Home Vegetables How to prepare the filling for liver pies. Stuffing for chicken liver pies: the best recipes and cooking features. Ingredients for liver filling

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How to prepare the filling for liver pies. Stuffing for chicken liver pies: the best recipes and cooking features. Ingredients for liver filling

Liver and liver. For some reason, people confuse these words, they 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: the liver, kidneys, heart, lungs, etc. The liver is part of the liver.

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

The liver in cooking is used differently: beef, chicken, pork, etc.

Here, I offer you a few great recipes pies with liver and liver. 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 photo step by step)

Ingredients:

Beef liver - 150 g.
Light beef - 300 g.
Beef heart - 300 g.
Onion - 1-2 heads
Sugar - 1 tbsp. a 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

Cooking

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.

Blind the ball, put 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, let's work on the filling.

Liver pie filling

Pass the liver, heart, lungs cooked in advance through a meat grinder.

Fry in a pan in oil with finely chopped onion.

Salt, pepper and mix.

We return to the test, divide it into identical pieces. We roll them into cakes.

We put 1-3 tablespoons of liver filling in each.

We make pies as we want or as we can. I'm not really perverted, I just pinch and make something similar to pies.

Place in an oiled baking sheet. We send it to the oven preheated to 180 degrees for 25-30 minutes. Until they turn golden.

Pies with liver in the oven (step by step recipe with photo)

And these pies come clean with a liver. They are very tasty and useful.

Ingredients:

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

Cooking

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

Stuffing for liver pies

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

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

Peel the onion, finely chop.

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

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

We waited for the dough to increase in size and begin to languidly ask to come out.

We pull it into a sausage, cut it into pieces. We roll them into cakes.

On each piece of dough we put a couple of spoons of the filling from the liver.

Blind beautiful neat pies.

Grease a baking sheet with oil. Place patties seam side down.

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

Liver pies as in Soviet times. Many people remember the taste of those wonderful pies, smelling of liver, fatty, appetizing. The author of the site, of course, did not find those times, but he managed to try exactly the same pies. The fact is, many recipes remained in GOSTs, according to which they prepared. Let's turn to one of them.

Ingredients:

Dough for fried pies:

Premium flour - 650 g.
Fast 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 pig heart- 300 g.
Onion - 200 g.
Salt - 5-10 g.
A few peas of black and allspice, 1 clove, 1 bay leaf.
Small carrots, parsley root, onion.

Cooking

The first step is to cook all the meat offal, stuffing.

How to cook liver for pies

Put the chopped lungs and heart into the pan. Add carrot, onion, parsley, cloves, pepper. Cook until done.

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

Let's prepare the dough

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

You can also use a bread maker for this purpose. We put all the components together and turned on the dough kneading mode.

Leave the dough for 2-3 hours to puff up. Every 40-50 minutes the dough needs to be kneaded. The dough should be fluffy.

We return to the filling.

Peel the onion and cut into large half rings.

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

Scroll the entire liver through a meat grinder.

How to cook pies with liver

First you need to sprinkle the table with flour. You can grease your hands with oil so that the dough does not stick too much.

Take out the dough, knead. Divide into 2-4 pieces. We work with one, we will cover the others with a film so that they do not dry out.

We take one piece, roll it into a strip.

We spread the filling a little at a time so that there is an interval of about 4 cm between servings.

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

We cut it in those places where there is no filling. Tighten the cut points, press.

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

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

You can fry in deep fat, in a slow cooker. Or you can just in a deep frying pan. Pour in the 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 drain excess fat.

Here are such fried pies with liver turned out!

Fried pies with liver and potatoes

fried pies with potatoes and liver is much tastier than just with a liver. Potatoes give a delicate texture and smooth out sharp taste corners.

If you want to get your kids 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.
Onion - 3 heads
Salt - 1-1.5 teaspoons

Cooking

Knead the yeast dough first.

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

After 5-7 minutes, when the water is slightly frothy, pour in the flour and carefully knead the dough.

Put it in a warm place for an hour.

Stuffing with liver and potatoes for pies

Everything is very simple!

Boil potatoes, make mashed potatoes.

Rinse the liver, get rid of the film.

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

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

Pass the liver with onions through a meat grinder.

Mix with mashed potatoes. Various spices can be added.

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

Put the filling on each cake (1-3 tablespoons).

Make pies.

Heat the oil in a frying pan, put the pies there.

Fry on one side and the other until browned.

