Chicken liver is a healthy product from which you can prepare a lot of delicious and independent dishes. In addition, the liver is well suited as a filling for various pies and pies. You can make the filling only from liver and onions, or you can add mashed potatoes to the liver, it will also be delicious.

So, let's prepare all the ingredients for preparing the liver filling for pies and pies.

As I said above, I boil the liver for the filling. Therefore, we rinse the liver well under running water, put it in a pan and fill it with cold water. Place the pan on the stove and boil for 30 minutes after boiling. Be sure to remove the foam after boiling.

While the liver is boiling, chop the onion for frying. You need to take at least 2 large onions, this will only benefit the filling, it will be juicier and tastier.

Fry the onion in vegetable oil over low heat, first until transparent and then lightly golden. There is no need to overcook the onions. Another little secret - add a pinch of sugar while frying the onion, it, and then the filling with it, will be tastier.

Drain the water from the fried liver and let it cool slightly.

Now we need to mix and chop everything. You can do this using a meat grinder or using a blender, choose the method that you like best. While grinding, add salt and ground pepper to taste.

I did this in a blender in two batches, since the whole mass did not fit at once.

Taste it and add salt and pepper if necessary. The liver filling for pies and pies is ready.

From the yeast dough prepared in advance, we form blanks for pies, lay out the filling, pinch the edges and bake.

This is how you get pies stuffed with chicken liver. Very tasty, try it.

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:

1. Boil the liver, then leave it to cool and make the dough.
2. 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.
3. Beat the egg in a deep bowl, dilute with the remaining milk, pour in the dough and stir until smooth.
4. 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.
5. Grind the cooled liver in a meat grinder, season with fried onions, salt, seasonings and mix.
6. 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:

1. Pour sugar and yeast into heated milk, add a little flour, stir and leave to rise.
2. Break two eggs into a bowl, add oil, salt and beat thoroughly. When the dough is ready, carefully introduce it into the resulting mass.
3. Add the required amount of flour, knead the dough and place it in a warm place to rise.
4. 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.
5. 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:

1. Grind the chicken liver in a meat grinder, fry with onions and leave to cool. Then add spices, chopped herbs and mix thoroughly.
2. Beat the egg with sugar and salt, pour in the vegetable oil, then dilute the mixture with water.
3. Add baking soda to the resulting mixture, and then start adding flour until the base stops “sticking” to your hands.
4. 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:

1. 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.
2. Rub the cottage cheese through a sieve or grind in a meat grinder and add to the liver-potato mixture.
3. Add egg, sugar and salt, stir until smooth.
4. 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:

1. Dissolve sugar and dry yeast in a glass of kefir and leave for a quarter of an hour.
2. Grind the egg with salt, dilute with the remaining kefir and mix thoroughly.
3. Combine the dough with the egg-kefir mixture, add flour, knead the dough and leave it to rise.
4. Boil the liver and rice, scald the dried apricots with boiling water.
5. Grind the offal and dried fruits in a meat grinder, mix with cereal, season with salt and seasonings.
6. 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:

1. Open the package of dough and place it on a plate to defrost.
2. Boil the liver and eggs, pass the offal through a meat grinder.
3. Peel the eggs and chop finely. Chop green onions, mix with liver and egg crumbs. Salt the filling and season with spices.
4. Cut the defrosted dough into rectangular pieces, put the filling on them, form triangles and place them on a baking sheet lined with paper.
5. 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:

1. 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.
2. Grind the egg with sugar, salt and soda, then dilute the mixture with kefir and stir until smooth.
3. Pour in the required amount of flour and knead the dough so that it does not stick to your palms.
4. Divide the base and form pies, first adding chopped herbs to the cooled filling.
5. 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.

The most fluffy and flavorful pies are made from yeast dough. You can use minced meat, mushrooms, cottage cheese, and jam as filling. It all depends on the proportion of sugar and salt in the dough. You will get very tasty pies if you fill them with fried pieces of chicken liver...

