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Baked liver pies recipe. Homemade liver pies

Baked liver pies recipe. Homemade liver pies

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 everyone tries to stock up on recipes for the most delicious pies. There are few baking lovers who would disagree with the statement that the most delicious pies are made with chicken liver.

Liver, especially chicken liver, is a fairly popular filling for pies. It is easy and simple to prepare, and is relatively inexpensive. The filling for chicken liver pies usually turns out incredibly tasty and tender. And they themselves are aromatic, satisfying and juicy.

Therefore, every experienced housewife has her own recipes for liver pies, the secrets of which they often gladly reveal to everyone. In this article we will share some of them.

About the cooking features

Pies filled with chicken liver, a step-by-step recipe for preparing which will be presented below, are best made from yeast dough. It usually requires a minimum amount of ingredients. Before cooking, it must be left to stand, otherwise the products will be tough and go stale very quickly. In addition, success depends on how good the proportion of salt and sugar in the dough is. Baking turns out very tasty if the chicken liver filling for yeast pies is small fried pieces of the product.

Ingredients

To prepare the dough, 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 table. spoons 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 liver (chicken);
1 onion;
1 table. spoons of salt;
three table. spoons of butter. (vegetable).

Preparation. Step one: dough

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.

The chicken liver is cleaned of excess films and veins and cut into small pieces. Pieces of liver are fried in vegetable oil (you can take about 2 tablespoons) in a separate frying pan until a gray-brown tint appears. Then fry onion 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. Allow the filling to cool.

Step three: prepare the dough

During this time, a light bubbling foam has 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, you should add eggs, sugar, and plums to the dough, in accordance with the recipe. butter (softened) and salt. Mix everything and gradually add flour (pre-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 forcefully on the table surface several times. This is necessary so that oxygen displaces carbon dioxide from the dough. Such 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 dough

When the dough has risen, check its readiness. 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 is not over yet - you need to wait a little more.

Step five: make pies

Each of them is rolled out into a flat cake half a centimeter thick and up to 10 cm in diameter. The filling (1-2 spoons) is placed in the center of the flat cakes, and the edges are greased with water. The edges of the cake are folded together and pinched.

Step six: bake 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 until they rise a little more. Now they can be baked. Preheat the oven to 180°C, place a baking tray with pies 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. The following article offers the most popular fillings for baking using chicken liver (based on 500 g of flour).

Filling for chicken liver pies with eggs. Use a set of ingredients: 350 g of liver, 3 tablespoons of oil (vegetable), 1 onion, flour, pepper to taste, milk and salt. The liver is cleaned, cut into slices, rolled in flour and placed in a frying pan. Then pass it through a blender or meat grinder. Chop the boiled eggs, chop finely and fry the onion. All ingredients are combined and mixed.
Filled with chicken liver and rice. 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.
Stuffed with chicken liver and potatoes. Use: 500 g potatoes, 350 g liver (peeled), 1 onion, a little garlic (2-3 cloves). Potatoes and liver are boiled. Then the potatoes are pounded and the liver is chopped using a blender or meat grinder. Add garlic and fried onions, then mix everything.

How to make an unusual pie shape?

Pies should not only be tasty, but also beautiful to look at. Baking stuffed with chicken liver is no exception. How to make pies correctly? The cylindrical shape of pies is traditional and familiar to many. But several other options are also known.

Boat shape. Small pieces of dough are rolled out and pinched along the edges, stretching slightly. Grease the center of the boat with oil and spread the filling.
Square or triangle shape. Cut the dough into a square. Next, in order to make a square pie, the edges are folded into the center and fastened together. If you want to make a triangular pie, fold the resulting square in half.
Star or flower shape. Place the filling in the center of the dough. The edges are folded in a way that is convenient for the hostess - in the form of a flower, a star, or any other shape. The only important nuance is that the sides of the dough must remain above the level of the 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 frying pan, you should simply place them in hot vegetable oil and make sure that the dough does not burn. Fried in a frying pan, they are sure to turn out just as beautiful and fluffy as baked in the oven.

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Fried pies with chicken liver and potatoes

Sparkling water – 125 ml;

Dry yeast – 10 grams;

Sugar – 1 tbsp;

Salt – 1 teaspoon;

Flour – 400 grams;

Sunflower oil – 3 tablespoons.

Chicken liver – 300 grams;

Potatoes – 3 pieces;

Sunflower oil for frying – 60 ml.

