Pies with liver, eggs and cheese

Pies with liver, eggs and cheese

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Pies with liver, eggs and cheese

Svetik+++ » Sat Oct 02, 2010 7:44 pm

Pies with liver, eggs and cheese
Puffy, soft, savory pies for all lovers of fried liver and cheese... These pies are a huge hit with us

Ingredients:
dough
400 ml warm water
800g -1 kg - flour
50g yeast
interior
liver - 500g
onions - 2 pcs
eggs - 5 pcs
hard cheese -100g

Knead the yeast dough according to any recipe that you always come up with. I make the dough without eggs. made from yeast, flour and water. Place the dough in a warm space for an hour while you prepare the filling it will increase in size by 3 times.

Photo reports

I_n_e_s_s » Sat Oct 02, 2010 8:59 pm

Svetik+++ » Sat Oct 02, 2010 9:11 pm

Iroha » Sat Oct 02, 2010 11:28 pm

Helenka-46 » Sun Oct 03, 2010 12:44 am

Svetik+++ » Sun Oct 03, 2010 10:23 am

Svetik+++ » Sun Oct 03, 2010 10:24 am

begi » Sun Oct 03, 2010 12:30 pm

Svetik+++ » Sun Oct 03, 2010 4:01 pm

MariannaIvanova » Sun Oct 03, 2010 4:33 pm

Svetik+++ » Sun Oct 03, 2010 4:38 pm

Marmelladka » Sun Oct 03, 2010 4:42 pm

Svetik+++ » Sun Oct 03, 2010 6:11 pm

Zolotaja » Mon Oct 04, 2010 9:13 pm

Svetik+++ » Mon Oct 04, 2010 11:17 pm

Pies with liver and eggs

The liver and egg pies are prepared as quickly as they fly off the plate. The dough is ordinary, the inside is needed, and there is no need to persuade the children to eat the pie too much.

It is better to cook liver pies on a day off, when everyone is going home. They can be consumed as an addition to main dishes. You can also snack on them while dinner is being prepared.

Recipe for pies with liver and eggs

Total time: 1 hour

Ingredients

  • 2.5 cups wheat flour
  • 1 cup yogurt
  • 4 things. chicken egg
  • 2 tbsp. l. vegetable oil
  • 300 g liver
  • 80 g onion
  • salt

Step-by-step recipe with photos

How to cook pies with liver and eggs in a frying pan

In a bowl with a volume of at least 2 liters. send two raw eggs.

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Pour sunflower oil over the eggs.

Add slightly heated yogurt.

Before adding flour, the watery mass must be slightly beaten with a whisk. This will break up the eggs and allow them to spread moderately throughout the dough.

Now you can add flour. Half a glass at a time.

When the mass becomes thick, add baking powder. If you replace it with soda and vinegar, you must first create a depression in the dough.

We add the remaining flour. Its quantity may have to be increased. The need may arise, for example, if there are large eggs. Let the dough rest under an inverted bowl.

Pie interior: liver with egg

During this period of time we will prepare the filling. We do not defrost the liver completely, so it is more convenient to cut it. We make medium-sized pieces.

Roughly chop the onion.

Fry it all in a frying pan.

Transfer the fried liver with onions to a blender.

Mix the purchased liver pate with chopped boiled eggs.

Make circles with a diameter of 12 cm from the dough.

Place a spoonful of egg-liver pate on any dessert spoon.

The molded pies should be placed in the pan, seam side down. Fry pies with liver and eggs in the freshest vegetable oil. This must be done over medium heat, turning over after a toasted crust appears on one side.

Pies “Scallops” with liver and baked eggs

Preparation time: 15 min.

Production time: 2 hours 45 minutes.

Number of servings: 4 pcs.

Ingredients

Baked scallop pies

I really like this form of baked pies. They are very easy to pinch, and with the help of a cutter they can be cut perfectly. In addition, this shape allows them to be lubricated more evenly and easier. When baked, the products retain their shape. The dough and the inside can be anything. This recipe uses dough prepared with the addition of dry snow-white wine. And the liver, egg and onion inside is one of my favorites!

How to cook “Scallop Pies with Liver and Baked Eggs” step by step with photos at home

To make the dough, you need to take premium wheat flour, margarine and snow-white dry wine.

Heat the wine slightly and grate margarine into it on a large grater.

Stir the mixture until smooth.

Add sifted flour to the mixture.

Knead the dough and place it in a cool space for 2-3 hours.

