and shiny crust, brush the surface of the pies with whipped yolk.
Ingredients:
- whey – 1 tbsp.;
- sour cream – 2 tbsp. l.;
- dry yeast – 10 g;
- salt – ½ tsp;
- sugar – 1 tbsp. l.;
- butter – 40 g;
- flour – 0.5 kg;
- chicken liver – 0.5 kg;
- onion – 1 pc.;
- carrots – 1 pc.;
- vegetable oil – 30 ml.
Cooking method:
Dissolve the yeast in warm whey. Add salt, sugar, sour cream, and melted butter. Knead until smooth.
Add sifted flour and make a dough. Wrap in film.
Peel the vegetables, chop the onion finely, grate the carrots on a coarse grater. Place the chopped vegetables in a frying pan with vegetable oil and fry until golden.
Add the washed liver to the fried vegetables and set the heat to medium. Simmer for about 20 minutes covered. At the end of cooking, add salt and pepper to taste.
Grind the cooled liver using a food processor or blender.
Divide the dough mixture into pieces, fill and form into pies. Let stand for a quarter of an hour on a warm stove, then brush with beaten yolk. Bake at 190°C for 25–30 minutes.
From curd dough
Time: 1 hour 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 272 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: medium.
Pies with liver filling, made from the most delicate curd dough, turn out incredibly light, tasty, melting in your mouth. To ensure that the dough base remains soft after frying, you should use natural fatty cottage cheese. Dietary low-fat fermented milk cheese makes the dough lumpy and dry. A beautiful yellowish color to the finished products will be given by yolks and a pinch of turmeric added to the dough during kneading.
Ingredients:
- cottage cheese – 300 g;
- yolks – 5 pcs.;
- salt – 0.5 tsp;
- sugar – 1 tbsp. l.;
- soda – 0.5 tsp;
- flour – 380 g;
- liver – 400 g;
- onions – 2 pcs.;
- butter – 50 g;
- vegetable oil – 100 ml.
Cooking method:
Place the washed liver in a saucepan and pour boiling water over it. Place the container over high heat and boil the product until tender. Cool, grind in a meat grinder.
Fry the finely diced onion in butter and add to the minced meat. Add salt, pepper, mix thoroughly.
Puree the cottage cheese with a blender, grind with yolks and sugar.
Add salt and soda to the sifted flour.
Mix the dry mixture and the curd-yolk mass, knead into a soft dough that separates easily from your hands. Wrap the test ball in film and leave for a quarter of an hour.
Divide the finished dough into 12–14 parts with a knife, turn each into a flat cake using a rolling pin or stretching it with your hands.
Place a portion of filling on each flatbread and make pies. Fry in a frying pan with boiling fat until golden brown.
- Time: 1 hour 15 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 248 kcal/100 grams.
- Purpose: for lunch, dinner.
- Cuisine: European.
- Difficulty: medium.
If you want to pamper your household with baked goods with a healthy liver filling, but don’t have time to fuss with dough, use a simplified recipe using a frozen dough base. You can buy yeast or unleavened dough at your discretion - the pies will still turn out incredibly tasty due to the original minced liver, diluted with boiled eggs.
Ingredients:
- liver – 300 g;
- Selected chicken eggs – 4 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- butter – 30 g;
- ready-made puff pastry – 1 pack.
Cooking method:
Hard boil 3 eggs. After cooling, peel and cut into medium-sized cubes.
Send the pre-washed and cut into pieces liver to fry in butter.
After 2 minutes, add carrots and onions cut into large cubes to the liver. Cook over medium heat for about 8 minutes.
Puree the cooled liver-vegetable mass using a blender, mix in the egg pieces.
Place the puff pastry on the table, slightly stretch it with a rolling pin into a rectangular layer no more than 0.5 cm thick. Cut into squares with a side of 7–8 cm.
Break the remaining egg into a bowl, add about 30 ml of water, and beat. Coat all edges of the workpieces with the resulting mixture.
Place the filling in the center of each square, fold it into a triangle, and press the edges firmly with a fork.
Place the pies on a baking sheet lined with parchment, brush with egg and water, and place in an oven preheated to 180° for 20–25 minutes.
On kefir with potatoes
- Time: 1 hour 25 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 279 kcal/100 grams.
- Purpose: for lunch, dinner.
- Cuisine: European.
- Difficulty: medium.