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, wash the liver several times 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 to break up lumps. After that, pour the mixture into the minced meat and mix thoroughly. ready stuffing from the liver 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. Ready dough divide into pieces, roll into balls, roll 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.

Alexander Gushchin

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

Content

Each experienced hostess in the culinary arsenal there is a proven and favorite recipe for pies. As filling for such baking are used different products, but the liver filling for pies deserves special attention. It gives the dish not only an original pleasant taste, but is also very useful for the human body. Delicious, fragrant, airy liver pies - a great option hearty snack for a picnic and a good replacement for bored sandwiches.

Cookie Cooking Rules

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 are incredibly soft and fluffy. To prepare such a test base, simply combine the ingredients indicated in the recipe and knead the dough. For tender airy pies, the mass should stand well for about 2-3 hours in a warm place. Otherwise, yeast baked goods will turn out tough and stale quickly.

Exists fast option such a dish - from the test mass on kefir, and in some recipes, in order to save time, the use of frozen puff pastry is allowed. As a filling, you can take any liver - beef, pork, chicken. The liver of different animals differs in taste and smell, but the principles of preparation for all species are common. Before using the liver as a filling, it must first be heat treated - boiled or fried in a pan.

The cooking time of the liver should be minimal, because the longer you cook or fry the product, the tougher it will become. You need to start grinding the liver after it has completely cooled down - you can skip the liver pieces through a meat grinder, grind in a food processor or blender. Such an offal goes very well with various vegetables, boiled rice, boiled eggs, herbs, mushrooms, so you can add them to minced liver for pies. Of the spices, only salt and pepper are often used, but you can flavor the filling with other seasonings to taste.

Cookie pie recipe

The classic recipe for this pastry involves kneading dough for fresh yeast and baking 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 purchased ones. Differences in recipes are also determined by the method of baking: you can not only bake pies in the oven, but also fry in a pan or in a slow cooker.

Cookie pies in the oven

Time: 3.5 hours.
Servings: 5 persons.
Calorie content of the dish: 267 kcal / 100 grams.
Cuisine: European.
Difficulty: medium.

One of the most popular and favorite baking recipes with liver filling for many housewives is pies cooked in the oven. Fluffy, fragrant flour products with piping hot, with juicy minced liver inside - a great 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;
onion - 2 pcs.;
chopped dill - 1 tbsp. l.

Cooking method:

Dissolve the yeast and sugar in warm milk, add ½ cup of flour, mix the dough. Leave on for 30 minutes until a fluffy foam cap forms.

Add salt, egg and all the remaining flour, previously sifted. Knead a soft, elastic dough mass.

At the end of the kneading, stir in the vegetable oil. Put in heat to rise and increase in volume by 2.5-3 times.

Rinse the liver, cut into pieces, scroll through a meat grinder along with peeled onions. Fry over high heat for 3-4 minutes. Season with salt and spices to taste. Add chopped dill, stir.

Punch down the finished dough, make 12-15 equal koloboks. Roll each into a cake, fill the middle with stuffing. Form pies.

Place the blanks on a baking sheet greased or lined with parchment. Let them rest for about a quarter of an hour.

Brush tops with beaten egg. Put in an oven preheated to 180 ° C for 30-35 minutes.

Time: 1 hour 50 minutes.
Servings: 5 persons.
Calorie content of the dish: 285 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: medium.

If you want to cook pies with pork liver, then it is better to fry them in a pan. The fact is that pork liver after heat treatment turns out dry. Thanks to the lush test “coat” in which it is hidden and frying in vegetable oil, even such a filling becomes juicy and tender, reminiscent of pate in taste. The dish comes out very high in calories, so people who strictly follow 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, sugar, wait until they are completely dissolved. Pour in vegetable oil.

Sift the flour, in parts enter into liquid base kneading a soft, pliable dough. Cover with a clean towel, keep warm for about an hour.

Wash the liver, remove the films, twist through a meat grinder.

Peel the onion, chop finely. Fry until soft and transparent in butter, then put the liver in the pan. Fry for 4-5 minutes, stirring constantly.

Season the filling with salt and pepper to taste, set aside.

Divide the risen dough into equal portions, roll each bun into a circle.

Put the cake in the palm of your hand, place a tablespoon of minced liver in the center, connect the edges and form a pie.

Fry in vegetable oil until browned on both sides. After frying, put the products on a paper towel to remove excess fat.

