Pie. Ruddy, lush, fragrant.

It is difficult to resist it, especially if the filling is made from the liver.

Useful product will sparkle with new flavors in combination with airy dough.

There are many recipes for biscuit pies, but here are the most popular and tasty options... Shall we prepare?

Liver patties - general cooking principles

For liver pies, homemade yeast dough is most often used. It requires a minimum amount of ingredients and mainly consists of wheat flour, yeast and liquid (water or milk). Before cooking, he must definitely stand, otherwise the products will be tough and become stale very quickly. Sometimes they use for pies puff pastry, homemade or purchased.

The filling for pies can be made from any type of liver: beef, pork, poultry. It will differ in taste and smell. The most tender liver- chicken, and dry - pork. But in many ways, the taste depends on the time and method of preparation. The longer you cook or fry the food, the harder it will be. In addition to the liver, vegetables are added to the filling, which are pre-fried or stewed, boiled cereals and eggs. Of the spices, salt and pepper are mainly used.

Recipe 1: Fried liver pies

The peculiarity of these pies with liver is the filling, which turns out to be soft and tender, reminiscent of pate. And all thanks to roasting already in ground form. Therefore, even pork liver can be used.

Ingredients

2.5 cups flour;

Glass of water;

8 grams of dry yeast;

Black pepper;

300 grams of liver;

Large onion.

Preparation

1. Dissolve yeast, 0.5 teaspoon of salt and the same amount of sugar in half a glass of warm water. Sift the flour, combine with the yeast mixture and pour in the rest of the water. Add 30 grams of butter and knead the dough. It should be elastic. You may need a little more or less flour, depending on the moisture content of the product. We leave the dough for an hour in the heat, knead once.

2. We wash the liver, remove the films and twist in a meat grinder. Can be chopped with a blender.

3. Cut the onion, fry in a pan for 2 minutes, then add the chopped liver and fry for another 4 minutes. Salt, pepper and cool the filling.

4. Form pies from dough and filling, fry on both sides. The process is fast, as the filling is already ready. Put the fried pies on paper napkins so that the excess fat is absorbed.

Recipe 2: Pies with liver in the oven

Brass pies are not as fatty as fried foods. Consequently, less high-calorie. But they do not always turn out soft and airy, so you need to knead correct dough.

Ingredients

250 grams of milk;

A spoonful of yeast;

50 grams of oil;

2 tablespoons of sugar;

A pound of flour;

400 grams of liver;

Bulb.

Preparation

1. We heat milk up to about 40-50 degrees. Add sugar, yeast and 6 tablespoons of flour, make a chatterbox and leave for half an hour. During this time, it will rise well and acidify. Add salt, beaten egg, sifted flour, knead the dough and at the end add vegetable oil... You can take melted margarine. We remove the dough in warmth before the first rise, knead and let it come up again.

2. Making the filling. You can prepare the same option as in the previous recipe. Or just fry the liver with onions and pass through a meat grinder. Do not forget to add the spices.

3. As soon as the dough rises a second time, divide it into equal pieces, form cakes, put the filling and make pies.

4. Place on a baking sheet, leaving a clearance for lifting. Let stand for 15 minutes, grease with beaten egg and send to bake until tender.

Recipe 3: Pies with liver and rice

Universal recipe liver pies that can be fried in oil or baked in the oven. Or maybe make a big pie? This dough will stand everything! Rice for the filling is better to use round and small, steamed will not work. Any liver can be used.

Ingredients

400 grams of liver;

100 grams of rice;

2 onions;

1 bag of dry yeast;

450 grams of flour;

2 tablespoons of sugar;

250 grams of water or milk;

40 grams of butter.

Preparation

1. Dilute yeast with salt and sugar in warm water (or milk), add sifted flour, butter and knead the dough. We give 2 times to rise. If the pies are to be fried in a pan, then one lift is enough.

