There is a sponge and a straight method for preparing yeast dough. The filling for the pies can be chosen to suit every taste. Very tasty pies are made with liver filling. Moreover, the liver can be any kind: pork, beef or chicken. You can also prepare the filling with heart. And adding onions and carrots to it will give the filling a piquant taste and aroma.
Many people may think that liver filling requires a long preparation time. However, it is not. After the dough is kneaded and left to rise, you can begin preparing the filling - thus, the cooking process will be built with maximum savings of time and effort.
Ingredients
Test composition:
- Milk – 500 ml;
- Water – 100 ml;
- Granulated sugar – 3 tbsp. l.;
- Dry yeast – 1 tsp;
- Eggs – 2 pcs.;
- Salt – 0.5 tsp;
- Butter – 100 gr.;
- Flour – 1 kg.
The dough can be made using the usual sponge method, which involves preparing the yeast separately, waiting for it to activate, then adding all the other ingredients. Usually the dough is left to rise for 40 minutes. Then knead for further cutting.
While the dough is rising in a warm place, the housewife can begin preparing the filling.
Ingredients for liver filling:
- Liver – 500 gr.;
- Carrot – 1 pc.;
- Onions – 1 pc.
To keep the liver soft and not bitter, it is soaked in water for half an hour. To make the bitterness go away faster and the liver to become tender, you can soak it in milk, after cutting it into pieces.
Liver filling for pies: recipe for liver pate
The secret to cooking liver is that you only need to cook it for a very short amount of time, otherwise it will become hard and dry.
Step-by-step recipe for preparing the filling:
- Finely chop the onion and fry in vegetable oil.
- Grate the carrots using a fine or medium grater and add to the pan with the onions.
- After a while, remove the liver from the water or milk, rinse under the tap, and add to the pan with the vegetables.
- Let the filling cool.
- Grind everything in a blender until a pate mass is formed.
To add spiciness and taste to the filling, you can add various spices to it: black pepper, curry, turmeric, herbs.
Pies with chicken liver and rice
To make the pies more tender and the filling to melt in your mouth, it is best to use chicken liver for its preparation. It is distinguished by its softness and less pronounced liver taste, and is not bitter.
Chicken liver does not take long to cook. It is important not to let it overcook, otherwise even such a delicate structure can become tough.
After preparing the dough and filling, you can sculpt the pie. Liver pies have the same modeling technique as other types of pies. They can be served with various types of vegetables, salad, herbs and sour cream.
If you properly process the liver, the filling will be tender and melt in your mouth. And adding additional seasonings will add piquancy. The dough for pies is prepared using yeast, sponge or straight method. Its structure is airy and fluffy. Following the instructions described above, housewives will be able to be proud of their culinary masterpiece, and family and friends will be completely delighted - the low calorie content will please everyone.
Liver pies: step-by-step recipe with photos
Today we will prepare fried pies with liver and rice. Filling with liver and rice is one of the most delicious, satisfying and healthy fillings for pies. After all, liver is a complete meat by-product with a high content of protein, vitamins and minerals.
Recipe for fried liver and rice pies
Dish: Baking
Cooking time: 2 minutes.
Total time: 2 min.
Ingredients
- 0.6 kg yeast dough
- 0.6 kg beef liver
- 70 g rice
- 10 g salt
- 50 ml vegetable oil
Step-by-step recipe with photos
How to fry pies with liver and rice
1. For pies you will need yeast dough. If you don’t have the opportunity or desire to cook it yourself, you can buy ready-made dough in any culinary department. You can prepare yeast dough according to any recipe with your own hands (example:). The simplest method will do. It will require 250 ml of warm water. Pour 11 grams of yeast, a tablespoon of sugar, a pinch of salt, about 300 grams of flour into it and pour in a spoonful of butter. Knead the dough.
If necessary, add more flour. Do this in small portions. The dough is left to rise for 40 - 50 minutes.