Ingredients

For the test: __NEWL__

• milk – 1 tbsp. or 200 ml__NEWL__
• dry yeast - 1 tbsp. l.__NEWL__
• eggs – 2 pcs.__NEWL__
• butter – 120 g__NEWL__
• granulated sugar – 1 tbsp. l.__NEWL__
• salt – 1.5 tbsp. l.__NEWL__
• wheat flour – 750 g__NEWL__
• yolk for lubrication – 1 piece__NEWL__

__NEWL__ For filling: __NEWL__

• chicken liver – 350 g__NEWL__
• onion – 1 onion__NEWL__
• salt – 1 tbsp. l.__NEWL__
• vegetable oil – 3 tbsp. l.__NEWL__

Pour yeast and a pinch of sugar into milk heated to 30 degrees. Stir and leave in a warm place to ferment for 25-30 minutes.

Meanwhile, finely chop the onion and fry it in hot vegetable oil (1 tbsp) until golden brown. Clean the chicken liver from excess veins and films, cut into small pieces.

In a separate frying pan, fry the liver pieces in vegetable oil (2 tbsp) until they turn gray-brown.

Then add the fried onion, salt and stir. When the liver completely loses its pinkish color, remove the pan from the heat and let the filling cool.

During this time, a bubbling foam should have formed on the dough. If this does not happen, you can slightly warm the milk and add another pinch of yeast.

Add eggs, sugar, softened butter and salt to the dough. Stir and gradually add sifted flour. To make the dough stick to your hands less, you can add odorless vegetable oil. Form a bun and hit it forcefully a couple of times on the work surface. This way, oxygen will displace carbon dioxide from the dough and it will rise better.

Cover the dough with a towel and leave warm for 2 hours. When it rises, press your finger to check if it is ready. If the fingerprint disappears after 5 minutes, it means the fermentation is not over and you need to wait a little longer.

Place the finished dough on a floured work surface and divide into 15-17 lumps. Roll out each flat cake with a diameter of 10 cm and a thickness of 0.5 cm. Place 1-2 tablespoons of filling in the center of the flat cake and brush the edges with water. Fold the edges together and pinch until the middle of the seam is reached.

Liver and liver. For some reason, people confuse these words and believe that they refer to the same thing. Is it so? What is the difference between liver and liver?

Liver is liver, but liver is not always liver.

The fact is that liver is the insides of animals: liver, kidneys, heart, lungs, etc. The liver is part of the liver.

Liver is a very healthy product. It contains no less protein than meat, plus a lot of vitamin A, iron and other micronutrients.

There are different types of liver used in cooking: beef, chicken, pork, etc.

Here, I offer you some excellent recipes for liver and liver pies. So yes, I decided to combine these two words into one for ease of perception of information.

Pies with liver (liver)

Pies with liver (recipe with photos step by step)

Ingredients:

• Beef liver – 150 g.
• Light beef – 300 g.
• Beef heart – 300 g.
• Onions – 1-2 heads
• Sugar – 1 tbsp. spoon
• Water – 300 ml.
• Vegetable oil – 3 tbsp. spoons
• Dry yeast – 20 g.
• Chicken eggs – 1-2 pcs.
• Wheat flour – 700 g.
• Salt – 1-2 teaspoons
• Ground black pepper

Preparation

First you need to knead the dough.

Add salt, sugar, yeast to warm water. Wait 5 minutes.

Add flour, mix, add butter, knead the dough.

Make a ball, put it in a deep cup, cover with a towel. Forget about the test for 1-2 hours. From time to time it needs to be crushed. In the meantime, we will make the filling.

Filling for liver pies

Pass the pre-cooked liver, heart, and lungs through a meat grinder.

Fry in a frying pan in oil with finely chopped onion.

Add salt, pepper and mix.

We return to the dough, divide it into equal pieces. Roll them into flat cakes.

Place 1-3 tablespoons of liver filling into each.

We make pies the way we want or the way we know how. I don’t get too perverted, I just pinch and make something similar to pies.