2. Boil rice in water with salt, rinse.

3. Cut the liver into pieces, boil for 15 minutes, cool and pass through a meat grinder.

4. Fry the finely chopped onions, add the liver and rice, salt, pepper and stir the filling. It is not necessary to warm up the ingredients together, they will reach during the preparation of the pies.

5. Divide the dough into pieces, sculpt pies and cook in any way. If you bake in the oven, let the items rise slightly on the baking sheet so that there are no tears on the sides.

Recipe 4: liver and egg patties from puff pastry

Delicate filling, rich in protein. But the peculiarity of this recipe is the use of puff pastry, which simplifies the process several times and reduces the time. You can use yeast or unleavened dough, choose at your discretion. Pies are being prepared in the oven.

Ingredients

A pack of dough;

300 grams of liver;

Bulb.

Preparation

1. Boil eggs, leave one to grease the pies before baking. Then cool and cut small cubes.

2. Grind the raw liver with a meat grinder.

3. Fry the diced onion in a pan. Add raw liver and cook together, at the end salt, pepper and combine with eggs.

4. Lay out the puff pastry on the table. If necessary, roll it out with a rolling pin. The thickness of the layer should be 4 mm. Cut into squares.

5. Break the egg, add 3 tablespoons of water and stir. We moisten the brush and run along all the edges of the squares so that the dough merges well.

6. Put the filling in the center, sculpt the envelopes and send them to the baking sheet. If yeast dough is used, leave sufficient distance between the products.

7. Grease the liver pies with the remaining egg and bake.

Recipe 5: Pies with liver and mashed potatoes

Liver and potatoes are ideal filling for pies. Juicy, satisfying and inexpensive. Any liver can be used, but it tastes better with beef. We cook mashed potatoes on purpose, but good housewives do not lose anything. Therefore, you can use the leftovers from lunch or dinner.

Ingredients

300 grams of milk;

Yeast bag;

Salt, sugar;

600-700 grams of flour;

500 grams of mashed potatoes;

350 grams raw liver;

Onion.

Preparation

1. Combine warm milk with yeast, a teaspoon of salt and two tablespoons of sugar, add sifted flour and knead the dough. We send "to rest" in the warmth for about 50 minutes, while we are busy with the filling.

2. Just boil the liver in water for about 15 minutes and twist it in a meat grinder once.

3. Fry the onion, mix with mashed potatoes and chopped liver. We evaluate the filling for salt, if necessary, add pepper, any spices.

4. We take out the already risen dough, divide into pieces the size of a small apple. We spread it on the table and flatten it into a cake, put the filling. We form pies and fry in oil on both sides.

Recipe 6: Pies with liver on kefir "Fast"

For these cookie pies, you can use any filling from the previous recipes or come up with your own. To speed up the process, you can even use liver paste... A feature of the recipe is the kefir dough, tender and quickly cooking.

Ingredients

500 grams of kefir;

2 teaspoons of salt;

1 teaspoon of baking soda (but without a slide);

30 grams of butter or margarine;

A pinch of sugar.

Preparation

1. Pour kefir into a bowl, its temperature does not matter. Instead of kefir, you can use any fermented milk product(fermented baked milk, yogurt, sourdough), but unsweetened.

2. Add dry soda to kefir, stir. A reaction should go, the mass will bubble. This is fine.

3. Add the egg, salt and sugar, stir everything well until completely dissolved.

4. Pour in melted butter or margarine, add sifted flour, knead the dough of medium consistency, it should not stick to your hands, but also be too steep. Let stand for half an hour and you can cook any pies.

Recipe 7: Pies with liver "Special"

The secret of these pies is delicate filling, which is prepared with the addition of vegetables and lard... In fact, it turns out liver pate and even if it remains, it certainly will not be lost. We prepare the dough according to any recipe or use puff. The filling is suitable for both fried and baked pies.

Ingredients

500 grams of liver;

250 grams of lard (possible with layers);

Salt pepper;

2 onions;

Large carrots.