Cooking Instructions

Everyone loves fried pies. We will not argue about the benefits and harms. We know that fried foods are harmful. But sometimes you can afford it, because it’s very tasty.

To prepare pies, we take the following products: milk, carbonated water, dry yeast, salt, sugar, flour, sunflower oil, chicken liver and potatoes.

Pour water and milk into a bowl. Warm up slightly. Add sugar and yeast.

After some time, the yeast is activated. Foam will appear.

Sift the flour. You can do this two or three times, it will only get better.

Pour milk with water, sugar and dry yeast into flour. Add sunflower oil.

Knead the dough, soft as an earlobe. Place in a bowl, cover with cling film and place in a warm place.

After about an hour the dough will increase in size.

While the dough was rising, I prepared the filling for the pies. I peeled and washed the potatoes. I cut it into pieces, poured it with water and set it to cook the puree.

The chicken liver also needs to be washed, the ducts and fat trimmed. Pour sunflower oil into a frying pan and add liver.

Simmer covered until done.

Combine the liver with mashed potatoes and add salt to taste.

Beat with a blender until smooth.

Mix the chicken liver and mashed potatoes well. The filling is ready.

Cut the dough into pieces weighing 40-50 grams.

Roll out each piece and add filling.

Pour sunflower oil into a hot frying pan and fry the pies on both sides.

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Chicken liver pies

If you love homemade baking, then take note of this simple recipe for chicken liver pies. Airy dough with a very tasty filling is an excellent snack option for the whole family.

INGREDIENTS

Water 600 Milliliters
Vegetable oil 100 Milliliters
Sugar 3 tbsp. spoons
Salt 1 teaspoon
Flour 1.5 Kilograms
Yeast 1 tbsp. spoon
Yolk 2 pieces
Liver 650-700 Gram
Onion 1-2 pieces
Rice 200 grams

1. The water needs to be heated a little (but not brought to a boil) and the yeast must be dissolved.

2. Add sugar and a third of flour.

3. When bubbles appear, you can add vegetable oil, salt and more flour to make a soft dough.

4. Cover the dough with a clean towel and leave in a warm place for at least 1 hour. In the meantime, you can start filling. Rinse the liver under running water and drain in a colander.

5. Peel the onion and cut into small cubes. Place in a frying pan with heated vegetable oil and fry until transparent.

6. Place the liver in a frying pan and fry until done. Add salt and pepper to taste.

7. To make chicken liver pies at home more tender, it is better to grind the filling in a blender or pass through a meat grinder.

8. You can make pies more economical by using boiled rice.

9. Add the slightly cooled rice to the chopped liver. Mix everything properly.

10. When the dough fits well, add flour and you can begin the modeling process.

11. Divide the dough into small parts, roll each of them thinly and lay out the filling.

12. Place the pies on a baking sheet lined with parchment and brush with yolk. This recipe for making chicken liver pies can also be used in a frying pan.

13. Place the baking sheet in the oven for 20 minutes until the pies are browned.

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Liver pies: secrets of proper preparation

Liver pies fried in sunflower oil

There is a sponge and a straight method for preparing yeast dough. The filling for the pies can be chosen to suit every taste. Very tasty pies are made with liver filling. Moreover, the liver can be any kind: pork, beef or chicken. You can also prepare the filling with heart. And adding onions and carrots to it will give the filling a piquant taste and aroma.

Yeast dough pies can be prepared in a variety of ways

Many people may think that liver filling requires a long preparation time. However, it is not. After the dough is kneaded and left to rise, you can begin preparing the filling - thus, the cooking process will be built with maximum savings of time and effort.

Ingredients

The dough can be made using 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 is rising in a warm place, the housewife can begin preparing the filling.

Every experienced housewife has her own proven and favorite recipe for pies in her culinary arsenal. Various products are used as filling for such baked goods, but the liver filling for pies deserves special attention. It gives the dish not only an original pleasant taste, but is also very beneficial for the human body. Delicious, aromatic, airy liver pies are an excellent option for a hearty snack for a picnic and a good replacement for tired sandwiches.

Rules for making liver pies

More often, for baking with liver filling, yeast dough is used, which requires a minimum set of products (flour, yeast, water or milk), but the pies from it turn out incredibly soft and fluffy. To prepare such a dough base, simply combine the ingredients indicated in the recipe and knead the dough. For tender airy pies, the mixture should stand well for about 2-3 hours in a warm place. Otherwise, yeast baked goods will turn out tough and quickly become stale.

