If you love baking as much as we do, then we are sure you know at least a dozen recipes for both sweet and savory fillings for it. But from this article, you will surely learn something new, for example, how the filling for chicken liver pies is made, whose taste is striking in its tenderness, and the texture is airy.
Below you will find some tried and tested recipes for this important ingredient, which you can use to create both pies and pancakes.
We use chicken liver (chopped or minced) as the main ingredient, but it can be supplemented with a number of products that will make the taste more intense and interesting.
To begin with, consider the recipe for making a liver filling with a minimum of components.
Simple stuffing for chicken liver pies
Ingredients
- — 600 g + -
- — 1 PC. (large) or 2 pcs. (medium) + -
- - 3 tbsp. l. + -
- - taste + -
Cooking step by step juicy chicken liver filling for pies
- We clean the onion, cut it into cubes and put it in the pan in the melted and heated butter. While it is sautéing over low heat, prepare the liver.
- We cut into medium-sized pieces, because this is how it will retain juiciness and tenderness. It is not necessary to separate from the films: we will still make minced meat.
- When the onion is a little reddened, put the liver to it, mix, salt, pepper and fry until tender. Approximately it takes 15-20 minutes.
- Then we remove the pan from the stove, let the offal with onions cool down and pass everything through a meat grinder. Since we have chicken liver, and not pork or beef, it will be enough to do this once.
Now with this filling, which tastes like a fragrant pate, you can cook both pies and pancakes. Enjoy your meal!
Filling of chicken liver and eggs for pies
For gourmets, we have in store another, slightly more time-consuming recipe, but the filling prepared according to it will immediately captivate guests and households!
Ingredients
- Raw chicken liver - 400 g;
- Eggs - 3 pcs.;
- Bow - 1 pc.;
- Flour - 3 tbsp. l.;
- Carrots - 1 pc.;
- Salt, allspice, nutmeg - to taste;
- Oil for frying.
How to cook minced chicken liver for stuffing
- Let the eggs boil immediately. We need them hard-boiled and already cooled down, so we take them first.
- We clean the onions and carrots and cut them into small pieces, and in order not to mess around, carrots can be rubbed on a coarse grater.
- We spread the vegetables in a hot pan and sauté the onions in vegetable oil until transparent.
- We shift into a deep plate, where our filling will be.
- Cut the liver into medium-sized pieces. Roll in flour, salt, pepper and send to the pan left over from the vegetables, fry until cooked. Add a little oil if necessary.
- We send the finished chicken liver to the vegetables and pass it through a meat grinder, achieving a state of pate.
- We clean the chilled eggs, chop with a knife or an egg cutter, but so that small pieces remain. We combine with the liver, mix - the most delicate filling for pies is ready!
With it, you can make them from yeast, and from rich, and from puff pastry - the taste of baking will be unusual.
Hearty filling for pies with potatoes and chicken liver
In conclusion, we suggest that you prepare the filling a little more satisfying, because it will contain potatoes.
Ingredients
- Raw chicken liver - 500 g;
- Bow - 1 pc.;
- Potatoes - 2 pcs. (medium sized tubers);
- Sour cream 20% - 4 tbsp. l.;
- Salt, allspice, dried garlic, paprika - to taste;
- Oil for frying.
How to make stuffing from chopped chicken liver and potatoes for pies
Since we don’t need a meat grinder in this recipe, we immediately arm ourselves with a sharp knife. To make the liver easily crushed with it, hide it for half an hour in the freezer. During this time, the tender “meat” will stick, and it will not be difficult to chop it into very small pieces.
- We spread the liver in a pan with heated oil, add salt and spices, fry over low heat.
- Meanwhile, peel the onions and potatoes.
- When the liver is fully cooked, we send vegetables in its place. We also add a little of them and season them. Fry until fully cooked.
- We also chop them with a knife, but make sure that the pieces are no more than for Olivier salad.
- We combine everything together, season with sour cream, try for salt, pepper, mix - and voila - a wonderful and very unusual filling is ready! We make closed pies, pies and pancakes with it.
Now you know how to make a delicious and unusual chicken liver filling for pies from any dough. Share in the comments your impressions of the option that you have already tested, or suggest your own!
Love Stunned!!! This is some kind of pie feast! Thank you, I will try to make these too!)))
Dianochka NN Wow, so many recipes! Thank you Nastya for your work!
Fairy Dear Nastya! Thanks for so many new recipes! Our worker! And you manage to make recipes with step-by-step photos, and put them on the site for all of us! And also the family should have time to please their culinary delights)))
Svetlana I'm salivating from the photo, it's impossible to look calmly ..
