Pies with liver "Russian"

Pies with liver "Russian"

How to prepare your childhood memoirs? Very simple.

This story should begin like this: “in the last decades of the last century...” Naturally, it sounds impressive!
But that's how it was! The 80s and 90s marked the childhood of those who now miss various Russian delicacies, and those who are trying to reproduce this in their own kitchens with modern devices. Almost everyone remembers the fried stick pies with liver, which the saleswomen deftly packed in tall paper bags, and almost everyone would not mind eating a couple of pies right now.

Unfortunately, it is unrealistic to purchase them in supermarkets that have replaced grocery stores and modern fast food establishments, and you have to find sacred recipes in old Russian cookbooks gathering dust behind newfangled illustrated glossies, or surf the web in search of descriptions of those pies from your youth... Meanwhile, Russian gastronomy was a very basic industry; most of the monuments of taste are captured in GOSTs! That’s why it’s best to turn to them for a recipe for dough for fried pies.

The following text is dedicated to everyone who is looking for “that recipe”.

Ingredients

• 600-700 ml vegetable oil without aroma

• 650 grams of premium flour (first grade flour is also acceptable)
• 6 g instant yeast saf-moment
• 10 g salt
• 40 g sugar
• 360 g potato broth or water
• 20 g vegetable oil

• 300 g veal liver
• 300 g beef lung
• 300 grams of pork or beef heart (pork is the least fatty)
• 200 grams of onions
• salt to taste
• 3-4 peas of aromatic and dark pepper, 1 clove star, bay leaf
• parsley root, small onion and small carrot

To work you will also need:

• pan for cooking offal 4-5 l.
• frying pan for making liver
• multicooker with multicooker function
• meat grinder, bowl for kneading dough
• rolling pin, dough cutter, spoon, dish and napkins for dipping pies, tongs/fork
• bread machine (optional)/bowl for kneading dough

**If you don’t have a bread machine or multicooker in your kitchen, this is not a reason to deny yourself the pleasure of baking liver pies! See below.

How to make fried liver pies

Liver at first

The best place to start working on pies is with liver. In the liver we have a lung, a heart and a liver. It is better to boil the lungs and the heart for a long time over low heat, but it is better to simmer the liver in a frying pan and do not overcook it, otherwise it will be hard and dry.

Boil the lungs and heart for a long time, simmer the liver in a frying pan.

Place the lung and heart, carefully washed and cut into pieces, into a saucepan, add washed carrots, parsley root, an onion with a clove stuck into it, and both types of peppers.
To fill with water. It should be remembered that lung is lighter than water, therefore it will be understood above its level, and it will also swell for some time during cooking. Therefore, there should be enough water, but not too much.

Cover the pan with a lid and put on fire, bring to a boil, simmer over low heat for 2 hours after boiling.
Then salt the offal, add bay leaf, and simmer over low heat for another half hour.

Remove the pan from the heat and let the heart and lungs cool in the broth. If you follow this manufacturing technology, the inside will turn out to be very juicy.

Preparing the dough

While the offal is cooling, knead the dough. Even though the recipe is in accordance with GOST, a bread maker will help out here in an incredible way!

Place a knife into the bowl of the bread machine. Pour in water (or potato broth, which would be better!), add salt, sugar, butter, then flour and yeast.

Close the lid of the bread machine, set the dough kneading program for 20 minutes and knead into a smooth dough.
Open the bread machine, remove the knife, roll the dough into a ball and leave for fermentation for 3 hours.

Knead the dough for any hour.
To do this, you need to take it out of the bowl, knead it into a layer and fold it three times lengthwise, then three times across. In three hours the fluffy dough will be ready.

Puffy dough according to GOST is an indispensable condition for obtaining real liver pies.

If you knead the dough by hand, then your hands will act as a knife for kneading the dough; everything else in terms of technology will be similar.

While the dough is rising, finish making the inside.

Preparing the filling for the pies

The finished liver must be soft, without being fried, otherwise the inside will be bitter.
If there is broth left in the pan, you can use it to adjust the density of the inside during the final kneading.

Adjust the density of the inside: it does not have to be dry or moist.

