Yeast baking has been my weakness since childhood, and this has apparently been passed on to my children. So we indulge together, and very regularly, with all sorts of buns, buns and pies. Sometimes I cook, but today I have prepared a step-by-step recipe for baked liver pies in the oven.
The filling for them should be as uniform as possible. From sweet ones - cottage cheese or poppy seed, or thick jam, and from unsweetened ones - mashed potatoes, grated cheese, minced meat or liver pate. Today's pies with chicken liver will be in the oven.
These are the ingredients needed
To knead a simple yeast dough for our pies you will need:
- 600 g wheat flour (preferably sifted a couple of times)
- 25 g compressed yeast
- 2-3 tbsp. granulated sugar
- 1 tsp salt
- 200 ml curdled milk
- 50 ml water
- 1 tbsp. odorless vegetable oil
For a hearty liver filling you should take:
- 500 g chicken liver
- 1 small carrot
- 1 medium onion
- vegetable oil
- 1 cup boiled buckwheat
- a pinch of salt and spices to taste (I added regular ground black pepper and nothing else)
To decorate the pies you need to prepare:
- 1 egg (-flowers)
- 2 tbsp. flax seeds
How to cook liver pies in the oven
The entire cooking process should be roughly divided into three stages - kneading the yeast dough, preparing the liver filling, forming and baking the buns. The recipe for liver pies in the oven is very simple, so try it too.
- In order to knead the dough, we first prepare the dough. It's simple. To do this, mix the yeast (you just need to mash it with a fork) with sugar, and then add just a little flour (literally 2 tbsp) and slightly warmed water.
- This all needs to be mixed thoroughly and set aside for a quarter of an hour - the dough should be suitable.
- In the meantime, it is imperative to sift the amount of flour we need (it is advisable to pour some of it aside and add it later as needed). Now we transfer the suitable dough into a bowl with flour, add salt and yogurt - we begin to knead the dough.
- During kneading, add vegetable oil (do not forget that it should be odorless).
- As soon as our yeast dough stops sticking to our hands, we form a ball out of it, cover it with a towel and set it to rest, as you understand, in a warm place.
- In the meantime, you need to prepare the filling. To do this, we wash the liver, clear it of films, dry it and fry it in a frying pan.
- During the frying process, add diced onions and grated carrots, a little salt and pepper, and then simmer over low heat for 7-10 minutes.
- When the fried liver and vegetables have cooled a little, put them in a blender and grind them into a pate.
- To the finished liver pate, which can already be eaten, now add boiled buckwheat and mix thoroughly.
- That's it, our filling is ready.
- And now you can start molding them - this is the most interesting part. Knead the dough thoroughly, then divide it into several parts.
- We form sausages from them, and then cut these same sausages into identical pieces.
- Now we roll out the latter into flat cakes - we get blanks for our wonderful flower-shaped pies.
- Place a full tablespoon of rich liver filling in the center of the flatbread, and then bring the edges of the flatbread together in the center and seal them well. Now turn the resulting flatbread over, seam side down, and press lightly with your palm.
- Now you need to take the bottle cap and use it to make an impression in the center of the dough - this will be the center of the flower. Next, we arm ourselves with a knife and from the contour of the center to the edge of the cake we make 8 cuts at an equal distance from each other - these will be the petals of our flowers.
- Each petal now needs to be turned outward, as it were, but all eight in one direction.
- In this form, we now carefully transfer the liver pies onto a baking sheet (it’s better to line it with baking paper first), and then leave it for 15 minutes - let them rise.
- The prepared flowers now need to be greased with an egg (it needs to be lightly beaten with a fork), and sprinkle some flax seeds in the center.
- Bake the pies for about 25 minutes in the oven at a temperature of 170 degrees.
Our delicious liver pies are ready in the oven, don’t forget to bookmark the step-by-step recipe for future use. As I promised you, the baked goods turned out beautiful and rosy. I am sure that no one will be indifferent to such delicious flowers.
Video recipe: preparing delicious liver pies
How to prepare liver and onion filling for pies
1. The liver must be washed, all films, veins and fat removed from it.
Let it sit for half an hour in water or milk.
2. Place the liver in a saucepan with cold water.
Heat it to a boil, remove all foam. Cook the liver until the ichor ceases to stand out, and when cut, the color is not red-pink, but even brown.
3. Chop the onion. Fry the onion for the filling in vegetable oil.
4. Pass the boiled liver through a meat grinder.
5. Add it to the onion; add salt to the liver filling to taste. Add a piece of butter to the liver filling and heat everything for 5 - 6 minutes.
You can fry delicious pies from the prepared liver filling. Yeast dough prepared according to any recipe is suitable for this. You can take the simplest one. Add yeast, a pinch of salt and a spoonful of sugar to half a kilo of flour. Pour in a glass of milk and knead the dough. When it is ready, make pies with liver filling and fry them in oil.
Fried liver pies according to this recipe turn out very tender and tasty. Pamper your loved ones with this pastry.
Ingredients:
For filling:
for test:
How to make fried liver pies
1. Let's put on the dough. To do this, heat a glass of milk in the microwave for 20-30 seconds; the milk should become very warm, but not hot. Mix milk with 3 tablespoons of sugar. Then pour the sweet milk into a large container and add instant yeast. