Giblet pies. Taste straight from childhood or how to make liver pies

Let's learn how to cook them again. It's not about memories, but about the benefits of the finished dish, its accessibility and simplicity.

What is liver and its composition

Liver is prepared from offal, that is, second-class products.

But if in price compared to meat they differ by two and sometimes three times, then their benefits are the same, and sometimes even greater.

Liver is prepared from the heart, liver, kidneys, and lungs.

There is no clear ratio of products during cooking. You can mix all the ingredients in equal parts, you can use only some of them in different proportions, and it is also possible to adjust the composition according to your own needs.

So, if there is a problem of excess weight, it is better to use the heart and lungs; if there is anemia or there is a risk of its development, the majority of the liver should be the heart. For pregnant women and young children, emphasis should be placed on the liver, which contains a lot of folic acid. Elderly people and those undergoing rehabilitation after a long illness should choose the lungs.

Kidneys are rarely used to make liver. It's all about the long preparation they require.

Cooking liver is not only profitable. Its presence in the diet contributes to:

  • increasing immunity;
  • cleansing the blood, normalizing the functioning of the entire circulatory and cardiovascular system;
  • stabilization of arterial and intracranial pressure;
  • restoration of the nervous system;
  • strengthening hair, nails and teeth.

Attention!

Often the main composition of the liver is supplemented with the stomach, trachea, udder, etc.

How to prepare liver for baking

They cook naval-style pasta with liver, cook a very hearty soup, and pancakes and pies are real classics. The taste is familiar to many, but to achieve it, it is not enough to simply cook all the products and grind them in a meat grinder. There are secrets that everyone should know.

The by-products (they are also called failure) must be thoroughly washed, filled with cool water and left for a couple of hours, let them get wet.

Then remove the trachea, film, etc. Cut the offal into pieces of approximately the same size.

Pour water into a large saucepan and bring it to a boil. Dip the meat pieces into it and bring to a boil again. Drain the water and rinse the offal.

Pour cold water over them and bring to a boil over low heat, regularly skimming off the foam.

Cook for about an hour. Halfway through, you can add salt to the broth. This will make the by-products more tasty.

The work on the meat component has been completed. Now we need to work on the bow. Yes, you definitely need to use it. Even those who categorically cannot stand the taste will eat the finished dish with pleasure. The bow is almost invisible.

It must be peeled, cut and simmered in a frying pan until transparent.

You can start checking the readiness of offal when they have almost halved.


You need to cool them and grind them together with the onion.

Attention!

To make the liver more juicy, add the remaining vegetable oil or a piece of butter to it after frying.

The liver is ready. To make its taste more rich, you can use your favorite spices and herbs, or add carrots, onions, garlic, bay leaves, etc. to the broth right during cooking. And if it seems a little dry, add lard, tongue, or.

You can prepare liver in another way. After cleaning and soaking the malfunction, it can be ground in a meat grinder and then fried. This is how they often make it for pancakes and navy-style pasta. Onions, butter and other ingredients are also added for taste.


If you get a lot of product, freeze it in portions. It is very comfortable.


Recipes

We have already said that liver can be used to prepare various dishes. It makes very tasty first and second courses, salads, and appetizers. But pies are the main treat with this component.

Tatar pies fried in a frying pan

Every cuisine in the world has its own difference. Russian - hearty and very simple, Ukrainian - fatty and rich, Belarusian - with the almost constant presence of potatoes, but Tatar - with lamb and served in small portions, so to speak, “by the tooth”.

The pies should be small so that they can be eaten in one bite. All types of meat are used as filling, except pork (these are the rules of Sharia), and the dough must be unleavened, although yeast dough is also allowed.

After all, I used pork offal during cooking, and made the dough in boiling water.

Recipe Information

  • Cuisine:Tatar
  • Type of dish: pies
  • Cooking method: in a frying pan
  • Servings:5
  • 1 hour

Ingredients:

  • pork heart and lungs – 500-600 g
  • flour – 400 g
  • salt – ½ tsp
  • boiling water – 250 ml
  • vegetable oil – 50 ml
  • spices to taste.