Grind all offal and onions through a meat grinder. Season with salt and add liver juice as needed for a softer texture. The inside is ready.

Making pies with liver

Grease the work surface (table) and hands with vegetable oil.
Remove the dough from the bowl, place it on the table and knead it to release any bubbles.
Divide the dough into 4 parts, roll it into balls, grease with oil and cover with film so as not to dry out.

Pour 600 ml of vegetable oil for frying into the multicooker bowl, close the lid, set the MULTICOOK program, 160 degrees, 16 minutes. Start the oil heating program.

Meanwhile, form the first batch of pies. Take out one quarter of the dough, roll it out long and slightly wide on a greased table so that there is a strip. Place portions of the insides at intervals of 3-4 cm on a strip of dough and carefully, but painstakingly! pinch the edges.

Using a pastry cutter, cut the strip into pies, carefully fasten the sections together, stretching the dough a little.

You shouldn’t put a lot of inside into the pies, because the dough will increase in volume during frying and the pies may tear at the seam during frying.
The pies should be careful that the dough just sticks together around the inside.

Frying liver pies in a slow cooker

As soon as the multicooker timer starts counting down, open the lid and add the first batch of pies. After 7 minutes from the start of frying, you can open the lid and turn the pies with the lightest barrels into the oil. This way the pies will become evenly golden.

Prepare the next batch of pies.

At the end of the multicooker program, use tongs or a fork to remove the finished pies onto a dish lined with napkins and blot off excess oil.

Set the multicooker program again, load the new batch of pies and fry them in the same way as the first. Since the oil is already hot, the program will begin the countdown almost immediately.

Fry all the pies.
One quarter of the dough is just enough to form a batch of pies for frying in a 5-liter multicooker bowl. Blot all the pies on napkins and let cool to a comfortable temperature.

Be sure to blot fried pies to remove excess fat!

What if you don’t have a multicooker or bread maker?

Instead of a bread machine . For the dough, dilute the yeast in slightly warm water with added sugar, stir thoroughly. Add flour, salt and butter to the mixing bowl, add the diluted yeast and stir with a spatula or hand. Then place the dough on a floured table and knead with your hands at medium speed for 20 minutes until smooth.

Instead of a multicooker for frying, a metal stew or a frying pan with fairly high sides is suitable so that the oil does not splash out.

Serve right away!

In Russian childhood, these pies were accompanied by lemonade. These days there are quite a few manufacturers, so it’s completely possible to buy citro or cream soda in stylized “Russian” bottles.

Biting off more than one pie and washing it down with lemonade, you can even philosophize about what else tasted delicious and almost forgotten in the distant past...

Delicious nostalgia for you!

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Liver pies - the best old and modern recipes for savory pastries

Liver pies are a recipe that almost everyone will remember with nostalgia; in Russian times it was a favorite treat: affordable and recklessly delicious. Baking can be prepared using a variety of methods, using proven dough variations in practice and using the latest, most unique base and filling techniques.

Homemade liver pies

The dough for liver pies was usually prepared from water, new ({live}) yeast, vegetable oil and was certainly sweetened with sugar. These products were fried in a large amount of oil, deep fat. Now there are an indescribably huge number of options for producing savory pies; both the base and the composition of the filling are changed.

1. The most labor-intensive process in making pies is making the liver, so it’s better to create it in advance and use it for the inside already chilled.
2. Regular dough is not kneaded very tightly and does not require long-term proofing.
3. If you are making baked pies with liver, it is better to create the dough using a rich sponge method that is not too sweet.
4. The famous Orsk liver pies are made from traditional yeast dough in water, but it is not kneaded tightly; it must “float” a little in the hand.
5. You can supplement the filling with mashed potatoes and boiled rice.

How to prepare liver for pies?

First, they make the liver for the pies; making it will take quite a bit of time. For the traditional composition, beef heart and lungs are boiled, and the liver is fried. Modern recipes consist of chicken or pork by-products; the taste of the inside will not be worse than usual, but will be somewhat different from the traditional one.

