Pies with tripe in the oven. Airy fried liver pies

Liver and liver. For some reason, people confuse these words and believe that they refer to the same thing. Is this true? What is the difference between liver and liver?

Liver is liver, but liver is not always liver.

The fact is that liver is the insides of animals: liver, kidneys, heart, lungs, etc. The liver is part of the liver.

Liver is a very healthy product. It contains no less protein than meat, plus a lot of vitamin A, iron and other micronutrients.

There are different types of liver used in cooking: beef, chicken, pork, etc.

Here, I offer you a few excellent recipes pies with liver and liver. So yes, I decided to combine these two words into one for ease of perception of information.

Pies with liver (liver)

Pies with liver (recipe with photos step by step)

Ingredients:

Beef liver – 150 g.
Light beef – 300 g.
Beef heart – 300 g.
Onions – 1-2 heads
Sugar – 1 tbsp. spoon
Water – 300 ml.
Vegetable oil – 3 tbsp. spoons
Dry yeast – 20 g.
Chicken eggs – 1-2 pcs.
Wheat flour – 700 g.
Salt – 1-2 teaspoons
Ground black pepper

Preparation

First you need to knead the dough.

Add salt, sugar, yeast to warm water. Wait 5 minutes.

Add flour, mix, add butter, knead the dough.

Make a ball, put it in a deep cup, cover with a towel. Forget about the test for 1-2 hours. From time to time it needs to be crushed. In the meantime, we will make the filling.

Filling for liver pies

Pass the pre-cooked liver, heart, and lungs through a meat grinder.

Fry in a frying pan in oil with finely chopped onion.

Add salt, pepper and mix.

We return to the dough, divide it into equal pieces. Roll them into flat cakes.

Place 1-3 tablespoons of liver filling into each.

We make pies the way we want or the way we know how. I don’t get too perverted, I just pinch and make something similar to pies.

Place on a greased baking sheet. Place in an oven preheated to 180 degrees for 25-30 minutes. Until they turn golden.

Liver pies in the oven (step-by-step recipe with photos)

And these pies come purely with liver. They are very filling and healthy.

Ingredients:

Beef liver – 500-600 g.
Onions – 2 pcs.
Milk – 300 ml.
Dry yeast – 2 teaspoons
Wheat flour – 500-600 g.
Eggs – 2 pcs.
Sugar – 1 tbsp. spoon
Salt – 1 teaspoon
Pepper and other spices
Vegetable oil – 1-3 tbsp. spoons

Preparation

Mix sugar with eggs and salt. Add to warm milk. Dissolve yeast in this mixture.
After 4-7 minutes, add flour and knead the dough. The dough should be elastic and homogeneous.
Roll it into a ball and leave in a warm place for 1-1.5 hours.

Filling for liver pies

Wash the liver, remove the film. Cut into pieces.

Fry in oil in a frying pan. Add salt, pepper and any other spices and additives you like.

Peel the onion and chop finely.

When the liver is cooked, you need to transfer it to a separate cup, and put the onion in the frying pan, which should be fried until golden brown.

Grind the liver in a meat grinder. Add fried onions and mix thoroughly.

We waited until the dough increased in size and began to languidly ask to come out.

We stretch it into sausage and cut it into pieces. Roll them into flat cakes.

Place a couple of spoons of liver filling on each piece of dough.

Make beautiful, neat pies.

Grease a baking tray with oil. Place the pies seam side down.

Place them in an oven preheated to 180 degrees. Bake for 25-30 minutes until deliciously golden brown.

Pies with liver as in Soviet times. Many people remember the taste of those wonderful pies, smelling of liver, fatty, delicious. The author of the site, of course, did not live in those times, but he managed to try exactly the same pies. The fact is that many recipes remained in GOST standards, according to which they were prepared. Let's look at one of them.

Ingredients:

Dough for fried pies:

Flour premium– 650 g.
Rapid yeast – 6 g.
Salt – 10 g.
Sugar – 40 g.
Water (or potato broth) – 360 g.
Vegetable oil – 20 g.

Filling:

Veal liver – 300 g.
Beef lung – 300 g.
Beef or pork heart– 300 g.
Onions – 200 g.
Salt – 5-10 g.
Several peas of black and allspice, 1 clove, 1 bay leaf.
Small carrots, parsley root, onion.

Preparation

The first step is to prepare all the meat by-products and filling.