Lilu Nastenka, you are a holiday in my life!
Dilyaram Wonderful, mouth-watering photos with step-by-step recipes. Everything is elegant, beautiful and most importantly delicious. Thanks Nastya!
Natalya Abdukhalimova I cooked everything and it turned out very tasty. Thanks Anastasia for the recipe
ELENA Cooked. This is very tasty. Do not deviate from the recipe.
Tashulya nsk They are simply divine!!! The dough works perfect. Soft, supple. And what a taste of pies :-) mmmm😍 I have never eaten tastier :-)
Faina Nastenka! Thank you for the cakes - I will definitely bake them. I join everyone who expresses gratitude for your wonderful site and for the work you are doing.
Faina very tasty! so soft and fluffy! my grandfather is delighted!
bow Cool photo design! :)) (I bake pies today with potatoes according to your recipe, however, with the addition of champignons) To all those who read my comment of good mood =P
Lucy I made it with potatoes, they ate it in a day, the child is delighted! Now we are cooking with her with a liver !!!
Maria The dough is awesome, the filling too. It turned out very tasty, thanks for the great recipe)) They made it from the same dough with cabbage filling, it was also a complete delight, especially the children liked it, they ate it still hot in one sitting!))
Lily The dough is wonderful, it turned out like never before. Thanks for such wonderful recipes!!!
Arina I was always sure that pies are unreal for me! And after this recipe. ..mmm. ..how delicious. Only the ugly ones. ..and some the size of three pies)) so I baked for 50 minutes. THANKS, NASTYA!
Kristina Nastya, for several years now your site and your recipes have been helpers for me. Thanks to you, even a clumsy person can become an excellent housewife in the kitchen. THANK YOU FOR YOUR WORK!!!
Olya I have long wanted to look for a recipe for such pies, but then I caught my eye))) I tried these in the clinic in the buffet - I really liked it, now I bake it myself
Alina And I'm a trouble person in the kitchen)) Thanks to Nastya, I successfully hide it))
Natalie I really liked your recipe. I will try to cook for my beloved daughters. I will tell you that this will be my first pies.
Marina Thanks for the recipe
Valentine Thanks for the recipe! Now I know how to make lush, tasty dough for pies, and not bricks as before.
Nastya Valentina, I am very happy!
Thanks for the feedback!
Svetlana I ask for my 5 kopecks) the yeast turned into foam in 10 minutes, I took it frozen. Kefir with butter wonderfully married! The dough rises before your eyes. My advice, prepare the filling in advance so that there is time to cook it and cool it (I have chicken liver with minced pork), because the dough rises before our eyes! I really hope for a pie bomb!) As it turns out, I will certainly write, Anastasia! There are many recipes on the Internet, I trust you! Because a lot of things are checked by relatives and friends!
Nastya Svetlana, I will be glad if you like the pies.
Svetlana I report! The pies turned out great! I didn’t regret the filling, the dough is an awesome thing! Now I ate a couple, I have to stop - the family will come)))
Nastya Svetlana, wow!
Happy tea drinking with your family!
Pie. Fluffy, fluffy, fragrant.
It is difficult to resist it, especially if the filling is made from the liver.
A useful product will sparkle with new tastes in combination with airy 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: 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.
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;
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 2: 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.
2.5 cups flour;
Glass of water;
8 grams of dry yeast;
Black pepper;
300 grams of liver;
Big bulb.
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 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.
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 oil.
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.
A pack of dough;
300 grams of liver;
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.
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;
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.
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.
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 a delicate 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.
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.
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.
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 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.
How do you want to quickly eat fried pies with liver, seeing how they lie on a plate in a slide.
This is a fragrant, lush and ruddy dish, which is difficult to resist even for those who are committed to a healthy diet.
The filling from the liver turns out not only tasty, but also healthy.
Do not forget that such an offal carries a lot of benefits to the body. It will perfectly sparkle with new flavors, if it is skillfully combined with lush dough.
Before I imagine how you can cook cookie pies in the oven with a step-by-step algorithm and a photo, I want to clarify the general principles for cooking this fragrant dish.
The main nuances in the preparation of pies
To please homemade liver pies, the hostess must take the yeast composition of the dough. It is not difficult to do this at home, especially since it contains a small number of components.
As a rule, the set of products includes:
psh. flour, water or milk, yeast. Before you start cooking pastries at home, you should let the dough rest, otherwise there is a chance that it will become hard and stale.
