Fried yeast pies with liver in a pan. Pies with liver: a recipe with a photo. Liver patties in the oven

For the test:

• 200 grams of water
• 1 tablespoon dry yeast
• 2 tablespoons of sugar
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• flour (how much the dough will take, but about 600 grams).

Filling:

• liver (I have it ready in the photo),
• white onion head,
• salt.

Cooking process:

We will deep-fry the pies, so we also need to cook vegetable oil.

First, let's do yeast dough... To do this, slightly heat the water, pour yeast and sugar into it and stir to dissolve the sugar. Mix flour and salt in a separate bowl. Then gradually pour our liquid mixture into the flour and add vegetable oil. Knead the dough well, cover it with a towel and leave it to dry for one hour.

Boil the liver and grind it with a meat grinder along with the onion, add salt. At this point, you can also add twisted fresh lard or butter to the liver for juiciness. But this is optional.

Now let's start shaping the patties. Sprinkle the chopping daughter with flour. Roll out the dough with a roller, cut it into pieces of medium size. We take them in turn, crush and stretch them with our hands, and then put the filling in the middle of each circle.

We pinch, giving the products the shape of dumplings. You can make a longitudinal shape, like pies from our past. Your wish!

We put deep dishes on the fire (suitable for deep-frying pies), add so much oil so that our pies float. I usually use a round or rectangular bread pan for this purpose. They fit three pies at once. We warm up the dish with butter and throw in our pies. Fry on both sides until tender and brown.

We spread fried pies with the liver on the dish and enjoy the result!

And from the liver. Have experienced housewives there are ways to prepare liver filling for homemade pies. Ingredients are usually selected depending on what was on the market today - pork or beef offal and their ratio varies in different ways. Then the miracle of culinary begins: the giblets are boiled, stewed and fried in butter, and spices and seasonings already harmoniously combine all the products into a delicious liver filling. If desired, you can add fresh herbs, boiled eggs, rice or mushrooms.

To prepare the liver, according to our recipe, beef offal is taken - the heart, liver and lungs. All ingredients are boiled, minced with a meat grinder, seasoned with spices and additionally stewed with broth.

Required Ingredients:

• 1.5 kg. beef liver;
• 1.5 kg. beef lung;
• 1 heart (about 500 g);
• 2 - 3 onions + 2 tbsp. tablespoons of vegetable oil;
• 1 glass of milk;
• 3 bay leaves;
• salt and ground pepper taste.

How to cook a liver correctly:

Rinse the beef liver in warm running water and pat dry with a paper towel. Chop the liver into large pieces and trim off any excess veins immediately.

Pour milk over the pieces of liver and leave for 30-40 minutes.

While the liver is soaking, deal with the rest of the giblets. Rinse the lungs, cut into smaller pieces so that it is more convenient to boil and remove all large trachea with a sharp knife. Cut the heart in half and rinse.

Now all the prepared offal must be boiled in salted water. You can boil everything at once in one pan, but it's better to use different ones - it will be more convenient this way. So, bring three pots with a small amount of water to a boil, salt and put the giblets in them - in one liver, in the other with more lungs and in the smallest heart. Add one laurel leaf to each pan.

By cooking time: cook the liver for 20 minutes, from the moment of boiling. The heart and lungs are boiled for 1.5 hours, also from the moment of boiling, over medium heat with the lid ajar. Remove the foam that appears periodically during cooking with a spoon.

Chop two or three large onions at random and fry in vegetable oil until golden brown. If you wish, you can take more onions, many culinary specialists prefer the ratio of onions to liver in a 1: 1 ratio - this is a matter of taste. Put the finished boiled offal into cups.

Prepare a meat grinder. Remove the film from the pieces of boiled liver, it is now easily coming off. Pass all the offal and fried onions through a meat grinder.

Mix the finished liver with your hands. Do not pour the broth in which the giblets were cooked, leave a little to stew the liver. I won't need all the liver today, so I put half in bags and froze, you can do the same.

Put the rest of the liver into a preheated pan, pour in one glass of broth, add salt and ground pepper to taste and simmer for about 15 minutes, stirring occasionally. If you wish, you can add a little butter to the stewed liver.

Cool the finished filling of the liver for pies and pancakes and start baking.