One of the most favorite recipes for pies in many families remains products with potato filling. If you add juicy minced liver to the usual boiled potatoes, the result will be even tastier and richer. The dough for such baking can be anything, the fastest option is kefir. It is given its splendor by soda, which, reacting with the fermented milk product, lifts the dough well, making it porous and airy.
Ingredients:
- egg – 1 pc.;
- salt – ½ tsp;
- soda – ½ tsp;
- sugar – 1 tbsp. l.;
- kefir – 1 tbsp.;
- vegetable oil – 2 tbsp. l.;
- flour – 2-2.5 tbsp;
- beef liver – 400 g;
- large potatoes – 3–4 pcs.;
- onion – 1 pc.;
- butter – 40 g;
- chopped greens – 1 tbsp. l.
Cooking method:
Peel the potatoes, boil them in salted water, and mash them into a puree.
Wash the liver, cut into pieces, fry in butter along with the onion until cooked. After cooling, grind the liver through a meat grinder.
Mix with cooled mashed potatoes, salt and pepper to taste. Add chopped herbs if desired.
Pour the kefir into a deep bowl and dissolve the soda in it.
Add salt, sugar, butter, egg. Stir.
Add sifted flour and make a soft elastic dough. Allow the test mixture to “rest” for 10–15 minutes.
Divide the dough mass into pieces of the same size, roll into flat cakes, fill with liver and potato mince, and make pies. Deep fry until golden brown on both sides.
With rice
- Time: 3 hours 20 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 273 kcal/100 grams.
- Purpose: for lunch, dinner.
- Cuisine: European.
- Difficulty: medium.
Pies with liver and rice are a universal recipe, because such pastries can be prepared both in the oven and in a frying pan. For a more interesting and piquant taste, you can add a little green onion to the liver and boiled rice filling. If you fry the pies in oil and make a sauce for them from mayonnaise, herbs and garlic, such a simple but very tasty dish will be an excellent option for a hearty dinner.
Ingredients:
- milk – 300 ml;
- pressed yeast – 25 g;
- sugar – 1.5 tbsp. l.;
- salt – 2/3 tsp;
- vegetable oil – 40 g;
- flour – 0.5 kg;
- liver – 100 g;
- rice – 0.5 tbsp;
- onion – 1 pc.;
- butter – 50 g.
Cooking method:
Place yeast, salt and granulated sugar in warm milk. Stir until all ingredients are completely dissolved.
Pour in the oil, add flour, knead into a soft, manageable dough that does not stick to your hands. Leave to rise, then knead and let rise again.
Boil rice in salted water, rinse.
Boil the prepared liver, cool, and grind.
Fry the chopped onion in butter until soft and transparent, add the boiled rice and liver to the pan, season with spices and stir. Turn off the heat and leave the minced meat on a warm stove for 4-5 minutes.
Divide the dough mixture into pieces and make pies with liver-rice filling. Deep fry in a frying pan or bake in the oven.
The secrets of delicious liver pies
In order for homemade baked goods with liver filling to be tasty and bring maximum benefits, it is important to prepare high-quality products and strictly follow the chosen recipe. Some tricks and recommendations will help you make liver pies a real work of culinary art:
Pork liver tends to taste slightly bitter when used in dishes. To remove bitterness from the filling, soak the offal, cut into pieces, in milk for half an hour.
If the minced liver for pies is too dry, mayonnaise or butter will help correct the situation. Put 1-2 spoons of the product into the filling and blend again with a blender - you will have a tasty and juicy pate.
If suddenly you forgot to brush the top of the pies with beaten egg before baking, you can make them soft and shiny after baking by using a cloth moistened with vegetable oil, which you need to lubricate the finished products.
Before kneading the dough base, you must sift the flour to saturate it with oxygen - then the dough will turn out light, airy, and will rise well.
To prepare yeast dough, it is important to observe the temperature regime - all ingredients must be taken warm or at least brought to room temperature, because cold foods greatly inhibit the action of yeast.
You should not add a lot of sugar to the dough base, otherwise you risk getting pies that are burnt on the outside and damp inside: for 1 glass of liquid you should take 30-40 grams (1.5-2 tbsp.) of granulated sugar.
If you are preparing fried pies, dip the pieces into well-heated oil - in an insufficiently heated deep fryer, the dough will absorb fat like a sponge, and the products will turn out too greasy and wet.
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