How to prepare liver for pies

Place the chopped lungs and heart into the pan. Add carrots, onions, parsley, cloves, pepper. Cook until done.

To do this, bring to a boil, then cover with a lid and simmer for two hours. low heat. At the end add bay leaf.

Let's prepare the dough

Mix yeast, salt, sugar, butter in water. After 5 minutes, add flour and knead the dough.

You can also use a bread maker for this purpose. Add all the ingredients and turn on the dough kneading mode.

Leave the dough for 2-3 hours to swell. The dough needs to be kneaded every 40-50 minutes. The dough should be fluffy.

Let's return to the filling.

Peel the onion and cut into large half rings.

Wash the liver, remove the film, cut into pieces. Simmer in a frying pan, add onion at the end. Fry until done. The liver should be stewed, not burnt!

Scroll the entire liver through a meat grinder.

How to make liver pies

First you need to sprinkle the table with flour. You can grease your hands with oil to prevent the dough from sticking too much.

Pull out the dough and knead it. Divide into 2-4 pieces. We work with one, cover the others with film so they don’t dry out.

We take one piece and roll it into a strip.

Spread the filling a little at a time so that there is an interval of about 4 cm between portions.

We pinch the edges. It turned out to be one long and uneven pie peeler.

We cut it in those places where there is no filling. Tighten and press the cut areas.

The result was a lot of pies, shaped like shelves.

These pies need to be fried in large quantities oils In total we need about 700 ml. vegetable oil.

You can deep-fry it in a slow cooker. Or you can just do it in a deep frying pan. Pour in oil so that it covers 3/4 of the pies.

Fry in boiling oil for 7-10 minutes on one side, then turn them over and the same amount on the other.

The pies should then be blotted with a napkin to remove excess fat.

Here they are fried pies it worked with liver!

Fried pies with liver and potatoes

Fried pies with potatoes and liver are much tastier than just with liver. Potatoes give a delicate texture and smooth out the sharp flavor edges.

If you want to get children to eat liver pies, since liver is healthy, but they can’t stand the taste, then add potatoes.

Ingredients:

Dough:

Wheat flour – 1 kg.
Dry yeast – 2 teaspoons
Sunflower oil – 5 tbsp. spoons
Water – 550-600 ml.
Sugar – 3 teaspoons
Salt – 1 teaspoon

Filling:

Potatoes – 600-700 g.
Liver (beef or chicken) – 600-700 g.
Onions – 3 heads
Salt – 1-1.5 teaspoons

Preparation

First knead the yeast dough.

Add salt, yeast, sugar, butter to warm water.

After 5-7 minutes, when the water foams slightly, add flour and knead the dough thoroughly.

Place it in a warm place for an hour.

Filling with liver and potatoes for pies

It's very simple!

Boil the potatoes and mash them.

Rinse the liver, remove the film.

Boil or fry the liver in a large amount of oil.

The onion can be fried together with the liver; if you cook the liver, then the onion will have to be fried separately until it turns golden.

Pass the liver and onions through a meat grinder.

Mix with mashed potatoes. You can add various spices.

Now take out the dough. Cut into pieces and roll them out.

Place filling (1-3 tablespoons) on each flatbread.

An unpretentious recipe for yeast pies with liver filling. You can buy ready-made dough for pies at a grocery store, but making it yourself is much more enjoyable and tastier. According to this recipe, the dough is prepared with lean, yeast dough. It has a universal taste and consists of simple ingredients: water, flour and dry yeast. All you need is a warm place and some free time.

Required ingredients for the dough:

700 – 750 g wheat flour;

500 ml. warm water;

1 tbsp. a spoonful of dry yeast (without a slide);

1 tbsp. spoon of sugar;

1.5 teaspoons salt;

3 tbsp. spoons of vegetable oil.

For the filling:

350 – 400 g.

How to cook:

To knead the dough, take a large container, such as a saucepan. Yeast dough can be kneaded in two ways: first combine the dry ingredients and then add the liquid ones, or vice versa. It’s more convenient for me to first dissolve dry yeast in water, and only then gradually add flour.

Pour warm water, add yeast, salt and sugar. Stir the mixture with a wooden spoon and leave for 10 minutes until the yeast is completely dissolved.

