Pie. Rosy, lush, fragrant.
It is difficult to resist it, especially if the filling is prepared from the liver.
A wholesome product will sparkle with new flavors in combination with air dough.
There are many recipes for liver pies, but here are the most popular and delicious options. Will we cook?
Pies with liver - general principles of preparation
For liver pies, yeast dough prepared at home is most often used. It requires a minimum amount of ingredients and consists mainly of wheat flour, yeast and liquid (water or milk). Before cooking, he must be sure to stand, otherwise the products will be stiff and very quickly harden. Sometimes pies are used for pies, homemade or purchased.
Stuffing for pies can be prepared from any type of liver: beef, pork, poultry. It will vary in taste and smell. The most tender liver is chicken, and the dry one is pork. But in many ways, the taste depends on the time and method of preparation. The longer you cook or fry the product, the harder it will be. In addition to the liver, vegetables are added to the filling, which are pre-fried or stewed, boiled cereals and eggs. Of spices, salt with pepper is mainly used.
Recipe 1: Fried Liver Pies
A feature of these liver patties is the filling, which turns out to be soft and tender, resembles a paste. And all thanks to roasting is already ground. Therefore, you can even use pork liver.
Ingredients
• 2.5 cups flour;
• glass of water;
• 8 grams of dry yeast;
• salt;
• butter;
• black pepper;
• 300 grams of liver;
• large onion.
Cooking
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 the remaining water. Add 30 grams of butter and knead the dough. It should be elastic. Flour may need a little more or less, depending on the moisture content of the product. We leave the dough for an hour in the heat, once we crush it.
2. We wash the liver, remove the film and twist in a meat grinder. Can be chopped with a blender.
3. Cut the onions, fry in a pan for 2 minutes, then add the chopped liver and fry for another 4 minutes. Add salt, pepper and cool to the filling.
4. We form pies from the dough and filling, fry on both sides. The process is fast, as the filling is already finished. Put fried pies on paper napkins to absorb excess fat.
Recipe 2: Oven Liver Pies
Oven cakes are not as greasy as fried items. Consequently, less caloric. But they do not always turn out soft and airy, so you need to knead the correct dough.
Ingredients
• 250 grams of milk;
• a spoon of yeast;
• egg;
• 50 grams of oil;
• 2 tablespoons of sugar;
• salt;
• a pound of flour;
• 400 grams of liver;
• onion.
Cooking
1. Heat the milk to approximately 40-50 degrees. Add sugar, yeast and 6 tablespoons of flour, make a talker and leave for half an hour. During this time, she rises well and acidifies. Enter salt, beaten egg, sifted flour, knead the dough and add vegetable oil at the end. You can take melted margarine. We remove the dough into the heat until the first rise, we crush and let it come again.
2. Make the filling. You can prepare such an option as in the previous recipe. Or just fry the liver with onions and pass through a meat grinder. Do not forget to put spices.
3. As soon as the dough rises a second time, divide it into equal pieces, form cakes, put the filling and make pies.
4. We place on a baking sheet, leaving a distance for lifting. Let stand for 15 minutes, grease with a beaten egg and send to bake until cooked.
Recipe 3: Pies with Liver and Rice
A universal recipe for liver pies that can be fried in oil or baked in the oven. Or maybe make a big cake? This dough will stand everything! Rice for the filling is better to use round and small, steamed will not work. Any liver can be used.
Ingredients
• 400 grams of liver;
• 100 grams of rice;
• 2 onions;
• 1 sachet of dry yeast;
• 450 grams of flour;
• salt;
• 2 tablespoons of sugar;
• 250 grams of water or milk;
• 40 grams of oil.
Cooking
1. We dilute yeast with salt and sugar in warm water (or milk), add sifted flour, butter and knead the dough. Give 2 times to rise. If the pies are fried in a pan, then one lift 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 the finely chopped onions, add the liver and rice, salt, pepper and mix the filling. Together, you do not need to warm the ingredients, they will come in the process of making pies.
5. We divide the dough into pieces, sculpt the 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 gaps on the sides.
Recipe 4: Pies with liver and egg puff pastry
Delicate filling, rich in protein. But a feature of this recipe is the use of puff pastry, which simplifies the process several times and reduces time. You can use yeast or unleavened dough, choose at your discretion. Cooking pies in the oven.
Ingredients
• A pack of dough;
• 5 eggs;
• Spices;
• 300 grams of liver;
• butter;
• onion.
Cooking
1. Boil the eggs, one is left to grease the pies before baking. Then cool and cut into small cubes.
2. Grind the raw liver with a meat grinder.
3. Fry onion in a pan, cut into cubes. Add the raw liver and cook together, at the end, salt, pepper and combine with the eggs.
