Liver pies. Recipe for pies from the Soviet Union

Airy, melts in your mouth, fragrant pie with liver filling our parents and grandparents remember. IN Soviet times this pastry was very popular, although in general pies with tripe were known even before the revolution. Today, many families have learned to cook them at home.

How to make liver pies

Liver is the insides of an animal, a bird, which has nutritional value. The most useful organs are the liver, heart, lungs, kidneys, and stomach. They contain minerals and vitamins.Prepare liver piesYou can do it in the oven, in a frying pan, using a deep fryer or a slow cooker.

How to cook liver

Prepare liver for pieseasy if you follow certain rules. First, the selected entrails of the bird or animal must be washed under running water. Often the heart, lungs, and liver are used for baking. It is advisable to boil these offal in a separate container. The salted water in which the lungs are cooked should be drained after boiling so that the liver filling for pies does not become bitter.

When the organs are ready, they are cut into pieces and ground in a food processor, blender or meat grinder. You can add garlic right away green onions, boiled carrots, fresh parsley or dill. Minced liver for pies should have a uniform consistency. To knives kitchen utensils and the techniques are not dull, it is better to process the liver after it has cooled.

Dough

To create delicious baked goods, you need to knead the base correctly.Dough for liver piesmade with live, pressed yeast (you can buy dry yeast). They are dissolved in warm water, and the container with the mixture is sent to a warm place. While the yeast arrives, the remaining components are combined and poured into them. yeast mixture, the dough is started, which must stand. When it starts to grow, knead it. This procedure is carried out several times. The dough can be kneaded in the bowl of a bread machine by running a special program.

Liver pies - recipe

In addition to the classic Soviet method of preparing aromatic, soft baked goods, there are many other options for creating it. Everyliver pies recipehas its own characteristics. Add to the filling various ingredients, knead the dough not only with fresh, but also with dry yeast. The cooking methods also differ: the pies are fried in a frying pan or in a slow cooker, or baked in the oven. Below are step by step recipes that will help you do delicious lunch or dinner for family or guests.

Cooking time: 3.5 hours.
Calorie content: 350 kcal.
Purpose: dinner.
Cuisine: Russian.
Difficulty: above average.

The first option, or snack -pies with liver, like in Soviet times. Although the dish has high calorie content, sometimes you can treat yourself tender dough With hearty filling. This recipe was often passed down from older generations to younger ones; many people have known it since childhood. For Soviet-style pies you will need beef tripe.

Ingredients:

wheat flour – 1 kg;
egg - 2 pieces;
milk – 2 glasses;
active dry yeast – 10 grams;
sugar – 2 tbsp. spoons;
salt - to taste;
sunflower oil(for frying).

For the filling:

beef liver, lung and heart - 350 g each;
onion – 1 head;
butter – 50 g;
boiled egg – 2 pcs.;
fresh herbs;
salt, black ground pepper.

Cooking method:

Heat the milk (up to 40°C). Dissolve the yeast in it and beat in the eggs.
Add well sifted flour and salt.
Mix the ingredients thoroughly.
Knead the dough, place in a deep bowl, cover with a towel or lid. Place the base in a warm place for 50 minutes to rise.
Peel the liver from the film, cut into pieces. Place in a saucepan, add water and put on fire.
After boiling, cook for another couple of hours until done.
Grind the cooled liver using a meat grinder or blender. You should get a homogeneous mass.
Boiled eggs and finely chop the onion with a knife.
Fry the onion in butter until golden crust, add liver to it, salt, pepper and simmer a little.
Add eggs to the mixture and mix the filling well.
Open and take out the dough onto the table. Make balls, roll them into small cakes of medium thickness.
Place the filling in the middle of each pancake with a fork, pinch the edges and form beautiful pies.
Fry the liver pastries in hot vegetable oil for a few minutes on each side.
You can take it out onto a plate and serve.

Fried

Cooking time: 3 hours.
Number of servings: 8-10 persons.
Calorie content: 380 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Recipe liver pies, friedin a frying pan, useful for nutritious lunch or get-togethers with friends. The dish turns out extremely tasty and appetizing. Air pies, soft dough with a delicate, juicy liver filling will not leave anyone indifferent. This recipe uses beef by-products, the dough is kneaded with dry yeast.

Ingredients:

beef lung– 900 g;
beef heart and liver – 900 g each;
onions – 4 pcs.;
butter – 250 g;
ground black pepper, salt;
bay leaf– 2 pcs.;
dried celery – 1 tbsp. l.;
sunflower oil.