There is a quick version of this dish - made from dough mixture with kefir, and in some recipes, in order to save time, frozen puff pastry is allowed. You can use any liver as a filling – beef, pork, chicken. The liver of different animals differs in taste and smell, but the principles of preparation are common for all types. Before using the liver as a filling, it must first be heat treated - boiled or fried in a frying pan.

The cooking time for the liver should be minimal, because the longer you cook or fry the product, the tougher it will become. You need to start chopping the liver after it has cooled completely - you can pass the liver pieces through a meat grinder, grind in a food processor or blender. This offal goes very well with various vegetables, boiled rice, boiled eggs, herbs, and mushrooms, so you can add them to minced liver for pies. Of the spices, only salt and pepper are most often used, but you can flavor the filling with other seasonings to taste.

Liver pies recipe

The classic recipe for this baking involves kneading the dough with fresh yeast and baking the pies in the oven. Modern housewives prepare this tasty and healthy dish in their own way, making dough with dry yeast or soda, adding cottage cheese to it or using store-bought dough. The differences in recipes are also determined by the method of preparing the baked goods: you can not only bake the pies in the oven, but also fry them in a frying pan or in a slow cooker.

Liver pies in the oven

Time: 3.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 267 kcal/100 grams.
Cuisine: European.
Difficulty: medium.

One of the most popular and favorite recipes for baking with liver filling among many housewives is pies cooked in the oven. Fluffy, aromatic, piping hot flour products with juicy minced liver inside are an excellent option for a hearty dinner. To make the pies not only tasty, but also beautiful, the top of the products can be sprinkled with sesame seeds, as in the photo.

Ingredients:

milk – 1 tbsp.;
fresh yeast – 20 g;
vegetable oil – 3 tbsp. l.;
sugar – 1.5 tbsp. l.;
salt – ½ tsp;
chicken egg – 1 pc.;
flour – 3 tbsp;
liver – 450 g;
onions – 2 pcs.;
chopped dill – 1 tbsp. l.

Cooking method:

Dissolve yeast and sugar in warm milk, add ½ cup of flour, knead the dough. Leave for 30 minutes until a fluffy foam forms.

Add salt, egg and all the remaining flour, previously sifted. Knead into a soft, elastic dough.

At the end of the kneading, stir in the vegetable oil. Place in a warm place to rise and increase in volume by 2.5-3 times.

Rinse the liver, cut into pieces, and grind through a meat grinder along with the peeled onion. Fry over high heat for 3-4 minutes. Season with salt and spices to taste. Add chopped dill, stir.

Knead the finished dough and make 12–15 equal balls. Roll each one into a flat cake and fill the center with filling. Form the pies.

Place the pieces on a baking sheet greased or lined with parchment. Let them sit for about a quarter of an hour.

Brush the tops with beaten egg. Place in an oven preheated to 180°C for 30–35 minutes.

Time: 1 hour 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 285 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: medium.

If you want to make pork liver pies, it is better to fry them in a frying pan. The fact is that pork liver after heat treatment turns out to be rather dry. Thanks to the fluffy dough “coat” in which it is hidden and frying in vegetable oil, even this filling becomes juicy and tender, tasting like pate. The dish is very high in calories, so people who strictly watch their figure will have to refuse such a treat.

Ingredients:

water – 200 ml;
dry yeast – 1.5 tsp;
salt – 1/3 tsp;
sugar – 1 tbsp. l.;
flour – 420 g;
butter – 40 g;
onion – 1 pc.;
pork liver – 350 g.

Cooking method:

Heat the water to a temperature of 40–45°, dissolve the yeast in it.

Add salt and sugar and wait until they are completely dissolved. Pour in vegetable oil.

Sift the flour, add it in parts into the liquid base, kneading a soft, manageable dough. Cover with a clean towel and keep warm for about an hour.

Wash the liver, remove the films, twist through a meat grinder.

Peel the onion and chop finely. Fry in butter until soft and translucent, then place the liver in the frying pan. Fry for 4-5 minutes, stirring constantly.

Season the filling with salt and pepper to taste and cool.

Divide the risen dough into equal portions, roll each bun into a circle.

Place the flatbread in your palm, place a tablespoon of minced liver in the center, bring the edges together and form a patty.

Fry in vegetable oil until browned on both sides. After frying, place the products on a paper towel to remove excess fat.

With chicken liver and onions

Time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 257 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: medium.

Many housewives prefer to use chicken liver for cooking, because it is much more tender and softer than the offal of other animals. The chicken liver filling for pies goes perfectly with the dough, so such pastries turn out tasty, juicy, worthy even of a festive table. To make the products more fluffy and airy, it is better to knead the dough with fresh yeast, and to obtain a beautiful golden brown and shiny crust, brush the surface of the pies with whipped yolk.

Ingredients:

whey – 1 tbsp.;
sour cream – 2 tbsp. l.;
dry yeast – 10 g;
salt – ½ tsp;
sugar – 1 tbsp. l.;
butter – 40 g;
flour – 0.5 kg;
chicken liver – 0.5 kg;
onion – 1 pc.;
carrots – 1 pc.;
vegetable oil – 30 ml.

Cooking method:

Dissolve the yeast in warm whey. Add salt, sugar, sour cream, and melted butter. Knead until smooth.

Add sifted flour and make a dough. Wrap in film.

Peel the vegetables, chop the onion finely, grate the carrots on a coarse grater. Place the chopped vegetables in a frying pan with vegetable oil and fry until golden.

Add the washed liver to the fried vegetables and set the heat to medium. Simmer for about 20 minutes covered. At the end of cooking, add salt and pepper to taste.

Grind the cooled liver using a food processor or blender.

Divide the dough mixture into pieces, fill and form into pies. Let stand for a quarter of an hour on a warm stove, then brush with beaten yolk. Bake at 190°C for 25–30 minutes.

From curd dough

Time: 1 hour 35 minutes.

Number of servings: 5 persons.

Calorie content of the dish: 272 kcal/100 grams.

Purpose: for lunch, dinner.

Cuisine: European.

Difficulty: medium.

Pies with liver filling, made from the most delicate curd dough, turn out incredibly light, tasty, melting in your mouth. To ensure that the dough base remains soft after frying, you should use natural fatty cottage cheese. Dietary low-fat fermented milk cheese makes the dough lumpy and dry. A beautiful yellowish color to the finished products will be given by yolks and a pinch of turmeric added to the dough during kneading.

Ingredients:

cottage cheese – 300 g;
yolks – 5 pcs.;
salt – 0.5 tsp;
sugar – 1 tbsp. l.;
soda – 0.5 tsp;
flour – 380 g;
liver – 400 g;
onions – 2 pcs.;
butter – 50 g;
vegetable oil – 100 ml.

Cooking method:

Place the washed liver in a saucepan and pour boiling water over it. Place the container over high heat and boil the product until tender. Cool, grind in a meat grinder.

Fry the finely diced onion in butter and add to the minced meat. Add salt, pepper, mix thoroughly.

Puree the cottage cheese with a blender, grind with yolks and sugar.

Add salt and soda to the sifted flour.

Mix the dry mixture and the curd-yolk mass, knead into a soft dough that separates easily from your hands. Wrap the test ball in film and leave for a quarter of an hour.

Divide the finished dough into 12–14 parts with a knife, turn each into a flat cake using a rolling pin or stretching it with your hands.

Place a portion of filling on each flatbread and make pies. Fry in a frying pan with boiling fat until golden brown.

Time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 248 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: medium.

If you want to pamper your household with baked goods with a healthy liver filling, but don’t have time to fuss with dough, use a simplified recipe using a frozen dough base. You can buy yeast or unleavened dough at your discretion - the pies will still turn out incredibly tasty due to the original minced liver, diluted with boiled eggs.

Ingredients:

liver – 300 g;
Selected chicken eggs – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
butter – 30 g;
ready-made puff pastry – 1 pack.

Cooking method:

Hard boil 3 eggs. After cooling, peel and cut into medium-sized cubes.

Send the pre-washed and cut into pieces liver to fry in butter.

After 2 minutes, add carrots and onions cut into large cubes to the liver. Cook over medium heat for about 8 minutes.

Puree the cooled liver-vegetable mass using a blender, mix in the egg pieces.

Place the puff pastry on the table, slightly stretch it with a rolling pin into a rectangular layer no more than 0.5 cm thick. Cut into squares with a side of 7–8 cm.

Break the remaining egg into a bowl, add about 30 ml of water, and beat. Coat all edges of the workpieces with the resulting mixture.

Place the filling in the center of each square, fold it into a triangle, and press the edges firmly with a fork.

Place the pies on a baking sheet lined with parchment, brush with egg and water, and place in an oven preheated to 180° for 20–25 minutes.

On kefir with potatoes

Time: 1 hour 25 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 279 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: medium.

