How to cook liver pies. Liver pies - a hearty Russian dish

Step 1: prepare the dough.

Remove the packaging from the dough, place it on a plate and defrost. During 30 – 40 minutes it will soften and become pliable, and in the meantime you can start preparing the filling.

Step 2: prepare the liver.

Rinse the beef liver under cold running water. If the piece of offal you choose has tracheae, carefully cut them out with a knife. Place the liver in a deep pan and fill it with water so that the liquid is above its level by 5 – 7 centimeters.

Step 3: cook the liver.

Place the pan with the offal over medium heat and bring the water to a boil. After boiling, remove the foam – “noise” – from it and cover the pan with a lid so that a small gap remains. Cooking the liver 30 minutes. Then prick it with a fork, transfer it to a deep plate and cool.

Step 4: Prepare and chop the onions.

While the liver is cooling, peel the onions, rinse under cold running water, dry with paper kitchen towels, place on a cutting board and cut into medium cubes 1 centimeter in diameter. Leave the cuts on the board.

Step 5: fry the onion.

Now put a frying pan on medium heat and pour 3 - 4 tablespoons of vegetable oil into it. After 1 – 2 minutes Place the onion cubes in the heated oil and fry them until golden brown, stirring with a kitchen spatula. This process will take no more than 3 – 4 minutes. Then move the pan to the side and let the fried vegetable cool slightly.

Step 6: prepare the filling.

Meanwhile, preheat the oven to 200 degrees Celsius and line a non-stick baking tray with a sheet of baking paper.

Place the fried onions there, add salt and ground black pepper to taste. Mix all the ingredients with a tablespoon until smooth and proceed to the next step.

Step 7: form the liver pies.

Sprinkle the work surface of the table with a thin layer of wheat flour. Unwrap the defrosted dough and lightly roll it out with a rolling pin into a layer 5 to 7 centimeters thick. Then cut it with a knife into 8 – 10 squares.

Place 2-3 tablespoons of filling in the middle of each piece of dough. We connect the edges of each square one by one and pinch them with our fingers.

Place the formed pies on a baking sheet prepared for baking, leaving space between them. 2 – 3 centimeters free space.

Now we make notches on each flour product with a fork, thus giving them a more attractive appearance.

Step 8: bake liver pies.

Then put the egg yolk in a deep plate, lightly beat it with a fork and apply the egg mixture to each pie using a baking brush.

Place the baking sheet in the preheated oven and bake the puff pastries 15 – 20 minutes until blush.

Then we put oven mitts on our hands, take out the baking sheet with the prepared dish from the oven and place it on the cutting board.

Cool the pies to room temperature. After a while, helping yourself with a kitchen spatula, transfer the baked goods to a large flat dish and serve.

Step 9: Serve the liver pies.

Liver pies are served warm or at room temperature. They can be served along with hot first courses or simply savored with hot fresh tea. This dish does not need any additions, but if desired, the pies can be topped with sour cream or homemade cream, it turns out very tasty! Enjoy!
Bon appetit!

You can add any spices and herbs that are used when preparing meat dishes to the filling.

Before baking, the pies can be sprinkled with sesame seeds.

If desired, boiled liver can be combined with other boiled offal or meat.

You can fry grated carrots along with the onions; this will make the filling much softer.

This recipe uses store-bought dough, but you can make it yourself if you wish. There are some great options you can find on our site, such as regular puff pastry or lazy puff pastry.

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

300 kcal

3/5 (2)

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 order for the liver for the filling to be as tender as possible, I recommend not frying it too much, but placing it in a bowl and covering it with a lid.
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;

How to prepare liver and onion filling for pies

1. The liver needs to be washed, all films, veins and fat removed from it.

Let it sit for half an hour in water or milk.

2. Place the liver in a saucepan with cold water.

Heat it to a boil, remove all foam. Cook the liver until the ichor ceases to stand out, and when cut, the color is not red-pink, but even brown.

3. Chop the onion. Fry the onion for the filling in vegetable oil.

4. Pass the boiled liver through a meat grinder.

5. Add it to the onion; add salt to the liver filling to taste. Add a piece of butter to the liver filling and heat everything for 5 - 6 minutes.

You can fry delicious pies from the prepared liver filling. Yeast dough prepared according to any recipe is suitable for this. You can take the simplest one. Add yeast, a pinch of salt and a spoonful of sugar to half a kilo of flour. Pour in a glass of milk and knead the dough. When it is ready, make pies with liver filling and fry them in oil.

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 in a warm place 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 rich sour cream will help make the taste of the filling 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.

Pies filled with meat by-products are filling and have a unique taste, while being relatively inexpensive. They can be taken on the road, served for everyday and holiday tables. Pies with liver filling are especially tasty. The filling for pies can be made from beef, pork, or chicken liver. The taste of the products will change as a result, but the technology for their preparation will remain identical.

Cooking features

The filling for liver pies is delicious, and the process of preparing it is not complicated. However, it will take some time. Before you start preparing the filling for liver pies, it doesn’t hurt to know a few things. Then you will be able to get the expected result, even if you do not have much culinary experience.