For the test:

milk – 1 l;
egg – 5 pcs.;
sugar – 1 tbsp;
sunflower oil – 180 ml;
dry yeast - 1 package;
flour – 1.5 kilos;
salt.

Cooking method:

It’s worth starting by preparing the baking filling.
Wash the liver under running water to remove blood, remove the film and vessels.
Cut the liver into pieces and soak in milk.
Also chop the heart and lungs and put them in a saucepan. Add bay leaf, pepper, onion and celery.
Fill the failure with water, cook for 2-2.5 hours.
Fry the liver in vegetable oil until cooked, add finely chopped onion, cook until transparent.
Grind the cooled lungs, liver and lungs using a food processor, add salt, combine with butter, and mix well.
Set the minced liver for pies aside for now.
In a deep bowl, beat eggs with sugar, pour in milk, add vegetable oil.
Add the sifted flour and yeast to the remaining ingredients.
Knead elastic soft dough, cover with a towel, put in a warm place for 40 minutes.
Take it out, roll it out to medium thickness, cut out circles from it (using a glass or cup).
Distribute the liver filling (approximate amount according to your eye) and shape the pies.
Fry the dish in heated sunflower oil on both sides until golden brown.

In the oven

Cooking time: 3 hours.
Number of servings: 4-6 persons.
Calorie content: 217 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Pies with liver in the ovenThey turn out no less tasty and rosy. This recipe with photos is useful when family members or guests do not eat fried foods. You need to boil the liver for the filling in advance, so the cooking process will go faster. You can use dry or live yeast, water or milk for the dough, add your favorite spices and seasonings to the filling as desired.

Ingredients:

beef lung and heart - 300 g each;
beef liver – 150 g;
water – 300 ml;
dry yeast – 20 g;
eggs – 2 pcs.;
onions – 2 pcs.;
flour – 700 g;
granulated sugar– 1 tbsp. spoon;
Sunflower oil – 3 tbsp. l.;
salt, ground black pepper.

Cooking method:

Dissolve yeast, salt, sugar in warm water.
After 5 minutes, add the sifted flour and add the butter.
Knead the dough, roll into a ball and cover with a towel. Leave for 2 hours, kneading from time to time.
Grind the pre-boiled liver for the filling in a food processor or blender.
Fry the resulting minced meat in oil along with finely chopped onion.
Add salt, pepper, mix thoroughly.
Divide the risen dough into several parts. Roll out thick strips, cut into pieces and form into flat cakes.
Fill each one and make neat pies.
Set the temperature to 180 degrees, grease the baking sheet with vegetable oil, bake for 30 minutes.

With rice

Cooking time: 40 minutes.
Number of servings: 4 servings.
Calorie content: 280 kcal.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

Lush, fragrant pastries in the formpies with liver and rice,made in the oven will become great snack or a full dinner. For the filling you need to take steamed rice, which adds satiety, and if you mix it with... green onions, it will turn out even tastier. These baked goods remain nice and soft even the next day after baking. Pies with golden brown crust And the most delicate filling– it’s just finger-licking good.

Ingredients:

milk – 0.5 liters;
dry yeast – 20 g;
eggs – 4 pcs.;
flour premium– 1 kg;
vegetable oil – 220 ml;
salt – 1 teaspoon.

Filling:

pork liver and light - 300 g each;
steamed rice – 200 g;
purple onion - 1 head;
green onions – 1 bunch;
sunflower oil – 100 ml;
salt, pepper

Cooking method:

Liver and rice for baking are boiled in lightly salted water in advance.
Onions and green onions are finely chopped.
The cooled pork chop is cut into cubes and ground in a meat grinder.
Purple bow fry in oil for several minutes, add minced meat to it. The mixture is salted and peppered.
Cook the filling for 2-3 minutes over low heat.
Rice is placed in the pan, everything is mixed and fried a little.
Green onions are added to the filling.
Yeast is diluted in warm milk (1 glass), sugar and 4 tablespoons of flour are added.
Stir the ingredients. The dough is set aside for 20 minutes until foaming.
The remaining milk is slightly warmed up and butter is added to it.
The sifted flour is combined with sugar, salt and collected in a pile on the table.
A depression is made, milk and sunflower oil are poured into it, an egg is driven in, and dough is added.
The dough is kneaded and left for 1.5 hours until it doubles in size.
When the dough has risen, knead it, mix it a little and leave for another hour.
Then the mass is divided into 3 parts. Small flat cakes are made from one, with liver and rice filling placed in the middle.
The pies are formed and placed on a baking sheet lined with baking paper.
Then the next batch is made.
Each pie is brushed with milk mixed with egg yolk.
The dish is baked for 15 minutes at 220 degrees.