For cooking, you need a deep frying pan or cauldron with a lid.

Preparation

1. Cut the bacon into slices, any, and send them to fry.

2. Shred the onion in half rings, carrots with thin rings, send them to the bacon and cook together for 3 minutes, no need for softness.

3. Cut the liver into any pieces, send it to the vegetables, cover with a lid and simmer everything together for half an hour. If there is not enough juice, then you can add boiling water. Salt and pepper.

4. Cool the future filling, twist it in a meat grinder, preferably twice and use it as intended.

To fried pies were not too greasy, they only need to be cooked in hot oil. If it's not hot enough, the dough will absorb the fat like a sponge.

For pork liver light bitterness is characteristic. To get rid of it, the raw product must be cut into pieces and soaked for half an hour in fresh milk.

We ate the filling for liver pies turned out to be too dry, the situation will help to correct butter or mayonnaise. Add a couple of spoons and beat with a blender for a delicate pate.

Forgot to grease the pies with an egg before baking in the oven, or was it just not there? Do not worry! As soon as you remove the items from the stove, immediately wipe with a cloth soaked in vegetable oil. The patties will become soft and shiny.

The pies will burn if you add a lot of sugar to the dough. For half a liter of liquid, no more than 3 spoons are used.

Yeast dough requires sifting flour. And the point is not only in the extraction of various impurities, but in the saturation of the product with oxygen. Only from sifted flour can you get an airy, homogeneous and easy to rise dough.

Yeast dough is kneaded only from warm foods. Cold ingredients inhibit yeast development and may take longer to bake.

Love Stunned !!! This is just some kind of cake holiday !!! Thank you, I will try and cook these too !!!)))

Diana NN Wow, so many recipes! Thank you, Nastya for your work!

Fairy Dear Nastya! Thanks for so many new recipes! Our toiler! And recipes with step by step photos you manage to do it, and put it on the site for all of us! And you also need to have time to please your family with your culinary delights)))

Svetlana The photo is already drooling, it is impossible to look calmly ..

Lilu Nastenka, you are a holiday in my life!

Dilyaram Wonderful, mouth-watering photos with step-by-step recipes. Everything is exquisite, beautiful and most importantly tasteful. Thank you Nastya!

Natalia Abdukhalimova cooked everything turned out very tasty. Thanks Nastya for the recipe

ELENA I prepared it. It's delicious, don't deviate from the recipe.

Tashulya nsk They are simply divine !!! The dough is perfect at work. Soft, pliable. And what a taste of pies :-) mmmm😍 I have never tasted better :-)

Faina Nastenka! Thank you for the pies, I will definitely bake it. I join everyone who expresses my gratitude for your wonderful website and for the work you are doing.

Faina very tasty! so tender and plump! my grandfather is delighted!

bant Cool photo design! :)) (I bake pies today with potatoes according to your recipe, however, with the addition of champignons) To everyone who reads my commentary on a good mood = P

Lucy I did it with potatoes, ate it in a day, the child was delighted! Now we are cooking with her with the liver !!!

Maria The dough is awesome, the filling too. It turned out very tasty, thanks for great recipe)) Made from the same test with cabbage filling, also a complete delight, especially the children liked it, they ate it in one sitting while still hot!))

Lily The dough is wonderful, it turned out like never before. Thank you for such wonderful recipes !!!

Arina I was always sure that pies are unrealistic for me! And after this recipe. ..MMM. ..what yummy. Only ugly. ..and some of the size of three pies)) so baked for 50 minutes. THANKS NASTYA!

Kristina Nastya, for several years now your website and your recipes are helpers for me. Even a clumsy person, thanks to you, can become an excellent hostess in the kitchen. THANKS FOR YOUR WORK !!!

Olya I have long wanted to look for a recipe for such pies, but then I caught my eye))) I tried these in the clinic in the buffet - I really liked it, now I will bake it myself

Alina And I am a man in trouble in the kitchen)) Thanks to Nastya, I successfully hide it))

Natalie I liked your recipe very much. I'll try to cook it for my beloved daughters. I'll tell you that this will be my first pies.

