Have you ever tried pies filled with fried potatoes? This is delicious! My grandmother made these pies, only without liver, with just potatoes and onions. But it tastes even better with liver. There is a lot of filling, so the pies turn out to be “pot-bellied” :) Second: I used my favorite yeast dough, you can use your own, borrowing just the idea of the filling, or you can prepare the pies according to this recipe from start to finish - believe me, you won’t regret it!! !:)
For these pies, I used my favorite yeast dough prepared according to. Make it too, the baked pies made from this dough are excellent. I will not describe the entire procedure for preparing the dough; you can read about it in detail from the dough recipe. So, prepare the dough.
You will get approximately 1 kg - 1 kg 100 grams of ready-made dough, we will use it all.
For the filling, peel the potatoes, cut into small cubes and fry in vegetable oil until light golden brown. Boil pork or chicken liver, fry onion (small cubes).
Combine fried potatoes and onions, as well as liver, twisted in a meat grinder. Season the filling with salt and pepper and stir.
Divide the dough into 12 lump balls, form oval pies, using 1.5-2 tbsp for each. fillings (less dough, more filling).
Place the pies where the dough is held together in a large mold with sides, brush the top with yellow, diluted milk, and let the oven do its thing (180 degrees, from 25 to 30 minutes):)
That's it - you can try the pies from the oven with an unusual potato-liver filling! :) Yummy!!!
Enjoy your meal!!!
Pies come in yeast, puff, shortbread, unleavened and can be made from any other type of dough. The calorie content of pies depends on the dough and filling; fried pies are twice as high in calories as those baked in the oven. Therefore, people who lead a healthy lifestyle are not recommended to abuse them; one pie can be eaten sometimes, but you should not eat a lot.Liver and potatoes are an excellent combination of filling for pies.
We will tell you how to make fried pies with potatoes and liver in this recipe; we will use simple yeast dough for the pies. We will prepare the dough ourselves, but to quickly prepare the pies, you can use store-bought yeast dough.
Ingredients for the dough:
- 500 grams of warm milk;
- 2 teaspoons dry yeast;
- 2-3 tablespoons of vegetable oil;
- 1 teaspoon salt;
- 2 tablespoons sugar;
- 1000 -1200 grams of flour;
For filling:
1 kilogram of liver (the liver can be any: pork, beef or chicken);
1 – 1.5 kilograms of potatoes;
2-3 onions;
vegetable oil.
Preparation
For pies, it is better to prepare the filling in advance. To do this you need:
1. boil the liver, grind it in a meat grinder;
2. peel, boil and crush the potatoes;
3. Fry finely chopped onion in vegetable oil until golden brown.
4. Add liver and potatoes to the onion, salt and pepper and fry for five minutes, mix thoroughly.
Now let's prepare the dough:
Pour warm milk into a bowl and pour in dry yeast (you can use any yeast, it all depends on the preferences of the hostess). Under no circumstances should the water be hot, as the dough will not be able to rise. 
Add dry yeast. 
And a little sugar to raise the dough. 
Mix. 
Add vegetable oil and whisk until smooth. 
Let sit for 10 minutes until bubbles form.
Add salt to taste.
Sugar (if necessary). Let’s try, the dough should be sweet and sour.
Sift the flour through a sieve and add to the mixture.
Mix everything thoroughly until it reaches the consistency of sour cream. And we leave the dough to rise for 40 - 60 minutes, it all depends on the place. If you place the dough near a heated stove or in a warm room, the dough will rise faster and less time will be needed.
Knead the dough until it becomes elastic and does not stick to your hands. If necessary, you can add vegetable oil. Sprinkle the area where you will knead the dough with flour.
Cut a piece of dough and roll it into a tube with your hands.
Cut into pieces. If you want the pies to be small, cut the pieces into smaller ones and vice versa, if they are large, cut into larger pieces.
Roll out each piece.
Place potato-liver filling on top. There should be half as much filling as dough.
We pinch it on both sides and shape it into a pie.
Let the pies rise a little more.