With chicken liver and onions

Time: 1 hour 15 minutes.
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 is ideally combined with the dough, so such pastries turn out to be tasty, juicy, worthy even holiday table. For greater splendor and airiness of products, it is better to knead the dough with fresh yeast, and to get a beautiful ruddy and shiny crust, grease the surface of the pies with whipped yolk.

Ingredients:

milk 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 yeast in warm whey. Pour salt, sugar, put sour cream, pour in melted butter. Knead until smooth.

Pour the sifted flour, make the dough. Wrap in foil.

Peel the vegetables, finely chop the onion, rub the carrots on a coarse grater. Transfer the chopped vegetables to a frying pan with vegetable oil, fry until golden.

Put the washed liver to the fried vegetables, set the heat to medium. Simmer covered for about 20 minutes. At the end of cooking, salt and pepper to taste.

Grind the cooled liver with food processor or blender.

Divide the dough mass into pieces, start, form pies. Let stand for a quarter of an hour on a warm stove, then brush with beaten egg yolk. Bake at 190°C for 25-30 minutes.

From curd dough

Time: 1 hour 35 minutes.

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, are incredibly light, tasty, melting in your mouth. To keep the test base soft after frying, you should take natural fatty cottage cheese. From dietary sour-milk cheese with low fat content, the dough is knocked down and dry. A beautiful yellowish color to the finished products will be given by the 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;
onion - 2 pcs.;
butter - 50 g;
vegetable oil - 100 ml.

Cooking method:

Put the washed liver into a saucepan, pour boiling water over it. Put the container on a strong fire, boil the product until tender. Cool, scroll in a meat grinder.

Fry the onion cut into small cubes in butter, put in minced meat. Add salt, pepper, mix thoroughly.

Beat cottage cheese with a blender, rub with yolks and sugar.

Pour salt and soda into the sifted flour.

Mix the dry mixture and the curd-yolk mass, knead soft dough easily separated from the hands. Wrap the test lump in a film, leave for a quarter of an hour.

Divide the finished dough with a knife into 12-14 parts, turn each into a cake using a rolling pin or stretching with your hands.

Put a portion of the filling on each cake, blind the pies. Fry in a pan with boiling fat until golden brown.

Time: 1 hour 15 minutes.
Servings: 5 persons.
Calorie content of the dish: 248 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: medium.

If you want to treat your household to baking with healthy liver filling, but there is no time to fuss with the 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 original minced meat from the 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:

3 hard boiled eggs. After cooling, peel and cut into medium-sized cubes.

Send the liver, pre-washed and cut into pieces, 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 and vegetable mass with a blender, mix in the egg pieces.

Puff pastry lay out on the table, slightly stretch 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, beat. Coat all the edges of the blanks with the resulting mixture.

Put the filling in the center of each square, fold it into a triangle, press the edges firmly with a fork.

Put the pies on a baking sheet lined with parchment, brush with egg and water, put in an oven preheated to 180 ° for 20–25 minutes.

On kefir with potatoes

Time: 1 hour 25 minutes.
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 is products with potato stuffing. If you add juicy minced liver to the usual boiled potatoes, it will turn out even tastier and richer. The dough for such baking can be anything, the fastest option is on kefir. Splendor is given to it by soda, which, reacting with fermented milk product, well raises the dough, 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 in salted water, mash into a puree.

Rinse the liver, cut into pieces, fry in butter with onions until tender. After cooling, scroll the liver through a meat grinder.

Mix with cooled mashed potatoes, salt and pepper to taste. Add chopped herbs if desired.

Pour kefir into a deep bowl, extinguish soda in it.

Add salt, sugar, butter, egg. Stir.

Introduce sifted flour, make uncooked elastic dough. Let the test mass "rest" for 10-15 minutes.

Divide the test mass into pieces of the same size, roll into cakes, stuff with liver and potato minced meat, make pies. Deep fry until golden brown on both sides.

with rice

Time: 3 hours 20 minutes.
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 - universal recipe, because such pastries can be cooked both in the oven and in the pan. For more interesting and piquant taste in the filling of the liver and boiled rice, you can put a little green onion. If you fry the pies in oil and make a sauce of mayonnaise, herbs and garlic for them, 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:

Put yeast, salt and granulated sugar into warm milk. Stir until all ingredients are completely dissolved.

Pour in the oil, add flour, knead a soft obedient dough that does not stick to your hands. Leave to rise, then punch down and let rise again.