Then pour vegetable oil into the pan, stir and begin adding flour into the dough in small portions. It is better to knead thick dough with your hands, so you can feel the structure of the dough and be able to control its consistency. Knead the dough until it comes away from your hands. You may need a little less or more flour, this is natural, since wheat flour has different gluten and protein levels. From ready dough Form into a ball and place in a clean container. Cover with a lid or damp towel and place in a warm place to rise for 1.5 - 2 hours.

When the dough has doubled in size, knead it, then cover again and leave to rise further. Ready dough should increase in volume three times.

If you have yeast good quality, then the dough can ripen much earlier.

Further work with the dough can be done on a work surface sprinkled with flour or greased with vegetable oil. This time I will use oil. So, divide the dough into three parts and place one on a greased surface. Divide the dough into several balls (of the desired size) and use a rolling pin or your hands to form a flat cake.

Place some liver on this flatbread and pinch the edges tightly.

Heat a frying pan on the stove, pour in a little vegetable oil and place ready-made pies with liver. Fry the pies on both sides over medium heat until they have a characteristic golden brown color. In this way, prepare pies from the rest of the dough.

Place the finished pies with liver filling in a large cup and serve warm with hot tea.

In distant Soviet times, pies with liver were very popular. Delicious, fragrant, oblong oval-shaped pies for 5 kopecks were sold out within minutes after they were thrown onto the grocery store counter. The only negative is that they were cooked in a large amount of fat, which is quite hard on the stomach, and not everyone can afford such a dish. Lush is another matter yeast pies with liver in the oven - tasty, nutritious, airy and not at all harmful to health.
Pies baked with liver are prepared from yeast dough with the addition of dry instant yeast, which can be replaced with fresh pressed yeast (25 g). For liver filling, beef or pork lung, heart, liver. The by-products are soaked for 2-3 hours in clean cold water. During this period of time, the water is changed several times and the offal is washed. Then cut into pieces and boil for 1.5 -2 hours in a saucepan with a large number water. It is recommended to add salt to the broth, allspice and bay leaf. After the specified time, the pan should be removed from the stove and the offal should be allowed to cool in the broth.

Taste Info Pies

Ingredients

For the test:
Wheat flour – 2 – 2.5 tbsp.;
Dry yeast – 2 tsp;
Sugar – 2.5 tbsp;
Eggs – 1 pc. into the dough (+ yolk for greasing);
Milk – 1 tbsp.;
Sunflower oil – 3 tbsp;
Salt – 0.5 tsp;
For the filling:
By-products (liver, lung, heart) – 800 g;
Onion (large) – 1 pc.;
Sunflower oil (for frying);
Salt;
Black ground pepper.

How to cook dough and liver pies in the oven

First of all, prepare the dough for the dough. Dissolve yeast, sugar, and 2 tablespoons of flour in milk heated to 37 degrees. Cover the prepared dough with a napkin and leave in a warm place for 15 minutes.

In the meantime, let's start preparing the minced meat for the pies. Finely chop the peeled onion and place it in a frying pan heated with sunflower oil. Sauté over medium heat for 10 minutes until light golden brown.

Grind the boiled by-products through a meat grinder and combine them with sautéed onions. Season the ingredients with salt, pepper, mix and fry for another 5 - 10 minutes. Then you can add a little broth, cover with a lid and simmer the liver over low heat (for juiciness).

Our dough is covered with a foamy cap - it’s time to knead the dough. Beat the egg with salt and carefully pour into the yeast mixture.

Then add sunflower oil odorless. Little by little add the pre-sifted wheat flour. Knead the dough into a soft, tender dough that does not stick to your hands.

Cover the semi-finished product with a towel and let it rest for 20 - 30 minutes. During this time, the dough will gain airiness and become even softer.

From soft dough tear it off small pieces, roll them out into flat cakes on a floured surface. Place in the middle of each minced liver and form the pies, carefully pinching the edges of the product (otherwise they will spread out during baking).

Grease each pie egg yolk, whipped with a spoonful of water or milk. Place in an oven preheated to 190 degrees for 20 minutes. Bake until golden brown.

These are the lush and ruddy beauties we got.

The liver filling for pies turns out very tasty and juicy if you know how to prepare it correctly. Liver is mainly considered liver, but in Slavic countries the concept of “liver” includes all offal: lung, liver, heart and kidneys. You can't go wrong if you prepare the filling from the offal that you prefer. Since our family prefers filling from pork lung and liver, then I will focus on these ingredients.

The prejudice that light food is not tasty at all is wrong! I agree that when cooked it tastes like a sponge, but if you fry it with liver, onions and carrots and then turn it into a paste, it will taste simply divine!