Place on a greased baking sheet. Place in an oven preheated to 180 degrees for 25-30 minutes. Until they turn golden.

Liver pies in the oven (step-by-step recipe with photos)

And these pies come purely with liver. They are very filling and healthy.

Ingredients:

• Beef liver – 500-600 g.
• Onions – 2 pcs.
• Milk – 300 ml.
• Dry yeast – 2 teaspoons
• Wheat flour – 500-600 g.
• Eggs – 2 pcs.
• Sugar – 1 tbsp. spoon
• Salt – 1 teaspoon
• Pepper and other spices
• Vegetable oil – 1-3 tbsp. spoons

Preparation

1. Mix sugar with eggs and salt. Add to warm milk. Dissolve yeast in this mixture.
2. After 4-7 minutes, add flour and knead the dough. The dough should be elastic and homogeneous.
3. Roll it into a ball and leave in a warm place for 1-1.5 hours.

Filling for liver pies

Wash the liver, remove the film. Cut into pieces.

Fry in oil in a frying pan. Add salt, pepper and any other spices and additives you like.

Peel the onion and chop finely.

When the liver is cooked, you need to transfer it to a separate cup, and put the onion in the frying pan, which should be fried until golden brown.

Grind the liver in a meat grinder. Add fried onions and mix thoroughly.

We waited until the dough increased in size and began to languidly ask to come out.

We stretch it into sausage and cut it into pieces. Roll them into flat cakes.

Place a couple of spoons of liver filling on each piece of dough.

Make beautiful, neat pies.

Grease a baking tray with oil. Place the pies seam side down.

Place them in an oven preheated to 180 degrees. Bake for 25-30 minutes until deliciously golden brown.

Pies with liver like in Soviet times. Many people remember the taste of those wonderful pies, smelling of liver, fatty, delicious. The author of the site, of course, did not live in those times, but he managed to try exactly the same pies. The fact is that many recipes remained in GOST standards, according to which they were prepared. Let's look at one of them.

Ingredients:

Dough for fried pies:

• Premium flour – 650 g.
• Rapid yeast – 6 g.
• Salt – 10 g.
• Sugar – 40 g.
• Water (or potato broth) – 360 g.
• Vegetable oil – 20 g.

Filling:

• Veal liver – 300 g.
• Beef lung – 300 g.
• Beef or pork heart – 300 g.
• Onions – 200 g.
• Salt – 5-10 g.
• Several peas of black and allspice, 1 clove, 1 bay leaf.
• Small carrots, parsley root, onion.

Preparation

The first step is to prepare all the meat by-products and filling.

How to prepare liver for pies

Place the chopped lungs and heart into the pan. Add carrots, onions, parsley, cloves, pepper. Cook until done.

To do this, bring to a boil, then cover with a lid and cook over low heat for two hours. At the end add bay leaf.

Let's prepare the dough

Mix yeast, salt, sugar, butter in water. After 5 minutes, add flour and knead the dough.

You can also use a bread maker for this purpose. Add all the ingredients and turn on the dough kneading mode.

Leave the dough for 2-3 hours to swell. The dough needs to be kneaded every 40-50 minutes. The dough should be fluffy.

Let's return to the filling.

Peel the onion and cut into large half rings.

Wash the liver, remove the film, cut into pieces. Simmer in a frying pan, add onion at the end. Fry until done. The liver should be stewed, not burnt!

Scroll the entire liver through a meat grinder.

How to make liver pies

First you need to sprinkle the table with flour. You can grease your hands with oil to prevent the dough from sticking too much.

Pull out the dough and knead it. Divide into 2-4 pieces. We work with one, cover the others with film so they don’t dry out.

We take one piece and roll it into a strip.

Spread the filling a little at a time so that there is an interval of about 4 cm between portions.

We pinch the edges. It turned out to be one long and uneven pie peeler.

We cut it in those places where there is no filling. Tighten and press the cut areas.

The result was a lot of pies, shaped like shelves.

These pies need to be fried in a lot of oil. In total we need about 700 ml. vegetable oil.