Marina Thanks for the recipe

Valentine Thanks for the recipe! Now I know how to wind up a magnificent one, delicious dough on pies, not bricks as before.

Nastya Valentina, I am very glad!
Thank you for your feedback!

Svetlana I ask for my 5 kopecks) the yeast turned into foam in 10 minutes, I took it frozen. Kefir with butter got married wonderfully! The dough rises before our eyes. My advice, prepare the filling in advance so that there is time to cook and cool it (I have a chicken liver with minced pork), because the dough rises before our eyes! I really hope for a pie bomb!) How will it turn out, I will certainly write, Anastasia! There are many recipes in the internet, I trust you! Because a lot of things have been tested for the teeth of family and friends!

Nastya Svetlana, I will be glad if you like the pies.

Svetlana I report! The pies turned out to be wonderful! I did not regret the filling, the dough is a funky thing! Now I ate a couple, I need to stop - the family will come)))

Nastya Svetlana, hurray!
Enjoy tea with your family!

Fragrant and delicious pies from the oven are certainly associated with home warmth and comfort. Many housewives try to gather all relatives at a common table more often, so each seeks to stock up on recipes for the most delicious pies. There are few baking lovers who disagree with the statement that the most delicious pies are with chicken liver.

Liver, especially chicken, is a fairly popular filling for pies. It is easy and simple to prepare, but it is relatively inexpensive. Filling for pies made of chicken liver usually incredibly tasty and tender. And they themselves are fragrant, nourishing and juicy.

Therefore, every experienced hostess has in stock own recipes pies with liver, the secrets of the preparation of which they often gladly reveal to everyone. In this article, we will share some of them.

Pies stuffed with chicken liver, step by step recipe the preparations of which will be presented below are best obtained from yeast dough... It usually requires minimum quantity ingredients. Before cooking, he must definitely stand, otherwise the products will be tough and become stale very quickly. In addition, success depends on how good the proportion of salt and sugar is in the dough. Baking is very tasty if the filling of chicken liver for yeast pies is small fried pieces of the product.

Ingredients

To prepare the dough, housewives use:

• 1 stack milk (200 ml);
• one table. a spoonful of yeast (dry);
• 2 eggs;
• 120 g plums. oils;
• one table. a spoonful of sugar;
• 1.5 table. a spoonful of salt;
• three table. tablespoons of oil (vegetable);
• 750 g flour;
• 1 yolk required for lubrication.

Chicken liver filling for pies, the recipe for which is presented in the article, is prepared from:

• 350 g liver (chicken);
• 1 onion;
• 1 table. tablespoons of salt;
• three table. tablespoons of oil. (vegetable).

Cooking. Step one: dough

Yeast is poured into milk heated to +30 ° C, adding one pinch of sugar. Stir and leave in a warm place for half an hour to ferment.

Step two: how to prepare the filling for chicken liver pies

To prepare the filling, finely chop the onion, fry it until golden brown in vegetable oil, after heating it. It is enough to use 1 tablespoon of oil.

Chicken liver is cleaned of excess films and veins and cut into small pieces. Pieces of liver are fried in vegetable oil (you can take about 2 tablespoons) in a separate frying pan until a gray-brown hue appears. Then add onion frying to it, salt and mix thoroughly. After the liver has completely lost its pink color, the pan can be removed from the heat. The filling is allowed to cool.

Step three: prepare the dough

During this time, a light bubbling foam is already formed on the dough. In order to speed up the foaming process, you can slightly warm the milk and add a small pinch of yeast to it.

Further, in accordance with the recipe, eggs, sugar, plums should be added to the dough. butter (softened) and salt. Everything is mixed and flour (pre-sifted) is gradually introduced. To make the dough stick to your hands as little as possible, housewives advise adding a little rast to it. odorless oils. Having formed a kolobok from the dough, you should hit it with force on the table surface several times. This is necessary in order for oxygen to displace carbon dioxide from the dough. Such a dough, as they say experienced housewives, it will be better to climb. Next, cover the dough with a towel and leave it warm for 2 hours.