• beef liver – 300 g;
• heart – 300 g;
• light – 300 g;
• onions – 3 pcs.;
• carrots – 1 pc.;
• parsley root – 1 pc.;
• salt, ground pepper and peas, allspice, bay leaf;
• oil for frying.

1. Boil chopped lungs and hearts, carrots and a whole onion. Add parsley root, peppercorns and bay as you go.
2. Skim off the foam, cook for 2 hours.
3. Simmer the chopped liver in a frying pan until cooked. Add onion and fry for 1-2 minutes.
4. Pass all the products through a meat grinder, add salt and pepper, and cool.

Orskie liver pies - recipe

Anyone who grew up in Russian times remembers the famous Orenburg liver pies fried in oil. These are small products of similar size and shape; a special machine was used for their production, but this recipe can be repeated manually, once you get used to the liquid dough. Regular liver was made from chicken offal.

• chicken giblet liver – 500 g;
• onions – 3 pcs.;
• salt pepper;

• flour – 500 g;
• yeast – 20 g;
• sugar – 2 tbsp. l.;
• salt – 1 tsp;
• warm water – 200 ml;
• oil for frying.

1. Combine the liver with chopped onion, salt and pepper.
2. Dissolve sugar and yeast in warm water and wait for the reaction.
3. Combine the flour with the dough, add salt, and knead into a loose dough.
4. Form into flat cakes. Place the filling and seal the edges.
5. Fry in oil until golden on the sides.

Pies with liver in the oven

Baked pies with liver are made from rich, slightly sweet dough. Experienced cooks recommend frying the filling additionally, so the liver will be more flexible in the process of forming the products. The dough is prepared using the freshest milk using the sponge method with a huge amount of baked goods: butter, eggs.

• beef liver – 600 g;

• milk – 1 tbsp.;
• fresh yeast – 25 g;
• sugar – 1 tbsp. l.;

• milk – 300 ml;
• butter – 100 g;
• eggs – 3 pcs.;
• flour – 600 g;
• sugar – ½ tbsp.;
• yolk – 2 pcs.

1. Dissolve the yeast in sweetened milk and leave it warm until it reacts.
2. Combine butter, milk, sugar, eggs.
3. Pour in the dough, stir, add flour, knead.
4. Leave to proof, kneading three times.
5. Form pies with liver, brush with yolk, leave for 15 minutes.
6. Bake for 25 minutes at 200.

Liver sausage pies - recipe

The following recipe will help you avoid the painful process of producing entrails. Pies with liverwurst are a good way to save time and budget. You can use your favorite yeast dough recipe or use a store-bought pastry, and you’ll end up with a treat that will be appreciated by all fans of home-baked goods.

• yeast dough – 1 kg;
• liver sausage – 400 g;
• salt;
• onion – 1 pc.

1. Cut the sausage, fry in a frying pan with chopped onion. Punch with a blender.
2. Form liver pies from the dough and leave to proof for 20 minutes.
3. Bake for 25 minutes at 180.

Pies with liver and potatoes

The most economical way to create liver pies is a recipe that allows you to add other ingredients to the filling. This option will appeal to those who do not really like oily products; these pies are prepared from ordinary kefir dough and fried in a frying pan with the least amount of oil.

• drink – 400 ml;
• salt, soda - 1 tsp each;
• flour – 500-600 g;
• liver – 300 g;
• potatoes – 500 g;
• oil for frying.

1. Boil the potatoes, mash them into a puree. Mix with prepared, fried liver.
2. Pour soda into a warm drink and leave for 5 minutes.
3. Add salt and flour, knead soft dough.
4. Form pies with potatoes and liver, fry until golden brown on both sides.

Pies with liver and rice

Liver sausage and rice pies are a simple, quick way to make a savory and economical delicacy that will appeal to all home eaters. It is better to choose round-grain cereals, and the interior should consist of one part rice and two parts liver, so that the meat component dominates. The dough can be prepared according to your favorite recipe or used store-bought.

• yeast dough – 1 kg;
• cooked rice – 200 g;
• liver sausage – 600 g;
• onion – 1 pc.;
• garlic – 2 cloves.