One of the most favorite recipes for pies in many families remains products with potato filling. If you add juicy minced liver to the usual boiled potatoes, the result will be even tastier and richer. The dough for such baking can be anything, the fastest option is kefir. It is given its splendor by soda, which, reacting with the fermented milk product, lifts the dough well, making it porous and airy.

Ingredients:

egg – 1 pc.;
salt – ½ tsp;
soda – ½ tsp;
sugar – 1 tbsp. l.;
kefir – 1 tbsp.;
vegetable oil – 2 tbsp. l.;
flour – 2-2.5 tbsp;
beef liver – 400 g;
large potatoes – 3–4 pcs.;
onion – 1 pc.;
butter – 40 g;
chopped greens – 1 tbsp. l.

Cooking method:

Peel the potatoes, boil them in salted water, and mash them into puree.

Wash the liver, cut into pieces, fry in butter along with the onion until cooked. After cooling, grind the liver through a meat grinder.

Mix with cooled mashed potatoes, salt and pepper to taste. Add chopped herbs if desired.

Pour the kefir into a deep bowl and dissolve the soda in it.

Add salt, sugar, butter, egg. Stir.

Add sifted flour and make a soft, elastic dough. Allow the test mixture to “rest” for 10–15 minutes.

Divide the dough mass into pieces of the same size, roll into flat cakes, fill with liver and potato mince, and make pies. Deep fry until golden brown on both sides.

With rice

Time: 3 hours 20 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 273 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: medium.

Pies with liver and rice are a universal recipe, because such pastries can be prepared both in the oven and in a frying pan. For a more interesting and piquant taste, you can add a little green onion to the liver and boiled rice filling. If you fry the pies in oil and make a sauce for them from mayonnaise, herbs and garlic, such a simple but very tasty dish will be an excellent option for a hearty dinner.

Ingredients:

milk – 300 ml;
pressed yeast – 25 g;
sugar – 1.5 tbsp. l.;
salt – 2/3 tsp;
vegetable oil – 40 g;
flour – 0.5 kg;
liver – 100 g;
rice – 0.5 tbsp.;
onion – 1 pc.;
butter – 50 g.

Cooking method:

Place yeast, salt and granulated sugar in warm milk. Stir until all ingredients are completely dissolved.

Pour in the oil, add flour, knead into a soft, manageable dough that does not stick to your hands. Leave to rise, then knead and let rise again.

Boil rice in salted water, rinse.

Boil the prepared liver, cool, and grind.

Fry the chopped onion in butter until soft and transparent, add the boiled rice and liver to the pan, season with spices and stir. Turn off the heat and leave the minced meat on a warm stove for 4-5 minutes.

Divide the dough mixture into pieces and make pies with liver-rice filling. Deep fry in a frying pan or bake in the oven.

The secrets of delicious liver pies

In order for homemade baked goods with liver filling to be tasty and bring maximum benefits, it is important to prepare high-quality products and strictly follow the chosen recipe. Some tricks and recommendations will help you make liver pies a real work of culinary art:

Pork liver tends to taste slightly bitter when used in dishes. To remove bitterness from the filling, soak the offal, cut into pieces, in milk for half an hour.

If the minced liver for pies is too dry, mayonnaise or butter will help correct the situation. Put 1-2 spoons of the product into the filling and blend again with a blender - you will have a tasty and juicy pate.

If suddenly you forgot to brush the top of the pies with beaten egg before baking, you can make them soft and shiny after baking by using a cloth moistened with vegetable oil, which you need to lubricate the finished products.

Before kneading the dough base, you must sift the flour to saturate it with oxygen - then the dough will turn out light, airy, and will rise well.

To prepare yeast dough, it is important to observe the temperature regime - all ingredients must be taken warm or at least brought to room temperature, because cold foods greatly inhibit the action of yeast.

You should not add a lot of sugar to the dough base, otherwise you risk getting pies that are burnt on the outside and damp inside: for 1 glass of liquid you should take 30-40 grams (1.5-2 tbsp.) of granulated sugar.

If you are preparing fried pies, dip the pieces into well-heated oil - in an insufficiently heated deep fryer, the dough will absorb fat like a sponge, and the products will turn out too greasy and wet.

Video

Liver pies are an incredibly tasty and filling pastry that can replace a full meal. For the filling, you can choose pork or beef offal, but they have a sharp taste, and chicken liver is more tender, so it is better to use it. Let's look at various ways to prepare baked goods with liver filling in a frying pan and in the oven.