Boil rice in salted water, rinse.

Prepared liver boil, cool, grind.

Fry the chopped onion in butter until soft and transparent, send boiled rice and liver to the pan, season with spices, stir. Turn off the fire, leave the minced meat on a warm stove for 4-5 minutes.

Divide the test mass into pieces, mold pies with liver and rice filling. Deep fry in a pan or bake in the oven.

Secrets of delicious liver pies

To homemade baking with liver filling turned out to be delicious and brought maximum benefit, it is important to prepare high-quality products and strictly follow the chosen recipe. To make liver pies a real work of culinary art, some tricks and recommendations will help:

Pork liver has the peculiarity of being slightly bitter in the composition of dishes. To remove bitterness from the filling, soak the offal cut into pieces in milk for half an hour.

If your minced liver for pies turned out to be too dry, mayonnaise or butter will help to correct the situation. Put 1-2 tablespoons of the product into the filling and beat again with a blender - there will be a tasty and juicy pate.

If suddenly you forgot to grease the top of the pies with a beaten egg before baking, you can make them soft and shiny after baking with a cloth soaked in vegetable oil, which you need to grease the finished products.

Before kneading the dough base, it is imperative to sift the flour to saturate it with oxygen - then the dough will turn out light, airy, and will rise well.

For cooking 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 test base, otherwise you risk getting pies burnt on the outside and damp inside: 30-40 grams (1.5-2 tablespoons) of granulated sugar should be taken for 1 glass of liquid.

If you are cooking fried pies, dip the workpieces into well-heated oil - in an insufficiently heated deep-fryer, the dough will absorb fat like a sponge, the products will turn out to be too greasy and wet.

Discuss

Cookie Pies: Recipes

Yeast dough liver pies are very tasty and tender. In our family, they just fly off the table. I got the dough recipe from my grandmother and still use it all the time for various pastries.

The pies are very light, easy to prepare and will be a pleasant surprise for your loved ones during a family tea party. By the way, such a dish is always the perfect snack at any time. If you have delicious, airy pies on your table, then those present will be the first to sort them out.

Cookie pies in the oven

Kitchen utensils and appliances: oven, baking sheet, deep bowl.

Ingredients

You can take the liver for pies at your discretion.

Beef liver will be an excellent filling for pies.
If you decide to take pork liver, soak it a little in milk before frying so that all the bitterness comes out.
Chicken liver pies are very tasty, juicy and tender.

Did you know? It is very important to put a lot of filling in the pie, about 50% of its weight. It needs to be well salted so that it can be felt while eating. In fact, a properly prepared filling is the main secret of delicious pies, so take it with all responsibility.

Cooking the dough

Pour 1 cup of warm milk into a deep bowl and add 1 tbsp. l. sugar, 30 g wet yeast or 10 g dry.
Stir, let the yeast dissolve and add 200 g of sifted flour.
We mix the products until smooth and put the dough in a warm place for 30 minutes.
We drive 2 eggs at room temperature into a bowl, pour 1 tsp to them. salt, 2 tbsp. l. sugar and 80 g melted butter.
There is no specific time for the dough to come up. It may be 30-60 minutes. When the dough is ready, add the muffin and beaten eggs.
Mix everything, add gradually 400 g of flour.
Knead the dough with your hands in a bowl, adding 1 tbsp. l. sunflower oil. We make the dough soft. Thanks to sunflower oil dough does not stick to hands. Leave the dough for 15 minutes and knead.
We repeat the same procedure again.

Cooking stuffing

Forming and baking pies

Video recipe for cooking pies with liver in the oven

Dear cooks, watch this video, which tells in detail about the creation of pies. You can visually see the entire cooking process, how best to form pies and what you get in the end.

Feed options

Pies can be served warm or cold.
They retain their softness the next day. You can reheat the pies microwave oven by sprinkling a little water, and they will become as fresh as if they had just come out of the oven.
Pies can be served with milk and sour cream.
This treat is complemented by a cup of tea or coffee.

Fried pies with liver and potatoes

Incredibly tasty are fried pies with liver and potatoes. This recipe has been walking around all my friends for a long time, because everyone, having tried the pies, wants to know the secret of creating such goodies.

Cooking time: 1 hour.
Servings: for 8-10 people.
Calories: 320 kcal per 100 g of product.
Kitchen appliances and utensils: hob, frying pan, deep bowl.