The liver is used to fill pies in finished form. Some recipes call for cooking it in a frying pan in an already crushed form; this will not take much effort and will allow you to get a juicy filling. However, some people find the fried liver filling too greasy. More often, by-products are boiled to prepare the filling. Beef and pork liver is boiled for 40–50 minutes if it is boiled whole or chopped very coarsely. If the liver is cut into small pieces, it will boil in 20 minutes. This time will be enough to prepare chicken liver.
The readiness of the liver can be checked with a knife. They pierce the product to the middle. If clear liquid pours out of the hole, the liver is ready. Otherwise, it needs to be cooked for some more time.
The liver is cooled before chopping. Grind it using a meat grinder or food processor, after cutting it into small pieces.
Do not put hot filling on the dough, otherwise the pies will turn out tasteless.

For juiciness, vegetables are added to the filling for liver pies. It harmonizes especially well with onions and carrots. Often the liver in the filling is supplemented with rice, eggs, mushrooms, and other meat by-products. Thanks to this, there are many recipes for liver filling for pies; everyone can choose an option that suits their culinary preferences.

Filling for beef liver pies

beef liver – 0.5 kg;
onions – 0.2 kg;
fresh herbs – 50 g;
salt - to taste;
vegetable oil - how much will be needed.

Cooking method:

Wash the liver, dry with a napkin. Remove films and fragments of blood vessels. Cut into small pieces. Turn through a meat grinder.
Peel the onions and cut into large slices. Grind in the same way as the liver.
Mix minced liver with onion, add finely chopped herbs and salt, mix well.
Pour oil into a large frying pan and heat it. Place the liver filling in the pan. Fry, stirring, for 5 minutes over high heat.

After the filling has cooled, it can be used to make pies. The filling is equally suitable for baked and fried products.

Filling for pork liver pies

pork liver – 0.35 kg;
onions – 150 g;
butter – 50 g;
fresh herbs, salt - to taste.

Cooking method:

Rinse the liver, free it from films. Chop coarsely and boil until tender in lightly salted water.
Peel the onion and cut into small cubes.
Melt the butter in a frying pan and add the onion. Fry it over low heat until soft.
Cut the cooled liver into small pieces and turn them into minced meat using a meat grinder or food processor.
Combine the liver with onion and finely chopped herbs, add salt and mix.

All you have to do is wait for the filling to cool completely and fill the prepared dough with it. The pies are brushed with yolk to make them brown and placed in a preheated oven. Their readiness is determined by the readiness of the dough.

Chicken liver pies filling

chicken liver – 0.5 kg;
refined vegetable oil – 40–60 ml;
onions – 100 g;
carrots – 100 g;
salt, pepper - to taste.

Cooking method:

Wash the liver, drain in a colander, and let it dry.
Peel the onion and cut it into small cubes.
Scrub and wash the carrots. Grind it on a coarse grater.
Pour oil into the frying pan and add chopped vegetables. Fry them until golden brown and place on a plate.
Place the liver in place of the vegetables. Brown it over medium heat, then reduce the intensity of the flame, pour a little water into the pan, and simmer the liver until cooked.
Drain off excess water, cool the liver, grind it using a meat grinder or food processor, and mix with fried vegetables.

Pepper, salt the filling, stir and use as intended.

Filling for liver pies with eggs

liver (beef, pork or chicken) – 0.3 kg;
chicken egg – 4–5 pcs. (depending on size);
carrots – 100 g;
onions – 100 g;
butter – 40 g;
salt, pepper - to taste.

Cooking method:

Wash the liver, remove films, and boil until tender. Cool, mince or grind using a food processor.
Peel the vegetables. Cut the onion into small cubes, grate the carrots.
Fry the vegetables until soft in melted butter, add to the chopped liver.
Boil the eggs hard. Place under running cold water. When the eggs have cooled, remove their shells. Finely chop the eggs with a knife and add to the vegetables and liver.
Salt and pepper the products, stir.

The filling made according to this recipe turns out tender and juicy. It is well suited for puff pastry pies, but you can also make regular pies with it.

Filling for pies from beef liver and other offal

beef liver – 0.5 kg;
beef heart – 0.3 kg;
beef lung – 0.3 kg;
onions – 0.3 kg;
garlic – 3 cloves;
rice – 0.2 kg;
butter - to taste;
salt, spices - to taste.

Cooking method:

Boil and cool the meat by-products, cut into medium pieces.
Alternating, pass the liver, lung and heart through a meat grinder.
Peel the onion, chop it into small pieces and fry in melted butter until it turns golden. Add to offal meats.
Pass the garlic through a press and add it to other products.
Rinse the rice and boil until almost done in salted water. Rinse again and cool. Add to other ingredients.
Stir the prepared products, adding salt and pepper to taste. If the filling seems a little dry, add a little melted butter to it.

Pies filled with offal are juicy and appetizing. They are inexpensive, but almost everyone likes them.

Filling for pies with liver and potatoes

liver (pork, chicken or beef) – 0.3 kg;
potatoes – 0.3 kg;
onions – 100 g;
refined vegetable oil - how much will be needed;
salt, spices, herbs - to taste.

Cooking method:

Boil the liver until tender, grind it through a meat grinder.
Boil the potatoes, cut them into large pieces, and turn them into puree.
Finely chop the onion and fry in vegetable oil until soft.
Combine liver, potatoes and fried onions, add salt and season the filling to taste. Add chopped herbs, stir.

Many people love potato pies. If you add liver to the potatoes, it turns out even tastier.

The filling for liver pies is prepared from boiled or fried offal. Pork, beef, and chicken liver are suitable for this purpose. For juiciness, vegetables (onions, carrots) are added to the filling. Rice and potatoes reduce the cost of the filling and make it more satisfying. It’s impossible to say which filling is tastier; each option has its admirers.