How to cook

Clean the heart and lungs from film, trachea, tubes, etc. Soak in water for half an hour, let all the blood come out.

Boil in salted water until half cooked. The Tatars put raw filling in their pies, but we won’t risk it. Grind into puree and leave to cool.


At this time, do the dough. Mix salt and about half the flour in a bowl, pour boiling water over it, and stir. When it cools down a little, add the remaining flour and butter and mix with your hands.

The dough for this simple recipe turns out to be very elastic and pliable.


You need to roll it into a “sausage” and cut it into portions.


Roll out each one thinly.


Place the filling in the middle.


Seal the edges.


Fry the pies in a large amount of vegetable oil. Pat dry with paper towel before serving.


The pies are ready. Bon appetit!


It’s difficult to cook “like grandma,” or at least that’s what most housewives think.

In fact, you just need to know some secrets and create culinary masterpieces with love.

Soviet pies are unique. Their secret is not only in the filling, but also in the dough recipe.

There are no special subtleties; it’s not for nothing that they turned out great both at home and in public catering conditions.

Ingredients:

  • premium flour – 650 g;
  • yeast (you can use Saft Moment) – 6 g;
  • salt – 10 g;
  • sugar – 40 g;
  • water or potato broth – 360 g;
  • rast. butter – 20 g;
  • at least 500 ml of frying oil, it should be odorless;
  • liver (ideally veal), lungs (beef is best), heart (pork or beef) - 300g each;
  • onion – 200 g;
  • spices to taste (in the original recipe, 3 hot and black peppers, a clove star, bay leaf, parsley root);
  • one medium carrot.

Preparation

We start cooking with liver. Wash the liver, cut into small pieces, simmer until cooked.

Rinse the heart and lung, chop, put in a pan, add water so that the contents are completely covered, although the lung will definitely float, so focus on the heart. Stick a clove into the onion, add it to the offal along with the carrots, and add all types of peppers here.

Boil. Cook for about 1.5-2 hours over low heat, skimming foam regularly.

Add salt, throw in the bay leaves and boil for another half hour.

Now you can turn off the heat and leave the offal to cool right in this broth. This way the ingredients will be better soaked and the filling will be more juicy.

You can start kneading the dough. Add yeast, sugar and a little flour to warm water or potato broth. After 30 minutes, when the dough begins to bubble, add the remaining flour, salt and butter. Knead the dough. It should be very lush.

If you have a bread machine or food processor, use them instead. It’s quite difficult to mix it with your hands the first time. Some experience needed.

Let the dough rest a little while you finish preparing the filling.

Chop the onion and simmer in a frying pan until transparent, add it to the finished liver and simmer together for another 10 minutes.

Grind all the ingredients in a meat grinder, add salt, and, if necessary, pour in a little broth or juice from the liver.

All that remains is to make the pies and fry them in a large amount of oil.

In the oven

Liver filling can consist not only of offal. It goes great with potatoes, rice or greens. Try making baked pies with liver and rice

Ingredients:

  • a bunch of green onions;
  • large onion (preferably red);
  • 100 ml oil for frying;
  • rice – 200 g;
  • liver and lung 300 g each;
  • a pinch of salt;
  • ready-made yeast dough.

Preparation

For the filling, you need to boil the by-products, grind them with fried onions, mix with rice and herbs.

Make pies.

Place them on a baking sheet lined with parchment, brush the tops with yolk and bake for 10-12 minutes in the oven, preheating it to 220 degrees.

Orskie pies

This pastry got its name from the city of Orsk. It is located in the Orenburg region and it is thanks to the pies that it has become known far beyond its borders. The chefs themselves call their creation old town pies and keep their recipe in the strictest confidence, but sooner or later everything becomes clear and today the cooking method is available to everyone.

