Preparation of the filling for liver pies. Cookie pies: cooking methods, tips. Fried pies with liver and potatoes

The liver is a low-calorie by-product that is recommended for regular use by athletes, as well as people suffering from anemia and pregnant women. Liver filling prepared for pies makes pastries not only tasty, very fragrant, 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.

Cooking

We wash the liver well, cut out all the films, vessels and grind it into pieces. Then put in a deep frying pan, pour half a glass of water and put 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 frying pan, pour oil into it and fry the liver. At this time, we clean the onion, chop it finely and add to the meat, sautéing everything to a ruddy shade. After the onion becomes golden, add a little water, sprinkle with salt, pepper and seasonings. Mix thoroughly, close the lid and simmer for 15 minutes over low heat. To determine the readiness of the liver, we pierce it with a toothpick - blood fluid should not appear on the surface. Cool the finished liver and chop together with the onion using a blender. In order for the filling not to crumble, we make it more viscous. To do this, fry a little flour in butter, add fresh meat broth and mix thoroughly, breaking up lumps. After that, pour the mixture into the minced meat and mix the finished liver filling thoroughly until smooth.

Pies stuffed with liver

Ingredients:

• yeast ready 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.

Cooking

To prepare the filling from the liver and heart, we thoroughly wash all the meat and boil the organs, if possible, in different pots, for about 30 minutes. After the lung boils, be sure to drain the water and fill it with boiling water again, in order to thereby get rid of bitterness. After everything is cooked, we clean the liver, heart and lung from 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 desired, you can add boiled rice to the minced meat and dilute everything with broth so that the filling is not dry. We divide the finished dough into pieces, roll it into balls, roll it out, put a little stuffing in the middle of each, pinch the edges and form pies. We bake them in a preheated oven for 20 minutes, choosing a temperature of 180 ° C.

Pies can be an independent snack or addition to the main course. An important aspect is a properly prepared filling. It is especially difficult to prepare foods that have special taste qualities. An interesting option would be beef liver filling for pies. But beef liver requires special preparation and competent preparation, otherwise the taste of baking will be completely spoiled.

Secrets about choosing the perfect product

The cookies will turn out really tasty and fragrant if you choose a fresh and high-quality product. The secrets regarding the choice of offal are as follows:

• When buying a liver, you should pay attention to the color and smell. The color of a fresh product resembles ripe cherries, and the smell has a sweetish note.
• It is worth using exclusively fresh or chilled offal, as frozen liver can be spoiled and absorb a lot of odors.
• In order not to buy a liver that is too hard, which may not soften during heat treatment, you need to choose small pieces.

During the purchase process, you should familiarize yourself with the documents that contain all the information about the animal’s health status and test results.

How to properly prepare a product for processing

A tender and tasty beef liver filling will be obtained only when the product is prepared in accordance with all culinary rules and recommendations. It is necessary to process the beef liver as follows:

1. First, wash it in cold running water.
2. Soak the product in warm water for a few minutes.
3. Take out and pat dry with paper towel.
4. Make cuts on the sides and pry off the top film, which must be removed.
5. Be sure to remove the veins and remnants of the bile ducts. Immediately cut the liver into small pieces.
6. Soak the product in milk for one hour. Then take out the pieces and put them on paper towels to dry.

Secrets regarding the preparation of the liver

Cooking can be carried out in two ways - the product is boiled or fried. In this case, you must strictly follow all the rules of preparation. Then the pieces will turn out soft and tender.

So that the offal does not become tough and does not have an unpleasant odor, you need to know exactly how much to cook beef liver for pies. First you need to put it in a pan and put it on the stove. When water boils, add spices and reduce heat to low. Cooking lasts 35 minutes. Readiness can be checked as follows: pierce the largest piece deeply, if a light liquid is released, the product is ready.

You need to fry the liver as follows: put small pieces in a well-heated pan. After five minutes, you need to turn each piece over and fry this part for the same amount of time. Spices and salt are added only at the end of frying.

