There is a paired and non-paired method for preparing yeast dough. The filling for pies can be chosen for every taste. Delicious pies are made with liver filling. Moreover, the liver can be any: pork, beef or chicken. You can also prepare a filling with a heart. And the addition of onions and carrots to it will give the filling a piquant taste and aroma.
It may seem to many that the liver filling requires a long preparation. However, it is not. After the dough is kneaded and left to rise, you can start preparing the filling - in this way, the cooking process will be built with maximum savings in time and effort.
Ingredients
Test Ingredients:
- Milk - 500 ml;
- Water - 100 ml;
- Sugar sand - 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 with 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 rises in a warm place, the hostess can start preparing the filling.
Ingredients for the liver filling:
- Liver - 500 gr.;
- Carrot - 1 pc.;
- Onion - 1 pc.
To make 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 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 the liver is that you need to cook it for a very small amount of time, otherwise it will become hard and dry.
Step by step recipe for filling:
- Finely chop the onion, fry in vegetable oil.
- Grate the carrots on a fine or medium grater, add to the pan to the onion.
- After a while, remove the liver from water or milk, rinse under a tap, add to the pan with vegetables.
- Let the filling cool down.
- Grind everything in a blender until a pate mass is formed.
To give the filling a sharpness and taste, you can add various spices to it: black pepper, curry, turmeric, herbs.
Patties with chicken liver and rice
To make the pies more tender, and the filling melts in your mouth, it is best to use chicken liver for its preparation. It is distinguished by its softness and less pronounced liver taste, not bitter.
Chicken liver takes a long time to cook. It is important not to let it overcook, otherwise even such a delicate structure can become rigid.
After preparing the dough and fillings, you can sculpt a pie. Liver pies have the same modeling technique as other types of pies. They can be served at the table with various types of vegetables, salad, herbs and sour cream.
If you process the liver correctly, the filling will turn out tender and melt in your mouth. And the addition of additional seasonings will add piquancy. The dough for pies is prepared by yeast, sponge or non-dough method. Its structure is airy and lush. Following the above instructions, the housewives will be able to be proud of their culinary masterpiece, and family and friends will be delighted - a small calorie content will please everyone.
Liver pies: a step by step recipe with photos
To please the household with delicious pies with potatoes and liver, you need to know a few little tricks. If you want to fry or bake pies in the oven and have the dough literally melt in your mouth, use the margarine pie dough recipe. If you need to make more healthy pies, use the kefir recipe. The liver for the filling must be boiled correctly, put into boiling water and salted at the very end. For flavor, first boil the onions and carrots; bay leaves, parsley root and peppercorns will also perfectly set off the taste.
Ingredients:
Pie dough:
Filling:
How to make cookie and potato pies
1
. First of all, knead the dough, step by step.
2
. While the dough is rising, prepare the filling. Pour water into a saucepan, add peeled onions, coarsely chopped peeled carrots, bay leaf. Parsley root and black allspice peas optional. Boil. Add the liver, cut into large pieces, into the broth. You can immediately boil the potatoes in salted water.
3
. Boil for approximately 20 minutes. Readiness is checked by the color of the liver on the cut (there should be no blood). Remove dirty foam. Salt the broth 5 minutes before it's done.
4
. Remove the liver from the broth and set aside to cool to room temperature.
5
. Peel the onion, chop and lightly fry until soft.
6
. Twist the onion and liver in a meat grinder.
7
. Prepare thick mashed potatoes from potatoes. If desired, you can flavor with milk and butter, the main thing is that the puree does not turn out to be liquid.
8
. Mix liver with potatoes. Roll out the dough, and better knead with your fingers, giving the shape of round cakes. The dough prepared according to the above recipe is pliable and does not stick to your hands. We spread the filling on each cake in the middle and form pies with potatoes and liver, pinching the edges to the center.
9
. Then you can fry pies with potatoes and liver or bake in the oven. Baked pies 3 minutes before readiness to grease with yolk on top.
Delicious pies with liver and potatoes are ready
Enjoy your meal!
baked pies
fried pies
It's nice to treat family and friends with delicious homemade pies. But sometimes you don't want to deal with them. Although in fact this simple dish can be cooked quite quickly. For example: pies with liver and potatoes. The filling for them is done no more than 30-40 minutes, and while it is being prepared, a quick yeast dough will have time to come up. Bottom line: an hour and a half time and delicious pastries are already on the table. Preparing a standard dinner takes almost the same amount of time. Want specifics? Please!