So, let's prepare the ingredients for making liver filling for pies and start cooking! I have pork lung and pork liver already washed, vessels and tracheas are cut out of them, they are cut into portioned pieces.

Peel the onions and carrots. Cut them into small cubes and fry in a saucepan, first pouring vegetable oil into it.

Cut the lungs and liver into small cubes and pieces.

As soon as the vegetables are sautéed, add the chopped offal to the saucepan and fry for 15-20 minutes until fully cooked.

This is what the cooked and fried liver-vegetable mixture looks like.

Pour it into a deep container and puree it with an immersion blender, adding salt and ground black pepper to taste. If the mass turns out to be too thick, then add about 50-70 ml hot water. Our filling is completely ready - now you already know how to create a liver filling for pies and pies.

BUT this is not the whole secret - I still cook pancakes with this filling! They fly off the plate in no time. If desired, ready-made pancakes with liver can be frozen in freezer, and then, as needed, reheat in the microwave - you will always have a delicious dish at hand!

The city of Orsk in the Orenburg region is famous for these pies. In Orsk they are called “Starogorodskie”, and outside of it they are called “Orskie”.

Yes, you will probably remember now the pies that in Soviet times were sold in markets from large metal thermoses. A machine sculpted these pies and they turned out to be of perfect cylindrical shape. There is a joke about those market pies: “If you eat a pie and don’t find any filling in it, you know it had meat!” And Orsk pies are still popular. Their secret is kept as a military secret. The dough is incomparable - worth a try!

I’m telling you how the girls in my cafe make these pies now.

I give the proportions for 60 pies. Alas, it’s not worth starting less. So don't blame me.

You will need:

For the filling:

1.5 kilograms of liver

500 grams of onions

Salt

Ground black pepper

For the test:

2.5 liters of water

3 kilograms of flour

100 grams of yeast (if using dry yeast, then 2 small packets)

100 grams of sugar

1 heaped tablespoon of salt

For deep frying and greasing your hands:

2-2.5 liters of vegetable oil

We take in equal proportions chicken liver: half a kilo of heart, stomachs and liver. Grind in a meat grinder with a large grid. Then simmer the minced meat for 20-25 minutes in a deep frying pan until cooked through. Season with salt and pepper. Then in hot minced meat add half a kilo of onion minced in a meat grinder. There is no need to stew the onions with minced meat. That's the point. Just quickly stir the onion with the hot minced meat and leave the filling to cool.

The dough for pies is very easy to make. IN warm water dilute yeast with sugar. Let it stand for 10 minutes, then add salt, all the flour (three kilograms), stir well. After 45 minutes the dough is ready. But I personally advise you to stir the dough again, 20 minutes after kneading.

The dough turns out to be very liquid, slightly thicker than dough.

And then the hardest part begins. Because making such pies without the skill is not an easy task. I personally succeeded right away. Oksanka, the girl cook, did the same. But for the rest, it just doesn’t work out. The most important thing here is not to be afraid to wrap the dough, and wash your hands often and wipe them dry before lubricating them with oil again.

First you need to heat the oil for deep frying. Lots of oil. The best thing is right in the pan. We fry them in the pan - it’s convenient, and 6 pies at a time.

Then grease the table well with oil. You can pour oil into a bowl - it will be convenient to lubricate your hands. And it’s even more convenient to immediately place a bowl of cold water- wash your hands.

We literally dip our palms in the oil and then pinch off pieces of dough. We have 6 pieces - for one bookmark.

After this, wash your hands again (!) and wipe them dry. Lubricate with oil again.

Place a piece of dough on your palm and flatten it into a flat cake.

Spoon the filling and spread it a little along the length of the pie.

Then simply roll up the dough from one edge.

The resulting pie is quickly lowered into deep fat. Wet our hands again with oil and repeat the process. You need to make pies quickly.

In fact, we sometimes make pies with potatoes, cottage cheese, and regular minced meat using the same dough. But the liver ones are the most delicious.

The coolest thing about these pies is how they turn themselves over in the deep fryer as soon as one side is fried.

And what unexpected forms they sometimes take))

Fry the pies until cooked and evenly browned.

Of course, we're being a little greedy here with the filling. We have calculations and so on. For 80 grams of dough - 40 grams of filling. But this is of no use to you. So don't be stingy with liver.

Bon appetit!