If you use defrosted liver, then be sure to stew it in a pan with butter with the addition of a small amount meat broth... You can make a concentrated broth from briquettes. This will give a delicate and pleasant taste to the liverwort filling.

Most likely, from childhood you know what pies with liver are delicious, hearty and appetizing. This is very aromatic dish, the smell of which begins to growl in the stomach.

Pies fried with liver are very tender; even kids who are very picky in food love them. Eating a dish, you understand that it melts in your mouth, and the taste reminds of itself for a long time.

True, lately, pies with homemade liver have become less and less cooked. We must admit that this situation should be corrected by you and me.

It is for this reason that I decided in this article to present a step-by-step recipe for pies with liver, which you can easily cook at home on your own.

You can bake homemade pies with liver in the oven, their taste will appeal to children, as well as to those who absolutely do not like liver and other offal.

The main task - delicious filling, in this case, the treat will taste very good.

Most likely, you will not even notice how the fried pies fly off the table, and family members will definitely appreciate all your efforts as they deserve. Achieving this goal is not difficult at all.

I tried to collect in this article the most simple recipes baking that will be within the power of even those who will bake pies at home for the first time. You can even cook them in the oven.

Just before you imagine how I am making pies with liver, the recipe is step by step with a photo of which will be below, I advise you to find out how to prepare filling from liver.

Liver mass for pies

Liver is made from this set of products: 500 gr. offal (they include liver, lungs, heart); 3 pcs. Luke; salt; rast. butter; sl. butter; 2 pcs. bay leaf; 5 teeth garlic; 1 tsp ground pepper.

Algorithm of actions for preparing the filling, information is provided with a photo:

1. My offal and remove all unnecessary. It is worth doing it under cold water... I leave it in the water for a while.
2. I cut offal into pieces. I cook. After 5 min. after boiling, drain the water, then add a new one. I cook until tender for about an hour. At this time, I am engaged in the liver.
3. My liver. I cut and soak in milk. I pour the rast into the pan. butter and fry.
4. I put the liver to the onion. It is better to have more onion, it will give juiciness to the filling.
5. I cut the onion, add ground pepper there, fry until tender.
6. Warm offal must be minced. Add onion with butter, salt, cl. butter. It is necessary for the butter to melt, and therefore the liver must be warm.
7. I peel the garlic, process it with a crush. I put it with other ingredients and mix well.
8. In the event that the filling is already painfully dry, then I advise you to pour into it a little bit of the broth that remained after cooking.

This completes the recipe for the classic pie filling. As you can see, cooking it is not at all difficult; novice cooks will certainly cope with this task.

But a little below other entertaining recipes will be presented, for example, pies from the times of the USSR.

Pastries stuffed with liver from the times of the USSR

Fried liver pies were in great demand in the distant years of the Soviet Union. It is very strange why they have lost their popularity in our time.

This is very good baked goods, inexpensive, satisfying and tasty. And the cooking method is not at all complicated, I advise you to familiarize yourself with it a little below.

Components for dough patties: 700 gr. flour; 60 gr. Sahara; 6 gr. dry yeast; salt; 500 ml of water; 50 ml solution oils.
Components for the filling: 350 gr. liver, lung, heart; 3 pcs. Luke; salt; 2 pcs. bay leaf, carnation; 1 PC. carrot; 6 pcs. shower. pepper (peas).

Algorithm of actions:

1. I clean and wash the offal thoroughly. I cut them into medium pieces and send them to cook. I put carrots, peppers, cloves and lava in a saucepan. sheet. I cook after boiling for about 2 hours.
2. I do not waste time, because you can start cooking the dough. I put in the water the composition of dry yeast, sugar. sand, sl. butter, salt the mass. I slowly introduce the sifted flour. I make a batch.
3. I leave it for 2-3 hours. After 40 minutes. I mix in the mass. I repeat the procedure for the indicated time.
4. I cut my liver, like an onion. Add rast to the pan. butter, put the liver there and fry.
5. I cut the failure into pieces, cool it down, pass the mixture through a meat grinder. I add garlic, salt and pour in the broth so that the filling does not turn out completely dry.
6. I divide the dough into 4 parts. I roll it out on the table, dusting the surface with flour. I make blanks for pies. I do the same with other pieces of dough.
7. I put a frying pan on the stove, pour the rast. oil and warm. I put pies with fresh liver in the plant. oil, fry to get a golden brown crust, it will take 7-10 minutes.