Pie dough classic yeast
The dough for pies with liver and potatoes can be prepared different ways. If time suffers, then it’s not a sin to put a dough, then make a batch and let the resulting product come up for a couple of hours. If there is no time, then you can buy ready-made dough or cook yeast, but according to a quick recipe.
- flour - 4-5 glasses;
- milk - 300 ml;
- egg - 1 pc.;
- salt - 1 teaspoon;
- sugar - 2-3 teaspoons;
- yeast - 1 sachet.
Dilute yeast with warm milk, add sugar and salt, mix. Break the egg into the flour and pour in the milk mixture. Knead. Ideally, you should get a homogeneous mass that does not stick to your hands. So you can add more flour if needed.
The finished dough should be wrapped with something and put in a warm place for about an hour, and during this time prepare the filling. By the way, fried pies in a pan and baked in the oven are also obtained from this type of dough.
Fried liver filling
As for the filling, there are no secrets in its preparation either, the main thing is to find in the house:
- liver - 500 g;
- potatoes - 4-5 root crops;
- onion - 1 head.
As for the liver, any kind of it is suitable for pies. For the filling, fry the liver in a pan with onions. By the way, you still have to fry the onion, regardless of which option for the heat treatment of the liver is chosen. The finished liver must be crushed with a meat grinder.
Now about potatoes. It can also be boiled or fried. How to cook potatoes is not important. It is possible in a purified form, but it is not forbidden in uniform. In the first case, ordinary mashed potatoes will need to be made from ready-made root crops, and in the second, the potatoes must be cooled, peeled and passed through a meat grinder. If you want to make pies with fried potatoes and liver, then peeled raw potatoes should be cut into small cubes and fried in hot oil until tender. There is no need to grind it further.
It remains to combine onions, liver and potatoes. If desired, the mixture can be salted and peppered. On this work with the filling can be considered finished.
Assembly and preparation
When all the components of the liver pies are ready, you need to get the dough and divide it into equal pieces (usually 12-16 pieces are obtained). Each piece must be rolled out, put the filling in the center and mold the pie.
Fry the pies in hot oil on both sides until golden brown. And you need to bake on a greased baking sheet in the oven, heated to 180 ° C. Baking time 25-30 minutes.
Video recipe "Pies with liver and potatoes"
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. Soft, melted margarine is cut into pieces and thrown 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!
Pie. Fluffy, fluffy, fragrant.
It is difficult to resist it, especially if the filling is made from the liver.
useful product will sparkle with new tastes in combination with air dough.
There are many recipes for liver pies, but here are the most popular and delicious options. Let's cook?
Liver Pies - General Cooking Principles
For liver pies, home-made yeast dough is most often used. It requires a minimal amount of ingredients and mainly consists of wheat flour, yeast and a liquid (water or milk). Before cooking, he must definitely stand, otherwise the products will be tough and harden very quickly. Sometimes puff pastry, homemade or purchased, is used for pies.
The filling for pies can be prepared from any type of liver: beef, pork, bird. It will differ in taste and smell. The most tender liver is chicken, and the dry one is pork. But in many respects the taste depends on the time and method of preparation. The longer you cook or fry the product, the tougher 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 the spices, salt and pepper are mainly used.
Recipe 1: Fried liver pies
A feature of these liver pies is the filling, which turns out to be soft and tender, reminiscent of a 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;
Big bulb.
Cooking
1. Dissolve yeast in half a glass of warm water, 0.5 teaspoon of salt and the same amount of sugar. 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. Flour may need a little more or less, depending on the moisture content of the product. Leave the dough for an hour in the heat, once knead.
2. We wash the liver, remove the films and twist in a meat grinder. You can grind with a blender.
3. Cut the onion, fry in a pan for 2 minutes, then add the chopped liver and fry for another 4 minutes. Salt the filling, pepper and cool.
4. We form pies from dough and filling, fry on both sides. The process is fast, as the filling is already ready. Lay the fried pies on paper towels to absorb excess oil.
Recipe 2: Oven Cookie Pies
Wind pies are not as greasy as fried products. Hence, less calories. But they do not always turn out soft and airy, so you need to knead the right dough.
Ingredients
250 grams of milk;
A spoonful of yeast;
50 grams of oil;
2 spoons of sugar;
Half a kilo of flour;
400 grams of liver;
Bulb.
Cooking
1. We 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. We introduce salt, beaten egg, sifted flour, knead the dough and add vegetable oil at the end. You can use melted margarine. We remove the dough in heat until the first rise, punch down and let go again.