Liver filling for pies
2. To prepare the filling, a piece of liver is freed from the veins of films and fat. Cut it into two or three large pieces. Place the prepared pieces of liver in cold water. About a liter of water is enough. Add 5 grams of salt. Place on fire, bring to a boil, cook for about 30 minutes. After which the liver is passed through a meat grinder. You can also grate it on a coarse grater.
3. While the liver is cooking, you need to sort out the rice and rinse it. Pour a full glass of water over the rice. Add the remaining 5 grams of salt. Heat to a boil. Reduce heat to moderate. Cook covered for 7 - 8 minutes. Then turn off the stove and leave the rice for a quarter of an hour. Do not open the lid.
4. Finely chop the onion. Fry the onion in oil.
5. Combine chopped liver and rice with onion.
Warm everything together for 5 - 6 minutes. The beef liver and rice filling is ready.
6. All that remains is to stick the pies. Fry them in hot oil on both sides.
7. Place the finished pies on paper. Excess oil should be absorbed into it.
Pies with liver and rice will always find their fans.
Delicious, rosy pies stuffed with boiled liver and rice, an excellent treat for all family members. The dough recipe can be chosen from a variety of options; the cooking process itself is important.
Ingredients:
Pie dough:
- Flour premium- 3 -4 glasses
- Margarine- 200 grams
- Milk- 1 glass
- Yeast dry - 1 tbsp.
- Sugar- 3 tbsp.
- Eggs- 2 pieces
- Salt- 0.5 tsp.
Filling:
- Boiled liver- 500 grams
- Rice- 1/2 cup
- Carrot- 1 piece
- Bulb onions- 1 head
- Salt, bay leaf
How to cook liver and rice pies
1 . The most favorite dough for pies in our family is prepared according to.
2
. Cut the liver into large pieces. Peel the carrots and onions. Throw liver and vegetables into the pan. Add salt and bay leaf, add water and put on fire.
3
. Cook the liver for 20 minutes after the water boils, over medium heat. We check readiness by the color on the cut.
4
. Boil the rice until done. Rinse 1/2 cup of rice with cold water and add 1 cup of water. Add a pinch of salt. Cook the rice under a closed lid for about 20 minutes over medium heat, the time is calculated after the water boils.
5
. Grind the liver, rice and boiled carrots and onions in a meat grinder. By the way, it will be very tasty if you do not boil the onions and carrots, but first fry them in vegetable oil.
6
. Roll out the dough into flat cakes, put the filling in the middle of each, and seal.
7
. Next, the pies can be fried or baked in the oven at 180 degrees. When the pies are baked but not yet browned, remove the sheet and brush the top of the dough with egg yolk.
Delicious pies with liver and rice are ready
Bon appetit!
Quick pies with rice and liver
Pies from the oven are a classic of Russian cuisine. Of course, no one has been cooking in ovens for a long time; that’s what ovens are for. And the pace of city life does not allow most housewives to tinker with dough, knead dough, and then sculpt and bake pies.
However, this baking option can be done relatively quickly, without burdening yourself with many of the nuances of ancient technology. The century of progress is still upon us. So, let's start preparing quick pies with liver and rice.
Liver and rice filling
First you need to understand the process itself. To make quick pies you will need dough and filling. We'll talk about the test a little later. After all, you can buy it in the store. So first of all, a few words about the filling. For it you will need to purchase:
Beef liver – 500 g;
rice – 100-150 g (about half a glass);
onion - 3 medium heads.
Rinse the liver and boil for 15 minutes in lightly salted water. Remove the finished offal from the pan, let it cool slightly and pass through a meat grinder. At the same time, boil the rice, drain it in a colander and let cool.
Mix the prepared ingredients thoroughly with each other. Peel the onion and fry in a frying pan in heated vegetable oil. When the pieces become golden, add the resulting minced meat to the frying pan, mix thoroughly and fry for 5 minutes over medium heat. If necessary, you can add a little salt. The finished liver and rice filling must be allowed to cool completely.
If you don’t like boiled liver, then it’s better to do differently. Pass the raw liver through a meat grinder and fry along with the onion, and then add the boiled rice and simmer for another 5 minutes.
