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
Dough for patties with liver and potatoes can be prepared in many 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"
Pies stuffed with meat offal are satisfying and have a unique taste, while being relatively inexpensive. They can be taken on the road, served to the everyday and festive table. Pies with liver filler are especially tasty. The filling for pies can be prepared from beef, pork, chicken liver. The taste of products will change from this, but the technology of their preparation will remain identical.
Cooking features
The filling for liver pies turns out delicious, and the process of its preparation is not difficult. However, it will take some time. Before you start cooking filler for liver pies, it does not hurt to know a few points. Then you will be able to get the expected result, even if you do not have much culinary experience.
- The liver is used to fill pies ready-made. Some recipes provide for its preparation in a pan in an already crushed form, this will not take much effort, it will allow you to get a juicy filling. However, some people find the fried liver filling too oily. More often offal for the preparation of the filling is boiled. Beef and pork liver are boiled for 40-50 minutes if it is cooked whole or cut very large. If the liver is cut into small pieces, it will boil in 20 minutes. This time will be enough for cooking chicken liver.
- The readiness of the liver can be checked with a knife. They pierce the product to the middle. If a clear liquid pours out of the hole, the liver is ready. Otherwise, it needs to cook for some more time.
- Cool the liver before grinding. Grind it with a meat grinder or food processor, pre-cut into small pieces.
- Do not put hot filling on the dough, otherwise the pies will turn out tasteless.
For juiciness, vegetables are added to the filling for liver pies. It harmonizes especially well with onions and carrots. Often, the liver in the filling is supplemented with rice, eggs, mushrooms, and other organ meats. Thanks to this, there are many recipes for liver filling for pies, everyone can choose the option that matches their culinary preferences.
Stuffing for beef liver patties
- beef liver - 0.5 kg;
- onions - 0.2 kg;
- fresh herbs - 50 g;
- salt - to taste;
- vegetable oil - how much will it take.
Cooking method:
- Wash the liver, dry with a napkin. Remove films, fragments of vessels. Cut into small pieces. Check through a meat grinder.
- Peel the onions, cut into large slices. Grind in the same way as the liver.
- Mix the minced liver with onions, add finely chopped greens and salt, mix well.
- Pour oil into a large frying pan, heat it up. Put the liver filling into the pan. Fry, stirring, for 5 minutes over high heat.
After the filling has cooled, it can be used to make pies. The filling is equally well suited for baked and fried products.
Stuffing for pork liver pies
- pork liver - 0.35 kg;
- onions - 150 g;
- butter - 50 g;
- fresh herbs, salt - to taste.
Cooking method:
- Rinse the liver, free from films. Coarsely chop and boil until tender in lightly salted water.
- Peel the onion, cut into small cubes.
- Melt the butter in a frying pan, put the onion in it. Fry it over low heat until soft.
- Cut the cooled liver into small pieces and turn them into minced meat using a meat grinder or food processor.
- Combine the liver with onion and finely chopped herbs, salt and mix.
It remains to wait until the filling has completely cooled, and fill the prepared dough with it. The pies are smeared with yolk so that they are browned, and sent to a preheated oven. Their readiness is determined by the readiness of the test.
Filling for chicken liver pies
- chicken liver - 0.5 kg;
- refined vegetable oil - 40–60 ml;
- onions - 100 g;
- carrots - 100 g;
- salt, pepper - to taste.
Cooking method:
- Wash the liver, put it in a colander, let it dry.
- Onion, peeled, cut into small cubes.
- Scrape, wash the carrots. Grind it on a coarse grater.
- Pour oil into the pan, put chopped vegetables in it. Fry them until golden brown, put on a plate.
- Put the liver in place of the vegetables. Brown it over medium heat, then reduce the intensity of the flame, splash a little water into the pan, simmer the liver until cooked.
- Drain excess water, cool the liver, chop with a meat grinder or food processor, mix with fried vegetables.
Pepper, salt the filling, stir and use as directed.
Stuffing for liver pies with eggs
- liver (beef, pork or chicken) - 0.3 kg;
- chicken egg - 4-5 pcs. (depending on size);
- carrots - 100 g;
- onions - 100 g;
- butter - 40 g;
- salt, pepper - to taste.