Step four: check the readiness of the test

When the dough rises, it should be checked for doneness. To do this, you can lightly press your finger on the surface. If the fingerprint does not disappear immediately, but only after 5 minutes, this means that the fermentation process has not ended yet - you need to wait a little more.

Step five: sculpt pies

Each of them is rolled into a flat cake half a centimeter thick and up to 10 cm in diameter. The filling is placed in the center of the flat cakes (1-2 tablespoons), and the edges are smeared with water. The edges of the cake are folded together and pinched.

Step six: bake pies

The sculpted pies are placed on a baking sheet covered with parchment and sprinkled with flour. Gently smear the surface of each pie with whipped egg yolk. Leave for 10 minutes so that they rise a little more. Now you can bake them. Preheat the oven to 180 ° C, set a baking sheet with pies for 15-20 minutes. During this time, the pies are browned.

Filling options

The filling for chicken liver pies is prepared by the hostesses in a wide variety of options. Further in the article, the most popular fillings for baking with the use of chicken liver are offered (based on the amount of flour 500 g).

• Filling for chicken liver pies with egg. A set of ingredients is used: 350 g of liver, 3 tablespoons of oil (vegetable), 1 onion, flour, pepper, milk and salt to taste. The liver is cleaned, cut into slices, doused in flour and sent to the pan. Then it is passed through a blender or meat grinder. Boiled eggs chop, chop finely and fry the onion. All ingredients are combined and mixed.
• Chicken liver and rice filling. Use: 350 g liver, 1 carrot, 1 onion, 250 g boiled rice, pepper and salt to taste. Liver, chopped onions and carrots are fried separately. Pass everything through a blender or meat grinder, combine, add rice and mix.
• Chicken liver filling with potatoes. Use: 500 g potatoes, 350 g liver (peeled), 1 onion, a little garlic (2-3 cloves). Boil potatoes and liver. Then the potatoes are pounded, and the liver is chopped using a blender or meat grinder. Garlic and fried onions are added, after which everything is mixed.

How to sculpt an unusual pie shape?

Pies should be not only tasty, but also beautiful to look at. Pastries stuffed with chicken liver are no exception. How to sculpt pies correctly? The cylindrical shape of the pies is traditional and familiar to many. But a few more options are also known.

• Boat shape. Small pieces of dough are rolled out and pinched along the edges, stretching slightly. Lubricate the center of the boat with oil and spread the filling.
• Square or triangle shape. Cut the dough into a square. Further, in order to make a square pie, the edges are wrapped in the center and fastened together. If you want to mold a triangular-shaped pie, the resulting square is folded in half.
• Star or flower shape. Place the filling in the center of the dough. The edges are folded as it is convenient for the hostess - in the form of a flower, a star, or any other figure. The only important nuance is that the sides of the dough must necessarily remain above the level of the filled filling.

Beautiful and delicious pastries any shape is cooked not only in the oven. If you want to bake pies with chicken liver in a pan, you just put them in hot vegetable oil and make sure that the dough does not burn. Fried in a pan, they will definitely turn out to be as beautiful and fluffy as those baked in the oven.

To make delicious pies, you need several ingredients: a proven recipe, properly kneaded dough and a good filling. Of course, I want the pastries to look beautiful - the traditional form of pies is not surprising. The recipe for dough for pies, the rules of sculpting and the subtleties of cooking - further in the article.