To make the inside, you need to take liver (beef or pork), milk, vegetable oil, onions, eggs, flour, ground black pepper and salt. If necessary, you can use sour cream or mayonnaise to dilute the inside.

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Remove the bile ducts and large blood vessels from the liver, wash, immerse in hot water for 1 minute, remove the film and place in milk for 30 minutes. After this, dry well and cut into slices 1 cm wide.

Lightly sprinkle the slices with pepper and roll in flour.

Fry the liver in bubbling oil for 10 minutes on one side and then the other. Just before the end of frying, add salt.

Cool the finished liver and pass through a small grill in a meat grinder.

Boil the eggs for 10 minutes, place in cool water, then peel and cut into small cubes.

Peel the onion, cut in half, and then chop each half into thin half rings.

Fry the onion in oil until lightly browned.

Combine liver, eggs and onion, pepper and salt to taste.

Mix the filling. If the mass is very thick, you can add a tablespoon of mayonnaise or sour cream.

Mix the dough, roll it with a roller and cut into small circles.

Roll out any circle into a narrow round cake. Place 1 tbsp on one half of each flatbread. l. inside, cover it with the other half, carefully pinch the edges and trim with a special cutter.

Place the products on a baking sheet, greased with oil, and brush with a lightly beaten egg.

Place the baking sheet in the oven, preheated to 200°C, and bake for 15–20 minutes. Place the finished pies on a paper towel.

Pies with onions and eggs and liver entrails

  • Comments
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  • Premium wheat flour 750 g
  • Dry yeast, fast-acting 17 g
  • Milk 300 ml
  • Sugar 3 tsp.
  • Margarine 300 g
  • Chicken egg 7 pcs.
  • Onions 2 pcs.
  • Vegetable oil 4 tbsp. lie
  • Green onion 3 bunches.
  • Butter 2 tbsp. lie
  • Salt, pepper to taste
  • Veal liver 1 kg
  • Useful for you : more than 1 hour
  • Geography of the dish : Russian
  • Main ingredient : Wheat flour
  • Type of dish : Other

Let's start with making the inside. We will need a kilogram of veal liver. Wash the liver and put it in a bowl, where we fill it with cool milk in the amount of three hundred ml. Place in the refrigerator for two hours. We take out the liver, rinse it, remove the upper narrow film by slipping a finger under it, and be sure to cut out the bile ducts so that the inside does not taste bitter. Then we cut it into portions.

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Peel the onion and cut it into half rings, because it will still grind.

Heat a frying pan with vegetable oil. Fry the liver. To prevent it from being hard, do not add salt to it either before or during frying, but only after. The salted liver shrinks and releases juice. You only need to fry the liver over high heat for a couple of minutes on one side or the other, and you need to let it sit on a hot plate for a little while so that it cooks through. Well, the third rule is that during frying the pieces of liver should not touch each other, because they squeeze out the juice from each other and the liver becomes dry. The fried liver must be placed on a hot plate to allow it to cook.

Sauté the onion in the liver fat until soft and transfer it to the liver.

Cool the liver and onions and pass them through a meat grinder. Salt and pepper.

Peel, wash and finely chop the green onions. During heat treatment, the onion loses its own volume, it becomes insufficient. So that the inside of the pies does not turn out to be empty, we heat the butter in a frying pan and put the onion in it for one minute, turn off the gas, close the pan with a lid and let it warm up for a minute and a half. Place on a plate and cool. To the cooled onion, add four eggs, hard-boiled and finely chopped, and add salt.

We prepare the dough in a bread maker, if you don’t have one, do it with your hands as usual. Place milk, two eggs, sugar, and salt into the bread machine. Mix the flour with dry yeast and also add it to the bread machine bucket. Set the yeast dough mode and turn it on. After the signal, introduce melted, soft margarine, two hundred and 50 grams. After an hour, 50 minutes the dough is ready. We knead it and put it in a warm space to ferment for another half an hour.

Divide the dough into koloboks. Roll out any bun, put the filling on it, a heaped tablespoon.

We make pies, place them on a baking sheet greased with the remaining margarine and put them in a warm space for half an hour to grow.

Lubricate with egg and place in the oven, preheated to two hundred degrees for 20 minutes. Place the finished ones in any container and cover with a towel until cool.

Airy, tender and very tasty dough. It may not matter what the inside of these pies is. Try to cook and you will bring great pleasure to your family and friends.

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