Cooking technology
Everything is simple here. You need to divide the dough into equal pieces. Roll out each of them, put a tablespoon of liver and rice in the middle and wrap it in a convenient way. You can do this in the form of an envelope or a triangle, or you can form a classic grandma’s pie.
If you plan to cook the pies in the oven, then they need to be placed on a greased baking sheet, let stand for 10 minutes, brush the top with beaten egg and bake at 200°C for 25 minutes.
Frying pies is even easier. To do this, you need to heat the oil in a frying pan, put the formed pies and fry on both sides: 5 minutes on one side, 5 minutes on the other, and then repeat the process again (a total of 10 minutes on each side).
By the way, in this case it is better to use the filling with fried liver. It will turn out much more tender.
Quick dough for pies
Store-bought dough can significantly reduce the cooking time for pies. However, you can make a quick dough yourself. To do this you need to buy:
Kefir – 0.5 l;
flour – 4-6 glasses;
eggs – 1 pc.;
butter or margarine – 30 g;
soda – 1 teaspoon;
sugar – 2-3 tablespoons;
salt – 1 teaspoon.
Pour room temperature kefir into a bowl for kneading dough, add soda and mix well to allow the reaction to take place. Add egg, salt, sugar to the mixture and mix again. Lastly, pour in melted butter or margarine and begin to gradually add flour (1 cup at a time).
First, the mass must be mixed with a spoon, and then by hand. You need to add enough flour so that the dough stops sticking to your hands. The finished pie preparation should be allowed to stand for half an hour, after which you can begin preparing the baked goods. This dough is perfect for both baked pies and fried ones.
As you can see, there is nothing complicated in making homemade pies with rice and liver. And it takes about the same amount of time as working on a standard lunch or dinner. But there are no special secrets in this simple matter. The main thing is to do everything with your soul.
Video recipe “Fried pies with liver and rice”
Pie. Ruddy, lush, aromatic.
It's hard to resist, especially if the filling is made from liver.
A healthy product will sparkle with new flavors in combination with airy dough.
There are many recipes for liver pies, but here are the most popular and delicious options. Shall we cook?
Liver pies - general cooking principles
For liver pies, homemade yeast dough is most often used. It requires a minimal amount of ingredients and mainly consists of wheat flour, yeast and liquid (water or milk). Before cooking, it must be left to stand, otherwise the products will be tough and go stale very quickly. Sometimes puff pastry, homemade or store-bought, is used for pies.
The filling for pies can be prepared from any type of liver: beef, pork, poultry. It will differ in taste and smell. The most tender liver is chicken, and the dryest is pork. But the taste largely depends on the time and method of preparation. The longer you cook or fry a product, the tougher it will be. In addition to liver, vegetables that are pre-fried or stewed, boiled cereals and eggs are added to the filling. The main spices used are salt and pepper.
Recipe 1: Fried liver pies
The peculiarity of these liver pies is the filling, which is soft and tender, reminiscent of pate. And all thanks to roasting already in ground form. Therefore, you can even use pork liver.
Ingredients
2.5 cups flour;
Glass of water;
8 grams of dry yeast;
Black pepper;
300 grams of liver;
Large onion.
Preparation
1. Dissolve yeast, 0.5 teaspoon of salt and the same amount of sugar in half a glass of warm water. Sift the flour, combine with the yeast mixture and pour in the remaining water. Add 30 grams of butter and knead the dough. It should be elastic. You may need a little more or less flour, depending on the moisture content of the product. Leave the dough in a warm place for an hour, knead once.
2. Wash the liver, remove the films and grind in a meat grinder. You can grind it with a blender.
3. Cut the onion, fry in a frying pan for 2 minutes, then add the chopped liver and fry for another 4 minutes. Salt, pepper and cool the filling.
4. Form pies from the dough and filling, fry on both sides. The process happens quickly, since the filling is already ready. Place the fried pies on paper napkins to absorb excess fat.
