Liver pies fried in a frying pan

What could be better than getting together with a large family and drinking a cup of tea. In particular, savory liver pies will be an extraordinary addition; literally no one can resist their taste. From the name of the dish it is clear that its base is made from chicken liver. You can also add potatoes, or you can create pies with liver and rice. These are all different options thanks to which you can safely create. The recipe for liver pies is very simple, no special or unusual products are needed, and the production itself does not take very much time.

Let's try to make fried liver pies; for this we will prepare all the products we need.

Set of goods

flour – 2.5 cups;
dry yeast - 8 grams;
oil;
liver – 300 g;
water – 1 glass;
salt;
dark pepper;
bulb onions.

The ingredients are waiting for their own time, which means that we can start cooking.

Step by step recipe

As always, before we start cooking, we prepare not only the products that will be useful to us, but also all the necessary utensils. So, take a comfortable container, a deep bowl, in which we will combine the ingredients and create the dough.
Sift the flour until the dough comes out soft and airy. We do this using an ordinary sieve. Place the sifted flour into the prepared bowl.
Now take a glass and fill it halfway. With all this, make sure that the water is warm. Next, we take the shakes and pour them into our glass. After this, add half a teaspoon of salt to the same glass, then another half teaspoon of sugar. Mix this mixture lightly and place it in a container with flour.
We also pour the remaining water into the container with the rest of the products.
Before you start kneading the dough, add 30 grams of butter to it. All the ingredients for the dough have been applied, which means we’ll start kneading. We knead our dough painstakingly, without sparing. As a result, our dough should become quite elastic. As for flour, you may need to change the amount of flour to a greater or lesser extent; this is where the moisture content of the product has an effect.
Now we need to leave the dough for our upcoming dish alone in a warm place for an hour or so, but during this period of time we will have to knead it slightly.
We continue to prepare chicken liver pies. Let's deal with the main ingredient in the dish, namely the inside. We take the liver, wash it, do not forget to remove all unnecessary films. Next, take a meat grinder and start chopping the liver. A meat grinder is a tool that everyone has in their kitchen and has been known to us since ancient times, but we can give way to innovation. In other words, you can replace the classic meat grinder with a blender. With its help it will, of course, be even faster and more convenient. The inside of the liver is actually ready.
Next, let's deal with the onions. We clean it, wash it and chop it. After this, we need to send it to the frying pan and fry for about two minutes.
Add the liver to the onion, the whole thing is fried for about 4 minutes. Next, our liver mass, already a complete filling, needs to be peppered, a little salted and given time to cool.
Let's return to the test. We can tear off small pieces from it and roll them out, or we can roll out the entire dough and cut out a shape from it for any pie. This is no longer so important; you can shape their appearance yourself, round or oval, and perhaps completely square. We put the filling on the shape of the future pie, mold the edges so that it is perfect and the raw version of the pie is ready.
All that remains is to create them from raw, ready and fragrant; to do this, put them in a frying pan and fry, any side of the pie should become golden. The frying process does not take much time because our liver interior was already ready.
When the pies are fried and ready, we place them on paper napkins so that they absorb the fat we don’t need.

Here are the chicken liver pies and they are ready. Was it difficult? Absolutely not. Even a novice housewife can handle this recipe.

You can also cook these pies in the oven, this is for those who don’t like to bother with hot ones, although it’s not difficult.

As already noted, the filling can be slightly changed and this applies not only to additional elements, but the liver itself can be pork, poultry, or beef. Additives to the liver can also be different, you can try creating pies with liver and rice, just besides everything you need rice, which just needs to be boiled, it is better so that it crumbles slightly. They turn out to be even more satisfying and fragrant, and the liver taste is complemented by rice, which together turns out to be very tasty.

Pies with potatoes and liver are also very easy to make and everyone will be happy.

It’s not just about pies with liver or with the addition of potatoes, the main thing is that you choose your own favorite recipe that you and your family will like.

How to cook liver pies in the oven and fried in a frying pan

In this tasty Russian dish, the inside is made from a healthy offal, provided with vitamins, minerals, and essential amino acids. Contains a lot of animal protein. Liver pies can be served for breakfast, lunch and dinner. And here, delicious shortbread pies.

This is a fairly high-calorie product, containing up to 230 kcal per 100 g of product. Calorie content varies depending on the cooking method. For those fried in a frying pan, it is slightly higher than for those made in the oven. No less tasty are salads with this product, read: tasty salads with chicken liver.