Ingredients:

  • liver – 1 kg;
  • 2 large onions;
  • salt and black ground pepper;
  • water – 800 ml;
  • flour – 1 kg;
  • fresh yeast – 35 g (if dry 10-11 g);
  • sugar - teaspoon;
  • rast. oil – 700 ml.

Cooking method

Dissolve yeast and sugar in warm water and leave for 10 minutes.

Add salt, all the flour, mix thoroughly. After 20 minutes, stir again, and after another 25 it will be ready.

While the dough is rising, you need to make the filling. The liver must be cooked in advance. Then all that remains is to grind it and simmer for 20 minutes in a frying pan, add salt and spices to taste.

The onion is ground separately and added to the hot minced meat.

Remember: the onions are fresh, the minced meat is hot!

Pies must be made quickly. Grease your hands with oil, pinch off a piece of dough, wrap the filling and lower the pie into the heated oil. You need to fry either in a deep frying pan or in a saucepan. There should be a lot of oil.


The pies are ready! Once you try it, you will see that your efforts were not in vain (photo of pies).


Lazy liver pies

You don’t always have time to stand at the stove for hours, and that’s exactly what baking is associated with. If you have leftover liver in the refrigerator, you can save time and use quick recipes.

One option is to use pita bread instead of dough.

It must be spread on the table and cut into equal parts.

Place the prepared filling inside.

Wrap, brush with egg, or better yet, dip in batter and fry over medium heat on both sides until golden brown.

The second option is even simpler.

Season the finished liver with salt and pepper to taste.

Add egg, flour, mix medium-thick dough, like for pancakes.

Spoon onto the heated frying pan.

Fry on both sides.

These lazy pies will turn out very tasty if you add more fresh herbs to the dough.

About calorie content

Many people consider liver to be a rather high-calorie product.

But you need to focus on the indicators of its components.

Take note:

  • kidneys – 67-86 kcal;
  • – 80-90 kcal;
  • lungs – 85-95 kcal;
  • brains – 124 kcal;
  • tongue – 140 – 175 kcal (data are based on 100 g of finished product).

Liver pies are not just childhood memories. This is a great option to feed your family delicious, healthy and quite affordable meals.

And finally, we offer you an interesting video.

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You should always start working on liver pies with the filling. In liver we have lungs, heart and liver. This is if we are talking about beef and pork liver. It is better to boil the lungs and heart over low heat for a long time, but it is better to simmer the liver in a frying pan and do not overcook, otherwise it will be tough and dry. As for the kidneys, it’s better not to take risks and not use them for filling: preparing them is quite labor-intensive (so as not to smell unpleasant) and completely covers the concept of an economy recipe. What kind of savings can we talk about if the kidneys need to be cooked for several hours?

Pies filled with chicken giblets: hearts, gizzards, and liver are also very tasty and inexpensive. It is with this filling that we will begin our review. Prepare the most delicious pies with our recipes.

Filling for pies from chicken hearts and liver

Ingredients:

  • 500 grams of chicken hearts;
  • 500 grams of chicken liver;
  • 1 large onion;
  • 1 teaspoon ground nutmeg;
  • 2 tablespoons of sour cream or the same amount of butter;
  • vegetable oil for frying;

I liked this cooking method more than others, it is faster, less dirty dishes and delicious. I usually buy a package of already carefully peeled hearts. All that remains is to add a little vegetable oil to the pan and add the peeled and washed hearts. Chicken hearts release a lot of liquid when heated, so cook them for about 5 minutes over medium heat, uncovered. Check the chicken liver to make sure there is no gall bladder, cut large pieces in half and add to the hearts, mix. Then simmer the chicken offal (liver and hearts) for 5-7 minutes. When they decrease in volume, add salt and pepper. Add ground nutmeg, which neutralizes the smell of offal, and be sure to add 2-3 tablespoons of sour cream or 2 tbsp. l. butter. They will give our filling a pleasant creamy taste. Stir, cover and simmer for 15-20 minutes over low heat. Then cool the finished chicken livers and hearts and pass through a meat grinder. After stewing the offal, there should be a little sauce left; add a little of it to the minced meat so that the minced meat is not dry and does not crumble. To make the minced meat even tastier, separately fry the finely chopped onion in vegetable oil until golden brown and mix with the minced meat.

Filling for pies from a mixture of chicken giblets

Ingredients:

  • 1 kg chicken hearts;
  • half a kilo of chicken liver;
  • 1 kg chicken gizzards;
  • 1 glass of vegetable oil;
  • half a kilo of onions;
  • 1 glass of liquid sour cream;
  • ground nutmeg, ground black pepper and salt to taste.

Preparation:

You will have to tinker with this filling, but its super economy eliminates any disadvantages. I say quite seriously: pies with such contents turn out to be very cheap. To prepare the filling, start by washing and cleaning the offal from all excess: veins, films, fat. Then fry the liver, hearts and navels separately in hot oil. You need to fry until golden brown. Then put all the giblets in a saucepan, add sour cream and a few tablespoons of water, simmer until fully cooked. Don't forget to add salt to taste and add spices. Cool, remove from the saucepan with a slotted spoon, and pass through a meat grinder. Be sure to add chopped and fried onions to the filling. Please note: you cannot fry onions together with giblets, because this will give the filling an unpleasant cooked taste.

Filling for chicken gizzard pies with vegetables

Ingredients:

  • 1 kg of chicken navels (ventricles);
  • 2 onions;
  • 2 carrots;
  • 1 large sweet pepper;
  • half a glass of vegetable oil;
  • salt and ground black pepper to taste.

Preparation:

There is no excess of spices in this recipe - the aroma of fried vegetables enhances the filling of chicken stomachs. And if you do everything correctly, the pies will be devoured with pleasure. Proper treatment of navels includes washing, removing films and any other foreign matter. Then you need to cut the ventricles into strips, fry until tender in a small amount of vegetable oil and cool under the lid. Separately, fry the vegetables: finely chopped onion and sweet pepper, grated carrots. When the fried vegetables acquire a beautiful golden color and pleasant taste, add the fried gizzards to it, simmer everything together for a few minutes, cool slightly and pass the future filling through a meat grinder. Salt and pepper to taste.

Filling for liver pies with egg

Ingredients:

  • half a kilo of ground liver (the weight of the boiled ground product is indicated;
  • 2 chicken eggs;
  • 2 onions;
  • 2 tablespoons of refined vegetable oil;
  • salt, ground black pepper to taste.

Preparation:

The proportions for the liver specified in the recipe can be any. But to combine with boiled eggs, I prefer liver, and beef liver. I add a little beef heart, sometimes a piece of lung. I boil the liver until tender in salted water with onions; during cooking, you can throw a few peas of allspice into the water. Drain the water from the finished liver, wait half an hour and pass the boiled offal through a meat grinder. Finely chop the second onion, fry in vegetable oil until golden brown, mix with ground liver. Boil the eggs hard, rinse with cold water to better clean the shell, grate, mix with the rest of the filling. Add salt and pepper to taste - and you can fill the pies. By the way, it is permissible to replace beef by-products with pork.

Filling for pies from fried minced liver

This filling turns out very juicy, and no special products are needed.

Ingredients:

  • 500 grams of lung;
  • 500 grams of heart;
  • 300 grams of liver;
  • 700 grams of onions;
  • 50 grams of butter;
  • vegetable oil for frying onions and liver;
  • salt and ground black pepper to taste.