2. We make the filling. You can cook this option, as in the previous recipe. Or just 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 cakes, put the filling and make pies.
4. We place on a baking sheet, leaving a distance for lifting. Let stand for 15 minutes, brush with beaten egg and bake until done.
Recipe 3: Liver and Rice Patties
A universal recipe for liver pies that can be fried in oil or baked in the oven. How about a big pie? This dough will last! 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 bag of dry yeast;
450 grams of flour;
2 spoons of sugar;
250 grams of water or milk;
40 grams of butter.
Cooking
1. Dilute yeast with salt and sugar in warm water (or milk), add sifted flour, butter and knead the dough. Let's go up 2 times. If the pies will be fried in a 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 the finely chopped onions, add the liver and rice, salt, pepper and mix the filling. You do not need to heat the ingredients together, they will reach in the process of making pies.
5. Divide the dough into pieces, make pies and cook in any way. If you bake in the oven, then let the products rise a little on the baking sheet so that there are no tears on the sides.
Recipe 4: Pies with liver and puff pastry egg
Delicate stuffing, 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;
300 grams of liver;
Bulb.
Cooking
1. Boil the eggs, leave one to grease the pies before baking. Then cool and cut into small cubes.
2. Grind the raw liver with a meat grinder.
3. Fry the diced onion in a pan. Add raw liver and cook together, at the end salt, pepper and combine with eggs.
4. Lay out the puff pastry on the table. If necessary, roll out with a rolling pin. The layer thickness 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 merges well.
6. We put the filling in the center, sculpt the envelopes and send them to the baking sheet. If yeast dough is used, then leave enough space between the products.
7. Lubricate the liver pies with the remaining egg, bake.
Recipe 5: Liver Patties with Mashed Potatoes
Liver and potatoes are the perfect filling for pies. Juicy, tasty and inexpensive. You can use any liver, but it tastes better with beef. We cook mashed potatoes on purpose, but good housewives do not lose anything. Therefore, you can use leftovers from lunch or dinner.
Ingredients
300 grams of milk;
A bag of yeast;
Salt, sugar;
600-700 grams of flour;
500 grams of mashed potatoes;
350 grams of raw liver;
Lukovichka.
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 it to "rest" in the heat for 50 minutes, while we work on the filling.
2. We simply boil the liver in water for about 15 minutes and twist it in a meat grinder once.
3. Fry the onion, mix with mashed potatoes and chopped liver. We evaluate the filling for salt, if necessary, add pepper, any spices.
4. We take out the already risen dough, divide it into pieces, the size of a small apple. We lay it out on the table and flatten it into a cake, put the filling. We form pies and fry in oil on both sides.
Recipe 6: Patties with liver on kefir "Quick"
For these cookie pies, you can use any of the fillings from the previous recipes or come up with your own. You can even use liver pate to speed up the process. A feature of the recipe is kefir dough, tender and quickly cooked.
Ingredients
500 grams of kefir;
2 teaspoons of salt;
1 teaspoon of soda (but without a slide);
30 grams of butter or margarine;
A pinch of sugar.
Cooking
1. Pour kefir into a bowl, its temperature does not matter. Instead of kefir, you can use any fermented milk product (ryazhenka, curdled milk, sourdough), but unsweetened.
2. Add dry soda to kefir, 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 the melted butter or margarine, pour in the sifted flour, knead the dough of medium consistency, it should not stick to your hands, but also be too steep. Let stand for half an hour and you can cook any pies.
Recipe 7: Pies with liver "Special"
The secret of these pies is tender filling, which is prepared with the addition of vegetables and lard. In fact, it turns out a liver pate, and even if it remains, it certainly will not be lost. 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 fat (possible with layers);
Salt pepper;
2 onions;
Big carrot.
For cooking, you need a deep frying pan or a cauldron with a lid.
Cooking
1. Cut the fat into pieces, any and send to fry.
2. Shred the onion in half rings, carrots in thin rings, send to the fat and cook together for 3 minutes, until soft.
3. We cut the liver into any pieces, send it to the vegetables, cover with a lid and stew everything together for half an hour. If there is not enough juice, then you can add boiling water. Salt and pepper.
4. We cool the future filling, twist it in a meat grinder, preferably twice and use it for its intended purpose.
So that fried pies are not too greasy, you need to cook them only in hot oil. If it is not heated enough, the dough will absorb fat like a sponge.
