How to cook liver pies in the oven and fried in a frying pan. Filling for chicken liver pies: the best recipes and cooking features How to make filling for liver pies

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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 stand 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.

Discuss

Liver pies: recipes

Fragrant and tasty pies from the oven are certainly associated with home warmth and comfort. Many housewives try to gather all their relatives at the common table more often, so everyone tries to stock up on recipes for the most delicious pies. There are few baking lovers who would disagree with the statement that the most delicious pies are made with chicken liver.

Liver, especially chicken liver, is a fairly popular filling for pies. It is easy and simple to prepare, and is relatively inexpensive. Chicken liver usually turns out incredibly tasty and tender. And they themselves are aromatic, satisfying and juicy.

Therefore, every experienced housewife has her own recipes for liver pies, the secrets of which they often gladly reveal to everyone. In this article we will share some of them.

About the cooking features

Pies filled with chicken liver, a step-by-step recipe for preparing which will be presented below, are best made from yeast dough. It usually requires a minimum amount of ingredients. Before cooking, it must be left to stand, otherwise the products will be tough and go stale very quickly. In addition, success depends on how good the proportion of salt and sugar in the dough is. Baking turns out very tasty if the chicken liver filling for yeast pies is small fried pieces of the product.

Ingredients

To prepare the dough, housewives use:

• 1 stack milk (200 ml);
• one table. a spoonful of yeast (dry);
• 2 eggs;
• 120 g plums. oils;
• one table. a spoonful of sugar;
• 1.5 table. a spoonful of salt;
• three table. spoons of oil (vegetable);
• 750 g flour;
• 1 yolk, needed for lubrication.

Chicken liver filling for pies, the recipe for which is presented in the article, is prepared from:

• 350 g liver (chicken);
• 1 onion;
• 1 table. spoons of salt;
• three table. spoons of butter. (vegetable).

Preparation. Step one: dough

Yeast is poured into milk heated to +30 °C, adding one pinch of sugar. Stir and leave in a warm place for half an hour to ferment.

Step two: how to prepare the filling for chicken liver pies

To prepare the filling, finely chop the onion, fry it until golden brown in vegetable oil, after heating it. It is enough to use 1 tablespoon of oil.

The chicken liver is cleaned of excess films and veins and cut into small pieces. Pieces of liver are fried in vegetable oil (you can take about 2 tablespoons) in a separate frying pan until a gray-brown tint appears. Then fry onion is added to it, salted and mixed thoroughly. After the liver has completely lost its pink color, the pan can be removed from the heat. Allow the filling to cool.

Step three: prepare the dough

During this time, a light bubbling foam has already formed on the dough. In order to speed up the foaming process, you can slightly warm the milk and add a small pinch of yeast to it.

Next, you should add eggs, sugar, and plums to the dough, in accordance with the recipe. butter (softened) and salt. Mix everything and gradually add flour (pre-sifted). To make the dough stick to your hands as little as possible, housewives advise adding a little rast to it. odorless oils. Having formed a bun from the dough, you should hit it forcefully on the table surface several times. This is necessary so that oxygen displaces carbon dioxide from the dough. Such dough, as experienced housewives assure, will rise better. Next, the dough is covered with a towel and left warm for 2 hours.

Step four: check the readiness of the dough

When the dough has risen, check its readiness. To do this, you can lightly press your finger on the surface. If the fingerprint does not disappear immediately, but only after 5 minutes, this means that the fermentation process has not yet ended - you need to wait a little more.

Step five: make pies

Each of them is rolled out into a flat cake half a centimeter thick and up to 10 cm in diameter. The filling (1-2 spoons) is placed in the center of the flat cakes, and the edges are greased with water. The edges of the cake are folded together and pinched.

Step six: bake pies

The molded pies are placed on a baking sheet covered with parchment and sprinkled with flour. Gently brush the surface of each pie with beaten egg yolk. Leave for 10 minutes until they rise a little more. Now they can be baked. Preheat the oven to 180°C, place a baking tray with pies for 15-20 minutes. During this time, the pies are browned.

Filling options

The filling for chicken liver pies is prepared by housewives in a wide variety of options. The following article offers the most popular fillings for baking using chicken liver (based on 500 g of flour).

