Pies with liver and potatoes / Recipe with photo

How to cook pies with liver and potatoes

2. While the dough is rising, prepare the filling. Pour water into a saucepan, add peeled onions, coarsely chopped peeled carrots, and bay leaf. Parsley root and dark aromatic peppercorns, optional. Boil. Add liver, cut into large pieces, to the broth. You can immediately boil the potatoes in salted water.

3. Cook for approximately 20 minutes. Readiness is checked by the color of the liver on the cut (it does not have to be blood (the internal environment of the human and animal body) ). Remove stained foam. 5 minutes before readiness, salt the broth.

4. Remove the liver from the broth and set aside to cool to room temperature.

5. Peel the onion, chop and lightly fry until soft.

6. Grind the onion and liver in a meat grinder.

7. Prepare thick mashed potatoes from potatoes. If you wish, you can flavor it with milk and butter, the main thing is so that the puree does not turn out watery.

8. Stir the liver into the potatoes. Roll out the dough, or better yet, knead it with your fingers, giving it the shape of round cakes. The dough prepared according to the above recipe comes out flexible and does not stick to your hands. Place the filling in the middle of each flatbread and form pies with potatoes and liver, pinching the edges towards the center.

9. Next, you can fry the pies with potatoes and liver or bake them in the oven. Brush the baked pies with yolk on top 3 minutes before they are ready.

Savory pies with liver and potatoes are ready

Bon appetit!

It's nice to treat your family and friends with delicious homemade pies. But sometimes you don’t want to bother with them. Although in essence this ordinary dish can be prepared quite quickly. For example: pies with liver and potatoes. The inside for them is done in no more than 30-40 minutes, and while it is being prepared, the quick yeast dough will have time to rise. Result: an hour and a half of time and delicious pastries are already on the table. In fact, it takes the same amount of time to prepare a regular dinner. Want specifics? Please!

Traditional yeast pie dough

The dough for liver and potato pies can be prepared using various methods. If time is of the essence, then it’s not a sin to put in a dough, create a batch later and let the purchased product sit for a couple of hours. If you don’t have time, you can buy ready-made dough or prepare yeast dough, but according to a quick recipe.

• flour – 4-5 glasses;
• milk – 300 ml;
• testicle – 1 pc.;
• salt – 1 teaspoon;
• sugar – 2-3 teaspoons;
• yeast – 1 sachet.

Dilute the yeast with warm milk, add sugar and salt, mix. Break an egg into the flour and pour in the milk mixture. Knead. The standard should be a homogeneous mass that does not stick to your hands. So you can add more flour as needed.

The finished dough needs to be wrapped in something and placed in a warm space for about an hour, and during this period of time prepare the filling. By the way, this type of dough makes both fried pies in a frying pan and baked in the oven.

Fried liver innards

As for the interior, there are also no secrets in its manufacture, the main thing is that there are:

• liver – 500 g;
• potatoes - 4-5 root vegetables;
• onion - 1 head.

As for the liver, no matter what type of liver is suitable for pies. For the inside, fry the liver in a frying pan along with onions. By the way, you will still have to fry the onions regardless of which option for heat treatment of the liver is chosen. The finished liver must be chopped using a meat grinder.

Now about potatoes. It can also be boiled or fried. How to cook potatoes is not important. It is possible in a purified form, but it is not prohibited in a uniform. In the first case, you will need to create an ordinary puree from ready-made root vegetables, and in the 2nd case, the potatoes need to be cooled, peeled and minced. If you want to create pies with fried potatoes and liver, then peeled raw potatoes need to be cut into small cubes and fried in hot oil until tender. There is no need to grind it any further.

All that remains is to combine the onion, liver and potatoes. If desired, the mixture can be salted and peppered. At this point, work with the inside can be considered complete.

Assembly and manufacturing

When all the components of the liver pies are ready, you need to take out the dough and divide it into equal pieces (usually 12-16 pieces). You need to roll out any piece, put the filling in the center and make a pie.

Fry the pies in hot oil on both sides until golden brown. And you need to bake on a greased baking sheet in an oven preheated to 180°C. Baking time is 25-30 minutes.

Pies with potatoes and liver

The pies are very tasty, soft, and go down with a bang.

Ingredients for “Pies with Potatoes and Liver”:

• Wheat flour / Flour (In total it takes about) - 1 kg
• Yeast (dry) - 1 tsp.
• Water (warm, approx.) – 600 ml
• Vegetable oil (for dough) - 4 tbsp. l.
• Salt (in water) - 1 tsp.
• Sugar (in water) - 2 tsp.
• Chicken liver (Boil, through a meat grinder) - 600 g
• Mashed potatoes (salt, to taste) - 600-700 g
• Onions (huge onions) - 3 pcs.