Liver pies in the oven

List of ingredients for the dough:

dry yeast - 1 tablespoon;
flour - about 500 g;
milk - 1 glass;
testicle - 1 piece;
sugar - tablespoon;
salt - teaspoon;
vegetable oil - 2 tablespoons;

For the inside you will need:

beef or pork by-product - 0.5 kg;
onion - 1 head;
salt and ground pepper - to taste.
egg for lubricating products - 1 pc.

Step-by-step manufacturing recipe, see photo:

Step 1. Put sugar, salt in a small container, add an egg. Beat the mixture with a whisk until smooth. Add oil and mix again.

Step 2. In a separate container, mix flour and yeast. Pour the egg mixture and previously heated (warm) milk into it. Mix first with a spatula, and then knead the dough with your hands.

Step 3. Cover the container with a towel and place in a warm space for 50-60 minutes.

While the dough is rising, start making the filling:

Step 4. The offal can be fried in a frying pan with onions and then the mixture is passed through a meat grinder. We had it boiled ahead of time, I put it through a meat grinder.

Step 5. Cut the onion and fry in a frying pan with oil.

Step 6. Add minced liver, stir and lightly fry.

The dough has doubled in size. Knead it on a table sprinkled with flour.

Step 7. Divide into equal parts. Form each block into a flat cake using your hands or a rolling pin. Place a tablespoonful of the insides, pinch the edges and shape the product into a boat shape.

Step 8. Place the blanks on a baking sheet covered with baking paper or a silicone baking sheet. Place the pan in the oven to rise for 10-20 minutes.

Step 10. Lubricate the products with egg.

Step 11. Preheat the oven to 200 degrees and bake the products for 15 minutes.

Place the finished baked goods on a large platter. It can be served with soup or simply enjoyed with tea.

Watch the video recipe for liver pies in the oven:

The video shows the step-by-step manufacturing process.

Liver pies fried in a frying pan

Yeast dough makes fried products plump and tender.

To work you need:

1 glass of sour milk;
testicle;
1 tablespoon of yeast;
1 tablespoon sugar;
1 teaspoon salt;
about 700 g flour;
half a kilo of offal;
1 onion;
seasonings to taste;
vegetable oil for frying;

Sequence of work:

Boil the offal in advance.
Knead the dough with slightly warm milk. Cover with a lid and leave to rise.
Grind in a meat grinder, add fried onions and seasonings. A few spoons of sour cream will help soften the bitter taste of the product.
Divide the risen dough into portioned balls and form them into patties.
Fry in a large amount of heated vegetable oil.

Liver entrails for pies

For the inside, you can use any offal (pork, beef, lamb, chicken, goose). And combine with other products: eggs, carrots, onions, rice. In the recipes offered below, the calculation is made for 500 g of boiled product.

With egg and onion. In addition to the main product, the composition includes 3-4 boiled eggs, 1 onion, 3 tablespoons of sunflower oil, salt, pepper to taste, milk, flour.

Remove the film from the gland, cut into slices, soak in milk. Then dry slightly, roll in flour and fry in oil. Grind all products in a meat grinder, add salt and pepper. Chop the eggs with a knife.

With onions and carrots. Cut the onions and carrots into random pieces. The root vegetable can be grated. Fry them in a frying pan with oil.

Peel the raw gland from the film and cut into slices. To prevent it from becoming bitter, the pieces are soaked in milk before heating (about 2 hours). When soaked in milk it comes out tender and juicy. Fry the pieces for 3-4 minutes on each side, not forgetting to add salt and spices.

Now pass the products through a meat grinder. If the inside is a little dry, you can add a little butter.

With rice, carrots, onions. The ingredients for the inside include one carrot, 250 g of boiled rice, salt and pepper. Separately fry onions, carrots, and cut into pieces. Grind in a meat grinder, add rice and spices. Mix.

Inside with potatoes and onions . The inside contains iron, 500 g of potatoes, 1 onion, garlic - 2-3 cloves. Potatoes and offal are boiled separately. The liver is crushed in a meat grinder, the potatoes are pounded. Add fried onion and chopped garlic. Everything is mixed.

From chicken gland and onion. Grind raw giblets (350 g) in a meat grinder, fry in oil, along with onions (1 onion). After cooling, add spices, finely chopped herbs (dill, parsley leaves, green onions). Or substitute green onions. Read: How to bake cabbage pies in the oven

Homemade pies, fried with liver.