Preparation:

We will prepare the beef (or, alternatively, pork) liver for cooking. Be sure to rinse it thoroughly, remove all the hymen, tubes, etc. We will cut large pieces into medium ones, but you should not cut them finely - in this case, the pieces of liver will turn out dry. By the way, all offal products except liver can be cooked. For juicy minced meat, it is better to fry the liver with a lot of onion, thereby preserving all its juiciness, but first just pour milk and leave for 30-40 minutes. Place pieces of lung and heart into a large saucepan. Bring to a boil, let simmer for 5 minutes, drain the water. We take out the pieces of liver, wash them again, change the water to clean water (and, if necessary, wash the pan itself) and put it on the fire a second time in clean water.

As soon as the water boils, we begin to diligently remove the foam. There will be a lot of foam, so be patient and never cover the pan with a lid. The result is that you will have to wash the stove. As soon as we remove most of the foam, reduce the heat. Lightly salt the water, add bay leaf and allspice to taste. Cook all this for about 45 minutes - the exact cooking time depends on the size of the pieces. The smaller the piece, the drier it will be after cooking. This also applies to meat. It is advisable to cook in large pieces and for a long time, over medium heat, so that it does not boil too much.

While the lungs and heart are cooking, we can take care of the liver. We remove the beef liver from the milk and rinse it in running water. Wrap in a bag and put in the freezer for 15 minutes. We do this to make our work easier when twisting the liver in a meat grinder. It will be very difficult to do this if it is warm. Peel the onion and cut it like for soup. Do not spare it, take exactly half the mass of minced meat. Divide the chopped onion into 2 parts.

Pour vegetable oil into the frying pan and heat the frying pan. Add the chopped onion and fry until golden brown. While frying, add salt and pepper to the onion, and stir gently to ensure even frying. Pour the liver into the onion and mix. First we simmer, and as soon as the juice begins to boil down, lightly fry it. The liver cooks very quickly, so please do not overcook it. Ten minutes after you add the liver to the onion, you can already taste it. Add salt and pepper to taste. Cover with a lid and leave on the fire for another 3-5 minutes. Turn off the heat - the fried liver in onions is ready.

We check the readiness of the heart and lungs with a knife. The knife easily pierces both.
After cooking, carefully remove the heart and lung from the broth into a large cup. During the failure, the pieces will decrease in size and become lighter. Cool, cut into small pieces and pass through a meat grinder. Pour vegetable oil into a frying pan and heat it up. Add the second part of the onion to the oil and fry until golden brown. Salt and pepper the onion while frying. Add rolled liver to the fried onion and mix. We continue to fry for 5 minutes (we don’t even fry, but simmer). As the frying progresses, add water from the saucepan where the offal was cooked into the frying pan to the liver to add juiciness to it. Properly prepared liver should be light in color.

In one large cup, mix 2 parts of liver - liver with onions and lung with heart and onions. Mix everything well and add softened butter. Mix again and taste for salt and pepper. From this amount of ingredients you get about three kilograms of liver, so you can bake a lot of pies.

Filling for liver pies and pancakes with rice

Ingredients:

  • 3 kg of minced liver from the previous recipe;
  • 2 cups boiled rice, rinsed after cooking;
  • salt and spices to taste.

Preparation:

Let’s not stretch out the description - you already know how to prepare the basic liver filling. Moreover, boiled rice goes well with this juicy ground minced meat. The shape and size of the grains does not matter. The rice needs to be boiled until tender, then drained in a colander and rinsed, then left in the colander so that the water is completely drained and it becomes almost dry. Only then do we mix the ingredients, so that we get a huge amount of very satisfying filling. By the way, rice with liver is a suitable filling not only for baked or fried pies, but also for pancakes. Some housewives add chopped green onion feathers to this filling, which adds a pleasant aromatic note to the taste of fried liver with rice.

Liver filling without frying

It happens that for some reason a person cannot eat fried food, but wants liver pies. In this case, I can suggest liver filling without frying or adding fat. The preparation of offal will also be special.

Ingredients:

  • 500 grams of heart;
  • 500 grams of pork or beef tongue;
  • 800 grams of liver;
  • 3 large onions;
  • 2 carrots;
  • salt and ground black pepper to taste;
  • peppercorns for cooking tongue and heart.