Standard filling for any kind of pies

The simplest filling for beef liver pies, which is particularly versatile, is prepared from a simple set of products and is very simple. You need to prepare the following ingredients:

• ½ kg of liver.
• 1 onion.
• 1 carrot.
• Bay leaf and allspice.
• Other spices.

Cooking principle:

1. Boil offal until fully cooked. Put a bay leaf and allspice in a saucepan to remove the bright smell of the liver.
2. Cut the onion into small cubes, and grate the carrots on a coarse grater.
3. Fry the onion with carrots until fully cooked. For frying, use butter or olive oil.
4. Mix the liver and vegetable frying, add salt and other spices. Skip the mass through a meat grinder.

The result is a pasty paste that looks more like a liver pate.

Features of preparing the liver for fried pies

Fried pies with beef liver need to be prepared especially skillfully, since this type of pastry is easy to overdry. In addition, the smell of vegetable oil can interrupt the smell and aroma of the filling.

Required products:

• 1 kg of main ingredient.
• 2 large onions.
• Half a cup of sour cream.
• Spices.

Additionally, mushrooms can be used. Most often, champignons or oyster mushrooms are prepared.

The principle of preparing the filling for fried pies is as follows:

1. Grind the cleaned and already soaked liver with onions using a meat grinder.
2. Put a small piece of butter in the pan, and then pour sour cream.
3. Pour chopped liver with onions here. Fry the mass until the main product becomes crumbly.
4. Add spices and mix the composition. Turn off the stove and cover the contents with a lid.

Mushrooms should be added at the moment when the animal component reaches half readiness. Next, the finished component for the pies is cooled and put into the dough.

Delicate stuffing of beef liver with garlic and herbs

For such a trivial dish, it is worth using original fillings, which are distinguished by the simplicity of products and preparation. The filling for pies from beef liver, garlic and herbs is prepared according to this principle.

First select products:

• 0.5 kg beef liver.
• Bulb.
• Spices.
• 2 cloves of garlic.
• Fresh greens.
• Sour cream or cream.

First you need to prepare the liver. You can not soak the product in milk, since the finely chopped ingredient must be stewed in sour cream or cream. 10 minutes of heat treatment is enough. In order for the component to give juice and be saturated with taste, you can add a few tablespoons of vegetable oil to the dairy product.

When the milk substance evaporates and is absorbed by the liver, it is worth adding finely chopped onions to the pan. To prevent the vegetable from burning, add a little more vegetable oil. A few minutes before the end of cooking the main components, squeeze the garlic.

At the end, mix the cooled mixture of liver, onion and garlic. Add finely chopped greens. It is worth using parsley, dill, celery, basil. Add spices. If necessary, add 1 egg, which will help to hold the resulting substance together.

Variety of standard filling

The recipe for filling for beef liver patties requires only a few ingredients:

• 1/3 kg of liver.
• ½ cup rice.
• 1 bulb.
• Spices according to taste preferences.

Preparation of components:

1. Cut the prepared liver into very small pieces. This grinding option will reduce the cooking time of the ingredient.
2. Chop the onion as finely as possible.
3. Mix the two components and fry in a pan until fully cooked. Add spices. For frying, it is advisable to use sour cream with olive oil, then the products will acquire a light creamy tint in taste.
4. Boil rice. Leave for 10-15 minutes in a colander to remove excess moisture.
5. Mix all ingredients and pass through a meat grinder.

Liver and potato filling

The filling for beef liver patties can be combined in equal proportions with another ingredient. Potatoes would be ideal. You need to boil 0.5 kg of potatoes, from which you then need to make mashed potatoes.

Stew the liver passed through a meat grinder with onions. You can add a few tablespoons of sour cream. Here you need to put herbs and spices. Then mix the two main components and add a little melted butter.