Production time: 170 minutes

Number of servings: 25

Nutritional and energy value:

Recipe for Pies with Potatoes and Liver:

Dissolve yeast in warm water. Add salt, sugar and vegetable oil. Add flour (a little more, like for pancakes), knead into a homogeneous dough. Cover with a towel and leave in a warm space for 1 hour. I turn on two burners and place the dough next to each other, closing the door so that there are no drafts. Meanwhile, prepare the filling.

Peel the potatoes, boil in salted water until tender, and puree them.
Rinse the liver and boil in salted water until tender. Chop the onion and fry in vegetable oil. Pass the boiled liver through a meat grinder. Add liver mass, fried onions and salt to mashed potatoes. (If the inside is a little dry, you can add liver broth).

Place the risen dough on a floured table, knead, tear off small balls, and roll out with a rolling pin. Place the filling on each flatbread and make pies. Place seam side down.

Fry in perfectly heated vegetable oil on both sides until golden brown.

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October 18, 2013 frau_lehmann #

January 8, 2019 galina27 1967 #

November 4, 2012 elenita # (moder)

November 4, 2012 rainboow #

November 3, 2012 Iriss #

November 4, 2012 Aishwarya # (recipe creator)

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Pies with liver and potatoes

Now we will bake pies with liver and potatoes . This recipe for pies is from my youth, my grandmother baked them, and she made the filling for the pies from beef liver, potatoes and (of course) garlic! Oh, how fragrant and delicious the liver pies are for this recipe! The only difference is that my grandmother made fried pies with liver and potatoes according to her own recipe, but I will have them baked in the oven. But if you are a fan of fried foods, nothing will stop you from frying liver pies in oil

To make the insides for liver and potato pies, we will need:

• 500 g of liver (I used beef, but pork, lamb, chicken, goose liver is suitable),
• 700 g potatoes (approximately 500 g after peeling),
• 2 cloves of garlic,
• if desired, 1-2 onions (I don’t use it),
• salt to taste.

I prepared boiled beef liver as I described separately in article for us

Peel the potatoes, cut them, boil in salted water until tender and mash. There should not be excess water in potatoes.

We pass the boiled liver, garlic and onion (whoever likes) through a meat grinder. Mix the minced meat for boiled liver pies with mashed potatoes; at this step you can add salt to the filling if it is not enough.

The interior for the beef liver and potato pies is ready.

Making dough for pies.

Here I didn’t invent a great dough, but used my own proven recipe for butter dough; it works great when baking airy bread, fried and oven-baked pies and pies.

Ingredients for pie dough:

• The total amount of water is 360 ml (160 ml of milk, water with eggs – together 200 ml),
• premium wheat flour – 4 cups (250 ml cup),
• sugar - 1 table. spoon,
• salt – 2 teaspoons,
• vegetable oil - 3 tablespoons,
• 1 sachet (11 g) instant yeast Saf moment.

I carefully outlined how to knead the dough in this recipe for snow-white, airy bread.

I reduced the amount of dough for the liver pie, which I baked in a slow cooker, and placed it in 300 ml of water.

After kneading, my dough for liver and potato pies stood for 1 hour.

How to cook pies with liver and potatoes .

Form the yeast dough into small balls. Later, use your hands or a rolling pin to create a narrow cake from the ball. I like pies to have a lot of inside and not enough dough.

Forming pies. Place them on a baking sheet, seam side down. At this time, my oven is already turned on, and the pies come up from above on a warm stove. To coat the liver, garlic and potato pies, I beat 1 egg. After proofing, carefully grease the pies with a silicone brush.

and send it to bake in an oven preheated to 180 degrees. Such pies are baked quickly, because there is absolutely not enough dough in them, and the inside is one hundred percent ready.

This photo shows what wonderful baked pies with liver and potatoes we made!

Using this recipe, you can prepare not only baked liver pies, which are suitable for children's and dietary recipes, but also pies fried in oil. The dough is very airy and you will definitely get pies!

My kids love these pies with compote .

And I have put together a detailed recipe for liver and potato pies in a video slide show:

Bon appetit and delicious pies!

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Pies with liver and potatoes

Baked pies with boiled liver and potatoes are a very tasty and filling snack at work, on the road, or just a hearty breakfast. While baking, there will be a great smell in the kitchen that will gather the whole family, and maybe even the neighbors, around the table!

Ingredients

Pie dough:

• about 600 grams of flour (+- 50 grams)
• 150 ml unstained water
• 150 ml milk
• 1 testicle
• 50 ml vegetable oil
• 1 tbsp. Sahara
• 2 tsp salt
• 11 g dry yeast

Pie interior:

• 0.6-0.7 kg of potatoes (weight of unpeeled vegetables)
• 0.5 kg beef liver
• 1 small onion
• 2 cloves garlic
• salt, pepper to taste

Recipe for making a dish at home

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