Meanwhile, pour vegetable oil into a preheated frying pan and place the pies seam side down (so that the pies don’t fall apart).
Fry on both sides until golden brown. After frying, place the pies on a paper towel to absorb excess fat.
You can serve homemade liver and potato pies with sour cream, tea, or just like that.
Calories: Not specified
Cooking time: Not indicated
Delicious is always in demand in the family. Be it pies, buns, pies or some other products. Delight your household with pies made from yeast dough filled with potatoes and liver. They are very soft, tender and fragrant. No one will remain indifferent to your baked goods.
Pies with potatoes and liver - let's cook together!
Ingredients:
for test:
- wheat flour – 4 cups;
- dry yeast – 2 teaspoons;
- sugar – 1 tbsp. spoon;
- salt – 1 teaspoon;
- milk – 1 glass;
- margarine – 60 gr.;
- egg – 1 pc.;
- vegetable oil – 50 ml.
For filling:
- potatoes – 6-7 pcs.;
- beef liver (or chicken) – 300 gr.;
- onion – 1 pc.;
- vegetable oil - for frying;
- salt, ground black pepper - to taste.
for greasing pies:
yolk – 1 pc.
Cooking time: 2.5-3 hours.
Recipe with photos step by step:
Let's start by preparing yeast dough for pies with potatoes and liver. Combine yeast with sugar. 
Pour warm milk over them. Leave for 15 minutes until a yeast “cap” appears. 
Whisk the egg with salt. 
Melt the margarine and add to the egg. 
Add vegetable oil there. 
Knead into a homogeneous soft dough.
Cover it with a napkin and leave in a warm place for an hour and a half. During this time, the dough should increase in size. 
While the dough is rising, prepare the potato and liver filling for the pies.
Peel the potatoes and boil in salted water until tender. Push him down. 
Also boil the liver in salted water until tender. And then pass through a meat grinder or grind in any other way.
Pay attention to the recipe. 
Peel and chop the onion. 
Fry it in a frying pan with vegetable oil until golden brown. 
Add liver to it and fry everything together. 
Tear off a piece of dough and make a flat cake out of it. Place the filling in the center. 
Bring the edges together and form a pie. 
Make all the liver and potato pies in the same way. Place them on a baking sheet greased with vegetable oil.
Using a pastry brush, brush the tops with egg yolk. 
Place the pies in an oven preheated to 180°C and bake for 25-30 minutes until golden brown. 
Serve potato and liver pies with tea, milk, or eat them plain.
Bon appetit! 
Recipe author ANET83
- 500 g flour (you may need a little more or less, because flour is different everywhere)
- 300 ml milk
- 20 g is 1 tablespoon of sugar
- ½ teaspoon (not measured) salt
- 3 tablespoons vegetable oil
- 1 egg
For filling:
- 350 g chicken liver
- 80 g is 1 small onion
- 350 g – this is 5 small potatoes
- 1-3 tablespoons potato broth
- Salt to taste
- Ground black pepper to taste
Preparation:
The above ingredients make 22 pies. Let's start preparing the dough.
1. In a large bowl, combine dry yeast, sugar and salt.
2. Sift flour into it and beat in the egg.
3. Pour in warm, but not hot, milk. Hot milk can kill yeast.
4. Add vegetable oil.
5. Knead the dough. Mix with a spoon first. And when it becomes difficult to knead the dough, knead with your hands.
6. The end result will be a very soft, sticky dough. But for all its softness, it should not spread or crawl. Those. should be soft, but not liquid. Do not overfill the dough with flour, otherwise the pies will turn out tough. It is better in the future, when modeling, to use more flour for dusting.
7. Grease the bottom and sides of the bowl with vegetable oil. Cover the kneaded dough and leave it warm to rise for 1.5 hours. During this time, it will double or even triple in volume.
8. Knead the risen dough, and at the same time pull it, grabbing it a little from one edge and trying to stretch it diagonally as much as possible, then grab it again - stretch it, and so on until the dough comes together into a ball. Turn the dough over, smooth side up, cover and leave to rise again.
9. To speed up the process, you can place the bowl of dough on a bowl of hot water so that the water does not touch the bottom.
