Various offal, such as heart, liver, kidneys, are quite often used in the preparation of various fillings. They make pies, small pies and even dumplings. The high demand for these products is explained by the fact that they are very healthy, always available and much cheaper than meat.
Please note that any offal requires special preliminary preparation: the heart must be rinsed well in cold water, then put it in salted water and cook for a long time, it is better to drain the first broth.
It is also better to prepare the dough for the pies in advance, since you will have to spend quite a lot of time, but preparing and frying the pies themselves is very simple and does not take long. All your efforts will pay off completely; your pies will turn out tender, airy and very tasty. And they turn out perfect if they are prepared using kitchen appliances from the Kitchen Aid company
Ingredients:
- Boiled rice - ½ cup;
- Boiled beef heart – 300 g;
- Onions – 2 heads;
- Vegetable oil – 1-2 tbsp. spoons;
- Milk – 1/2 cup;
- Flour – 400 g;
- Butter – 100 g;
- Egg – 1 pc.;
- Sugar – 1 teaspoon;
- Egg yolks – 3 pcs.;
- Salt - to taste;
- Dry yeast – 10 g.
Cooking method:
- First you need to sift the flour.
- Dissolve dry yeast and sugar in warm water (about half a glass), leave for 20 minutes.
- After 20 minutes, pour half the flour into the pan, add yeast and sugar, mix everything well and leave for an hour in a warm place, covering the pan with a towel.
- After an hour, add egg yolks to the dough, beat everything, add salt to taste, add warm milk, butter (it should be warm and soft), and the remaining flour.
- Sprinkle the table with flour and knead the dough (if it sticks to your hands, you can add more flour to it).
- Transfer the dough to a bowl or pan, cover with a towel and leave for another 1-1.5 hours.
- Now you can start filling the pies; to do this, pre-boiled beef heart must be passed through a meat grinder.
- Peel the onion, cut it into small cubes.
- Fry the onion over medium heat until it becomes soft.
- In a separate bowl, combine fried onions, boiled rice and chopped beef heart, add salt and pepper, mix everything thoroughly.
- After the dough has stood for 1-1.5 hours, it needs to be removed from the pan or bowl and rolled out into a layer approximately 0.5 cm thick.
- Using a mug or saucer, cut out circles from the dough.
- Place a tablespoon of filling on each circle and pinch the edges to form a pie.
- Place the finished pies on a baking sheet lined with parchment paper, brush each pie on top with a raw beaten egg.
- Place the baking sheet with the pies in a preheated oven, bake them at 180 degrees for 15-20 minutes.
Many housewives prefer not to mess with yeast dough, they say - it doesn’t work! But, my dears, yeast pies bring comfort to the house. When the smell of pies is heard throughout the house and your family gathers together at the table - this is happiness!
To prepare heart pies, we will need the products indicated in the list. The heart was pre-cooked and cleaned.
We have excellent fresh beef heart. Soak it for half an hour in cold water, then send it to cook. When a knife or fork easily enters the meat, it is ready, remove and cool. We clean off all fat and blood vessels. We leave only the meat, which we grind through a meat grinder.
Finely chop the champignons and sauté.
Finely chop the onion, grate the carrots and send to sauté.
Combine champignons, onions and carrots. We send to the ground heart, salt and pepper to taste.
Let's start preparing the dough. Be sure to sift the flour.
Place the liquid ingredients, eggs and milk into the bowl of the bread machine.
Then add flour, sugar, salt, butter and yeast. Turn on the yeast dough kneading. It will take us 1 hour and 50 minutes.
Divide the finished dough into portions.
Roll each piece into a circle.
Place one and a half tablespoons of filling on each circle. We love it when there is a lot of filling.
We pinch it in the shape of a triangle with one acute corner.
This creates a triangle. We make a dent on one side, after which the pie is shaped like a heart.
Place the pies on a greased baking sheet. Leave in a warm place for 20-25 minutes, allowing them to rise. Then grease with yolk and put in the oven. Bake at 200 degrees ~ 20 minutes.
Heart pies are ready!
Bon appetit!
- For the test:
- flour - half a kilogram;
- water - one glass;
- salt - one teaspoon.
- Let's set our dough aside for a while and let's get to the filling ourselves.
- For filling:
- beef heart - about half a kilogram;
- ready-made rice porridge - approximately one glass;
- one boiled egg;
- a bunch of green onions;
- salt and pepper - to your taste.
- Preparation time: 02:30
- Cooking time: 00:20
- Number of servings: 8
- Complexity: average
Preparation
By-products such as heart, liver or lungs are not often in demand. The reason for this lies in the problem: how and what to cook. But this type of meat product is in no way inferior to regular meat, and is often cheaper. Heart pies are one of the options to solve this problem.
Option 2
Pies filled with boiled beef heart can be baked in the oven or fried in oil. Heart pies should rest for a while under a towel after frying.
Ingredients:
- half a glass of milk,
- egg,
- 110 grams of butter,
- 410 grams of wheat flour,
- 11 grams of dry yeast,
- a teaspoon of sugar,
- 3 egg yolks,
- 310 grams of boiled beef heart,
- half a glass of boiled rice,
- a tablespoon of sunflower oil,
- 2 onions,
- salt,
- two tablespoons of dill, green onions.