Preparation:

Cut off fat and all foreign matter from the heart and liver, rinse your tongue. Boil the heart together with the tongue in salted water until tender, then pass through a meat grinder. Soak the liver in milk, then rinse and stew with chopped vegetables and a small amount of water. For stewing, use a cauldron or saucepan of a suitable size. After the liver becomes soft, salt and pepper it to taste, simmer over low heat for another 10 minutes. Cool, together with the vegetables and liquid that was released during the stewing process, grind through a meat grinder. Salt the finished minced liver and add spices to taste.

Let's start with the fact that liver is not only liver. These are also the kidneys, heart, lungs, trachea. Of course the most valuable ingredient is the liver. It contains a large amount of useful substances, vitamins and microelements. Lysine, methioline, tryptophan and this is not the whole list of useful substances. Iron, which is necessary for the synthesis of hemoglobin and other blood pigments. Copper indicates anti-inflammatory property. Lysine is needed for the digestibility of proteins and has a beneficial effect on the tendon. Calcium is absorbed and prevents osteoporosis and atherosclerosis. Thiamine is an excellent antioxidant.

For all its usefulness, excessive consumption of liver can also harm the body, especially for older people. People with high cholesterol should not consume a lot of liver.

You should eat liver from healthy animals, so when you buy it, pay attention to the color and overall appearance.

Liver pies are the most delicious dish and at the same time very simple. None of your family members will be left indifferent.

How to prepare liver for pies from boiled lung liver, etc.

I got a frozen piece of bull's entrails (heart, lungs, liver), this is an ideal set for preparing delicious liver.

There are several cooking secrets.

To begin with, of course, you need to rinse it, then fill it with cold water for at least 1 hour. After 1 hour, change the water and so on 2 times.

Then we cut it into small pieces, put it in a saucepan where we will cook and fill it with water.

We put it on fire. Of course, you can and should remove the foam, otherwise it will stain the entire stove.

As soon as it boils, add spices, namely: bay leaf, peppercorns, allspice and salt.

To prevent the liver from tasting dry, I add a piece of lard. I boil it along with other products and then grind it in a meat grinder.

Cook for 30-40 minutes.

Then drain, rinse and cut into pieces to fit in a meat grinder.

We will twist it into minced meat.

I'll also twist a couple of onions here.

Now we need to overcook everything.

To do this, take a deep frying pan; I use a cast iron cauldron.

Here you need to add finely chopped onion. I cook for my loved ones, but they don’t like fried onions, so twisted onions will be enough for me.

Add salt and ground pepper to taste, and one ladle of broth.

Now simmer until all the moisture has evaporated, stirring regularly.

That's it, the delicious liver is ready.

Now you can use it anywhere, fry pies, add it to pancakes, even prepare dumplings with liver.

Be sure to try it!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Our parents and grandparents remember the airy, melt-in-your-mouth, flavorful pie with liver filling. In Soviet times, this pastry was very popular, although in general pies with tripe were known even before the revolution. Today, many families have learned to cook them at home.

How to make liver pies

Liver is the insides of an animal, a bird, which have nutritional value. The most useful organs are the liver, heart, lungs, kidneys, and stomach. They contain minerals and vitamins. You can prepare liver pies in the oven, in a frying pan, using a deep fryer or a slow cooker.

How to cook liver

Preparing liver for pies is easy if you follow certain rules. First, the selected entrails of the bird or animal must be washed under running water. Often the heart, lungs, and liver are used for baking. It is advisable to boil these offal in a separate container. The salted water in which the lungs are cooked should be drained after boiling so that the liver filling for pies does not become bitter.

When the organs are ready, they are cut into pieces and ground in a food processor, blender or meat grinder. You can immediately add garlic, green onions, boiled carrots, fresh parsley or dill. Minced liver for pies should have a uniform consistency. To prevent the knives of kitchen utensils and appliances from becoming dull, it is better to process the liver after it has cooled.