Recipe 2: Liver pies in the oven
Oven pies are not as fatty as fried products. Therefore, less calorie. But they don’t always turn out soft and airy, so you need to knead the right dough.
Ingredients
250 grams of milk;
Spoon of yeast;
50 grams of butter;
2 spoons of sugar;
Half a kilo of flour;
400 grams of liver;
Bulb.
Preparation
1. Heat the milk to approximately 40-50 degrees. Add sugar, yeast and 6 tablespoons of flour, make a mash and leave for half an hour. During this time it will rise well and sour. Add salt, beaten egg, sifted flour, knead the dough and add vegetable oil at the end. You can take melted margarine. Place the dough in a warm place until it rises for the first time, knead it and let it rise again.
2. Make the filling. You can prepare the same option as in the previous recipe. Or simply fry the liver with onions and pass through a meat grinder. Don't forget to add spices.
3. As soon as the dough rises a second time, divide it into equal pieces, form flat cakes, add filling and make pies.
4. Place on a baking sheet, leaving space for lifting. Let stand for 15 minutes, brush with beaten egg and bake until done.
Recipe 3: Liver and rice pies
A universal recipe for liver pies that can be fried in oil or baked in the oven. Or maybe make a big pie? This dough can handle anything! It is better to use round and small rice for the filling; steamed rice will not work. Any liver can be used.
Ingredients
400 grams of liver;
100 grams of rice;
2 onions;
1 packet of dry yeast;
450 grams of flour;
2 spoons of sugar;
250 grams of water or milk;
40 grams of butter.
Preparation
1. Dissolve yeast with salt and sugar in warm water (or milk), add sifted flour, butter and knead the dough. Let it rise 2 times. If the pies are fried in a frying pan, then one rise is enough.
2. Boil rice in water with salt, rinse.
3. Cut the liver into pieces, boil for 15 minutes, cool and pass through a meat grinder.
4. Fry finely chopped onions, add liver and rice, salt and pepper and mix the filling. There is no need to heat the ingredients together; they will come together during the process of making the pies.
5. Divide the dough into pieces, make pies and cook in any way. If you bake in the oven, let the products rise a little on the baking sheet so that there are no tears on the sides.
Recipe 4: Liver and egg pies with puff pastry
The most delicate filling, rich in protein. But the peculiarity of this recipe is the use of puff pastry, which simplifies the process several times and reduces the time. You can use yeast or unleavened dough, choose at your discretion. The pies are being prepared in the oven.
Ingredients
A pack of dough;
300 grams of liver;
Bulb.
Preparation
1. Boil the eggs, leaving one for greasing the pies before baking. Then cool and cut into small cubes.
2. Grind the raw liver using a meat grinder.
3. Fry the diced onion in a frying pan. Add raw liver and cook together, at the end add salt, pepper and combine with eggs.
4. Lay out the puff pastry on the table. If necessary, roll it out with a rolling pin. The thickness of the layer should be 4 mm. Cut into squares.
5. Break the egg, add 3 tablespoons of water and mix. Wet the brush and run it along all the edges of the squares so that the dough merges well.
6. Place the filling in the center, make envelopes and place on a baking sheet. If using yeast dough, leave enough space between the products.
7. Brush the liver pies with the remaining egg and bake.
Recipe 5: Liver pies with mashed potatoes
Liver and potatoes are an ideal filling for pies. Juicy, filling and inexpensive. You can use any liver, but it tastes better with beef. We cook mashed potatoes specially, but good housewives never waste anything. Therefore, you can use leftovers from lunch or dinner.
Ingredients
300 grams of milk;
A packet of yeast;
Salt, sugar;
600-700 grams of flour;
500 grams of mashed potatoes;
350 grams of raw liver;
Onion.
Preparation
1. Combine warm milk with yeast, a teaspoon of salt and two tablespoons of sugar, add sifted flour and knead the dough. We send it to “rest” in a warm place for 50 minutes while we make the filling.