How to knead the pie dough

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

• Well sifted flour saturated with oxygen, and thanks to this, the baked goods rise well in the oven.
• Refrigerate or heat all ingredients to the same temperature.
• Dough yeast must be diluted in a glass of warm water(not in boiling water). Cold water will not allow the yeast to come up quickly.
• Proofing of the dough is very important when baking. After sculpting, spread the pies on a baking sheet, cover with a cloth and leave for an hour, and only then send to the oven. The dough will rise and the products will come out fluffy - especially if the recipe contains yeast.
• Beautiful yellow the pies are added with sugar, butter and egg yolks.
• If there is no warm corner in the house where the dough can rise, send it to 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 should 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 slide of flour with a depression in the center and pour the mixture into it.
3. Leave it to infuse 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 great for pan-frying.

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 vegetable oil.

Preparation

1. Combine the milk with yeast and wait for the mixture to foam.
2. Pour in sugar, salt, add vegetable oil and egg yolks, add flour after mixing.
3. Knead the dough, form a ball out of it and send it to rise in a warm place.
4. After it doubles, the mass must be kneaded again and sent to reach.
5. When the dough becomes fluffy again, you can start sculpting.
6. If you want the biscuit pies to come out ruddy in the oven, brush them with egg yolk and do not spare sugar for the dough.

Filling for pies with liver

Any liver can be used as a base for pies - chicken, goose, lamb, beef or pork. Next - popular baking fillings (calculated per 500 grams of flour).

• Pies with liver and egg. Ingredients: liver, 1 onion, 3 spoons sunflower oil, flour, milk, salt and pepper to taste. Peel the liver and remove the film, cut into slices, roll in flour and send to the pan. Then pass it through a meat grinder. Boil and chop the eggs, fry the finely chopped onion. Combine all ingredients and stir.
• Ingredients: liver, 1 carrot, 1 onion, 250 grams of disgusting rice, salt and pepper to taste. Fry the liver, chopped carrots and onions separately. Pass them through a meat grinder or blender, combine, add rice and stir.
• 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, chop the liver with a blender or meat grinder. Add fried onions and garlic, stir.

How to sculpt pies correctly

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

• Boat. Roll out small pieces of dough and pinch along the edges, stretching a little, grease the center of the boat with oil and lay out the filling.
• Square / triangular. Cut the dough into a square. For achievement square shape wrap the edges in the center and fasten together, for a triangular - fold the square in half.
• Star / flower. Place the filling in the center of the dough. The edges can be bent in any way convenient for you - in the form of a star, "spinner" or any other shape. The only caveat is that the sides should remain above the filling level.

A beautiful bun of an unusual shape can be prepared not only in the oven. If you want to make butter-fried pastry patties, just put the filling on top and make sure that the dough does not burn - they will be as lush and beautiful as they are from the oven.

That's all there is to know about making hearty liver pies. Experiment with shape, filling and delight your family with beautiful, tasty and healthy dishes!

So delicate and fragrant, with different fillings... Today, such a delicacy is popular in almost every family. It is prepared in many ways using a variety of ingredients. Such a product can be sweet, salty, lean, and so on. Today we will talk about how liver pies are made.

Pies "Scallops" with eggs and liver

Ingredients: one hundred grams of dry white wine, three hundred grams of flour, two hundred grams of butter. For the filling: three hundred grams beef liver, fifty milliliters of vegetable oil, one onion, one hundred grams of milk, one spoonful of flour, one spoonful of soda, half a spoonful of ground pepper, two eggs. For lubrication: one spoonful of vegetable oil, one egg.

This cookie cutter recipe is pretty simple. First, the wine is warmed up, butter, grated on a grater, is added to it, everything is mixed well. Then flour is added to the mixture and the dough is kneaded, which is placed in a cold place for three hours. Meanwhile, the filling is being prepared. To do this, the liver is washed and lowered for one minute in hot water, after which they are transferred to milk for half an hour. Then they take it out, dry it and cut it into small slices, which are sprinkled with salt and pepper and rolled in flour. The liver is fried in oil for ten minutes on each side. The finished product is cooled and passed through a meat grinder. Boiled eggs are cut into cubes, the onion is chopped in half rings and fried until golden brown. Combine all prepared ingredients, salt and pepper, add a little sour cream or mayonnaise. The filling is mixed.