Set the filling aside for 10-15 minutes before putting it into the dough. Then the mixture will turn out homogeneous, and all the tastes will be completely mixed and distributed. You can additionally give time for the filling to stay in the dough.

cooking secrets

It is not enough just to know how to cook beef liver for pies, you need to understand the general principles of preparing such a dish.

If the filling turned out to be too dry, and the consistency itself is heterogeneous, then you can add an egg or a little sour cream to the mixture before laying in the dough. If the opposite happened, then you need to add a little breadcrumbs.

So that the taste of the dough does not interrupt the special aroma of the base, it is worth using fresh versions of the flour base. In this case, it is desirable to use more filling - in this product, the share of dough should be no more than 15% of the total volume.

An interesting option for pies will not be a liver processed in a pate, but cut into small pieces. At the same time, each slice retains a special aroma and taste. As for the pie itself, it turns out neat, the inside does not follow from the flour base.

My mother-in-law gave me a large package of high-quality foreign milk powder. She said that with him it turns out just magical pastries. She turned out to be right - no fresh, real natural milk can compare with dry milk in terms of results (I can’t believe I’m saying this, but the facts speak for themselves). Now I bake with dry and I advise you to try !!!

If you want to use powdered milk, try any (mine is in a transparent, unmarked sealed package, so I can’t name it).
It must first be diluted - a dessert spoon in a mug of warm water (these are standard recommendations). For this recipe, I used 2 tablespoons with a slide for half a liter of water.

1. Dissolve 2 tsp in a small amount of warm milk. put sugar and yeast in a warm place until a large foam cap forms on top (about 20 minutes).
2. Cut soft, melted margarine into pieces and throw into a large bowl. Add 6 tablespoons of sugar there and mix thoroughly until the sugar disperses (I beat lightly with a mixer). Then pour out the milk (I used dry milk, see additional information for the recipe! But you can use the usual one) and stir again.
3. Sift flour from above into a bowl (2 cups), in no case do not mix !! From above, pour the neatly approached yeast onto the flour, at the same time mixing it with the flour with a spoon. Slowly begin to mix with the rest of the mixture. (As Grandma said, the trick is to let the yeast come into contact with the margarine as late as possible.) The dough should be like for pancakes, if necessary, add flour. Cover with a towel and put in a warm place (I put it on the stove and turn on the rest of the burners on a quiet fire). There it should stand for about 50 minutes, but the time depends on the activity and quality of the yeast (watch it so that it does not run away).
4. We put our batter in a large saucepan (make sure it is warm) and gradually adding the sifted flour, knead the dough. Such that it would stop sticking to the hands, but it could not be called ready-made either, that is, it should be “raw” liquidish. We put it back on the stove. For 40 minutes.
5. We crush the dough so that the gas bubbles come out and again adding flour, knead the dough. This time, the result should be a ready-made dough, soft, elastic and even appetizing in appearance! We put it back on the stove. If I have enough time and start cooking early, then I leave it for an hour to have time to knead it 2 or more times. But at least once it needs to be kneaded.
6. Stuffing: Finely chop the liver (this time I was too lazy to cut it into pieces - I put it in a combine. It turned out liquid minced meat. The main thing is not to use a blender - the pate will not work). Finely chop the onion, three carrots on a grater
7. Pour a sufficiently large amount of oil into the pan, heat it up and put the liver in the hot pan. Salt it and sprinkle with 2 tablespoons of flour (tablespoons, without a slide). Mix thoroughly so that no large lumps form. Fry for a couple of minutes over high heat and add vegetables. Fry under the lid for another 5 minutes and add milk or cream (I can’t say exactly how much, I do by eye. So much so that the filling is not liquid, but the liver can be extinguished - the flour will mix with milk and it will thicken). Simmer until ready.
8. We form pies and leave them to proof on a baking sheet for at least 20 minutes (Required!!! To make the dough airier and lighter).
9. Put in the oven. After a few minutes, we take out and grease our "grown" pies with a slightly beaten egg. Bake until appetizing, well-known color
10. There were about 50 pies. But I don’t advise you to make less dough, when it’s more tasty it turns out. Better gather friends and family for tea!