10. Let's prepare the filling. Boil the potatoes in salted water. Drain the water, leaving a little broth. Make a puree from it.
11. Boil the chicken liver until cooked. There is no need to salt the water.
12. Grind it using a meat grinder or blender.
13. Cut the onion into small cubes and fry in a small amount of vegetable oil.
14. Add liver and onions to mashed potatoes.
15. Mix well and add potato broth so that the filling is not dry.
16. Season to taste with pepper and salt. The filling is ready.
17. Meanwhile, the dough is ready.
18. Punch it down into a ball. Work the dough on a floured surface.
19. Divide the dough into equal pieces weighing 40 g. You should get 22 pieces.
20. Round each piece of dough, form it into a smooth ball and turn it seam side down. Cover the formed dough balls with film and leave for 30 minutes to pre-proof. Preliminary proofing is necessary so that the dough rolls out easier and more readily, and is more pliable.
21. Form small oblong sausages weighing 30 g each from the potato-liver mince.
22. Roll out the dough balls into an oval-shaped cake, ~0.4 cm thick. Try to roll so that the edges are a little thinner than the middle, then the seam will not be thick.
23. Place the filling in the middle and seal the edges.
Hi all!
We'll bake with you today. This recipe for pies is from my childhood, my grandmother baked them, and she made the filling for the pies from beef liver, potatoes and (of course) garlic! Oh, how fragrant and delicious the liver pies are for this recipe! The only difference is that my grandmother made fried pies with liver and potatoes according to her recipe, but I will have them baked in the oven. But if you are a fan of fried foods, nothing will stop you from frying liver pies in oil 😉
For cooking fillings for liver pies and we need potatoes:
- 500 g liver (I used beef, but pork, lamb, chicken, goose liver will do),
- 700 g potatoes (about 500 g after peeling),
- 2 cloves of garlic,
- if desired, 1-2 onions (I don’t use it),
- salt to taste.
I prepared boiled beef liver as I described separately in the article.
Peel the potatoes, cut them, boil in salted water until tender and mash. There should be no excess liquid in the potatoes.
We pass the boiled liver, garlic and onion (whoever likes) through a meat grinder. Mix the minced meat for boiled liver pies with mashed potatoes; at this stage you can add salt to the filling if it is not enough.
The filling for beef liver and potato pies is ready.
Preparing dough for pies.
Here I did not reinvent the wheel, but used my proven recipe for butter dough; it works well when baking airy bread, fried and oven-baked pies and pies.
Ingredients for pie dough:
- Total amount of liquid – 360 ml (160 ml milk, water with egg – together 200 ml),
- premium wheat flour – 4 cups (250 ml cup),
- sugar - 1 table. spoon,
- salt – 2 teaspoons,
- vegetable oil - 3 tablespoons,
- 1 sachet (11 g) instant yeast Saf moment.
I described in detail how to knead the dough in white airy bread.
I reduced the amount of dough for the liver pie, which I baked in a slow cooker, and put it in 300 ml of liquid.
After kneading, my dough for liver and potato pies stood for 1 hour.
How to cook pies with liver and potatoes.
Form small balls from the yeast dough. Then, using your hands or a rolling pin, make a thin cake out of the ball. I like pies to have a lot of filling and little dough.
Forming pies. Place them on a baking sheet, seam side down. At this time, my oven is already turned on, and the pies come up from above on a warm stove. To brush the liver, garlic and potato pies, I beat 1 egg. After proofing, carefully brush the pies with a silicone brush.
and send it to bake in an oven preheated to 180 degrees. These pies bake quickly, because there is very little dough in them, and the filling is completely ready.
Here in this photo you can see how beautiful the baked ones are. pies with liver and potatoes We did it! 🙂
Using this recipe, you can prepare not only baked liver pies, which are suitable for children's and dietary recipes, but also pies fried in oil. The dough is very airy and you will definitely succeed in making pies!
My children love these pies.
And I have compiled a detailed recipe for liver and potato pies for you in a video slide show:
Bon appetit and delicious pies!
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