Forming pies

To make pies with cookies, you need to knead the dough, form a roller out of it and cut into circles. Then each circle is rolled into a cake, on one side of which they put minced meat and cover with the other half, pinch the edges and cut them off with a special cutter. Formed pies are laid out on a baking sheet, previously greased with vegetable oil. With a brush, grease the products with an egg mixed with butter. The baking sheet is placed in the oven and the pies are baked for twenty minutes, after which they are laid out on a paper towel or napkin.

Yeast dough liver pies recipe

Ingredients: six hundred grams of flour, three hundred grams of milk, half a spoonful of salt, two tablespoons of sugar, fifty grams of vegetable oil, one and a half tablespoons of fast-acting yeast. For the filling: four hundred grams of liver, two onions, one carrot, salt and spices to taste.

Beef, pork or chicken liver can be used as a filling. The pies are especially tasty if not overcooked. To do this, it is cleaned of films, dipped in boiling water, the foam is removed, salted and boiled for twenty minutes over low heat. Then the liver is cooled, cut and ground in a meat grinder along with carrots and onions fried in oil. The mixture is salted and sprinkled with spices, diluted with broth to the desired consistency.

Making the dough and shaping the patties

Before making fried or baked liver pies, you need to make a yeast dough. To do this, put sugar, butter and salt in milk. Yeast is combined with flour, mixed and gradually introduced into milk, kneading the dough (it should be soft and elastic). He is removed to a warm place for forty minutes. When the dough comes up and increases in volume, becomes airy and fluffy, you can form pies. To do this, divide the dough into small pieces, knead each one with your hands, forming a cake, and put the filling in the center, straighten it and fix the edges on three sides so that you get triangles.

Put the biscuits on a greased baking sheet and leave them for twenty minutes to come up. Then they are smeared with an egg with a brush and sent to the oven for twenty-five minutes. The finished products are transferred to a wire rack to cool down.

Pies with liver and rice

Ingredients: one kilogram of flour, three eggs, two hundred grams of butter, four tablespoons of vegetable oil, half a liter of milk, three tablespoons of sugar, one spoonful of salt, seventy grams of peeled yeast. For the filling: one kilogram of chicken liver, two-thirds of a glass of rice, two tablespoons of vegetable oil, two onions, salt to taste.

Pre-cooked yeast dough is placed in a warm place for half an hour. Meanwhile, the filling is being prepared. To do this, clean the liver, cut it and put it in a pan with butter, add some salt, add a little water and stew under a closed lid for twenty minutes. Some time before the end of frying, add chopped onions, grated carrots. Rice is boiled until cooked and the liver and vegetables ground in a meat grinder are added to it.

Forming and baking products

According to this recipe, you can cook fried or oven baked pies with liver. But first, the dough is divided into parts, each of which is rolled out and the filling is placed in the middle, the edges are pinched. Prepared products can be put in a frying pan, after pouring a little oil into it, and fry on both sides. Or you can put the pies on a baking sheet, grease with an egg and bake in the oven for twenty minutes. When the liver pies are ready, they are laid out on a paper towel to absorb the excess fat. When the products have cooled down, they are served to the table.

Puff pastries with rice and liver

Ingredients: half a kilogram of beef liver, half a kilogram puff pastry, two onions, one hundred grams of rice, four tablespoons of mayonnaise, two hundred grams of butter.

Liver patties are easy to prepare. To do this, one hundred and fifty grams of butter is melted in a bowl, the liver is washed and cut, salted and pepper, stewed over low heat for ten minutes, not forgetting to stir. Onions are chopped and fried until golden brown in oil, the rice is boiled and washed with water. Scroll the liver in a meat grinder, add mayonnaise, rice and onions, mix. Roll out the dough, cut into rectangles and spread the filling on each piece, form pies. The products are placed on a greased baking sheet and baked in the oven until tender.