Pan-fried pies will be fluffy and tender if you make them from yeast dough.

To work you will need:

0.4 liters of sour or fresh milk;
egg;
10 grams of yeast (preferably pressed);
45 – 50 g sugar;
a little salt;
0.75 kg flour;
0.55 kg of liver;
bulb;
seasonings;
odorless vegetable oil.

Operating procedure:

Boil the liver, then leave it to cool and make the dough.
Dissolve yeast, granulated sugar, and salt in a glass of milk and leave for a quarter of an hour until a foamy “cap” forms on the surface.
Beat the egg in a deep bowl, dilute with the remaining milk, pour in the dough and stir until smooth.
Pour in flour and knead into a loose dough, then place it in a bowl with a lid and leave it warm until it rises.
Grind the cooled liver in a meat grinder, season with fried onions, salt, seasonings and mix.
Knead the dough, cut into portions, make pies from them and fry in a large amount of vegetable oil.

Advice. If pork or beef liver is used, a few tablespoons of full-fat sour cream will help make the filling taste more delicate.

How to cook in the oven

Making liver pies in the oven is not at all difficult. The main thing is to thoroughly follow the recipe and sequence of actions.

For baking you need:

0.25 l milk;
3 eggs;
15 – 20 g dry yeast;
35 – 40 g sugar;
salt;
50 – 60 ml refined oil;
0.55 kg flour;
0.45 – 0.5 kg of liver;
bulb;
carrot;
suitable seasonings.

Work process:

Pour sugar and yeast into heated milk, add a little flour, stir and leave to rise.
Break two eggs into a bowl, add oil, salt and beat thoroughly. When the dough is ready, carefully introduce it into the resulting mass.
Add the required amount of flour, knead the dough and place it in a warm place to rise.
Grind the raw liver through a meat grinder, and then fry the resulting minced meat with onions and carrots until cooked, not forgetting to salt it and season with spices.
When the filling has cooled and the base is ready, form the pies, place them on a baking sheet lined with tracing paper, brush with raw yolk and place in the oven to bake.

On a note. If there is no egg in the refrigerator for greasing, you can make the pies shiny and attractive by wiping the finished baked goods with a napkin dipped in vegetable fat.

Stuffed with chicken liver and onions

To make these pies, you can knead yeast-free dough in water.

For the dish you need:

0.3 l of water;
egg;
40 ml vegetable oil;
20 – 25 g sugar;
5 – 7 g salt;
10 – 12 g baking soda;
0.45 kg flour;
0.35 kg chicken liver;
large onion;
greenery;
spices.

Cooking process:

Grind the chicken liver in a meat grinder, fry with onions and leave to cool. Then add spices, chopped herbs and mix thoroughly.
Beat the egg with sugar and salt, pour in the vegetable oil, then dilute the mixture with water.
Add baking soda to the resulting mixture, and then start adding flour until the base stops “sticking” to your hands.
Divide the workpiece into pieces, form them into pies and fry them in a frying pan.

When creating this dish, you can add chopped green onions to the filling rather than onions.

With the addition of potatoes on curd dough

Liver goes well with potatoes, and if you make pies with cottage cheese dough, the baked goods will turn out especially tender.

During the work you will need:

0.2 kg of fat cottage cheese;
2 eggs;
35 g sugar;
a little salt;
sifted flour (how much the base will take);
0.25 – 0.3 kg of liver;
several potato tubers;
dill;
suitable spices.

Operating procedure:

Boil the potatoes and liver, cool and grind in a meat grinder. After this, mix the resulting minced meat with salt, spices and chopped herbs.
Rub the cottage cheese through a sieve or grind in a meat grinder and add to the liver-potato mixture.
Add egg, sugar and salt, stir until smooth.
Add flour little by little until the base stops sticking to your palms. Then divide it, roll it into small circles, fill them with filling and make pies.

After this, all that remains is to fry the portions in hot oil and place them on a tray covered with paper.

Liver and rice pies

Pies with liver and rice will turn out original if you add chopped dried apricots to the filling. Despite the unexpected combination, the taste of the baked goods will be beyond praise.

For the dish you will need:

0.45 – 0.55 l kefir;
20 – 25 g dry yeast;
egg;
30 – 35 g sugar;
salt;
0.85 kg flour;
0.45 kg of liver;
0.1 kg rice;
0.15 kg dried apricots;
black pepper.