Cooking method:
- Wash the liver, remove the films, boil until tender. Cool, scroll through a meat grinder or chop with a food processor.
- Clean the vegetables. Cut the onion into small cubes, grate the carrots.
- Fry the vegetables until soft in melted butter, put to the chopped liver.
- Hard boil the eggs. Place under running cold water. When the eggs have cooled, remove the shells from them. Finely chop the eggs with a knife, send to vegetables and liver.
- Salt and pepper products, mix.
The filling made according to this recipe is tender and juicy. It is well suited for puff pastry pies, but you can also make regular pies with it.
Stuffing for pies from beef liver and other offal
- beef liver - 0.5 kg;
- beef heart - 0.3 kg;
- beef lung - 0.3 kg;
- onions - 0.3 kg;
- garlic - 3 cloves;
- rice - 0.2 kg;
- butter - to taste;
- salt, spices - to taste.
Cooking method:
- Boil offal and cool, cut into medium pieces.
- Alternating, pass the liver, lung and heart through a meat grinder.
- Free the onion from the husk, chop medium-sized and fry in melted butter until it acquires a golden hue. Put to meat by-products.
- Pass the garlic through a press, send it to other products.
- Rinse the rice, boil until almost cooked in salted water. Rinse again and chill. Add to other ingredients.
- Stir the prepared foods, salt and pepper them to taste. If the filling seems dry to you, add a little melted butter to it.
Pies stuffed with offal are juicy and appetizing. They are inexpensive, but almost everyone likes them.
Stuffing for pies with liver and potatoes
- liver (pork, chicken or beef) - 0.3 kg;
- potatoes - 0.3 kg;
- onions - 100 g;
- refined vegetable oil - how much will it take;
- salt, spices, herbs - to taste.
Cooking method:
- Boil the liver until cooked, chop, turning through a meat grinder.
- Boil the potatoes, cut into large pieces, turn into mashed potatoes.
- Finely chop the onion and fry until soft in vegetable oil.
- Combine the liver, potatoes and fried onions, salt and season the filling to taste. Add chopped herbs, stir.
Many people love potato pies. If you add potatoes to the liver, it turns out even tastier.
The filling for liver pies is made from boiled or fried offal. Pork, beef, chicken liver is suitable for this purpose. For juiciness, vegetables (onions, carrots) are added to the filling. Rice and potatoes reduce the cost of the filling and make it more satisfying. It is impossible to say which filling is tastier - each option has its own admirers.
Fragrant and tasty pies from the oven are certainly associated with home warmth and comfort. Many housewives try to gather all their relatives at the common table more often, so each tends to stock up on recipes for the most delicious pies. There are few baking lovers who disagree with the statement that the most delicious pies are with chicken liver.
Liver, especially chicken, is a fairly popular filling for pies. It is easy and simple to prepare, and is relatively inexpensive. Filling for chicken liver pies usually turns out to be incredibly tasty and tender. And they themselves are fragrant, satisfying and juicy.
Therefore, in reserve, every experienced housewife has her own recipes for liver pies, the secrets of which they often reveal to everyone with pleasure. In this article, we will share some of them.
Pies stuffed with chicken liver, a step-by-step recipe for which will be presented below, are best obtained from yeast dough. It usually requires a minimum amount of ingredients. Before cooking, he must definitely stand, otherwise the products will be tough and harden very quickly. In addition, success depends on how good the proportion of salt and sugar in the dough is. Baking is very tasty if the chicken liver filling for yeast pies is small fried pieces of the product.
Ingredients
To prepare the dough, the housewives use:
- 1 stack milk (200 ml);
- one table. a spoonful of yeast (dry);
- 2 eggs;
- 120 g plums. oils;
- one table. a spoonful of sugar;
- 1.5 table. a spoonful of salt;
- three tables. tablespoons of oil (vegetable);
- 750 g flour;
- 1 yolk, needed for lubrication.