Orskie

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content: 320 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty: medium.

Delicious Orskie pieswith liver are also called old town ones. Preparing such baked goods does not take much time. If you follow the recipe exactly, even a novice cook can make it. For the filling it is worth taking chicken liver(liver, hearts, ventricles). It is better to cook pies using fresh yeast, the dough will come out fluffier and softer.

Ingredients:

chicken liver (liver, heart, stomachs) – 1 kg;
onions – 2 pcs.;
water – 4 tbsp.;
wheat flour – 1 kg;
fresh yeast – 35 g;
sugar – 25 g;
salt, ground black pepper - to taste;
sunflower oil - for frying.

Cooking method:

Dissolve yeast in water, mix with sugar and leave for 20 minutes.
Next you need to salt the mixture, add flour to it and knead batter.
Place it in a deep bowl and leave for about an hour.
Rinse the liver with water and grind using a blender.
Grind the onion too.
Fry the minced meat in oil until cooked, add salt and pepper.
Add onion to it, mix the filling well.
Pour a little sunflower oil into a plate (to lubricate your palms).
Pour oil into a deep fryer or pan and heat it up.
Grease your hands, pinch off a piece of dough, make a flat cake out of it and fill it with liver.
Pinch the edges and shape into a pie. Make the rest of the pieces in the same way.
The dough with filling is fried in oil until golden brown.
It is better to place the pies on a paper napkin to remove excess fat.

With potatoes

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content: 385 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Pies with liver and potatoesare a favorite delicacy in many families. It's simple but hearty dish Good as a treat for guests or a family dinner. For the filling you will need beef liver, boiled potatoes medium size, and the dough is kneaded with dry yeast. Fried pies made from liver will definitely delight you with its taste.

Ingredients:

flour – 1 kg;
sunflower oil – 5 tbsp. l.;
water – 600 ml;
beef liver – 700 g;
dry yeast – 15 g;
sugar – 1 tbsp. l.;
potatoes – 7 pcs.;
onion – 3 heads;
salt, pepper

Cooking method:

Yeast is diluted in warm water. Sugar, salt, and sunflower oil are added to them.
The mixture is set aside for 10 minutes (until foam appears).
Then sifted flour is added and the dough is kneaded.
Place the dough in a warm place for 60 minutes.
While it is rising, the filling for the pies is being prepared.
Mashed potatoes are made from boiled potatoes.
The liver is washed, cleared of film, and cut into pieces.
The liver is fried in oil until cooked, finely chopped onion is added to it. The products are cooked until the latter is transparent.
When the liver has cooled, it is processed in a meat grinder or blender.
The minced meat is combined with mashed potatoes, salted and peppered.
The rolled out dough is used to make flat cakes that need to be stuffed and pinched.
Liver pies are fried until golden brown on both sides.

Filling for liver pies - cooking secrets

Preparing the filling for liver pieshas several secrets that help make delicious, melt-in-your-mouth baked goods. Here are a few simple rules:

How long does it take to cook liver for pies? The lungs and heart should be cooked for about an hour, the heart should be cooked for almost 2 hours. It is advisable to add some salt to the broth.
Before cooking, by-products must be cleaned of films, blood and other unnecessary elements.
For broth from failure, you may need bay leaf, carrots, garlic, cloves, celery, and parsley root. This will be useful to enhance the taste.
It will be tastier if the filling consists of a mixture of offal. Liver filling for pies can have a slight specific smell, you can get rid of it with the help of spices.
A particularly tasty “filler” is obtained if you put lamb fat or tongue in it.
It is recommended to place by-products in a meat grinder and grind them while they have cooled, so as not to damage the knives of kitchen utensils.

Video

I usually try not to show pies on the blog; after all, they are not bread. But this does not mean that I never do them, and that there cannot be exceptions. These pies are an exception, they are magical! Need I add that this whale, which is the basis of family comfort and well-being, was again given to us by Luda.

These pies are the best of all that I have made in my life, so I warmly recommend them to everyone without exception!