You can deep-fry it in a slow cooker. Or you can just do it in a deep frying pan. Pour in oil so that it covers 3/4 of the pies.

Fry in boiling oil for 7-10 minutes on one side, then turn them over and the same amount on the other.

The pies should then be blotted with a napkin to remove excess fat.

These are the fried liver pies we got!

Fried pies with liver and potatoes

Fried pies with potatoes and liver are much tastier than just with liver. Potatoes give a delicate texture and smooth out the sharp flavor edges.

If you want to get children to eat liver pies, since liver is healthy, but they can’t stand the taste, then add potatoes.

Ingredients:

Dough:

• Wheat flour – 1 kg.
• Dry yeast – 2 teaspoons
• Sunflower oil – 5 tbsp. spoons
• Water – 550-600 ml.
• Sugar – 3 teaspoons
• Salt – 1 teaspoon

Filling:

• Potatoes – 600-700 g.
• Liver (beef or chicken) – 600-700 g.
• Onions – 3 heads
• Salt – 1-1.5 teaspoons

Preparation

First knead the yeast dough.

Add salt, yeast, sugar, butter to warm water.

After 5-7 minutes, when the water foams slightly, add flour and knead the dough thoroughly.

Place it in a warm place for an hour.

Filling with liver and potatoes for pies

Everything is very simple!

Boil the potatoes and mash them.

Rinse the liver, remove the film.

Boil or fry the liver in a large amount of oil.

The onion can be fried together with the liver; if you cook the liver, then the onion will have to be fried separately until it turns golden.

Pass the liver and onions through a meat grinder.

Mix with mashed potatoes. You can add various spices.

Now take out the dough. Cut into pieces and roll them out.

Place filling (1-3 tablespoons) on each flatbread.

Make pies.

Heat the oil in a frying pan and put the pies in it.

Fry on one side and the other until they become golden brown.

How you want to quickly eat the fried liver pies, seeing how they lie in a heap on the plate.

This is a fragrant, fluffy and rosy dish that is difficult to resist even for those who are committed to a healthy diet.

The liver filling is not just tasty, but also healthy.

Do not forget that such an offal carries a lot of benefits to the body. It will sparkle with new flavors if skillfully combined with fluffy dough.

Before I imagine how you can cook liver pies in the oven with a step-by-step algorithm and photos, I want to clarify the general principles of cooking this aromatic dish.

The main nuances in making pies

To please your homemade liver pies, the housewife must use a yeast dough composition. Doing this at home is not difficult, especially since it contains a small number of components.

As a rule, the product set includes:

psh. flour, water or milk, yeast. Before you start preparing baked goods at home, you should let the dough sit, otherwise there is a chance that it will become tough and stale.

But the option of baking pies from puff pastry is not excluded. By the way, you don’t have to prepare the dough at home; you can buy it ready-made in the store.

Now we need to clarify the information regarding the liver filling, all types of which differ in aroma and taste. The taste will also vary depending on the cooking method and the time spent preparing the product for consumption.

Prolonged frying or boiling of the product will cause the filling to be tough. I also advise you to dilute the composition of the liver filling with vegetables, cereals, and chicken. eggs.

Vegetables can be fried or stewed. Be sure to add salt and pepper to any composition. The amount of seasoning will depend on your personal preference.

With this, I propose to finish with the theory of preparing the filling for homemade liver pies, let’s move on directly to the recipes.

Fried liver pies

The main feature of the dish is the filling. It should turn out soft, delicate in composition, reminiscent of pate. To achieve this goal, you need to fry the filling composition in ground form in a frying pan.

Ingredients: 2.5 tbsp. flour; 250 ml plain water; salt; sl. oil; 8 gr. dry yeast; 300 gr. liver; black pepper; onion.