Dough

To create delicious baked goods, you need to knead the base correctly. The dough for liver pies is made with live, pressed yeast (you can buy dry yeast). They are dissolved in warm water, and the container with the mixture is sent to a warm place. While the yeast arrives, the remaining components are combined, the yeast mixture is poured into it, the dough is made, which must stand. When it starts to grow, knead it. This procedure is carried out several times. The dough can be kneaded in the bowl of a bread machine by running a special program.

Liver pies - recipe

In addition to the classic Soviet method of preparing aromatic, soft pastries, there are many other options for creating them. Each liver pies recipe has its own characteristics. Various ingredients are added to the filling, the dough is kneaded not only with fresh, but also with dry yeast. The cooking methods also differ: the pies are fried in a frying pan or in a slow cooker, or baked in the oven. Below are step-by-step recipes that will help you make a delicious lunch or dinner for your family or guests.

  • Cooking time: 3.5 hours.
  • Number of servings: 8-10 persons.
  • Calorie content: 350 kcal.
  • Purpose: dinner.
  • Cuisine: Russian.
  • Difficulty: above average.
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I think many people remember the taste of childhood - fried pies with liver. They were sold in the school canteen and on the street. Right on the street stood good-natured women with huge pots filled with fragrant and crispy liver pies. And it seemed that they chose the most ruddy and hottest one just for you. Our grandmother spoiled us with such delicious pies when we were children. I’ll tell you how to easily and quickly prepare yeast pies with liver fried in a pan. Follow my step-by-step photos and cook according to them, following the detailed comments.

To start, prepare the following ingredients for the filling:

  • light beef or pork - 200 g;
  • beef liver - 200 g;
  • beef heart - 200 g;
  • celery root - a small piece;
  • carrots - 1 pc.;
  • onions - 3 (1 piece for cooking liver and 2 pieces for minced meat);
  • black peppercorns;
  • ground black pepper;
  • Bay leaf;
  • sunflower oil;
  • salt.

While the dough is rising, I’ll tell you how to prepare the liver filling.

To do this, take the liver, lung and heart in equal proportions. Wash the by-products thoroughly, remove off-standard areas, and remove the film from the liver.

Cut the food into pieces, fill it with cold water and put it on the fire. When the water boils, reduce the heat and cook the offal for about five minutes. Then, drain the water. We wash the liver, lung and heart with cold running water and fill it with fresh water. After boiling, place the washed but unpeeled onion with peel, carrots and a piece of celery root into the pan.

Cook the liver at a low boil. In the middle of cooking, add a few black peppercorns and a bay leaf, and add salt. When the offal is cooked (about 1-1.5 hours), remove it with a slotted spoon and leave until it cools completely.

Now, we twist the boiled liver through a meat grinder. Look at the photo what it looks like.

To prepare yeast pies with liver, chop a couple of onions and fry them in sunflower oil.

Then, add minced liver to the onion and continue frying for some more time. Now taste the liver for salt, pepper and set aside until it cools completely.

This is what the finished liver filling for pies looks like. Now, you can proceed directly to sculpting the pies and further frying them in a frying pan with sunflower oil.

How to make fried pies

Roll out the yeast dough into ropes and cut into small portions, from which we will make pies.

Roll out the dough balls into flat cakes, onto which we place minced liver with a teaspoon.

We pinch the edges of the cakes with minced meat and form pies as in the photo. This is what they should look like in the photo before frying.

Fry the liver pies in boiling sunflower oil until a crispy and aromatic crust forms.

Place the finished pies in a deep bowl and cover with a towel. Let the pies now “rest”, cool a little and become limp.

I'm afraid that you won't have such a delicacy for long. Smelling the aroma of homemade pies, not only your family, but also your neighbors will come running! 😉 Treat everyone and share the recipe for delicious fried liver pies. Bon appetit!