The dough for these pies is made in three stages:

Yeast preparation - 1 hour
- dough - 1 hour
- resting - 1 hour.

Just 3 hours + 20 minutes to rest and chill the dough in the refrigerator.

Recipe for 1 kg of dough, this is approximately 27 - 28 pies (35 g of dough + 25 g of filling):

Yeast (30-60 minutes at 35-42C):

8 g - dry active yeast(Saf levure)
50 g - premium flour
145 g - hot water(40-45C).

Dough (1 hour at 18-24C with one active knead):

425 g - premium flour
200 g - all yeast
9 g - salt
10 g - sugar
85 g - eggs (I got 1 egg + 1 yolk)
140 g - water or half water with whey.

Roasting (1 hour at 18-24C):

Add to the test:
50 g - premium flour
40 g - sugar
50 g - ghee or 60-65g butter or margarine (I use margarine).

After fermentation, knead the dough for two minutes in a dough mixer until silky, put it in a container and place in the refrigerator for 20-30 minutes, after which the dough will be ready for cutting.

Cutting the dough.

Divide the dough into pieces weighing 35-38 grams, roll up, roll out balls and place on a surface greased with a thin layer of oil;

Flatten the balls with your hands;

Spread out the filling;

Make pies;

Give the pies the desired shape and flatten;

Proofing 20 minutes;

Fry in oil at a temperature of 170-185C until a beautiful color.

Methodology in illustrations.

The first stage is preparing the yeast. In 40 minutes they became quite suitable for kneading dough. The main thing is the temperature is about 40C:

Stage two - dough:

The dough is kneaded quite easily, it is neither liquid nor thick. 8 minutes at maximum speed - and you're done.
The photo shows the dough after kneading, then after 30 minutes of fermentation.
The lower photos are the dough after kneading for two minutes in a dough mixer and after another 30 minutes of fermentation.

While the yeast is being prepared, the dough is fermenting and the dough is being baked, there is time to prepare any fillings.

Today I had:

Liver with rice and egg;
- from apples with orange zest;
- and cabbage with egg.

The dough is ready for baking - this is a technique for introducing baking into the dough towards the end of fermentation, a technique that allows you to reduce the load on the yeast during fermentation, since baking greatly inhibits them:

I think that if you use modern osmotolerant yeast, such as Saf Instant Gold, then the baking can be added to the dough all at once.

After adding the last portion of baking, the dough is kneaded just as easily, but its consistency becomes weaker. Dough for 1 hour of fermentation:

The fermented dough also needs to be twisted in a dough mixer for a couple of minutes and placed in a container.
Let the dough rest for 20-30 minutes in the refrigerator.

Professionals, of course, will not measure 35 gram pieces of dough on a scale, it takes a long time, but I’m not a pro, so I did everything on a scale:

Liver pies are the most famous in terms of filling, which we loved so much in our student years. But they still remain one of the most delicious, and most importantly, easiest to prepare dishes. Unfortunately, it is now impossible to enjoy such a delicious dish in any bakery or grocery store, and the point is not at all in the price or difficulty of preparation. This food was available in Soviet times in all grocery stores, but now you need to look for those same treasured recipes, or turn to our article for help. Here are five of the best recipes and a step-by-step description of the process of preparing those same pies with your favorite filling.

Required Ingredients:

premium or first grade flour (650 grams);
instant yeast (6-8 grams);
salt (10 grams);
sugar (40 grams);
potato broth or water (360 grams);
vegetable oil (20 grams).

Filling:

beef liver;
beef lung;
pork heart(300 grams);
onions(200 grams);
salt;
allspice and black peppers (3-4 peas);
2-3 bay leaves;
parsley, onion and carrots.

Necessary devices:

4-5 liter saucepan;
frying pan for frying liver;
meat grinder;
multicooker;
knives (to cut the dough), plates, spoons, forks and tongs;
oven for baking or recess for preparing dough.