Chicken liver filling for pies, the recipe for which is presented in the article, is prepared from:
- 350 g of liver (chicken);
- 1 bulb;
- 1 table. spoons of salt;
- three tables. tablespoons of oil. (vegetable).
Cooking. Step one: steam
Yeast is poured into milk heated to +30 ° C, adding one pinch of sugar. Stir and leave in a warm place for half an hour to ferment.
Step two: how to prepare the filling for chicken liver pies
To prepare the filling, finely chop the onion, fry it until golden brown in vegetable oil, after heating it. It is enough to use 1 tablespoon of oil.
Chicken liver is cleaned of excess films and veins and cut into small pieces. The liver pieces are fried in vegetable oil (you can take about 2 tablespoons) in a separate pan until a gray-brown hue appears. Then onion frying is added to it, salted and mixed thoroughly. After the liver has completely lost its pink color, the pan can be removed from the heat. The stuffing is allowed to cool.
Step three: prepare the dough
During this time, a light bubbling foam is already formed on the dough. In order to speed up the foaming process, you can slightly warm the milk and add a small pinch of yeast to it.
Next, according to the recipe, eggs, sugar, plums should be added to the dough. butter (softened) and salt. All mix and gradually introduce flour (previously sifted). To make the dough stick to your hands as little as possible, housewives advise adding a little rast to it. odorless oils. Having formed a bun from the dough, you should hit it with force several times on the surface of the table. This is necessary in order for oxygen to displace carbon dioxide from the dough. Such a dough, as experienced housewives assure, will rise better. Next, the dough is covered with a towel and left warm for 2 hours.
Step four: check the readiness of the test
When the dough has risen, its readiness should be checked. To do this, you can lightly press your finger on the surface. If the fingerprint does not disappear immediately, but only after 5 minutes, this means that the fermentation process has not yet ended - you need to wait a little more.
Step five: make pies
Each of them is rolled into a cake half a centimeter thick and up to 10 cm in diameter. The filling is laid out in the center of the cakes (1-2 tablespoons), and the edges are smeared with water. The edges of the cake are folded together and pinched.
Step Six: Bake the Pies
The molded pies are placed on a baking sheet covered with parchment and sprinkled with flour. Gently brush the surface of each pie with beaten egg yolk. Leave for 10 minutes to rise a little more. Now they can be baked. The oven is heated to 180 ° C, a baking sheet with pies is set for 15-20 minutes. During this time, the pies are browned.
Filling options
The filling for chicken liver pies is prepared by housewives in a wide variety of options. Further in the article, the most popular toppings for baking using chicken liver are offered (based on the amount of flour 500 g).
- Stuffing for chicken liver pies with egg. A set of ingredients is used: 350 g of liver, 3 tablespoons of oil (vegetable), 1 onion, flour, pepper, milk and salt to taste. The liver is cleaned, cut into slices, rolled in flour and sent to the pan. Then pass it through a blender or meat grinder. Boiled eggs are chopped, finely chopped and fried onions. All ingredients are combined and mixed.
- Chicken liver and rice filling. Use: 350 g of liver, 1 carrot, 1 onion, 250 g of boiled rice, pepper and salt to taste. Separately fry the liver, chopped onions and carrots. Pass everything through a blender or meat grinder, combine, add rice and mix.
- Chicken liver stuffing with potatoes. Use: 500 g potatoes, 350 g liver, (peeled), 1 onion, a little garlic (2-3 cloves). Boil potatoes and liver. Then the potatoes are crushed, and the liver is crushed with a blender or meat grinder. Add garlic and fried onions, after which everything is mixed.
How to fashion an unusual shape of a pie?
Pies should be not only tasty, but also beautiful in appearance. Baking stuffed with chicken liver is no exception. How to sculpt pies correctly? Traditional and familiar to many is the cylindrical shape of pies. But there are also several other options.
- Boat shape. Small pieces of dough are rolled out and pinched at the edges, slightly stretching. Lubricate the center of the boat with oil and lay out the filling.
- Square or triangle shape. Cut out the dough in the form of a square. Further, in order to make a square pie, the edges are wrapped in the center and fastened together. If you want to mold a triangular pie, the resulting square is folded in half.