Work process:

Dissolve sugar and dry yeast in a glass of kefir and leave for a quarter of an hour.
Grind the egg with salt, dilute with the remaining kefir and mix thoroughly.
Combine the dough with the egg-kefir mixture, add flour, knead the dough and leave it to rise.
Boil the liver and rice, scald the dried apricots with boiling water.
Grind the offal and dried fruits in a meat grinder, mix with cereal, season with salt and seasonings.
When the dough has risen, divide it and make portions.

You can fry pies with liver and rice in a frying pan or put them in the oven, first brushing them with egg yolk.

With puff pastry egg

Preparing puff pastry is a rather labor-intensive process, so it is better to purchase it frozen.

For liver and egg pies you will need:

0.5 kg puff pastry;
0.3 kg of liver;
3 – 4 eggs;
a bunch of green onions;
salt and seasonings;
sesame seed.

Work process:

Open the package of dough and place it on a plate to defrost.
Boil the liver and eggs, pass the offal through a meat grinder.
Peel the eggs and chop finely. Chop green onions, mix with liver and egg crumbs. Salt the filling and season with spices.
Cut the defrosted dough into rectangular pieces, put the filling on them, form triangles and place them on a baking sheet lined with paper.
Brush the portions with yolk and bake.

A few minutes before removing the baking sheet from the oven, you need to sprinkle the pies with sesame seeds.

Quick recipe with kefir

When you need to make liver pies quickly, you should use this recipe.

To work you will need:

0.45 – 0.5 liters of kefir;
15 – 20 g sugar;
egg;
5 g salt;
10 – 12 g baking soda;
flour (how much the dough will take);
300 g liver;
onion;
greenery;
seasonings

Cooking sequence:

Pass the raw liver and onion through a meat grinder, and then fry the resulting mixture in a frying pan, sprinkled with salt and spices.
Grind the egg with sugar, salt and soda, then dilute the mixture with kefir and stir until smooth.
Pour in the required amount of flour and knead the dough so that it does not stick to your palms.
Divide the base and form pies, first adding chopped herbs to the cooled filling.
Fry portions in vegetable fat until cooked.

You can make “quick” pies in another way. To do this, add less flour to the dough so that it becomes liquid, then mix it with the filling and fry the portions, spooning them into the pan like pancakes.

To make delicious pies, you need several components: a proven recipe, properly kneaded dough and a good filling. Of course, you want the baked goods to look beautiful - the traditional shape of the pies will not surprise anyone. The recipe for the dough for pies, the rules of sculpting and the subtleties of preparation are further in the article.

How to knead dough for pies

It would seem that what is so difficult here? Everyone knows that the table must be sprinkled with flour and your hands greased with oil - then the dough will not stick to your hands and the work surface. But there are a few more secrets that experienced housewives advise using.

Well sifted flour is saturated with oxygen, and thanks to this, baked goods rise well in the oven.
Refrigerate or reheat all ingredients to the same temperature.
Yeast for dough must be diluted in a glass of warm water(not in boiling water). Cold water will not allow the yeast to rise quickly.
When baking, proofing the dough is very important. After modeling, place the pies on a baking sheet, cover with a cloth and leave for an hour, and only then put them in the oven. The dough will rise and the products will come out fluffy - especially if the recipe contains yeast.
Beautiful yellow color The pies are flavored with sugar, butter and egg yolks.
If there is no warm corner in the house where the dough can rise, place it in a slightly preheated but turned off oven.

To make the pies fluffy and airy, preheat the oven to 100° and gradually raise the temperature to 180-200°.

Yeast-free dough

First of all, we will learn how to prepare dough for pies without yeast. The filling for liver pies must be prepared in advance, because working with the dough will not take more than half an hour.

You will need:

2 eggs;
a glass of chilled boiled water;
0.5 tablespoons of salt;
1 spoon of sugar.

Preparation

Pour water, egg yolks into a separate bowl, add salt and sugar and beat until smooth.
Form a mound of flour with a depression in the center and pour the resulting mixture into it.
Leave it to steep for 15-20 minutes at room temperature. Done - now you can start sculpting.

Yeast dough

The second common recipe for baking base is quick yeast pie dough, which is also good for frying in a pan.

You will need:

0.5 kilograms of sifted flour;
a glass of warm milk;
2 eggs (yolks);
a teaspoon of sugar, salt and dry yeast;
1 tablespoon of vegetable oil.