Algorithm of actions:

1. At half st. water you need to dissolve the composition dry. yeast. The water should be warm. Add 0.5 tsp to the mixture. salt and add the same amount of sugar.
2. I make sure to sift the flour composition, and only then add it to the first mixture, into which I pour the remaining amount of water.
3. I put 30 gr. sl. butter and knead. The dough will be elastic. If this does not happen, you should add flour. I leave it aside for 1 hour, after which I knead it again.
4. I process my liver using a meat grinder. If you want, you can safely use a blender for these purposes.
5. Chop the onion and fry for a couple of minutes in a frying pan. Mix with liver and fry for 4 minutes. Salt, pepper and set aside, do not use until completely cooled.
6. I make dough pieces and fry them on both sides. I place them on paper napkins so that the oil drains from the pies. They fry very quickly, due to the fact that they already have a ready-made filling.

Quick kefir pies

Making kefir pies is very simple and doesn’t take a lot of time. To speed up this process even more, it is worth making liver pate in advance. The dough is prepared with kefir, and, as you know, it turns out tender and pleasant to the taste.

Components: 500 gr. kefir; 30 gr. sl. butter (use margarine if desired); 2 tsp salt; 1 tsp soda; 1 PC. chickens egg; sugar and salt.

Step-by-step algorithm of actions with attached photos:

1. I pour kefir into a container and add soda to it. I stir so that the reaction begins and bubbles appear. I put salt, sugar and egg there. I dissolve the mass by stirring the mixture.
2. I pour the slurry in there too. butter, I melt it in advance. I add flour. When I knead, it is important to make sure that the dough is not stiff and does not stick to your hands. I leave it for 30 minutes. aside.
3. I make flatbreads and fry them in a frying pan or cook them in the oven. Here the choice is entirely yours.

Baked liver pies

The pies are very tasty if you cook them in the oven. They have many advantages: baked goods are not greasy, have less calories, are soft and airy. To achieve your goals, it is worth kneading the dough for pies correctly.

Ingredients: 250 ml milk; 1 piece each onions, chicken egg; 50 gr. rast. oils; 2 tbsp. Sahara; 500 gr. flour; salt; 1 tbsp. yeast; 400 gr. liver.

Cooking algorithm:

1. I heat the milk so that its temperature is approximately 40-50 degrees. I put sugar, yeast, and flour in the amount of 6 tbsp. I shake the mixture and leave it for 30 minutes. aside. During the specified time, the mixture will be able to rise and acidify. I add salt, egg, flour. I'm whipping it up.
2. The dough needs to be kneaded, and only then added. oil. By the way, you can replace it with melted margarine. I move the mass to the side and wait for the first rise.
3. I'm preparing the filling. I fry the liver and process it in a meat grinder. I add spices. When the dough rises again, I divide it into parts and make preparations. I fill the filling with liver.
4. I place them on a baking sheet and let the liver filled pies rest for 15 minutes, brushing them with whipped chicken. egg. Only then do I send it to bake in the oven.

Pies stuffed with rice

An excellent recipe, thanks to which you can bake pies in your home oven, or cook fried flatbreads using oil in any frying pan. By the way, the dough recipe is universal, and it is worth using it to make a large pie.

I only advise you to take round and small rice, but not steamed. But any liver can be used.

Components: 400 gr. liver; 2 pcs. Luke; 100 gr. rice; 1 pack dry yeast; 450 gr. flour; 2 tbsp. Sahara; 250 ml water or milk; 40 gr. oils; salt.

Cooking algorithm:

1. I stir the yeast in warm milk or water - decide for yourself. I add sugar, then salt, flour and butter. I'm making a batch. The dough needs to double in size. But this is if you bake it in the oven. 1 time - for a frying pan.
2. I cook the rice, salt it, and wash it well.
3. I cool the boiled liver and process it using a meat grinder. You need to cook for about 15 minutes.
4. I fry the onion, add it to the rice and liver, salt and pepper to taste. I make blanks from a mass of dough. If you bake in the oven, you need to give the dough time before baking so that the pieces rise. This will ensure their integrity while baking.