- Star or flower shape. The filling is laid out in the center of the dough. The edges are folded in the way that is convenient for the hostess - in the form of a flower, a star, or any other figure. The only important nuance is that the sides of the dough must necessarily remain above the level of the laid filling.
Beautiful and tasty pastries of any shape are prepared not only in the oven. If you want to bake chicken liver pies in a pan, you just need to put them in hot vegetable oil and make sure that the dough does not burn. Fried in a pan, they are sure to turn out as beautiful and lush as those baked in the oven.
Chicken liver is a healthy product from which you can cook a lot of delicious and independent dishes. In addition, the liver is well suited as a filling for various pies and pies. You can make the filling only from the liver and onions, or you can add mashed potatoes to the liver, it will also be delicious.
So, let's prepare all the products for making liver fillings for pies and pies.
As I said above, for the filling I boil the liver. Therefore, we rinse the liver well under running water, put it in a saucepan and pour it with cold water. We put the pan on the stove and boil for 30 minutes after boiling. Be sure to remove the foam after boiling.
While the liver is boiling, chop the onion for frying. Onions, you need to take at least 2 large onions, the filling will only benefit from this, it will be juicier and tastier.
Fry the onion in vegetable oil over low heat, first until transparent, and then until light golden. You don't need to overcook the onion. Another little secret - add a pinch of sugar while frying the onion, it, and then the filling with it, will be tastier.
Drain the water from the fried liver and let it cool slightly.
Now we need to mix and grind everything. You can do this with a meat grinder or with a blender, choose the method that you like best. In the process of grinding, add salt and ground pepper to taste.
I did this in a blender in two passes, since the whole mass did not fit at once.
We taste, if necessary - add salt and pepper. The liver filling for pies and pies is ready.
From the yeast dough prepared in advance, we form blanks for pies, lay out the filling, pinch the edges and bake.
These are the pies stuffed with chicken liver. Very tasty, try it.
Fried pies with liver according to this recipe are very tender and tasty. Treat your loved ones to this cake.
Ingredients:
For filling:
for the test:
How to cook fried liver pies
1. We put steam. To do this, heat a glass of milk in the microwave for 20-30 seconds, the milk should become very warm, but not hot. Mix milk with 3 tablespoons of sugar. Then pour the sweet milk into a large container and add instant yeast. We mix. Leave for 15 minutes at room temperature.
2
. Sift 3 cups of flour into a large bowl. Then you need to add margarine. If it is soft, you can simply knead it with flour into grains. That is, you knead and grind margarine with flour until it becomes “margarine flour” (I don’t know how else to explain, see photo).
3
. Now add 2 yolks to this flour mixture. Only yolks, whites can then be added to the filling. Pour in the dough, add salt, mix first with a spoon. Then knead the dough with your hands, adding flour. As soon as the dough stops flowing to your hands, put it in a plastic bag and leave it in a warm place for 1-1.5 hours.
4
. During this time, the dough can rise 2-3 times, increase in size. Take it a little and let "the time comes."
5
. While the dough is cooking, let's make the filling. Onions and carrots need to be peeled. Cut and fry.
6
. Cut the liver into 2 cm pieces and add to the onion with carrots. Stir, fry for about 15 minutes. Salt, pepper. Cut a piece of liver, if there is no blood and the color of the piece inside is uniform, remove the pan from the heat. Overcooking the liver is bad. It becomes tough and tasteless.
7
. Next, you need to cool the filling a little and twist it in a meat grinder. Or grind in a food processor.
8
. The dough according to this recipe turns out to be pliable and there is no need to roll it out with a rolling pin. Roll up the sausage, cut into cylinders. Form a circle and expand its base with your fingers. Put the filling from the liver inside.
9
. Pinch the edges. Shape the pie.
10
. Pour vegetable oil into a hot frying pan, 0.3 cm from the bottom. Then lower the heat to medium. Let the oil warm up and put the pies in the pan. They cook quickly so adjust the heat to your liking. The dough also cooks quickly, so don't be afraid that it will remain raw.
Delicious fried liver pies are ready
Enjoy your meal!
Video recipe "Fried liver pies"