Cooking process:

For starters, liver. What is liver? This is a mixture of lung, liver and heart. Boil the lungs and heart, setting slow fire, and then we stew the liver, but we try not to overcook it, because the liver can come out a little harsh. After boiling our ingredients, add some carrots, onions, parsley roots and peppercorns.
Fill with water, do not forget that you should not pour too much water, as the lung will rise. Cover the pan with a lid and put it on the fire. After the liver boils, it needs to be simmered over low heat for another two hours. In the end it should be juicy filling.
After pouring water or potato broth into the pan, add specified quantity salt, sugar, butter, yeast and flour. Close the lid and place the pan in the bread machine, kneading the dough for 20 minutes. Knead. Roll the dough into a bun and leave for 3 hours so that it takes shape and ferments, remembering to knead the dough once every 60 minutes.
Rinse and peel the vegetables and cut into pieces meat products. Place the liver under the lid and simmer until fully cooked(8-10 minutes). The result should be juicy liver. We turn the by-products using meat grinders.
Grease the table with oil. Divide the dough into 3-4 balls and cover them with film.
Using the “Multi-cook” program, heat 600 milliliters of oil, setting it for 16 minutes at 160 degrees. We cut strips on the dough and fasten the cuts, add the filling. As soon as the pies are ready, remove the first batch using tongs or a fork. We do the same with the next batches.

Milk-based liver pies

Dough:

1 kilogram of flour;
2 glasses of milk;
3-4 eggs;
yeast;
salt and sugar (to taste);
2 cups vegetable oil.

Filling:

1.5 kilograms of liver;
1 onion;
2 pieces hard-boiled eggs;
50 grams of butter;
salt, pepper (to taste).

Cooking process:

Prepare the dough. Heat the milk to 40 degrees, then dissolve the yeast in the heated milk, adding sugar (2 tablespoons). Break eggs into the dough. Combine flour and salt, stirring with a spoon. Mix the dough.
Liver filling. Boil the eggs, cut the liver into small pieces and boil for about 15-20 minutes. We pass the liver, peeled eggs and onions through a meat grinder. Heat the frying pan in butter, add the onion and fry until golden brown. Add the ground liver to the frying pan. We add greens. The filling is ready.
We roll the dough balls into flat cakes, add the fried stuffing and pinch the cut corners. Place the pies in a frying pan with vegetable oil and leave to fry (2-3 minutes). Turn over and cook on the other side.

Liver pies with potato filling

For the test:

350 milliliters of water;
10 grams of yeast;
salt, sugar;
3 tbsp. l. vegetable oil;
1 egg;
700-800 grams of flour.

Filling:

beef liver (150 grams);
beef lung (150 grams);
one onion;
salt (to taste);
400 grams of potatoes;
1 tbsp. l. soy sauce;
peppercorn

Preparation:

Prepare the dough. IN warm water add sugar, 10 grams of yeast and shake it all up. We are waiting for it to boil. After boiling, add the remaining ingredients for the dough and knead it. We wait for the dough to rise for 1.5-2 hours.
Liver filling. Boil the lungs in salted water for an hour. Cut the liver into small slices and fry on low heat to full readiness(15-20 minutes). Add ground black pepper, soy sauce and bay leaf. Using a meat grinder, prepare minced liver and lung.
Potato component. Peel the potatoes and boil them in water, adding salt. Let's do mashed potatoes(without adding liquid). You can add salt if desired.
The sculpting process. Divide the dough into small balls, add the filling and seal the edges to form pies. Fry until golden brown on both sides.

You can add your favorite greens to the filling.

Orsk liver pies

For the filling:

meat by-products (1.5 kg);
onion (500 grams);
spoon of salt;
a pinch of pepper.

For the test:

Water;
a bag of flour;
a pack of yeast;
sugar.

Cooking process:

Grind one and a half kilograms of meat with a meat grinder. Then, simmer the minced meat for 25-30 minutes in a frying pan. Add salt and pepper if needed. Place the cut on small pieces onion.
Dissolve yeast in water. The mixture should stand for 10 minutes, then add salt and 3 kilograms of flour. The resulting liquid dough is what you need for the Orsk delicacy.
Wet your hands in oil and wrap the filling in the dough, spreading it along the entire length with a spoon. Seal the edges and place the pie in the deep fryer. We do the same with the next batch.

Each housewife chooses the size of the pies independently: they can be large or small.

Pies with “rich liver”

For the filling:

liver;
salt;
pepper;
1-2 bay leaves;
green;
calf kidneys.

Dough:

0.5 kilograms corn flour;
1 glass of milk;
1-2 eggs;
yeast;
sugar;
salt.

How to cook:

Cut the liver, lungs and kidneys into small slices, then pass everything through a meat grinder. It will be necessary to melt the kidneys in a frying pan. Simmer for 15 minutes, adding spices to taste.
Dissolve yeast in milk and add sugar. Pour milk and yeast into flour. Add salt, sugar, eggs and add more flour (if necessary). The dough should not be hard.
From the resulting test. Fry in a frying pan on both sides until cooked.

