Pies with raw liver. Pies stuffed with chicken liver

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.

Filling for chicken liver pies

• 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.

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

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

Ingredients

Test composition:

1. Milk – 500 ml;
2. Water – 100 ml;
3. Granulated sugar – 3 tbsp. l.;
4. Dry yeast – 1 tsp;
5. Eggs – 2 pcs.;
6. Salt – 0.5 tsp;
7. Butter – 100 gr.;
8. Flour – 1 kg.

The dough can be made using the usual sponge method, which involves preparing the yeast separately, waiting for it to activate, then adding all the other ingredients. Usually the dough is left to rise for 40 minutes. Then knead for further cutting.

While the dough is rising in a warm place, the housewife can begin preparing the filling.

Ingredients for liver filling:

1. Liver – 500 gr.;
2. Carrot – 1 pc.;
3. Onions – 1 pc.

To keep the liver soft and not bitter, it is soaked in water for half an hour. To make the bitterness go away faster and the liver to become tender, you can soak it in milk, after cutting it into pieces.

Liver filling for pies: recipe for liver pate

The secret to cooking liver is that you need to cook it for a very short amount of time, otherwise it will become hard and dry.

Step-by-step recipe for preparing the filling:

1. Finely chop the onion and fry in vegetable oil.
2. Grate the carrots using a fine or medium grater and add to the pan with the onions.
3. After a while, remove the liver from the water or milk, rinse under the tap, and add to the pan with the vegetables.
4. Let the filling cool.
5. Grind everything in a blender until a pate mass is formed.

To add spiciness and taste to the filling, you can add various spices to it: black pepper, curry, turmeric, herbs.

Pies with chicken liver and rice

To make the pies more tender and the filling to melt in your mouth, it is best to use chicken liver for its preparation. It is distinguished by its softness and less pronounced liver taste, and is not bitter.

Chicken liver does not take long to cook. It is important not to let it overcook, otherwise even such a delicate structure can become tough.

After preparing the dough and filling, you can sculpt the pie. Liver pies have the same modeling technique as other types of pies. They can be served with various types of vegetables, salad, herbs and sour cream.

If you properly process the liver, the filling will be tender and melt in your mouth. And adding additional seasonings will add piquancy. The dough for pies is prepared using yeast, sponge or straight method. Its structure is airy and fluffy. Following the instructions described above, housewives will be able to be proud of their culinary masterpiece, and family and friends will be completely delighted - the low calorie content will please everyone.

Liver pies: step-by-step recipe with photos

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

How to knead dough for pies

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

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

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

Yeast-free dough

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

You will need:

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

Preparation

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

Yeast dough

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

You will need:

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

Preparation

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

Filling for liver pies

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

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

How to make pies correctly

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

• Boat. Roll out small pieces of dough and pinch the edges, stretching it a little, grease the center of the boat with oil and lay out the filling.
• Square/triangular. Cut the dough into a square. To achieve a square shape, fold the edges into the center and fasten them together; for a triangular shape, fold the square in half.
• Star/flower. Place the filling in the center of the dough. The edges can be folded in a way convenient for you - in the form of a star, a “pinwheel” or any other shape. The only caveat is that the sides should remain above the level of the filling.

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

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

Liver is a low-calorie and healthy by-product. Due to its high content of vitamins and microelements, it is recommended for regular use by athletes, people suffering from anemia, pregnant and nursing mothers. Filling pies or pancakes with liver makes dishes not only tasty, but also very healthy.

Any filling is suitable: beef, pork or chicken. A little time and patience, and we will get aromatic and healthy minced meat. What we need:

Ingredients for liver filling

Liver – 700-750 gr.
Onions – 300 gr.
Olive oil or animal fat – 60 gr.
Salt, seasonings and pepper - to taste

Method for preparing liver filling

We wash the meat, cut out the films and large vessels and cut into medium pieces.

Place the meat in a high frying pan, add 1/2 cup of water and place over moderate heat. Until the water boils in the pan, remove the foam with a slotted spoon. After the water has evaporated, rinse the liver with cold water (to wash away all blood clots). Rinse the pan, pour oil or add finely chopped lard and set it to fry.

Finely chop the onion, add it to the liver and fry it until golden brown.

After the onion is fried, pour a little water, add salt, pepper and seasonings, close the lid, and simmer it with the onion for 12-15 minutes. To determine whether the liver is ready, pierce the largest piece with a toothpick - no blood fluid should come to the surface .

Cool the finished meat and grind it together with the onion using a blender or meat grinder (pass through the meat grinder 2-3 times). The crumbly liver filling is ready.

To ensure that the filling does not crumble when forming pancakes or pies, it is necessary to make it more viscous. Fry 20-25 gr. flour in butter, add 50 ml of meat broth, mix thoroughly, breaking up lumps, and add to the minced meat. Instead of flour sauce, you can add a couple of spoons of mayonnaise. Mix the filling thoroughly until smooth.

The liver filling for pies, dumplings and pancakes is ready. If desired, you can add potatoes, fried mushrooms, boiled rice, buckwheat or a finely chopped egg to the liver filling.

If after stuffing you still have extra liver filling, add an egg, a little flour, form into flat cakes and fry in oil. You will get delicious liver pancakes. Bon appetit!

Fried liver pies according to this recipe turn out very tender and tasty. Pamper your loved ones with this pastry.

Ingredients:

for filling:

for test:

How to make fried liver pies

1. Let's put on the dough. To do this, heat a glass of milk in the microwave for 20-30 seconds; the milk should become very warm, but not hot. Mix milk with 3 tablespoons of sugar. Then pour the sweet milk into a large container and add instant yeast. Mix. Leave for 15 minutes at room temperature.

2 . Sift 3 cups of flour into a large bowl. Then you need to add margarine. If it is soft, you can simply mash it with flour into crumbs. That is, you knead and grind margarine with flour until it becomes “margarine flour” (I don’t know how else to explain it, see photo).

3 . Now add 2 yolks to this flour mixture. Only the yolks; you can then add the whites to the filling. Pour in the dough, add salt, mix first with a spoon. Then knead the dough with your hands, adding flour. As soon as the dough stops sticking to your hands, put it in a plastic bag and leave it in a warm place for 1-1.5 hours.

4 . During this time, the dough can rise 2-3 times and increase in size. Accept it a little and let “its time come.”

5 . While the dough is preparing, let's make the filling. Onions and carrots need to be peeled. Slice and fry.

6 . Cut the liver into 2 cm pieces and add to the onions and carrots. Stir and fry for about 15 minutes. Salt and pepper. Cut a piece of liver, if there is no blood and the color of the piece inside is uniform, remove the pan from the heat. Overcooking the liver is bad. It becomes tough and not tasty.

7 . Next, you need to cool the filling a little and grind it in a meat grinder. Or grind in a food processor.

8 . The dough for this recipe is pliable and there is no need to roll it out with a rolling pin. Roll the sausage and cut into cylinders. Form a circle and use your fingers to widen the base. Place the liver filling inside.

9 . Pinch the edges. Shape the pie.

10 . Pour vegetable oil into a hot frying pan, 0.3 cm from the bottom. Then reduce the heat to medium. Let the oil warm up and place the pies in the pan. They fry quickly, adjust the heat level to suit you. The dough cooks just as quickly, so don't worry about it remaining soggy.

Delicious fried liver pies are ready

Bon appetit!

Video recipe “Fried liver pies”