Liver pies are a taste familiar from childhood. I remember how in Soviet times we bought them in the store for 10 kopecks, and then steamed them and ate them with sour cream. And sometimes we ate them cold, and it was delicious too. Since then, I have fallen in love with liver pies, which emanate so much nostalgia for those bright days. Now I cook them at home myself, delighting myself and my family with such a tasty and simple dish. I suggest you try to cook them too.

Liver pies recipe with photos step by step

Pies baked in the oven are, of course, much healthier. And you can make this baking dish on a baking sheet in the oven. The step-by-step photo recipe outlines in detail how to make fried liver pies in a frying pan. It is proposed to make the dough with yeast, without eggs.

how to prepare liver for pies

You can use beef, pork or lamb liver (lung, heart, liver) as filling. The offal is washed in cold water, cut into large pieces and boiled until tender. If liver is included in the filling (except for lung and heart), it should be noted that it cooks much faster. Then the liver is passed through a meat grinder along with fried onions. Salt and spices are added to taste.

In addition, you can add potatoes to the filling for liver pies (boil them in salted water and make mashed potatoes).

Ingredients:

For the test:

• 200 grams of water,
• 1 tablespoon dry yeast,
• 2 tablespoons sugar,
• 1 teaspoon salt,
• 1 tablespoon vegetable oil,
• flour (how much dough will take, but approximately 600 grams).

Filling:

• liver (I have it ready in the photo),
• head of white onion,
• salt.

Cooking process:

We will deep-fry the pies, so we also need to prepare vegetable oil.

First let's make the yeast dough. To do this, heat the water slightly, pour the yeast and sugar into it and stir until the sugar dissolves. In a separate bowl, mix flour and salt. Then gradually pour our liquid mixture into the flour and add vegetable oil. Knead the dough well, cover with a towel and leave to rise for one hour.

Boil the liver and grind it using a meat grinder along with the onion, add some salt. At this stage, you can also add twisted fresh lard or butter to the liver for juiciness. But this is optional.

Now let's start forming the pies. Dust the cutting board with flour. Roll out the dough with a roller and cut it into medium-sized pieces. We take them one by one, press and stretch them with our hands, and then place the filling in the middle of each circle.

We pinch, giving the products the shape of dumplings. You can make the shape longitudinal, like the pies from our past. Your wish!

We put a deep dish on the fire (suitable for deep-frying pies), add enough oil so that our pies float. I usually use a round or rectangular loaf pan for this purpose. They fit three pies at a time. Heat up the pan with oil and add our pies. Fry on both sides until cooked and browned.

Place the fried liver pies on a dish and enjoy the result!

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 onions.

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, cut into pieces, put in a pan, add water so that the contents are completely covered, although the lung will definitely float up, 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 leaf 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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The liver filling for pies turns out very tasty and juicy if you know how to prepare it correctly. Liver is mainly considered liver, but in Slavic countries the concept of “liver” includes all offal: lung, liver, heart and kidneys. You can't go wrong if you prepare the filling from the offal that you prefer. Since our family prefers pork lung and liver filling, I will focus on these ingredients.

The prejudice that light food is not tasty at all is wrong! I agree that when cooked it tastes like a sponge, but if you fry it with liver, onions and carrots and then turn it into a paste, it will taste simply divine!

So, let's prepare the ingredients for making liver filling for pies and start cooking! I have already washed the pork lung and pork liver, cut out the vessels and trachea from them, and cut them into portioned pieces.

Peel the onions and carrots. Cut them into small cubes and fry in a saucepan, first pouring vegetable oil into it.

Cut the lungs and liver into small cubes and pieces.

As soon as the vegetables are sautéed, add the chopped offal to the saucepan and fry for 15-20 minutes until fully cooked.

This is what the cooked and fried liver-vegetable mixture looks like.

Pour it into a deep container and puree it with an immersion blender, adding salt and ground black pepper to taste. If the mass turns out to be too thick, then add about 50-70 ml of hot water. Our filling is completely ready - now you already know how to create a liver filling for pies and pies.

BUT this is not the whole secret - I still cook pancakes with this filling! They fly off the plate in no time. If desired, ready-made pancakes with liver can be frozen in the freezer, and then, as needed, heated in the microwave - you will always have a delicious dish on hand!

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 frying 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.

Liver pies are a real treat: delicious, airy, aromatic, you just want to eat pie after pie. They are great hot, but also remain soft and delicious when cold. Try this economical and uncomplicated recipe for liver pies, the result will exceed all expectations.

Ingredients:

(23 pies)

• filling:
• 500 gr. pork lungs
• 200 gr. pork liver
• 2 onions
• 1 tsp salt
• 0.5 tsp ground black pepper
• vegetable oil
• yeast dough:
• 4 cups flour
• 0.5 l. water
• 30 gr. fresh yeast
• 1 tsp salt
• 2 tbsp. Sahara
• 3 tbsp. vegetable oil
• frying oil

• What I like about fried liver pies is that you can prepare the liver in advance (it stores well in the refrigerator), and then at a convenient moment, quickly knead the yeast dough and prepare amazing pies for dinner.
• So, for liver we need lungs and liver. We cut the lungs into plates 5-6 cm wide. Beauty is not needed here, so we cut it quickly.
• Cook the lungs in salted water until tender. We check readiness like this: pierce the lungs with a knife: if there are no bubbles or liquid release, then the lungs are cooked. Approximate time - 20 minutes.
• Wash pork, beef or lamb liver, then cut into pieces and cook until tender for 10-15 minutes.
• When the lungs and liver have cooled, pass them through a meat grinder.
• Finely chop the onion, simmer the onion in vegetable oil. By the way, the more onions, the juicier the filling of the pies. And another important thing is to simmer the onion over low heat, even with a lid on. When the onion becomes soft and transparent, add liver (liver with lungs) to the pan.
• Fry everything together for 5 minutes, salt and pepper the liver to taste. The ingredients indicate the approximate amount of salt and pepper for a given amount of liver. Please note that the filling should not be bland, so try and adjust the amount of salt and spices.
• That's all, the filling for liver pies is ready. Now let's prepare quick yeast dough. Detailed recipe with step-by-step photos.
• In warm water (40 degrees) we dilute yeast, add salt, sugar, sunflower oil, flour. The result is a fairly liquid dough.
• Cover the bowl with the dough with a towel and leave it on the table for 1 hour. In winter, we place the bowl closer to the radiator))). During this time, the dough rises, increasing 2-3 times in volume.
• Pour more flour onto a cutting board and place the dough on top. We don’t knead the dough, but simply coat it with flour on all sides.
• We make a roll out of the dough, cut it into small pieces with a knife. Roll each piece well in flour, pull out the flatbread with your hands, and place a spoonful of liver filling on it. Please note that the dough is very soft and pliable, it literally breathes in your hands. Carefully pinch the edges to create a pie with liver inside.
• Immediately place the pies in the hot frying pan. Fry covered until golden brown, then turn over to the other side. At the end of frying, place the liver pies on a barrel so that they turn out golden brown on all sides.
• When frying, it is important to choose the right heat for the pan: if the fire is too high, the outside of the pies may burn, while the dough inside will not bake. Therefore, watch the fire and adjust in time.
• We serve very tasty and appetizing fried pies with liver to the table. Mmmm, delicious)))) By the way, pies made from such liquid yeast dough do not go stale for a long time, remaining airy the next day.