1. Cut the liver sausage, fry with onion and crushed garlic.
2. Grind the liver and combine with rice.
3. Form cakes from the dough, lay out the filling, form pies with rice and liver.
4. Leave to proof for 30 minutes in a warm place.
5. Bake for 25-30 minutes at 200 degrees.

Puff pastry pies with liver

The modern method is to create frisky puff pastries with liver; any novice cook can handle this idea. You can add fragrant vegetables to the filling: bell peppers, garlic and chopped herbs, this will make the treat more appetizing. It is better to use yeast dough, so the savory liver pies will also come out fluffy and crumbly.

• puff pastry – 1 kg;
• liver – 600 g;
• sweet pepper – 1 pc.;
• garlic – 2 cloves;
• onion – 1 pc.

1. Fry the liver with garlic and vegetables, cool.
2. Roll out the defrosted dough, cut into segments, form into envelopes, sealing the edges.
3. Prick the top and bake for 30 minutes at 180.

Liver pies made from watery dough

Liver pies made from watery dough turn out similar to lazy whites; they are also fried in a large amount of oil until dark golden brown. You can get rid of excess oil by soaking the products with a cardboard towel. So that when forming pies the dough does not stick to your hands, they are greased with vegetable oil, the table also needs to be well oiled.

• liver – 1 kg;
• onions – 2 pcs.;
• salt and pepper;
• water – 800 ml;
• flour – 900 g;
• yeast – 35 g;
• sugar – 30 g;
• oil for frying and for hands.

1. Combine warm water with sugar and yeast, leave for 10 minutes.
2. Add flour, mix, and keep warm.
3. Fry the liver with onions, salt and pepper.
4. With oiled hands, take small portions of the dough, create a flat cake, and add the filling.
5. Roll the workpiece in your hands into a roll, forming an oblong pie.
6. Heat oil in a saucepan, place 5 pies at a time, fry until dark golden brown.

Pies with liver (as in Russian times): the best recipes

The times of the USSR (the Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) have long since , but they left quite a lot of nostalgic memoirs for the children of that generation. One of those brightest childhood moments was a fried liver pie. At one time, all Russian children devoured these pies, washing them down with tomato juice and burning their tongues. If you suddenly want to reproduce the taste of Russian youth in your kitchen, then we offer you several simple recipes.

Dough ingredients

In order to prepare rosy and delicious fried Russian liver pies, you will need: 500-600 grams of flour (highest grade), 6 grams of new yeast (active), two tablespoons of sweet sand, a teaspoon of salt, one glass (200 ml) water, 20 grams of vegetable oil.

Ingredients for Liver Innards

For the inside you will need both meat by-products and vegetables, spices, and herbs. The meat innards for liver pies are beef lungs, liver (veal or beef), and heart. The usual recipe calls for 300 grams of each meat product.

As for vegetables, almost everyone acts on the principle of being “an amateur.” Some people don’t like a lot of onions, others prefer not to add carrots. But the traditional recipe should contain: parsley root, one large carrot, 4-5 onions.

Spices: salt, ground dark pepper, dark peppercorns, bay leaf, cloves.

For frying: 0.6-0.8 ml of vegetable oil.

Utensils needed for work

A very large amount of work is occupied by the processing and production of liver - the insides. Pies with liver, as in Russian times, need to be prepared in larger quantities. To make it you will need: a five-liter saucepan (for cooking liver), a frying pan (for frying pies) and a meat grinder.

Preparing the filling

Making the insides for liver pies is a fairly productive, large and time-consuming process. Therefore, you should start specifically with the liver. The viscera components are prepared using various methods. To prepare proper liver pies, as in Russian times, you need to boil the heart and lungs, and simmer the liver in a frying pan.

Before you boil the offal, you need to wash it well and cut it into small pieces. In the water where the liver is boiled, you should add parsley root, a whole onion and a carrot, cut into several large pieces. First, cook everything over high heat. As soon as the water boils, reduce the heat, skim off the resulting foam and cook slowly. The approximate cooking time for liver is two hours.