Oven pies made of puff pastry stuffed with liver and chicken eggs

The recipe will appeal to all those who do not like fiddling with yeast dough. Everything is prepared very quickly. You can also use unleavened dough or yeast dough for this recipe, because you will need to prepare the baked goods in the oven.

Components: 1 pack. ready sl. test; 5 pieces. chickens eggs; oil; onion; seasonings; 300 gr. liver.

Cooking algorithm:

1. I boil 4 pcs. chickens eggs Cool and chop into small pieces.
2. I grind the liver raw in a meat grinder.
3. I fry the onion in a frying pan, add the liver. I mix the prepared salted mixture with the chicken. eggs. The filling is ready.
4. I roll out the dough and make preparations.
5. Chicken beat the egg with 3 tbsp. water. I brush the dough with a brush. I send the envelopes to the baking sheet. I brush it with egg again and bake it.

“Special” liver pies

This cooking method is unique. The whole point is that, in accordance with it, you can prepare a very delicate composition of the filling, you can put vegetables in it.

As a result, you will get a liver pate, even if you can’t use all the filling, it won’t go to waste in your home. As for the test, you can use any of the types you know.

Components: 500 gr. liver; 2 pcs. onion; carrot; salt pepper.

You need to cook fried “special” pies in a cauldron or in a large frying pan with a lid.

Algorithm of actions:

1. I cut the onion into half rings, the carrots into thin rings, and put them in a frying pan. Fry for 3 minutes.
2. I cut the liver into pieces, send it to the first mixture and simmer under the lid for 30 minutes. If there is no juice, you can add boiled water. I pepper and salt at my own discretion.
3. I cool the mass and pass it through a meat grinder, preferably 2 times. I make pies and fry until done.

Liver pies with potatoes

The perfect recipe for making hearty homemade liver pies. In fact, this filling goes well with potatoes. It turns out nourishing, inexpensive and tasty.

Mashed potatoes should be cooked separately, and if there is any leftover, you can serve it to the table as a separate dish. The pies may be fried, but they are not very fatty.

Ingredients: 300 ml milk; 1 PC. chickens egg; 1 pack dry yeast; salt; 600 gr. flour; sugar; 500 gr. puree; 250 gr. liver; onion.

Cooking algorithm:

1. Mix yeast and milk (it should be warm), salt (1 tsp) and sugar (2 tsp). I put flour in the composition. I mix the mixture. I leave it aside for an hour.
2. At this time, I make the filling: I cook the liver in water for about 10 - 15 minutes. I process it in a meat grinder. I fry the onion and mix it with mashed potatoes and liver. Salt and pepper - optional. By the way, use spices too.
3. I make pies and fry them in a frying pan until done.

You can serve it on the table; your loved ones will definitely appreciate your efforts!

To prepare homemade liver pies that are ideal in shape and structure, tasty in composition, you should familiarize yourself with some of the information I presented below:

1. Cook only in hot oil so that the baked goods are not too greasy. Unheated oil will be absorbed by the dough and the fried pies will be too greasy.
2. To remove the bitterness from the offal, it is worth soaking it, chopped, in milk. This should take about 30 minutes.
3. When the filling for pies is dry, you can supplement it with mayonnaise or slurry. oil Just a couple of spoons of the additive will allow you to get a tender pate. For these purposes, process the mass using a home blender.
4. When there is no egg to brush the dish in the oven, it is worth wiping it after baking with gauze soaked in the paste. oil This way the pies will become shiny, beautiful and soft.
5. If you have added a lot of sugar to the pie dough, there is a chance that the dish will burn. In this case, you need to put about 3 tablespoons per 0.5 liter of water. sugar, but no more.
6. Flour should be sifted before using for yeast dough composition. This will allow the mass to be saturated with oxygen, and the dough will become airy, homogeneous, and light.
7. You need to knead the dough from warm ingredients; cold ones will inhibit the activity of the yeast, and therefore the treat will take longer to bake.

This concludes the article. It is likely that one of the proposed recipes interested you, and therefore be sure to try preparing a treat for your whole family in the near future. Good luck to you in this matter!

My video recipe