Preparation

Mix the milk with the yeast and wait until the mixture starts to foam.
Add sugar, salt, vegetable oil and egg yolks, after mixing, add flour.
Knead the dough, form it into a ball and send it to rise in a warm place.
After it has doubled in size, the mass must be kneaded again and sent out.
When the dough becomes fluffy again, you can start sculpting.
If you want the liver pies to come out golden brown in the oven, brush them with egg yolk and don’t skimp on sugar for the dough.

Filling for liver pies

As a basis for pies, you can use any liver - chicken, goose, lamb, beef or pork. Next are popular fillings for baking (calculation per 500 grams of flour).

Pies with liver and egg. Ingredients: liver, 1 onion, 3 tablespoons of sunflower oil, flour, milk, salt and pepper to taste. Peel the liver and remove the film, cut into slices, roll in flour and place in a frying pan. Then pass it through a meat grinder. Boil and chop the eggs, also fry the finely chopped onion. Combine all ingredients and mix.
Ingredients: liver, 1 carrot, 1 onion, 250 grams of disgusting rice, salt and pepper to taste. Separately fry the liver, chopped carrots and onions. Pass them through a meat grinder or blender, combine, add rice and mix.
Pies with liver and potatoes. Ingredients: liver, 500 grams of peeled potatoes, 1 onion, 2-3 cloves of garlic. Boil the liver and potatoes. Crush the potatoes, grind the liver using a blender or meat grinder. Add fried onions and garlic, stir.

How to make pies correctly

Pies should not only be tasty, but also beautiful. How to make pies correctly? Besides the traditional cylindrical, there are several other ways to shape baked goods.

Boat.
Roll out small pieces of dough and pinch the edges, stretching it a little, grease the center of the boat with oil and lay out the filling. Square/triangular.
Star/flower.

Place the filling in the center of the dough. The edges can be folded in a way convenient for you - in the form of a star, a “pinwheel” or any other shape. The only caveat is that the sides should remain above the level of the filling.

Beautiful baked goods with an unusual shape can be prepared not only in the oven. If you want to make liver pies fried in oil, just place them with the filling facing up and make sure that the dough does not burn - they will be as fluffy and beautiful as when they came out of the oven.

That's all you need to know about making hearty liver pies. Experiment with shapes, fillings and delight your family with beautiful, tasty and healthy dishes!

Pie recipes

Find out how to cook liver pies in the oven or in a frying pan: different filling options, step-by-step recipes with photos and detailed video instructions.

2 hours

3/5 (2)

300 kcal

Liver 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 tray;

spoon.

List of required ingredients

For the test:

For filling:

Additionally:

vegetable oil for baking and one egg for greasing the pies.

Cooking sequence

Knead the dough
Break the egg into a small bowl, 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 packets of dry yeast or one tablespoon if you have a large packet, 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 rise for 50-60 minutes.

Preparing the filling
Wash the liver, remove the veins and cut into any convenient pieces.
Peel and wash the onions and carrots. Cut the onion into large cubes, grate the carrots on a coarse grater.
Pour vegetable oil into a frying pan and place it on medium heat. Place the liver in the pan.
Fry until cooked for about 10 minutes, at the end of cooking, add salt and spices to taste.
Place the finished liver from the frying pan into a separate bowl.
In a frying pan with the oil remaining after frying the liver, place the prepared onions and carrots. Fry for about 10-15 minutes, after which we place the products prepared for the filling in a bowl with the liver and cool slightly.
Place the liver with fried vegetables in the bowl of a food processor or meat grinder and grind.
The liver filling for the 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.

We make and fry pies

Place the risen dough on a table previously sprinkled with flour and knead thoroughly, lubricating your hands well with vegetable oil.
Form the dough into balls the size of tennis balls. Roll out balls or knead with your hands into flat cakes.
Place about one tablespoon of filling in the middle of the flatbread.
We fasten the edges of the workpiece, then lightly press it on top with our hand and lay it with the seam down.
Grease a baking sheet with vegetable oil and place the prepared pies on it.
Break the egg into a small bowl and mix. Using a brush, brush the tops of the pies with the egg mixture. After this, set the baking sheet in a warm place for 15-20 minutes.
Turn on the oven and set the temperature to 180°. Place the pan with the pies in the oven and bake for about 30 minutes.
Take the finished pies out of the oven and place them on a large platter.

You will especially enjoy 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 liver pies in the oven

You can get acquainted with the process of kneading the dough, preparing the filling, and also see how to form the pies by watching this video:

Chicken liver pies

Many housewives prefer to use chicken liver in their recipes, 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 chicken liver;
two medium onions;
salt;