Salt and add bay leaves only at the end of cooking. After the lungs and liver are ready, the water should not be thrown away. Let the offal sweat and cook, as experienced chefs say. Thus, fried Russian liver pies will turn out to be the most juicy and full of meat flavors.

As for making the liver, it is placed in a frying pan, filled with water and stewed for half an hour. After stewing, the liver is cut into pieces. Finely chopped onion is fried in a separate frying pan. The liver is added to it only when the onion is completely browned.

After these manipulations, all offal is passed through a meat grinder. The onion is also finely chopped with the help of a kitchen assistant. Add salt and ground aromatic pepper.

Preparing the dough

It is important to remember that in order to prepare proper liver pies, as in Russian times, you need to use only live yeast to make the dough. Before making the dough, they are diluted in warm water and placed in a warm space until a “cap” appears. While the yeast is infused, all other ingredients for the dough are mixed. Yeast is added to the resulting mass. The final version of the dough is kneaded.

In order for the dough to come out rich and fluffy, it should be properly kneaded during the raising process. It is better if you divide the entire size of the dough into three equal parts and place them in different dishes. As the dough rises, it should be kneaded, shifted a couple of times along and several times across. This is done two or three times. In this case, you will achieve a flawless result, just like in “those” times in canteens.

Forming the patty

Almost all housewives are faced with the problem of dough sticking to their hands and the countertop. To prevent this from happening, use vegetable oil. Lubricate both the table and your own hands with oil. This way the dough will be pliable and will not stick to your hands or work surface. How to make liver pies if you’ve never had much friendship with the dough? The problem can be solved. Follow the instructions and everything will work out.

First, you should divide each of the existing 3 parts of the dough into four more. Form each part into a tight ball. The pie will be formed from this ball. You can secure the pies in any way you like: form a braid, pinch the edges, etc. The dough for liver pies must be flexible and obedient. Don’t be afraid of creating something wrong; you can always re-mix the piece and form the pie again.

Basic advice: don't put too much inside. A fried pie may simply crack during production.

Making pies

Liver pies are fried in oil, as in Russian times. Take a large frying pan or saucepan, pour in a fairly large amount of vegetable oil and wait until it boils. Carefully drop the pie into the bubbling oil and fry on both sides until an appetizing golden brown crust.

Remember that you should definitely get rid of excess oil. Pat the pies dry with cardboard towels or napkins. Liver pies, as in Russian times, should be fried, but not oily. Remember your childhood, back then your hands didn’t get particularly dirty and oil didn’t run down your mustache.

Orskie pies

The pies from the Orenburg region were famous throughout the Alliance. At that time they were sold in huge cans. A special machine was used for production, so the pies came out in perfect shape, with even edges.

The secret of their manufacture lies in the inside. For production, it is not beef or veal offal that is used, but chicken. To make it you will need: half a kilo of chicken liver (stomach, liver, kidneys, heart), 5 large onions, salt and pepper (to taste).

The manufacturing process is literally the same as in the first recipe. Only the dough becomes a little more watery. It should flow in your hand and create its own kind of cake. You don’t even need to roll it out, which saves time. The inside is placed in the middle of such a cake, the pie is sealed on the sides. After this, you need to create a small sausage or sausage from the pie. Roll it a couple of times with your hands, as if you were twisting something. So the pie will be more similar to those liver pies, as in Russian times they were prepared in Orenburg and called Orskie throughout the country.

Secrets of making liver from experts

Professional chefs recommend preparing liver a little differently. Not only offal and onions are consumed, but also garlic. Experts say that liver pies whose recipe does not include the addition of garlic do not turn out as fragrant and tasty.

The rest of the process is the same as described above. The only exception: when you have already cooked the liver and chopped it in a meat grinder, the purchased minced meat should be fried in a frying pan with the addition of fragrant oil. This way the inside will be the most fragrant and malleable during the process of packaging into a pie.

Liver pies can be cooked not only in a frying pan, deep-fried, but also in the oven. If you are trying to eat less fried food and avoid huge amounts of oil in cooking, then the oven option is perfect. By the way, if you bake pies in the oven, then for cooking you can use not only yeast dough, but also puff pastry. But remember: this will be the most modern, and not the Russian version.