For pork liver slight bitterness is characteristic. 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 turned out to be too dry, butter or mayonnaise will help fix the situation. Add a couple of spoons and beat with a blender, you get a delicate pate.
Forgot to grease the pies with an egg before baking in the oven, or was it simply not there? Do not worry! As soon as you take the products out of the oven, immediately wipe them with a cloth dipped in vegetable oil. The pies will be soft and shiny.
Pies will burn if a lot of sugar is added to the dough. No more than 3 tablespoons go to half a liter of liquid.
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 you get an airy, homogeneous and easy-to-rise dough.
Yeast dough is kneaded only from warm products. Cold ingredients inhibit the development of yeast, and baking will be delayed.
All pies consist of dough and filling, and both can be prepared without problems on your own. we said recently, we will try to cook something with it, because any knowledge is useless without the ability to apply it.
Since fried food is not very appreciated by nutritionists, we will cook pastries in the oven, and not in a pan. It is also worth noting that cooking in the oven is easier for beginners and less labor-intensive, the main thing is to keep track of time. Therefore, we will consider this particular method of making pies.
After we have decided on the general idea of \u200b\u200bthe dish and technology, let's move on to the most important thing.
How to cook cookies with cookies in the oven?
Ingredients for cookie dough:
Milk - 1 glass;
Yeast (dry) - half a bag;
Flour - 2 cups;
Eggs - 1-2 pcs.;
Sugar - 2-3 tablespoons;
Salt - 1/2 teaspoon.
Filling products:
Liver - 300-400 gr.;
Turnip onion 1-2 pcs.;
Salt to your taste;
Seasonings and spices - pepper, thyme, basil (optional).
I recommend that you first prepare the filling, the liver with onions should cool before wrapping in the dough.
Preparing the filling for biscuit pies:
1. Defrost the liver, if not chilled, remove the film and veins.
2. Since the liver for the filling for pies will scroll through a meat grinder, it doesn’t matter which pieces to cut it into, but it’s easier to fry equal pieces, close in shape to square, about 3-4 cm in size.
3. Put the pan on a medium (or slightly stronger) fire, pour in the vegetable oil and wait until it warms up properly.
4. Onions can be fried before, the order does not play a special role here.
I cooked the liver first. Put the chopped pieces on a preheated pan, and stirring occasionally, fry for 5-7 minutes, add seasonings and salt (and also, so the liver will be softer). Close the lid for 3-5 minutes and bring to readiness, which can be judged by the shade (or rather, by the absence of a pink shade of raw meat).
Onions can be cut into smaller pieces and fried in the same pan where the liver was cooked. Add oil so that the onion is half immersed in it, fry until golden brown.
We leave the onion and liver alone for a while to cool.
5. When the components of the filling from the liver and onions have cooled down, it's time to make minced meat for pies out of them.
With the help of a meat grinder or food processor (if it can do this), grind the pieces of liver and onion into a more homogeneous mass, if necessary, add spices such as salt and pepper.
We make pies with liver and onions:
2. You should leave the finished dough for a while to rise (half an hour to an hour). When the dough has risen, it should be kneaded and rolled in flour so that it does not stick. It is advisable to do this when the filling from the liver is already ready and has cooled down.
3. After that, the dough can be cut into pieces and sculpt pies. Just cut off equal pieces, roll them into a ball and roll out with a rolling pin to a thickness of about 2 mm.
4. Put the filling on the center of the resulting “pancake” with a spoon and fasten the edges by pinching.
5. Fold the pies seam-side down on a cutting board so they keep their nice shape.
We bake pies with cookies in the oven:
1. About 15 minutes before putting the baking sheet with the pies in the oven, you should still warm up to 180-200 ° C.
2. We grease the baking sheet with vegetable oil.
3. We spread our liver pies on it.
4. It is advisable to also lubricate their surface with oil. You can take it directly from the baking sheet, you can separately.
5. We put a baking sheet at the level of the middle of the oven.
6. And leave for 25 minutes, until cooked.
If your oven dries out the pies, then after 15 minutes, when the crust is browned, you can place an iron bowl of water there, thereby increasing the humidity, and the crust will not be so dry.
Also, after you take the baking sheet out of the oven, I recommend brushing the pies with an egg (break the egg into any bowl or plate and apply with a brush on the surface of the pies). This will add softness, shine and flavor to your creation.
We spread the pies on a plate and cover with baking paper and a towel, leave to infuse for 15 minutes.
That's all, delicious pies with liver and onions are ready! Happy tea!
They can be eaten alone or with ketchup. Well, or something similar that you prefer.