Liver pies (video)

You learned about the five best recipes for pies with flavor from childhood. Other interesting recipes can be found in Jamie Oliver's famous book The Ministry of Nutrition. Bon appetit!

Probably many people remember the taste of liver pies from childhood. Fried, aromatic, and most importantly - tender and tasty. Once in the mouth, they simply melted, and their taste remained in the memory for a long time. Only for some reason they stopped making them recently, but in vain!

Even those who don’t like offal will like this baked goods. The main thing is to make the filling correctly, then it will work excellent treat, which all your family members will eat in an instant. And you can find out how to make it below from our easy recipes.

How to prepare the filling

How to prepare a delicious liver filling:

To begin, wash the by-products thoroughly in cold water;
It is advisable to remove the hymen; if possible, then cut out all the tubes, vessels and film. These components are not very edible;
Leave the offal in cool water for a while;
After that more large pieces cut into small ones;
Pour water into a large container, place it on the fire and warm it up;
As soon as the water starts to boil, put the malt in a container and leave to boil;
After 5 minutes, pour out the water, pour clean water and boil over low heat;
While the failure is cooking, let's prepare the liver. First, you should wash it, remove blood clots and film;
It is advisable to cut it and soak it in milk;
Next, place a frying pan on the fire, add vegetable oil and heat it up;
Place the liver on hot oil and fry on all sides until cooked;
After this, put the liver on a plate and proceed to the onions;
There should be a lot of onions; it is this vegetable that gives the filling juiciness and flavor. First, we peel it;
Then the onion needs to be cut into small squares;
Place the frying pan with oil on the gas again and add the onion;
Fry the onion until soft and transparent;
At the end of frying, add black pepper to the onion and mix;
The lungs and heart should be boiled for at least an hour. As soon as these components are ready, remove them from the stove and remove them from the water;
We cut the warm components in small pieces;
After this, we grind all the components - lungs, heart and liver - with a meat grinder;
Next, put the fried onion and butter into the skipped liver, add salt and a piece of butter. While the liver is warm, melt the butter;
Remove the skin from the garlic and pass it through a crusher. Add to the rest of the ingredients and mix;
If the liver turns out dry, you can add a little broth to it.

What components are needed to prepare the dough:

700 grams of premium flour;
6 grams of fast acting dry yeast;
a little salt;
sugar – 60 grams;
2 glasses of water;
50 ml vegetable oil.

What you need for the filling:

beef liver – 350 grams;
350 grams of beef lung;
350 grams beef or pork heart;
3-4 onions;
a couple of pinches of salt;
allspice in peas - 5-6 pieces;
cloves - 2 pieces;
bay leaf - 1 piece;
carrots – 1 small piece.

The preparation time will be about 2 hours for cooking and dough and 1 hour for cooking, calorie content - 370.

We carry it out according to the scheme:

First, make the filling for the pies. We thoroughly wash the fault and clear it of all unnecessary things;
Cut the offal into medium pieces and place in a saucepan. We also add one carrot, peas allspice, cloves and bay leaves;
Fill everything with water and place it on the fire to boil;
As soon as the water boils, reduce the heat, cover with a lid and leave to boil for at least 2 hours;
While the offal is boiling, let's start preparing the dough. Place dry yeast, salt, granulated sugar, butter into the water;
Mix everything and leave to stand for 5 minutes;
After this, slowly add flour and knead the dough;
After the dough is ready, leave it to infuse for 2-3 hours so that it rises, it should be mixed every 40 minutes;
Then we return to the filling again. We wash the liver, remove the film and cut into small pieces;
Peel the onions and cut into small pieces;
Place a frying pan on the fire, pour oil and place the liver and onions on it. Fry until the liver is ready;
Remove the finished glitch from the water, cool and cut into small pieces;
Add garlic, add some salt and a little broth so that the filling is not dry;
Then we start preparing the pies. The dough can be divided into several pieces, about 4;
Take a piece of dough and place it on the table surface with flour sprinkled in advance;
Roll out the dough into a large, long flat cake;
We spread the filling so that there is a distance of at least 4 cm on top and bottom;
Then we glue the dough and cut the long pie into small pies;
We do the same with the remaining pieces of dough;
Place a frying pan on the stove and pour large number oil and warm up;
Place the pies in hot oil and fry on both sides until golden brown;
Fry each side for 7-10 minutes.