The liver is a low-calorie and healthy offal. Due to the high content of vitamins and trace elements, it is recommended to regularly use it for athletes, people suffering from anemia, pregnant and lactating mothers. Filling from the liver for pies or pancakes 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 a fragrant and healthy minced meat. What we need:

Ingredients for liver filling

Liver - 700-750 gr.
Onion - 300 gr.
Olive oil or animal fat - 60 gr.
Salt, spices and pepper - to taste

How to make a liver filling

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

We spread the meat in a high frying pan, pour in 1/2 cup of water and put on 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 some water, add salt, pepper and seasonings, close the lid, and simmer it with onions for 12-15 minutes. To determine if the liver is ready, we pierce the largest piece with a toothpick - no blood fluid should come out .

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

In order for the filling not to 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 minced meat. Instead of flour sauce, you can add a couple of tablespoons of mayonnaise. Thoroughly mix the filling until smooth.

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

If after stuffing you still have extra filling from the liver, add an egg to it, a little flour, form cakes and fry in butter. You will get delicious pancakes from the liver. Enjoy your meal!

Pie Recipes

Learn how to cook cookies with cookies in the oven or in a pan: different filling options, step-by-step recipes with photos and detailed video instructions.

2 h

300 kcal

3/5 (2)

Cookie pies in the oven

Ingredients and preparation

Kitchen tools:

• deep bowl or saucepan;
• small bowl;
• whisk or mixer;
• food processor or meat grinder;

• pan;
• baking sheet;
• a spoon.

List of required ingredients

For the test:

For filling:

Additionally:

• vegetable oil for baking and one egg for greasing pies.

kneading the dough

1. In a small bowl, break the egg, add two tablespoons of sugar and one teaspoon of salt.
   
   
2. Beat with a whisk or mixer.
   
   
3. Add two tablespoons of vegetable oil, then mix.
   
   
4. Pour flour into a deep bowl and add two small packages of dry yeast or one tablespoon if you have a large package, then mix.
   
   
5. Pour the beaten egg mass into the flour, also add milk heated to body temperature.
   
6. Mix thoroughly with a spoon or spatula, and then begin to knead the dough with your hands.
   
7. Knead until the dough becomes a homogeneous mass, then cover with a kitchen towel and leave to approach for 50-60 minutes.
   
   

Cooking stuffing

1. Wash the liver, clean it from the veins and cut into any convenient pieces.
   
   
2. Peel and wash onions and carrots. Cut the onion into large cubes, rub the carrots on a coarse grater.
   
   
3. Pour vegetable oil into a frying pan and put it on medium heat. Put the liver on the pan.
   
   
4. Fry until cooked for about 10 minutes, at the end of cooking, salt and add spices to taste.
5. We spread the finished liver from the pan in a separate bowl.

   In order for the liver for the filling to be as tender as possible, I recommend not frying it too much, but putting it in a bowl and cover with a lid.

6. In a frying pan with the oil remaining after frying the liver, put the prepared onions and carrots. We fry for about 10-15 minutes, after which we put it in a bowl with a liver and cool the products prepared for the filling a little.
   
   
7. Put the liver with fried vegetables into the bowl of a food processor or into a meat grinder and chop.
   
   
8. The liver filling for pies is ready. I would like to note that the liver filling is not only tasty but also healthy, and pies with it are essentially dietary.
   
   

Making and frying pies

1. We spread the risen dough on a table, previously sprinkled with flour, and knead thoroughly, lubricating hands well with vegetable oil.
   
   
2. Form the dough into balls the size of a tennis ball. Roll into balls or knead with your hands into flat cakes.
   
   
3. Put the filling in the middle of the cake, about one tablespoon.
   
4. We fasten the edges of the workpiece, after which we lightly press down on top with our hands and lay the seam down.
   
   
5. Lubricate the baking sheet with vegetable oil and put the prepared pies on it.
   
   
6. Crack the egg into a small bowl and stir. Brush the tops of the patties with the egg mass using a brush. After that, set aside the baking sheet in a warm place for 15-20 minutes.
   