• Filling for chicken liver pies with eggs. Use a set of ingredients: 350 g of liver, 3 tablespoons of oil (vegetable), 1 onion, flour, pepper to taste, milk and salt. The liver is cleaned, cut into slices, rolled in flour and placed in a frying pan. Then pass it through a blender or meat grinder. Chop the boiled eggs, chop finely and fry the onion. All ingredients are combined and mixed.
• Filled with chicken liver and rice. Use: 350 g of liver, 1 carrot, 1 onion, 250 g of boiled rice, pepper and salt to taste. Separately fry the liver, chopped onions and carrots. Pass everything through a blender or meat grinder, combine, add rice and mix.
• Stuffed with chicken liver and potatoes. Use: 500 g potatoes, 350 g liver (peeled), 1 onion, a little garlic (2-3 cloves). Potatoes and liver are boiled. Then the potatoes are pounded and the liver is chopped using a blender or meat grinder. Add garlic and fried onions, then mix everything.

How to make an unusual pie shape?

Pies should not only be tasty, but also beautiful to look at. Baking stuffed with chicken liver is no exception. How to make pies correctly? The cylindrical shape of pies is traditional and familiar to many. But several other options are also known.

• Boat shape. Small pieces of dough are rolled out and pinched along the edges, stretching slightly. Grease the center of the boat with oil and spread the filling.
• Square or triangle shape. Cut the dough into a square. Next, in order to make a square pie, the edges are folded into the center and fastened together. If you want to make a triangular pie, fold the resulting square in half.
• Star or flower shape. Place the filling in the center of the dough. The edges are folded in a way that is convenient for the hostess - in the form of a flower, a star, or any other shape. The only important nuance is that the sides of the dough must remain above the level of the filling.

Beautiful and tasty pastries of any shape are prepared not only in the oven. If you want to bake chicken pies, you should simply place them in hot vegetable oil and make sure that the dough does not burn. Fried in a frying pan, they are sure to turn out just as beautiful and fluffy as baked in the oven.

Liver and liver. For some reason, people confuse these words and believe that they refer to the same thing. Is it so? What is the difference between liver and liver?

Liver is liver, but liver is not always liver.

The fact is that liver is the insides of animals: liver, kidneys, heart, lungs, etc. The liver is part of the liver.

Liver is a very healthy product. It contains no less protein than meat, plus a lot of vitamin A, iron and other micronutrients.

There are different types of liver used in cooking: beef, chicken, pork, etc.

Here, I offer you some excellent recipes for liver and liver pies. So yes, I decided to combine these two words into one for ease of perception of information.

Pies with liver (liver)

Pies with liver (recipe with photos step by step)

Ingredients:

• Beef liver – 150 g.
• Light beef – 300 g.
• Beef heart – 300 g.
• Onions – 1-2 heads
• Sugar – 1 tbsp. spoon
• Water – 300 ml.
• Vegetable oil – 3 tbsp. spoons
• Dry yeast – 20 g.
• Chicken eggs – 1-2 pcs.
• Wheat flour – 700 g.
• Salt – 1-2 teaspoons
• Ground black pepper

Preparation

First you need to knead the dough.

Add salt, sugar, yeast to warm water. Wait 5 minutes.

Add flour, mix, add butter, knead the dough.

Make a ball, put it in a deep cup, cover with a towel. Forget about the test for 1-2 hours. From time to time it needs to be crushed. In the meantime, we will make the filling.

Filling for liver pies

Pass the pre-cooked liver, heart, and lungs through a meat grinder.

Fry in a frying pan in oil with finely chopped onion.

Add salt, pepper and mix.

We return to the dough, divide it into equal pieces. Roll them into flat cakes.

Place 1-3 tablespoons of liver filling into each.

We make pies the way we want or the way we know how. I don’t get too perverted, I just pinch and make something similar to pies.

Place on a greased baking sheet. Place in an oven preheated to 180 degrees for 25-30 minutes. Until they turn golden.

Liver pies in the oven (step-by-step recipe with photos)

And these pies come purely with liver. They are very filling and healthy.

Ingredients:

• Beef liver – 500-600 g.
• Onions – 2 pcs.
• Milk – 300 ml.
• Dry yeast – 2 teaspoons
• Wheat flour – 500-600 g.
• Eggs – 2 pcs.
• Sugar – 1 tbsp. spoon
• Salt – 1 teaspoon
• Pepper and other spices
• Vegetable oil – 1-3 tbsp. spoons

Preparation

1. Mix sugar with eggs and salt. Add to warm milk. Dissolve yeast in this mixture.
2. After 4-7 minutes, add flour and knead the dough. The dough should be elastic and homogeneous.
3. Roll it into a ball and leave in a warm place for 1-1.5 hours.

Filling for liver pies

Wash the liver, remove the film. Cut into pieces.

Fry in oil in a frying pan. Add salt, pepper and any other spices and additives you like.

Peel the onion and chop finely.

When the liver is cooked, you need to transfer it to a separate cup, and put the onion in the frying pan, which should be fried until golden brown.