Preparation:
1. Sift the flour. Dissolve sugar and yeast in warm water. Leave to stand for twenty minutes.
2. Add half of all the flour to the pan with the diluted yeast. Stir. Leave the steam to rise.
3. Add egg yolks and salt to the dough that has doubled in volume. Also put softened butter and all the remaining flour there. Pour in full fat milk. The milk needs to be warmed up a little. The kneaded pie dough should still rise for about two hours.
4. Chop the onion. Fry it in oil. Scroll the boiled beef heart through a meat grinder. Season with salt, add a little broth and pepper to the filling. This way it will be juicier.
The heart is a tasty and nutritious part of beef liver, so pies with it turn out great. Pies with beef heart are useful on the road, for a snack at work, as well as at home, both for an independent meal and as an addition to borscht, soup or broth.
We suggest making pies with beef heart from store-bought yeast puff pastry.
You will need:
- puff pastry yeast, package 500 g – 2 pcs.
- vegetable oil – 2-3 tbsp. spoons
- egg – 1 pc.
- sesame seeds
For filling:
- beef heart – 1 kg
- sour cream – 0.5 kg
- chili peppers – 2-5 pcs.
- vegetable oil – 3-5 tbsp. spoons
- salt - to taste
- ground black pepper, ground coriander - to taste
- greens - optional
Cooking pies with beef heart
1. Remove the frozen dough from the freezer and let it thaw at room temperature. During the time you prepare the filling, it will defrost completely.
2. Before heat treatment, cut the heart and remove blood clots under running water.
3. Trim the upper vessels, external fat layers and internal tough connective tissues.
4. Cut the prepared heart into cubes with a side of 1 cm.
5. Place the heart cubes in a frying pan with heated vegetable oil and fry. Be careful not to overcook or you will end up with a dark, tough filling. Add salt, add spices and finely chopped chili peppers, add sour cream and simmer over low heat for about 1 hour.
6. Roll out the defrosted dough thinner and cut out circles using a cup of the desired size. Also roll out the trimmings to obtain circles, and so on until the last trimming.
7. Add your favorite chopped herbs to the cooled filling. If the filling turns out dry, add a little more sour cream.
8. Divide the circles in half into top and bottom.
9. Place the bottom circles on the table, put the filling on each, cover the top with the top circle and pinch around the circumference. Make holes in the middle of the top circle of pies with a knife to allow excess steam to escape during baking.
Step-by-step recipe for pork heart pies with photo.
- National cuisine: Ukrainian food
- Type of dish: Second courses
- Recipe difficulty: Not an easy recipe
- Cooking technology: Steamed
- We will need: Multicooker
- Preparation time: 1 hour 30 minutes
- Cooking time: 1 hour
- Number of servings: 15 servings
- Calorie Amount: 188 kilocalories
- Occasion: Picnic, dinner, lunch, snack
Everyone loves homemade pies, especially those filled with meat. The filling of pork heart with onions and dill is good, especially since I cooked it in a pressure cooker. After 20 minutes of pressure cooking, the heart was ready; I fried it in a slow cooker for another five minutes and passed it through a meat grinder. The pies turned out delicious and at the same time I tried the new unit and liked it!
Ingredients for 15 servings
- For the test
- Dry yeast 8 g
- Refined sunflower oil 30 ml
- Milk 350 ml
- Wheat flour 700 g
- Sugar 1.5 tbsp. l.
- Salt 1 pinch
- Chicken eggs 1 pc.
- For filling
- Curry 1 pinch
- Onion 2 g
- Refined sunflower oil 20 ml
- Pork heart 800 g
- Salt 1 pinch
- Fresh dill 1 bunch
Step by step
- Let's prepare the products: pork heart, onion, vegetable oil, flour, egg, sugar, salt, yeast which is added directly to the flour, sunflower oil and spices.
- Add sugar, salt and break the egg into warm milk, mix with a whisk.
- Gradually add flour and yeast, add vegetable oil and stir.
- Knead the dough into a soft dough so it doesn't stick and place in a warm place to rise.
- You can start filling. Cut the heart.
- Pour a little oil into the slow cooker and add the heart. Close the lid. I use a multicooker - PHILIPS HD 2178 pressure cooker.
- Set the pressure cooker to “Meat”. The standard program is designed for 30 minutes, but for such a volume 20 minutes was enough.
- The heart is ready.
- I turn on the “Ragu” mode in the multicooker mode, add the onion and fry for 4-7 minutes.
- Add salt and pepper, I add curry. Stir, turn off the multicooker.
- Pass the heart through a meat grinder and add dill. Stir and the filling is ready.
- When the dough has risen once, knead it and let it rest for another 45 minutes. The dough will increase 2-2.5 times, now it can be rolled out.
- Make small pies and place on a sheet. Sprinkle with water and let rise for 25-30 minutes. Bake at 180ºC until done.
- The pies are ready, cool on a sheet and serve.
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