   
7. Turn on the oven and set the temperature to 180°. Put the baking sheet with the pies in the oven and bake for about 30 minutes.
   
   
8. We take out the finished pies from the oven and put them on a large dish.
   
   

You will be especially pleased with the liver pies served with tea. They can also be eaten with first and second courses or on their own as a snack.

You can diversify your menu by learning how to cook and.

Video recipe for biscuit pies in the oven

You can get acquainted with the process of kneading the dough, preparing the filling, and also see how to form pies by watching this video:

Chicken liver pies

Many housewives prefer to use chicken liver in their recipes, finding it softer and more tender. It can also be used to make pies.

We knead the dough in the same way as in the main recipe, and for the filling we take:

• 500 g chicken liver;
• two medium bulbs;
• salt;

• spices;
• vegetable oil for frying.

Cooking sequence

1. Peel the onion, wash and cut into large pieces.
   
   
2. Pour vegetable oil into a frying pan and heat it over medium heat.
   
   
3. Place the onion in the pan and fry until golden brown.
4. Then lay out the liver and simmer for about 20 minutes. In order for the liver to be steamed as best as possible, the pan can be covered with a lid. At the end of cooking, add salt and spices to taste.
   
   
5. Put the finished liver with onions in a separate bowl and cool a little. Then grind in a food processor or in a meat grinder.
   
   
6. We form pies and bake them in the oven for 25-30 minutes.
   
   
7. Take out of the oven and serve to the table.
   
   

Fried liver pies

Cooking pies with liver can be faster if you like pastries fried in a pan.

To prepare these pies, you need to take:

• two glasses of flour;
• one teaspoon of dry yeast;
• 300 g pork or beef liver;
• one onion;

• salt;
• spices;
• vegetable oil.

Cooking sequence

1. Cut the liver into medium pieces and soak in cold water for several hours. We drain the water, and grind the liver in a meat grinder or in a food processor.
   
   
2. Peel the onion, wash and cut into small cubes.
3. Pour vegetable oil into a frying pan and heat over medium heat. Put the onion on it and fry for about five minutes. Then add the prepared liver, mix, add salt, spices and simmer until cooked for about 8 minutes. After that, put the minced meat in a separate bowl and cool.
   
   
4. Pour about half a glass of warm water into a bowl, add one teaspoon of dry yeast and half a teaspoon of salt, then mix.
   
   
5. Pour flour into a deep bowl and pour water with diluted yeast into it. Knead the dough, gradually pouring another half a glass of warm water. Mix until elastic.
   
   
6. The resulting dough is divided into about ten identical pieces. Roll out or flatten each piece with your hands into a cake.
7. In the middle of the cake we put one to one and a half tablespoons of the filling, we blind the edges, and lightly press the resulting workpiece from above with our hands.
   
   
8. Pour vegetable oil into a frying pan and heat over medium heat.
9. We spread the prepared pies in a pan and fry on each side until a golden crust appears.
   
   

These pies are good to take with you as a snack on the road. They are also good served with milk and sour cream.

Cooking sequence

1. Pour the rice into a small saucepan, cover with water and cook until tender.
   
   
2. We put the liver in a separate pan, add water, salt and cook for about 15 minutes.
3. Grind the boiled liver in a meat grinder or with a food processor.
   
   
4. Wash the onion, peel and cut into small cubes.
5. Pour a little oil into the pan, put on medium heat and heat. Put the onion on it and fry until golden brown.
   
   
6. After that, add the liver, rice, mix and simmer everything together for about five minutes. Then put in a separate bowl and cool.
   
   

I hope my recipes will help you a lot, and you will please yourself and your family. Moreover, I expect that you will not dwell on these methods and begin to look for something new for yourself. And share your impressions of my recipes and your innovations with us in the comments.