When the fried homemade pies are done, serve. It turns out a very great hearty treat, you should definitely please your loved ones with it.

By the way, you can safely decorate with pies with liver even festive table, for which all your loved ones will gather.

The recipes for their preparation should not be kept secret, be sure to share them with your loved ones. Everyone will love baked goods with liver.

Orsk recipe for delicious liver pies

Components for dough patties: 1000 ml of water; 1 kg of flour; 35 gr. St. yeast (if anything, you can replace them with 11 grams of dry yeast); 1.5 tbsp sah. sand; ½ tbsp salt; 700 ml plant oils.
Filling products: 2 pcs. turnip. Luke; 1 kg of liver; 1 tsp pepper in a pier. form; salt

Algorithm of actions:

1. I mix yeast with plain water, sah. sand. Let me stand aside. After about 20 minutes I add salt and flour. I make a batch. I cover the mass with a napkin.
2. I make stuffing from offal. Having boiled, I skip the mass, using a meat grinder, it turns out tender chickens. liver. I peel the onions, turn them in a meat grinder, but into an empty bowl. Minced meat until tender for rast. oil. Pepper and salt as needed.
3. I form blanks for pies. I pour the rast. oil into the deep fryer. I rub my hands. butter, take the dough and make a blank, covering it with the filling in the center. I close the edges tightly.
4. I'm frying. A treat with liver will turn out to be rosy and appetizing. I put it in a bowl.

Liver patties

Modern recipes for pies are no worse than others, start preparing a dish to understand that this is really so. You can cook in a pan, or you can bake chicken pies. liver in the oven.

Components for the test: 1 liter of milk; 1 pack. yeast (dry consistency); 1.5 kg of flour; 2 tsp salt; 5 pieces. chickens. eggs; 180 ml plant. oils; 1 tbsp. sah. sand.
Filling products: 900 gr. lungs, hearts, liver; 250 g sl. oils; pier pepper; 4 things. bulbs; salt to taste; laurel. sheet; rast. butter; 1 tbsp celery.

Cooking Algorithm:

1. My offal. I'm cleaning. Grind the liver and fill it with milk. Let it stand for a while. The rest of the meat products into pieces. I cook with pepper, laurel. leaf, onion (1 pc.) and celery. You need to cook the mixture for about 2 hours.
2. I fry the liver for rast. oil. Shred the remaining onion and fry.
3. When the first by-products are ready, you need to cool them and pass them along with other components through a meat grinder.
4. Add salt to the resulting liver, sl. butter and mix well.
5. I break eggs into the container, add sah. sand. Beat the mass. I add milk, put in the rust. oil, salt, flour. I introduce yeast there. I'm making a dough. I clean for 40 minutes.
6. I will fry the pies in butter. Each needs to be fried for 7-8 minutes.
7. I put pies with delicious liver on any dish.

It is worth eating such pies with tea, you can pour sour cream over them. In general, rely on your taste preferences, then the pies will certainly turn out perfect.

Baking with liver and potatoes

Components for the dough: 1 kg flour; 600 ml of plain tap water; 1 tsp salt; 15 gr. dry yeast; 5 tbsp rast. oils; 40 gr. sah. sand.
Filling components: 6-7 pcs. potatoes; 700 gr. liver; 3 pcs. onions and salt.

Cooking Algorithm:

1. I pour salt into the water, sah. sand, the specified amount of yeast. Water is needed warm. I pour in the same rast. butter. I leave it for 10 minutes. mixture, you need to wait for the appearance of foam. Only then do I introduce flour.
2. I knead the dough, set it aside for an hour.
3. I peel, boil and puree the potatoes.
4. I cut my liver, I fry it. I perform similar actions with a bow.
5. I grind the cooled liver in a meat grinder. I mix the processed ingredients together. If you need the filling, you should add salt. Focus in this case exclusively on your taste.
6. I form the blanks. I put the filling on them. I'm frying. The pies will be ready as soon as they are golden brown.

This completes the recipe. It is worth putting the pies beautifully on the chosen dish in order to effectively serve them to your loved ones at the table.