Orskie pies with liver

What you will need for the filling:

liver - 1 kilogram;
onions – 2 heads;
salt - a couple of pinches;
Ground black pepper – 1 teaspoon.

Test components:

water – 4 glasses;
flour – 1 kilogram;
fresh yeast approximately 35 grams, if used in dry form, then one pack of 10-11 grams is enough;
granulated sugar - 1.5 tablespoons;
salt – ½ large spoon;
vegetable oil for frying – 0.7 liters.

Cooking period - 1.5-2 hours, calorie content - 320 kcal.

How to cook:

Modern recipe step by step

Ingredient products:

900 grams of lung;
900 grams of beef heart;
beef liver – 900 grams;
250 grams of butter;
4 onions;
a little ground black pepper;
salt to your taste;
a pair of bay leaves;
vegetable oil;
dried celery – 1 large spoon.

Test components:

liter of milk;
5 chicken eggs;
a glass of granulated sugar;
vegetable oil – 180 ml;
2 small spoons of salt;
1 pack of dry yeast;
one and a half kilograms of flour.

How long to cook - 3 hours, calorie content - 380 kcal.

Cooking plan:

First, we wash all offal in cold water, clean it of blood, vessels and film;
Cut the liver into small pieces and pour in milk, leave to soak;
Easy, cut the heart into small pieces and place in a saucepan;
Place black pepper, bay leaf, celery and one onion in a saucepan;
Fill with water and set to boil for 2 hours;
Fry the liver in a frying pan until cooked;
Peel the onion and chop into small cubes;
Fry the onion until tender;
As soon as the lung and heart are ready, remove them from the water and cool until warm;
We grind all the components together with the liver through a meat grinder;
Next, add salt, butter and mix everything;
Let's start the test. Break the eggs into a cup, add granulated sugar and beat;
After this, pour in the milk, add salt, vegetable oil and add flour;
Add yeast and start kneading the dough;
After this, remove the dough to a warm place and leave to stand for 40 minutes;
Then we make pies, form small flat cakes, lay out the filling and seal;
Fry in oil on both sides for 10 minutes;
Posting rosy pies into a deep container and place on the table.

Recipe for baked pies with potatoes and offal

What components are required for the test:

Filling ingredients:

6-7 potatoes;
700 grams of beef liver;
onions – 3 pieces;
salt to your taste.

Preparation will take 2 hours, calorie content – 385 kcal.

Cooking process:

Place dry yeast, salt, granulated sugar and vegetable oil in warm water;
Let stand for 10 minutes until foam appears on the surface of the water;
After this, add flour and begin kneading the dough;
Place the finished dough in a warm place for an hour until it rises;
Let's start filling. Peel the potatoes and boil until tender;
Next, we make mashed potatoes;
We wash the liver, clean it of films and blood;
Cut the liver into small pieces and fry until cooked;
Peel the skin from the onion and cut the onion into small cubes;
We also fry the onion until tender;
We scroll the liver through a meat grinder;
Mix potatoes with minced meat and onions;
Add some salt to the filling;
Next, we make flat cakes from the dough and lay out the filling, sealing the edges;
Place a frying pan on the fire, pour in a lot of oil and heat it up;
Fry the pies on both sides until golden;
Place the pies in a deep bowl.

What else can be included in the filling?

The following components can be added to the liver filling:

boiled carrots;
parsley or dill;
fried cabbage;
any meat.

The heart and lungs should be boiled for at least an hour. The heart can be cooked longer - 1.5-2 hours;
Be sure to mix the dough several times during the infusion process, so it will turn out even more fluffy and tender;
You can add various spices to the filling; they will reduce the specific smell of the malfunction.

Liver pies are incredible delicious treat, which are still known to everyone from the distant USSR. But you can make them yourself, they will be no worse. The main thing is to follow the recipe and make the filling correctly, then it will work out delicious pastries, which no one can resist!

The more I work with "fridge dough" the more I love it! Last night I thought it would be nice to fry some meat pies for dinner. In the evening, while I was walking the dog and going shopping for meat, the dough was ripe. Late in the evening while I was watching Dexter, the dough is ripe and the filling is stewed. And all this went into the refrigerator.