2. Simply boil the liver in water for about 15 minutes and grind it in a meat grinder once.
3. Fry the onion, mix with mashed potatoes and chopped liver. We evaluate the filling for salt, add pepper and any spices if necessary.
4. Take out the already risen dough and divide it into pieces the size of a small apple. Lay it out on the table and flatten it into a flat cake, add the filling. Form pies and fry in oil on both sides.
Recipe 6: “Quick” kefir liver pies
For these liver pies, you can use any filling from previous recipes or come up with your own. You can even use liver pate to speed up the process. A special feature of the recipe is the kefir dough, which is tender and quick to prepare.
Ingredients
500 grams of kefir;
2 teaspoons salt;
1 teaspoon of soda (but without a slide);
30 grams of butter or margarine;
A pinch of sugar.
Preparation
1. Pour kefir into a bowl, its temperature does not matter. Instead of kefir, you can use any fermented milk product (ryazhenka, yogurt, sourdough), but not sweetened.
2. Add dry soda to kefir and stir. There should be a reaction, the mass will bubble. This is fine.
3. Add the egg, salt and sugar, stir everything well until completely dissolved.
4. Pour in melted butter or margarine, add sifted flour, knead the dough to medium consistency, it should not stick to your hands, but it should not be too hard. Let it sit for half an hour and you can cook any pies.
Recipe 7: “Special” liver pies
The secret of these pies is the delicate filling, which is prepared with the addition of vegetables and lard. In essence, it turns out to be liver pate, and even if it remains, it certainly won’t go to waste. We prepare the dough according to any recipe or use puff pastry. The filling is suitable for both fried and baked pies.
Ingredients
500 grams of liver;
250 grams of lard (possible with layers);
Salt pepper;
2 onions;
Big carrot.
For cooking you will need a deep frying pan or cauldron with a lid.
Preparation
1. Cut the lard into any pieces and send them to fry.
2. Chop the onion into half rings, the carrots into thin rings, add to the lard and cook together for 3 minutes, until soft.
3. Cut the liver into any pieces, add it to the vegetables, cover with a lid and simmer everything together for half an hour. If there is not enough juice, you can add boiling water. Salt and pepper.
4. Cool the future filling, grind it in a meat grinder, preferably twice, and use it for its intended purpose.
To prevent fried pies from being too greasy, they should only be cooked in hot oil. If it is not heated enough, the dough will absorb fat like a sponge.
Pork liver is characterized by a slight bitterness. To get rid of it, the raw product must be cut into pieces and soaked for half an hour in fresh milk.
If the filling for liver pies turns out to be too dry, butter or mayonnaise will help correct the situation. Add a couple of spoons and blend with a blender, you will get a tender pate.
Did you forget to brush the pies with egg before baking in the oven, or did you simply not have any? Do not worry! As soon as you remove the products from the oven, immediately wipe them with a cloth soaked in vegetable oil. The pies will become soft and shiny.
The pies will burn if you add a lot of sugar to the dough. For half a liter of liquid, use no more than 3 spoons.
Yeast dough requires sifting the flour. And it’s not just about extracting various impurities, but about saturating the product with oxygen. Only from sifted flour can you obtain an airy, homogeneous and easy-to-rise dough.
Yeast dough is kneaded only from warm ingredients. Cold ingredients inhibit the development of yeast, and baking will take longer.
To make delicious pies, you need several components: a proven recipe, properly kneaded dough and a good filling. Of course, you want the baked goods to look beautiful - the traditional shape of the pies will not surprise anyone. The recipe for the dough for pies, the rules of sculpting and the subtleties of preparation are further in the article.
How to knead dough for pies
It would seem that what is so difficult here? Everyone knows that the table must be sprinkled with flour and your hands greased with oil - then the dough will not stick to your hands and the work surface. But there are a few more secrets that experienced housewives advise using.
- Well sifted flour is saturated with oxygen, and thanks to this, baked goods rise well in the oven.
- Refrigerate or reheat all ingredients to the same temperature.