Grind the liver in a meat grinder. Add fried onions and mix thoroughly.

We waited until the dough increased in size and began to languidly ask to come out.

We stretch it into sausage and cut it into pieces. Roll them into flat cakes.

Place a couple of spoons of liver filling on each piece of dough.

Make beautiful, neat pies.

Grease a baking tray with oil. Place the pies seam side down.

Place them in an oven preheated to 180 degrees. Bake for 25-30 minutes until deliciously golden brown.

Pies with liver like in Soviet times. Many people remember the taste of those wonderful pies, smelling of liver, fatty, delicious. The author of the site, of course, did not live in those times, but he managed to try exactly the same pies. The fact is that many recipes remained in GOST standards, according to which they were prepared. Let's look at one of them.

Ingredients:

Dough for fried pies:

• Premium flour – 650 g.
• Rapid yeast – 6 g.
• Salt – 10 g.
• Sugar – 40 g.
• Water (or potato broth) – 360 g.
• Vegetable oil – 20 g.

Filling:

• Veal liver – 300 g.
• Beef lung – 300 g.
• Beef or pork heart – 300 g.
• Onions – 200 g.
• Salt – 5-10 g.
• Several peas of black and allspice, 1 clove, 1 bay leaf.
• Small carrots, parsley root, onion.

Preparation

The first step is to prepare all the meat by-products and filling.

How to prepare liver for pies

Place the chopped lungs and heart into the pan. Add carrots, onions, parsley, cloves, pepper. Cook until done.

To do this, bring to a boil, then cover with a lid and cook over low heat for two hours. At the end add bay leaf.

Let's prepare the dough

Mix yeast, salt, sugar, butter in water. After 5 minutes, add flour and knead the dough.

You can also use a bread maker for this purpose. Add all the ingredients and turn on the dough kneading mode.

Leave the dough for 2-3 hours to swell. The dough needs to be kneaded every 40-50 minutes. The dough should be fluffy.

Let's return to the filling.

Peel the onion and cut into large half rings.

Wash the liver, remove the film, cut into pieces. Simmer in a frying pan, add onion at the end. Fry until done. The liver should be stewed, not burnt!

Scroll the entire liver through a meat grinder.

How to make liver pies

First you need to sprinkle the table with flour. You can grease your hands with oil to prevent the dough from sticking too much.

Pull out the dough and knead it. Divide into 2-4 pieces. We work with one, cover the others with film so they don’t dry out.

We take one piece and roll it into a strip.

Spread the filling a little at a time so that there is an interval of about 4 cm between portions.

We pinch the edges. It turned out to be one long and uneven pie peeler.

We cut it in those places where there is no filling. Tighten and press the cut areas.

The result was a lot of pies, shaped like shelves.

These pies need to be fried in a lot of oil. In total we need about 700 ml. vegetable oil.

You can deep-fry it in a slow cooker. Or you can just do it in a deep frying pan. Pour in oil so that it covers 3/4 of the pies.

Fry in boiling oil for 7-10 minutes on one side, then turn them over and the same amount on the other.

The pies should then be blotted with a napkin to remove excess fat.

These are the fried liver pies we got!

Fried pies with liver and potatoes

Fried pies with potatoes and liver are much tastier than just with liver. Potatoes give a delicate texture and smooth out the sharp flavor edges.

If you want to get children to eat liver pies, since liver is healthy, but they can’t stand the taste, then add potatoes.

Ingredients:

Dough:

• Wheat flour – 1 kg.
• Dry yeast – 2 teaspoons
• Sunflower oil – 5 tbsp. spoons
• Water – 550-600 ml.
• Sugar – 3 teaspoons
• Salt – 1 teaspoon

Filling:

• Potatoes – 600-700 g.
• Liver (beef or chicken) – 600-700 g.
• Onions – 3 heads
• Salt – 1-1.5 teaspoons

Preparation

First knead the yeast dough.

Add salt, yeast, sugar, butter to warm water.

After 5-7 minutes, when the water foams slightly, add flour and knead the dough thoroughly.

Place it in a warm place for an hour.

Filling with liver and potatoes for pies

Everything is very simple!

Boil the potatoes and mash them.

Rinse the liver, remove the film.

Boil or fry the liver in a large amount of oil.

The onion can be fried together with the liver; if you cook the liver, then the onion will have to be fried separately until it turns golden.

Pass the liver and onions through a meat grinder.

Mix with mashed potatoes. You can add various spices.

Now take out the dough. Cut into pieces and roll them out.

Place filling (1-3 tablespoons) on each flatbread.