But the option of baking pies from puff pastry is not excluded. By the way, it is not necessary to cook the dough at home, you can buy ready-made in the store.
Now you need to clarify the information regarding the liver filling, all types of which differ in aroma and taste. The taste will also vary depending on the cooking method and the time spent preparing the product for consumption.
Prolonged frying or boiling of the product will cause the filling to be tough. I also advise you to dilute the composition of the liver filling with vegetables, cereals, chickens. eggs.
Vegetables can be fried or stewed. Be sure to salt and pepper any composition. The amount of seasoning will depend on your personal preference.
On this, with the theory of preparing the filling for homemade pies with liver, I propose to finish, we go directly to the recipes.
Fried liver pies
The main feature of the dish is the filling. It should turn out soft, tender in its composition, resemble a pate. To achieve this goal, you need to fry the composition of the filling in ground form in a pan.
Components: 2.5 tbsp. flour; 250 ml of plain water; salt; sl. oil; 8 gr. dry yeast; 300 gr. liver; black pepper; onion.
Action algorithm:
- In half st. water to dissolve the composition dry. yeast. The water must be warm. Add 0.5 tsp to the mixture. salt and put the same amount of sugar.
- I must sift the composition of the flour, and only then add it to the first composition, where I pour the remaining amount of water.
- I put 30 gr. sl. butter and knead. The dough will be elastic. If this does not happen, it is worth adding flour. I leave it aside for 1 hour, after which I knead again.
- My liver, with the help of a meat grinder I process it. If you want, you can safely use a blender for this purpose.
- I chop the onion and heat for a couple of minutes in a pan. Mix with liver and fry for 4 minutes. Salt, pepper and set aside, do not use until completely cooled.
- I make blanks from dough, fry on both sides. I put it on paper napkins so that the oil can glass from the pies. They are fried very quickly, this is due to the fact that they already have a ready-made filling.
Quick pies on kefir
Cooking pies on kefir is very simple, and does not take a lot of time. To speed up this process even more, it is worth making a liver pate in advance. The dough is prepared on kefir, and, as you know, it turns out to be tender and pleasant in taste.
Components: 500 gr. kefir; 30 gr. sl. butter (take margarine if desired); 2 tsp salt; 1 tsp soda; 1 PC. chickens. egg; sugar and salt.
Step-by-step algorithm of actions with attached photos:
- I pour kefir into a container, add soda to it. I stir to start the reaction, bubbles will appear. I put salt, sugar and an egg there. I dissolve the mass by stirring the mixture.
- I pour in there. oil, I melt it in advance. I add flour. I do kneading, it is important to make sure that the dough is not steep and does not stick to your hands. I leave for 30 min. aside.
- I make cakes and fry them in a pan or cook them in the oven. Here the choice is entirely yours.
Wind pies with liver
Pies are very tasty if they are cooked in the oven. They have many advantages: pastries are not greasy, less high-calorie, soft, airy. To achieve your goals, you should perform the correct kneading of dough for pies.
Ingredients: 250 ml of milk; 1 pc. onion, chicken egg; 50 gr. rast. oils; 2 tbsp Sahara; 500 gr. flour; salt; 1 tbsp yeast; 400 gr. liver.
Cooking algorithm:
- I heat milk so that its temperature is approximately equal to 40-50 gr. I put sugar, yeast, and also flour in the amount of 6 tbsp. I shake the mass, leave for 30 minutes. aside. During the specified time, the mixture will be able to rise and sour. I introduce salt, egg, flour. Whipping.
- The dough must be kneaded, and only then add the rast. oil. By the way, you can replace it with melted margarine. I remove the mass to the side, waiting for the first rise.
- I'm preparing the stuffing. I fry the liver, process it in a meat grinder. I add spices. When the dough rises again, I divide into parts and make blanks. I fill the filling with cookies.
- I spread it on a baking sheet, I let the pies stuffed with liver stand for 15 minutes, smearing them with whipped chicken. egg. Only then I send it to bake in the oven.
Rice stuffed pies
A wonderful recipe, thanks to which you can bake pies in a home oven, cook fried cakes using oil in any pan. By the way, the dough recipe is universal, and it is worth using it to make a large pie.
I advise you only to take round and small rice, but not steamed. But any liver can be used.
Components: 400 gr. liver; 2 pcs. Luke; 100 gr. rice 1 pack dry yeast; 450 gr. flour; 2 tbsp Sahara; 250 ml of water or milk; 40 gr. oils; salt.