We diversify the filling

Many culinary experts, having familiarized themselves with the recipe for making pies filled with liver, begin to think that one liver, lungs and hearts are not enough. I understand you perfectly, because I really want the pastries to be even better.

For these purposes, I propose to add other meat to the selected filling, stewed cabbage, angry or boiled carrots... In this case, you should rely solely on your personal preferences.

Do not be afraid to change the composition of the components of the pies, experiment with your health and, most importantly, remember that you should be in a great mood to cook pies at home.

An excellent result in such a case will certainly be guaranteed to every housewife.

The information I have offered in the article will certainly be useful to you. But in order to achieve the perfect result in cooking, you should familiarize yourself with the recommendations below:

1. Cook the offal for about an hour, or even two. The heart should not be boiled for less than an hour and a half. Only in this case the filling will turn out to be tender and tasty.
2. The dough must be constantly mixed so that the mass is tender and fluffy. Sift the flour to fill its composition with oxygen. This advice should be followed anyway if you work with baked goods.
3. Put different spices in the filling, so it will turn out to knock down the smell that offal give. Add your favorite flavorings.

This concludes my recommendations. I advise everyone to make this delicious homemade treat. It is not for nothing that his method of cooking has survived to our times, and during the years of the Soviet Union, almost every day, citizens ate pies with delicious liver.

The most important thing is to follow the specified algorithm of actions so that the filling turns out to be successful. The final baking result will depend on it. If you follow everything suggested, then no family member will be able to resist your dish.

I sincerely hope that the recipes collected in this article will be useful to many housewives. I will continue to post recipes on the blog that will allow you to bake amazing dishes in the oven without unnecessary trouble and hassle.

Visit the site more often so as not to miss information that may be useful to you. New culinary success in your home kitchen!

My video recipe

1. The first step is to place the dough. To do this, combine yeast with warm milk and sugar, stir and let stand for a while. Sift flour and add to yeast. Knead the dough so that it does not stick to your hands, but it is not tight either. Cover with a towel and place in a warm place (you can put a bowl of dough on top of warm water).

2. Classic recipe liver pies can be supplemented with meat if desired. So, send the liver and meat to the pan. Cover with water, add the peeled onion and cook until tender. Add bay leaf, allspice if desired. When the liver is ready, cool it a little and mince it. For a richer taste, you can lightly fry in a skillet with a little vegetable oil.

3. When the dough fits well (increased in size by 1.5-2 times), it can be divided into equal pieces. So that in the process of sculpting pies with liver at home do not stick to your hands, you can lubricate your hands a little vegetable oil... Each piece must be kneaded into a cake, and put the filling in the middle.

4. Put the blinded pies on a greased surface and leave for 10-15 minutes.

Liver filling for pies turns out to be very tasty and juicy if you know how to cook it correctly. Liver is generally considered a liver, but in the Slavic countries the term "Liver" includes all by-products: lung, liver, heart and kidneys. You can't go wrong if you make the filling with the offal that you like best. Since our family prefers filling made from pork lung and liver, I will focus on these ingredients.

It is a mistake to prejudice that the lung is not tasty at all! I agree that when boiled it resembles a sponge, but if you fry it with liver, onions and carrots, and then turn it into a paste, it will just taste divine!

So, let's prepare the ingredients for making liver pies filling and start cooking! I have a pork lung and pork liver have already been washed, vessels and trachea have been cut out of them, they are cut into portioned pieces.

Peel the onions and carrots. Cut them into small cubes and fry in a saucepan, pouring vegetable oil into it.

Cut the lung and liver into small pieces.

As soon as the vegetables are passaged, add the chopped offal to the saucepan and fry for 15-20 minutes until fully cooked.

This is how the cooked and fried liverworm mass looks like.

Pour it into a deep container and purée with an immersion blender, adding salt and black pepper to taste. If the mass turns out to be too thick, then add about 50-70 ml hot water... Our filling is completely ready - now you already know how to create a pie and patty liver filling.

BUT this is not the whole secret - I also cook pancakes with such a filling! They fly off the plate in the blink of an eye. If desired, ready-made pancakes with liver can be frozen in the freezer, and then, as needed, heated in the microwave - you will always have a delicious dish at your fingertips!