- Yeast for dough must be diluted in a glass of warm water(not in boiling water). Cold water will not allow the yeast to rise quickly.
- When baking, proofing the dough is very important. After modeling, place the pies on a baking sheet, cover with a cloth and leave for an hour, and only then put them in the oven. The dough will rise and the products will come out fluffy - especially if the recipe contains yeast.
- Beautiful yellow color The pies are flavored with sugar, butter and egg yolks.
- If there is no warm corner in the house where the dough can rise, place it in a slightly preheated but turned off oven.
To make the pies fluffy and airy, preheat the oven to 100° and gradually raise the temperature to 180-200°.
Yeast-free dough
First of all, we will learn how to prepare dough for pies without yeast. The filling for liver pies must be prepared in advance, because working with the dough will not take more than half an hour.
You will need:
- 2 eggs;
- a glass of chilled boiled water;
- 0.5 tablespoons of salt;
- 1 spoon of sugar.
Preparation
- Pour water, egg yolks into a separate bowl, add salt and sugar and beat until smooth.
- Form a mound of flour with a depression in the center and pour the resulting mixture into it.
- Leave it to steep for 15-20 minutes at room temperature. Done - now you can start sculpting.
Yeast dough
The second common recipe for baking base is quick yeast pie dough, which is also good for frying in a pan.
You will need:
- 0.5 kilograms of sifted flour;
- a glass of warm milk;
- 2 eggs (yolks);
- a teaspoon of sugar, salt and dry yeast;
- 1 tablespoon of vegetable oil.
Preparation
- Mix the milk with the yeast and wait until the mixture starts to foam.
- Add sugar, salt, vegetable oil and egg yolks, after mixing, add flour.
- Knead the dough, form it into a ball and send it to rise in a warm place.
- After it has doubled in size, the mass must be kneaded again and sent out.
- When the dough becomes fluffy again, you can start sculpting.
- If you want the liver pies to come out golden brown in the oven, brush them with egg yolk and don’t skimp on sugar for the dough.
Filling for liver pies
As a basis for pies, you can use any liver - chicken, goose, lamb, beef or pork. Next are popular fillings for baking (calculation per 500 grams of flour).
- Pies with liver and egg. Ingredients: liver, 1 onion, 3 tablespoons of sunflower oil, flour, milk, salt and pepper to taste. Peel the liver and remove the film, cut into slices, roll in flour and place in a frying pan. Then pass it through a meat grinder. Boil and chop the eggs, also fry the finely chopped onion. Combine all ingredients and mix.
- Ingredients: liver, 1 carrot, 1 onion, 250 grams of disgusting rice, salt and pepper to taste. Separately fry the liver, chopped carrots and onions. Pass them through a meat grinder or blender, combine, add rice and mix.
- Pies with liver and potatoes. Ingredients: liver, 500 grams of peeled potatoes, 1 onion, 2-3 cloves of garlic. Boil the liver and potatoes. Crush the potatoes, grind the liver using a blender or meat grinder. Add fried onions and garlic, stir.
How to make pies correctly
Pies should not only be tasty, but also beautiful. How to make pies correctly? Besides the traditional cylindrical, there are several other ways to shape baked goods.
- Boat. Roll out small pieces of dough and pinch the edges, stretching it a little, grease the center of the boat with oil and lay out the filling.
- Square/triangular. Cut the dough into a square. To achieve a square shape, fold the edges into the center and fasten them together; for a triangular shape, fold the square in half.
- Star/flower. Place the filling in the center of the dough. The edges can be folded in a way convenient for you - in the form of a star, a “pinwheel” or any other shape. The only caveat is that the sides should remain above the level of the filling.
Beautiful baked goods with an unusual shape can be prepared not only in the oven. If you want to make liver pies fried in oil, just place them with the filling facing up and make sure that the dough does not burn - they will be as fluffy and beautiful as when they came out of the oven.
That's all you need to know about making hearty liver pies. Experiment with shapes, fillings and delight your family with beautiful, tasty and healthy dishes!