Make pies.

Heat the oil in a frying pan and put the pies in it.

Fry on one side and the other until they become golden brown.

Liver is a low-calorie by-product that is recommended for regular consumption by athletes, as well as people suffering from anemia and pregnant women. The liver filling prepared for the pies makes the baked goods not only tasty, very aromatic, but also healthy. Any liver is suitable for its preparation: pork, beef or chicken.

Chicken liver filling

Ingredients:

• – 750 g;
• onion – 300 g;
• flour – 25 g;
• meat broth – 50 ml;
• butter;
• olive oil – 60 g;
• spices.

Preparation

We wash the liver well, cut out all the films, vessels and chop it into pieces. Then put it in a deep frying pan, pour in half a glass of water and put it on moderate heat. When the liquid boils, remove the foam, and as soon as all the water has evaporated, rinse the liver several times with cold water to wash away all blood clots. Wash the pan, pour oil into it and fry the liver. During this time, peel the onion, chop it finely and add it to the meat, sauteing everything until golden brown. After the onion turns golden, add a little water, sprinkle with salt, pepper and seasonings. Mix thoroughly, cover with a lid and simmer for 15 minutes over low heat. To determine the readiness of the liver, we pierce it with a toothpick - no blood fluid should appear on the surface. Cool the finished liver and grind it together with the onion using a blender. To prevent the filling from crumbling, make it more viscous. To do this, fry a little flour in butter, add fresh meat broth and mix thoroughly, breaking up lumps. After this, pour the mixture into the minced meat and thoroughly mix the finished liver filling until smooth.

Pies stuffed with liver

Ingredients:

• ready-made yeast dough – 1 kg.

For filling:

• beef heart – 500 g;
• – 500 g;
• beef lung – 500 g;
• boiled rice - optional;
• onion – 3 pcs.;
• garlic – 3 cloves;
• spices.

Preparation

To prepare the liver and heart filling, wash all the meat thoroughly and boil the organs, if possible, in different pans for about 30 minutes. After the lungs boil, be sure to drain the water and fill it with boiling water again to thereby get rid of the bitterness. After everything is cooked, the liver, heart and lung are cleared of films and cut into small pieces. Next, we pass the beef through a meat grinder, along with peeled onions and add a little vegetable oil. If you wish, you can add boiled rice to the minced meat and dilute everything with broth so that the filling is not dry. Divide the finished dough into pieces, roll into balls, roll out, put a little filling in the middle of each, pinch the edges and form pies. Bake them in a preheated oven for 20 minutes, choosing a temperature of 180°C.

Liver is a low-calorie and healthy by-product. Due to its high content of vitamins and microelements, it is recommended for regular use by athletes, people suffering from anemia, pregnant and nursing mothers. Filling pies or pancakes with liver makes dishes not only tasty, but also very healthy.

Any filling is suitable: beef, pork or chicken. A little time and patience, and we will get aromatic and healthy minced meat. What we need:

Ingredients for liver filling

Liver – 700-750 gr.
Onions – 300 gr.
Olive oil or animal fat – 60 gr.
Salt, seasonings and pepper - to taste

Method for preparing liver filling

We wash the meat, cut out the films and large vessels and cut into medium pieces.

Place the meat in a high frying pan, pour in 1/2 cup of water and place over moderate heat. Until the water boils in the pan, remove the foam with a slotted spoon. After the water has evaporated, rinse the liver with cold water (to wash away all blood clots). Rinse the pan, pour oil or add finely chopped lard and set it to fry.

Finely chop the onion, add it to the liver and fry it until golden brown.

After the onion is fried, pour a little water, add salt, pepper and seasonings, close the lid, and simmer it with the onion for 12-15 minutes. To determine whether the liver is ready, pierce the largest piece with a toothpick - no blood fluid should come to the surface .

Cool the finished meat and grind it together with the onion using a blender or meat grinder (pass through the meat grinder 2-3 times). The crumbly liver filling is ready.

To ensure that the filling does not crumble when forming pancakes or pies, it is necessary to make it more viscous. Fry 20-25 gr. flour in butter, add 50 ml of meat broth, mix thoroughly, breaking up lumps, and add to the minced meat. Instead of flour sauce, you can add a couple of spoons of mayonnaise. Mix the filling thoroughly until smooth.

The liver filling for pies, dumplings and pancakes is ready. If desired, you can add potatoes, fried mushrooms, boiled rice, buckwheat or a finely chopped egg to the liver filling.

If after stuffing you still have extra liver filling, add an egg, a little flour, form into flat cakes and fry in oil. You will get delicious liver pancakes. Bon appetit!