Liver pies

Liver pies

Girls and boys, I want to share with you the recipe for awesome, unrealistic, drop dead, 000 delicious liver pies. This is an ancient home recipe. My great-grandmother used to cook them. Family members simply love them, and friends consider them a signature dish. I hope you enjoy them too.

This amount of goods makes a good bowl of pies (about 6 huge oven-safe sheets). It’s not customary in our family to cook them in small quantities, it’s simply not serious, since a company of at least 8-10 people immediately flocks to them. And if you don’t need that much, divide the number of goods indicated in the recipe by 2 or 3.

For the inside:
900 gr.
- 1 kg. beef liver, 900 gr.
- 1 kg. beef lung, 900 gr.
- 1 kg. beef heart 1 stick of butter
3-4 onions
Peppercorns
Bay leaf
Vegetable oil
Celery (frozen, dried, root, stalk - whatever) -1 tbsp. spoon.

1. Thoroughly wash the by-products. Clean the liver from film and bile ducts, soak in milk

2. Place the lung and heart, cut into large pieces, an onion (in halves), peppercorns, celery, 2 bay leaves (at the end of cooking) into a large saucepan. Cook (an hour or two) until soft (the heart should be pierced with a knife like boiled beef). First the lung will be ready, later the heart.

3. After the liver has been soaked in milk for half an hour, drain the milk. Place chopped onions into hot vegetable oil in a frying pan (approximately 1 or 0.5 pcs per frying batch), on top of the liver in half-palm-sized pieces, about 1.5 cm wide, add salt and pepper, transfer to low heat, and simmer, turning over, until blood is released from the liver (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) . It is important not to overdo it, otherwise the liver will become hard. Remove the liver. Throw away the used onion.

4. Fry the remaining 2 onions separately in vegetable oil.

5. Pass all products (heart, liver, lung, onion) through a microprocessor (meat grinder in the latter case - the inside must not be in the form of minced meat, but finely chopped), in the absence of modern technology, the great-grandmother chopped the liver with chops. (but if your family loves minced liver, do it as you like) Add the broth left over from cooking the heart to the minced meat. Celery! It is necessary that the minced meat is not dry and not watery. It took me about a glass. You can add a little dried herbs: dill, parsley, thyme. But this is optional - depending on your mood and desire. Add salt as needed. That's it, our liver is ready.

For the dough: From this size of dough you will get 2 PIES or 6 trays of pies
1 liter of milk
5 regular eggs or 4 choice
1 glass of sugar - can be reduced to half.
7 tbsp.
tablespoons vegetable oil 2 tsp.
salt without top 1 package of dry yeast (saf-moment 11 g) (or 33 g raw (create a dough))
1,200-1,500 flour (sifted) (from time to time, depending on the flour, it may take more than 1.5 kg.)

6. Knead the dough: beat the eggs with sugar, add warm milk, vegetable oil, salt, sift the flour, add dry yeast to the flour, stir, adding flour evenly, knead until it comes away from the walls. Place in a warm space to rise. Keep windows and vents closed. Eliminate drafts completely. The dough rises in 40 minutes. Break it and let it rise a second time. For frying, you don't need to interrupt.

7.[/b] And then everything is as usual, prepare the pies, ATTENTION: in any pie you need to add a small piece of butter to the bottom.
Give them some distance. You can bake it, you can fry it. I did it 50/50.

And a couple of tips for young housewives.
For those pies that are for frying, before placing them on the frying pan, try to shake off as much flour as possible.
Then it will not burn and oil will be used more economically. Brush the baked ones with beaten yolk before putting them in the oven.
Bake at 180 degrees. Remove, grease with butter, cover with a napkin and let stand for 15-20 minutes. And only later transfer it to another bowl. UFFFF-wrote!
Bon appetit!
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About the dough: the recipe is so successful that it allows you to bake and fry beautiful pies and pies, both with sweet and savory insides, by adjusting the amount of sugar in the dough, it can be frozen - after defrosting it retains all its characteristics.
Here is a photo of belyashiki and pies with potatoes: