Pie Recipes
Learn how to cook cookie pies in the oven or in a pan: different filling options, step by step recipes with photos and detailed video instructions.
2 h
300 kcal
3/5 (2)
Cookie pies in the oven
Ingredients and preparation
Kitchen tools:
- deep bowl or saucepan;
- small bowl;
- whisk or mixer;
- food processor or meat grinder;
- pan;
- baking sheet;
- a spoon.
List of required ingredients
For test:
For filling:
Additionally:
- vegetable oil for baking and one egg for greasing pies.
Cooking sequence
kneading the dough
- In a small bowl, break the egg, add two tablespoons of sugar and one teaspoon of salt.
- Beat with a whisk or mixer.
- Add two tablespoons of vegetable oil, then mix.
- Pour flour into a deep bowl and add two small packages of dry yeast or one tablespoon if you have a large package, then mix.
- Pour the beaten egg mass into the flour, also add milk heated to body temperature.
- Mix thoroughly with a spoon or spatula, and then begin to knead the dough with your hands.
- Knead until the dough becomes a homogeneous mass, then cover with a kitchen towel and leave to approach for 50-60 minutes.
Cooking stuffing
- Wash the liver, clean it from the veins and cut into any convenient pieces.
- Peel and wash onions and carrots. Cut the onion into large cubes, rub the carrots on a coarse grater.
- Pour vegetable oil into a frying pan and put it on medium heat. Put the liver on the pan.
- Fry until cooked for about 10 minutes, at the end of cooking, salt and add spices to taste.
- We spread the finished liver from the pan in a separate bowl.
In order for the liver for the filling to be as tender as possible, I recommend not frying it too much, but putting it in a bowl and cover with a lid.
- In a frying pan with the oil remaining after frying the liver, put the prepared onions and carrots. We fry for about 10-15 minutes, after which we put it in a bowl with a liver and cool the products prepared for the filling a little.
- Put the liver with fried vegetables into the bowl of a food processor or into a meat grinder and chop.
- The liver filling for pies is ready. I would like to note that the liver filling is not only tasty but also healthy, and pies with it are essentially dietary.
Making and frying pies
- We spread the risen dough on a table, previously sprinkled with flour, and knead thoroughly, lubricating hands well with vegetable oil.
- Form the dough into balls the size of a tennis ball. Roll into balls or knead with your hands into flat cakes.
- Put the filling in the middle of the cake, about one tablespoon.
- We fasten the edges of the workpiece, after which we lightly press down on top with our hands and lay the seam down.
- Lubricate the baking sheet with vegetable oil and put the prepared pies on it.
- Crack the egg into a small bowl and stir. Brush the tops of the patties with the egg mass using a brush. After that, set aside the baking sheet in a warm place for 15-20 minutes.
- Turn on the oven and set the temperature to 180°. Put the baking sheet with the pies in the oven and bake for about 30 minutes.
- We take out the finished pies from the oven and put them on a large dish.
You will be especially pleased with the liver pies served with tea. They can also be eaten with first and second courses or on their own as a snack.
You can diversify your menu by learning how to cook and.
Video recipe for biscuit pies in the oven
You can get acquainted with the process of kneading the dough, preparing the filling, and also see how to form pies by watching this video:
Chicken liver pies
Many housewives prefer to use in their recipes chicken liver, finding it softer and more tender. It can also be used to make pies.
We knead the dough in the same way as in the main recipe, and for the filling we take:
- 500 g of chicken liver;
- two medium bulbs;
- salt;
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
Bon Appetit!
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? You are welcome!
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"
The liver is a low-calorie and healthy offal. Due to the high content of vitamins and trace elements, it is recommended to regularly use it for athletes, people suffering from anemia, pregnant and lactating mothers. Filling from the liver for pies or pancakes makes dishes not only tasty, but also very healthy.
Any filling is suitable: beef, pork or chicken. A little time and patience, and we will get a fragrant and healthy minced meat. What we need:
Ingredients for liver filling
Liver - 700-750 gr.
Onion - 300 gr.
Olive oil or animal fat - 60 gr.
Salt, spices and pepper - to taste
How to make a liver filling
We wash the meat, cut out films and large vessels and cut into medium pieces.
We spread the meat in a high frying pan, pour in 1/2 cup of water and put on moderate heat. Until the water boils in the pan, remove the foam with a slotted spoon. After the water has evaporated, rinse the liver with cold water (to wash away all blood clots). Rinse the pan, pour oil or add finely chopped lard and set it to fry.
Finely chop the onion, add it to the liver and fry it until golden brown.
After the onion is fried, pour some water, add salt, pepper and seasonings, close the lid, and simmer it with onions for 12-15 minutes. To determine if the liver is ready, we pierce the largest piece with a toothpick - blood fluid should not come out .
We cool the finished meat and grind it together with onions using a blender or a meat grinder (it is necessary to pass through a meat grinder 2-3 times). The crumbly liver filling is ready.
In order for the filling not to crumble when forming pancakes or pies, it is necessary to make it more viscous. Fry 20-25 gr. flour in butter, add 50 ml of meat broth, mix thoroughly, breaking up lumps, and add to minced meat. Instead of flour sauce, you can add a couple of tablespoons of mayonnaise. Thoroughly mix the filling until smooth.
The liver filling for pies, dumplings and pancakes is ready. If desired, you can add potatoes, fried mushrooms, boiled rice, buckwheat or finely chopped egg to the liver filling.
If after stuffing you still have extra filling from the liver, add an egg to it, a little flour, form cakes and fry in butter. You will get delicious pancakes from the liver. Bon Appetit!
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!
Step 1: prepare the dough.
Remove the packaging from the dough, put it on a plate and defrost. During 30 – 40 minutes it will soften and become pliable, and in the meantime, you can start preparing the filling.Step 2: prepare the liver.
We wash the beef liver under cold running water. If there are tracheae in the piece of offal you have chosen, carefully cut them out with a knife. We put the liver in a deep saucepan and fill it with water so that the liquid is above its level by 5 - 7 centimeters.
Step 3: cook the liver.
We put the pan with offal on medium heat and bring the water to a boil. After boiling, remove the foam from it - “noise” and cover the pan with a lid so that a small gap remains. We cook the liver 30 minutes. Then we prick it on a fork, transfer it to a deep plate and cool.
Step 4: Prepare and chop the onion.
While the liver is cooling, peel the onions, rinse under cold running water, dry with paper kitchen towels, put on a cutting board and cut into medium cubes with a diameter of 1 centimeter. We leave the cutting on the board.
Step 5: fry the onion.
Now put a frying pan on medium heat and pour 3-4 tablespoons of vegetable oil into it. After 1 - 2 minutes put the onion cubes in the heated oil and fry them until golden brown, stirring with a kitchen spatula. This process will take no more than 3 - 4 minutes. Then move the pan to the side and let the fried vegetable cool slightly.
Step 6: prepare the filling.
Meanwhile, preheat the oven to 200 degrees Celsius and line a non-stick baking sheet with baking paper.
We spread the fried onions there, add salt and black pepper to taste. Mix all the ingredients with a tablespoon until smooth and proceed to the next step.
Step 7: Form the cookie pies.
Sprinkle the work surface of the table with a thin layer of wheat flour. We unfold the defrosted dough, slightly roll it with a rolling pin into a layer with a thickness of 5 to 7 centimeters. Then cut with a knife 8 - 10 squares.
Put 2-3 tablespoons of the filling in the middle of each piece of dough. Alternately connect the edges of each square and pinch them with your fingers.
We spread the formed pies on a baking sheet prepared for baking, leaving between them 2 - 3 centimeters free space.
Now we make notches on each flour product with a fork, thus giving them a more attractive appearance.
Step 8: Bake the cookie pies.
Then we put the egg yolk in a deep plate, lightly beat it with a fork and apply the egg mass to each pie with a baking brush.
We put the baking sheet in the preheated oven and bake the puffs 15 – 20 minutes to blush. 
Then we put kitchen gloves on our hands, take the baking sheet with the finished dish out of the oven and put it on the cutting board.
Cool the pies to room temperature. After a while, helping ourselves with a kitchen spatula, we shift the pastries to a large flat dish and serve.
Step 9: Serve the cookie pies.
Cookies are served warm or at room temperature. They can be served with hot first courses or simply savored with hot fresh tea. This dish does not need any additions, but if desired, pies can be poured with sour cream or homemade cream, it turns out very tasty! Enjoy!
Bon Appetit!
You can add any spices and herbs that are used during the preparation of meat dishes to the filling.
Before baking, pies can be sprinkled with sesame seeds.
If desired, boiled liver can be combined with other boiled offal or meat.
Together with onions, you can fry grated carrots, this will make the filling much softer.
This recipe uses store-bought dough, but you can make your own if you like. There are some great options that you can find on our website, like regular puff pastry or lazy puff pastry.