Cooking algorithm:
- I stir the yeast in warm milk or water - decide for yourself. I introduce sugar, then salt, put flour, butter. I'm making a batch. The test needs to double in size. But this is if the oven is in the oven. 1 time - for the pan.
- I cook rice, salt it, wash it well.
- I cool the boiled liver, process it using a meat grinder. You need to cook for about 15 minutes.
- I fry onions, add rice and liver, salt, pepper to taste. I make blanks from a mass of dough. If you bake in the oven, you need to give the dough time before baking so that the blanks rise. This will ensure their integrity during baking.
Puff pastry pies stuffed with liver and chicken eggs
The recipe will appeal to all those who do not like to mess with yeast dough. Everything is prepared very quickly. You can also take unleavened dough or yeast dough for this recipe, because you will need to cook pastries in the oven.
Components: 1 pack. finished sl. test; 5 pieces. chickens. eggs; oil; onion; seasonings; 300 gr. liver.
Cooking algorithm:
- I cook in a cool 4 pcs. chickens. eggs. Cool and cut into small pieces.
- I grind the raw liver in a meat grinder.
- I fry the onion in a pan, add the liver. I mix the prepared salted mixture with chickens. eggs. The filling is ready.
- I roll out the dough, I make blanks.
- Kur. beat the egg with 3 tbsp. water. I grease the dough with a brush. I send the envelopes to the baking sheet. Brush with egg again and bake.
"Special" liver pies
This cooking method is unique. The thing is that, in accordance with it, you can prepare a very delicate composition of the filling, you can put vegetables in it.
As a result, you get a pate from the liver, even if you can’t use all the filling, it won’t disappear without work in your house. As for the test, you can use any of the types known to you.
Components: 500 gr. liver; 2 pcs. onion; carrot; salt pepper.
You need to cook fried "special" pies in a cauldron or in a large frying pan with a lid.
Action algorithm:
- I cut the onion into half rings, carrots into thin rings, send them to the pan. I fry 3 min.
- I cut the liver into pieces, send it to the first mixture and stew under the lid for 30 minutes. In the absence of juice, boiled water can be added. Pepper and salt at your own discretion.
- I cool the mass, skip it in a meat grinder, preferably 2 times. I make pies and fry until done.
Liver pies with potatoes
The perfect recipe for hearty homemade liver pies. In fact, this filling goes well with potatoes. It turns out satisfying, inexpensive and tasty.
Mashed potatoes should be cooked separately, and if left, you can serve it to the table as a separate dish. Let the pies be fried, but they are not very greasy.
Ingredients: 300 ml of milk; 1 PC. chickens. egg; 1 pack dry yeast; salt; 600 gr. flour; sugar; 500 gr. puree; 250 gr. liver; onion.
Cooking algorithm:
- I mix yeast and milk (it should be warm), salt (1 tsp) and sugar (2 tsp). I put flour in. I mix the mass. I set aside for an hour.
- At this time, I make the filling: I cook the liver in water for about 10 - 15 minutes. I process in a meat grinder. I fry the onion and mix with mashed potatoes, liver. Salt, pepper - as desired. By the way, use spices too.
- I make pies and fry in a pan until cooked.
You can serve it on the table, your loved ones will definitely appreciate the efforts!
To prepare homemade cookies with cookies that are ideal in shape and structure, tasty in composition, you should familiarize yourself with some of the information I have provided below:
- Cook only in hot oil so that the pastries are not too greasy. Unheated oil will soak into the dough, and fried pies will be too greasy.
- To remove the bitterness from the offal, it is worth soaking it in chopped form in milk. This should take about 30 minutes.
- When the filling for pies is dry, you can supplement it with mayonnaise or sl. oil. Just a couple of tablespoons of the additive will allow you to get a delicate pate. For this purpose, process the mass with a home blender.
- When there is no egg to anoint the dish in the oven, it is worth wiping it after baking with gauze soaked in rast. oil. So the pies will become shiny, beautiful and soft.
- In the event that you have introduced a lot of sugar into the dough for pies, there is a possibility that the dish will burn. In this case, you need to put about 3 tablespoons per 0.5 liter of water. sugar, but no more.
- The flour should be sifted before being used for the yeast composition of the dough. This will allow the mass to be saturated with oxygen, and the dough will become airy, homogeneous, light.
- You need to knead the dough from warm foods, cold ones will inhibit the activity of yeast, and therefore the treat will be baked longer.
This article has come to an end. It is likely that one of the proposed recipes has interested you, and therefore, in the near future, be sure to try preparing a treat for your whole family. Great success to you in this matter!
My video recipe
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.