How to cook
Step by step photos
Similar Recipes

Ingredients

milk-1l.
flour-1.3 kg.+100 gr. for filling
sugar-5-6 tbsp.
salt - 1 tsp
vegetable oil - 3-4 tbsp.
butter - 1 tbsp. (possible without)
eggs - 2 pcs.
pressed yeast - 30-40 gr.
interior:
chicken liver (beef, pork) - 1 kg.
onions - 1-2 pcs. (big)
black pepper-1 tsp. freshly crushed
butter or homemade sour cream + vegetable oil for frying.
salt
can be added to the liver:
mushrooms
potato

Step-by-step manufacturing recipe

Let's start with the test. I really wanted my mother’s pies, so I was not too lazy to prepare the dough according to her recipe. If you cook, don’t be lazy, the whole family will thank you.

We take compressed (fresh) yeast and begin to awaken it. Put them in a bowl, add 1 tbsp. flour, 1 tbsp. sugar and slightly warm milk. Stir and place in a warm space.

Yeast, when it comes to life, it breathes, bubbles and smells.

In a bowl or pan where you can comfortably knead the dough and so that it doesn’t run away later, pour warm milk and add 3 tbsp. sugar, 1 tsp. salt, pour out the yeast and evenly add half of the sifted flour. This is how we knead the dough. The dough will turn out watery, like pancakes.

Cover and place in a warm space for 30-40 minutes.

Now, when the dough tries to “fall off,” add the beaten eggs with the remaining sugar, melted butter, vegetable oil, and also mix in the remaining flour evenly.

Knead the dough well for 10-15 minutes; the longer you do this, the better the result.

The dough should be soft, stick to your hands, but not flow, as if reaching for your hands, but at the same time lag behind the walls of the dish.

Sprinkle the kneaded dough with flour, cover and leave to rise in a warm space for 30-40 minutes.

While the dough is rising, prepare the filling.

We pass the liver through a meat grinder along with the onion.

Melt butter or sour cream in a frying pan, add the sour cream. oil and pour out the ground liver. Fry until crumbly, add salt and pepper and add mushrooms or mashed potatoes if desired. I only like it with liver and onions. Let cool.

Everything is ready, let's start making pies. Place the dough on the table, generously sprinkle it with flour, knead it into a ball and squeeze out small balls with your hand.

Roll out the dough balls into flat cakes, add 1 tbsp. l. insides, pinch the edges with a crescent and join the corners together. Form a large dumpling.

While modeling, cover the dough with a napkin to prevent it from airing.

Heat a sufficient amount of vegetable oil in a frying pan or cauldron and begin to fry the pies. Before lowering the pie into the bubbling oil, flatten it and brush the flour with a pastry brush.

Fry them on all sides until golden brown, but try not to overcook the pies.

This is how they turn out, shaggy, appetizing and tasty.

Step by step photos of the recipe

1. Let's start with the test. I really wanted my mother’s pies, so I was not too lazy to prepare the dough according to her recipe. If you cook, don’t be lazy, the whole family will thank you. We take compressed (fresh) yeast and begin to awaken it. Put them in a bowl, add 1 tbsp. flour, 1 tbsp. sugar and slightly warm milk. Stir and place in a warm space.

2. Yeast, when it comes to life, it breathes, bubbles and smells.

3. Pour warm milk into a bowl or pan, where it will be comfortable for you to knead the dough and no matter what it runs away later, add 3 tbsp. sugar, 1 tsp. salt, pour out the yeast and evenly add half of the sifted flour. This is how we knead the dough. The dough will turn out watery, like pancakes. Cover and place in a warm space for 30-40 minutes. After this time, when the dough tries to “fall off”.

4. Add the beaten eggs with the remaining sugar, melted butter, vegetable oil and also mix in the remaining flour evenly.

5. Knead the dough well for 10-15 minutes; the longer you do this, the better the result. The dough should be soft, stick to your hands, but not flow, as if reaching for your hands, but at the same time lag behind the walls of the dish.

6. While the dough is rising, prepare the filling. We pass the liver through a meat grinder along with the onion.

7. Melt butter or sour cream in a frying pan, add sour cream. oil and pour out the ground liver. Fry until crumbly, add salt and pepper and add mushrooms or mashed potatoes if desired. I only like it with liver and onions. Let cool.

8.The dough is ready, let's start making pies.