4. We lay out puff pastry on the table. If necessary, then roll out with a rolling pin. The thickness of the formation should be 4 mm. Cut into squares.
5. Break the egg, add 3 tablespoons of water and mix. Wet the brush and draw along all the edges of the squares so that the dough blends well.
6. Put the filling in the center, sculpt the envelopes and place on a baking sheet. If yeast dough is used, leave enough space between the products.
7. Lubricate the liver pies with the remaining egg, bake.
Recipe 5: Pies with Liver and Mashed Potatoes
Liver and potatoes are an ideal filling for pies. Juicy, satisfying and inexpensive. You can use any liver, but it tastes better with beef. We cook mashed potatoes on purpose, but good housewives don’t lose anything. Therefore, you can use the leftovers from lunch or dinner.
Ingredients
• 300 grams of milk;
• a bag of yeast;
• egg;
• salt, sugar;
• 600-700 grams of flour;
• 500 grams of mashed potatoes;
• 350 grams of raw liver;
• onion.
Cooking
1. Combine warm milk with yeast, a teaspoon of salt and two tablespoons of sugar, add the sifted flour and knead the dough. We send "rest" in the heat for 50 minutes, while we are engaged in the filling.
2. The liver is simply boiled in water for about 15 minutes and twisted in a meat grinder once.
3. Fry the onion, mix with mashed potatoes and chopped liver. We evaluate the filling on the salt, if necessary, add pepper, any spices.
4. We take out the already risen dough, divide into pieces the size of a small apple. We lay out on the table and flatten into a cake, put the filling. We form pies and fry in oil on both sides.
Recipe 6: Pies with liver on kefir "Fast"
For these liver pies, you can use any filling from previous recipes or come up with your own. To speed up the process, you can even use liver paste. A recipe feature is kefir dough, tender and fast-cooking.
Ingredients
• 500 grams of kefir;
• 2 teaspoons of salt;
• 1 teaspoon of soda (but without a slide);
• 30 grams of butter or margarine;
• egg;
• a pinch of sugar.
Cooking
1. Pour kefir into a bowl, its temperature does not matter. Instead of kefir, you can use any dairy product (fermented baked milk, yogurt, sourdough), but unsweetened.
2. Add dry soda to kefir, stir. There should be a reaction, the mass will bubble. This is normal.
3. Add the egg, salt and sugar, stir well until completely dissolved.
4. Pour the melted butter or margarine, pour the sifted flour, knead the dough of medium consistency, it should not stick to your hands, but also be too cool. Let stand for half an hour and you can cook any pies.
Recipe 7: Patty Liver Patties
The secret of these pies is tender filling, which is prepared with the addition of vegetables and lard. In fact, it turns out liver paste, and even if it remains, it certainly will not disappear. We prepare the dough according to any recipe or use puff. The filling is suitable for both fried and baked pies.
Ingredients
• 500 grams of liver;
• 250 grams of fat (possible with layers);
• salt pepper;
• 2 onions;
• large carrots.
For cooking, you will need a deep frying pan or a cauldron with a lid.
Cooking
1. Cut the fat into slices, any and send it to fry.
2. Shred the onion in half rings, carrots in thin rings, send to the bacon and cook together for 3 minutes, until tenderness is needed.
3. Cut the liver in any pieces, send to vegetables, cover with a lid and simmer together for half an hour. If there is not enough juice, then you can add boiling water. Salt and pepper.
4. Cool the future filling, twist in a meat grinder, preferably twice and use as intended.
Pies with liver - useful tips and tricks
• To prevent fried pies from being too fat, they need to be cooked only in hot oil. If it is not warmed up enough, the dough will absorb fat like a sponge.
• Pig liver has a slight bitterness. To get rid of it, the raw product must be cut into slices and soaked for half an hour in fresh milk.
• If the filling for the liver pies turned out to be too dry, butter or mayonnaise will help to correct the situation. Add a couple of spoons and beat with a blender, you get a gentle paste.
• Did you forget to grease the pies with the egg before baking in the oven, or was it simply not there? Do not worry! As soon as you remove the items from the oven, immediately wipe with a cloth dipped in vegetable oil. The pies will become soft and shiny.
• Pies will burn out if you add a lot of sugar to the dough. Half a liter of liquid is no more than 3 tablespoons.
• Yeast dough requires mandatory sifting of flour. And the point is not only in the extraction of various impurities, but in the saturation of the product with oxygen. Only from sifted flour can an airy, uniform and easy-to-rise dough be obtained.
• Yeast dough is kneaded only with warm products. Cold ingredients inhibit the development of yeast, and baking will be delayed.