In the morning, while back and forth, the dough warmed up and puffed up again. The filling warmed up in a minute in the microwave. And an hour before lunch, I made the pies and put them to proof. Before lunch I fried it and served it hot. How easy!

Otherwise, preparing pies takes planning 5-6 hours in advance, and I don’t know about you, but it hampers me and chains me to the stove from 6 a.m. until lunchtime, and the further in the future you plan, the more likely it is that your plans will something will intervene as the day progresses.

MOSCOW PIES WITH MEAT

For 12 pies weighing 50g each

OPARA

100g flour 1c

1.5 g dry yeast (1/3 tsp)

100g water (40C)

DOUGH

200g flour 1c*

9g sugar

150g water (45C)

* in the photo there are pies made from all-purpose flour. "Uvelka" mixed with wallpaper flour for imitation 1c: for 275g flour, BC. I added 25g of wheat flour.

FILLING

for 240g minced meat for a dozen pies

275-300g raw ground meat (extra-lean ground meat)

5-6g salt (I salt less, to taste)

20g butter (optional, only for minced meat with zero fat content, i.e. fat free ground meat)
3-5g flour

pepper to taste

The dough is mixed and fermented for 3 hours at 30C or 8-24 hours in the refrigerator, stirring in the middle of fermentation. Next, the remaining products are added to the dough and a very soft dough is kneaded, which is fermented for 2 hours with two kneadings. The ripe dough is divided into 12 pieces and pulled together into balls. After 5 minutes, roll them out or spread them into flat cakes. Stuff 20g of minced meat into each, pinch, give the pies a tube shape and place on a greased sheet. Allow 30-45 minutes of proofing under film at 25C. Fry in oil at 170-180C/370-380F until golden brown. MINT MEAT The minced meat is fried with butter until tender, sprinkled with flour and fried a little more. Pour in water, stirring, and simmer until the water evaporates and a cohesive mass of minced meat forms. Salt and pepper to taste. Allow to cool and use for filling. No. 255/"350", 1940

Dough preparation details
How Moscow pies are made and fried is shown
What to do with oil after frying pies shown
If anyone is interested...

I show the details of preparing minced meat and creating the special shape of these pies.

In the old days, frying pans were cast iron or other metal ones, and the meat was fried in fat so that it would not stick. First, the fat was heated in a frying pan, then the minced meat was added and fried. Then add water and simmer until soft. Prepared separately white sauce: flour was fried in fat, broth or milk was added and boiled until the sauce thickened and was ready. Then they combined the finished meat with the sauce and warmed it up. So it turned out to be a coherent soft meat filling. Well, it was very fatty. The minced meat itself was fatty, ground from meat with fat, and it was also fried in fat, and the sauce was prepared in fat, and then the pies were fried in animal fat (lard, shortening, ghee).

Nowadays, you can grind or buy exclusively low-fat minced meat or even “fat-free” minced meat. And cook the same filling in a Teflon frying pan, without fat. It's done like this.

Dissolve the minced meat in an equal amount of water. For example, for 500g of minced meat, 500g of water. Turn on the burner and, stirring, heat it, breaking up the slightest lumps. Leave to simmer until soft and water evaporates. The leaner the meat, the more thoroughly you need to simmer it until tender.

In this case, the minced meat itself will release a sufficient amount of fat for frying. Even extra-low-fat minced meat contains fat and will release some fat into the bottom of the pan with the water.

Allow the water to completely evaporate and fry the meat in its own fat, stirring frequently over high heat. The more “crusts”, the tastier and more aromatic the filling.

When the minced meat is browned, sprinkle it with a spoon of flour and stir, warming it up.

Add water again, add salt and pepper and cook, stirring, until tender, juicy, cohesive minced meat is formed.

It is easily applied with a teaspoon onto dough cakes in 20g portions and does not crumble. To make the pies rise faster before baking, add them to the filling. very warm ground meat.

The pie is pinched over the minced meat and given the shape of a long, even boat, almost a tube. Since the minced meat inside is plastic and cohesive, it holds its shape well. Prove with the seam side up so that after proofing, you can touch up the unbuttoned shirts of the dough here and there.

After proofing, the tubes will double in volume and another three to four times during frying in oil, where they will turn into “airships”: plump, smooth and rounded like inflated balloons.

The pies are fried over medium heat, at 375F for 3-4 minutes, 1-2 minutes per side. Ready-made pies Remove to a paper towel to drain. Fried products Serve hot or warm.