9. Place the dough on the table, generously sprinkle it with flour, knead it into a bun and squeeze out small balls with your hand. Roll out the dough balls into flat cakes, add 1 tbsp. l. inside, we pinch the edges and corners together with a crescent.

10. Form a large dumpling. While sculpting, cover the dough with a napkin so that it doesn't dry out.

Liver pies

Not long ago I discovered a trick to making pies – I hasten to share it.

Ingredients for “Liver Pies”:

Margarine (“Pyshka” is the best IMHO) - 250 g
Powdered milk (regular or diluted from powder) - 0.5 l
Sugar - 6 tbsp. l.
Yeast (Saf-moment, for example) - 11 g
Wheat flour / Flour (I won’t literally say how much, but 1.5 kg should be on hand)
Chicken liver - 850-1000 g
Onion - 1 pc.
Carrots - 1 pc.
Milk (or cream)
Chicken egg (For lubrication)

Nutritional and energy value:

Ready meals
kcal 3477.8 kcal	proteins 167.6 g	fat 242.2 g	carbohydrates 157.8 g
100 g dish
kcal 238.2 kcal	proteins 11.5 g	fat 16.6 g	carbohydrates 10.8 g

Recipe for “Liver Pies”:

My mother-in-law gave me a large package of high-quality foreign milk powder. She said that it produces simply magical baked goods. She turned out to be right - no fresh, true natural milk can compare in results to dry milk (I can’t believe I’m saying this, but the facts speak for themselves). Now I bake with dry and I advise you to try it.

If you want to use powdered milk, try any (mine is in a transparent, sealed bag without identification symbols, so I can’t say the name).
It must first be diluted - a dessert spoon in a mug of warm water (these are the usual tips). For this recipe, I used 2 heaped tablespoons per half liter of water.

1. Dissolve 2 tsp in a small amount of warm milk.
Place the sugar and yeast in a warm space until a large foam cap appears on top (about 20 minutes). 2. Cut the soft, melted margarine into pieces and throw into a huge bowl.
Add 6 tablespoons of sugar there and mix thoroughly until the sugar dissolves (I beat lightly with a mixer). Then pour out the milk (I used dry milk, see additional information for the recipe! but you can use regular milk) and stir again. 3. Sift flour (2 mugs) into a bowl on top, do not mix under any circumstances!!
Pour the carefully placed yeast onto the flour from above, immediately mixing it with the flour with a spoon. Slowly we begin to combine it with the rest of the consistency. (As my grandmother said, the trick is to let the yeast come into contact with the margarine as late as possible). The dough should be the same as for pancakes; if necessary, add flour. Cover with a towel and place in a warm space (I put it on the stove and turn on the other burners to low heat). There it must stand for about 50 minutes, but the time depends on the activity and properties of the yeast (watch it so that it does not run away). 4. Place our watery dough in a large pan (make sure it is warm) and evenly add sifted flour and knead the dough.
Such that it would not stick to the hands, and even those who were ready to name it were not allowed, i.e. it must be “raw” and watery. Put it back on the stove. About 40 minutes 5. Knead the dough so that the gas bubbles come out and again adding flour, knead the dough.
Now the end result should be a finished dough that is soft, elastic and even looks appetizing! We put it back on the stove. If I have enough time and started cooking early, then I leave it for an hour so that I have time to knead it 2 or more times. But you need to knead it at least once. 6. Interior: Cut the liver finely and finely (this time I was too lazy to cut into pieces - I put it in a food processor. The result was watery minced meat. The main thing is not to use a blender - the pate will not work).
Finely chop the onion, grate the carrots 7. Pour quite a huge amount of oil into the frying pan, heat it up and put the liver on the hot frying pan.
Salt it and sprinkle with 2 tablespoons of flour (table spoons, without a slide). Mix thoroughly so that no huge lumps form. Fry over high heat for a few minutes and add vegetables. Fry under the lid for another 5 minutes and add milk or cream (I can’t say literally how much, I do it by eye. So much so that the inside is not watery, but the liver can be stewed - the flour will mix with the milk and it will thicken). Simmer until done. 8. Form the pies and leave them to proof on a baking sheet for at least 20 minutes (Definitely. So that the dough is airier and lighter).
9. Place in the oven.
After a couple of minutes, take it out and brush our “grown” pies with a lightly beaten egg. We bake until the appetizing, well-known color is 10. There are about 50 pies. But I don’t recommend making less dough, when more of it turns out tastier. Better gather your friends and family for tea!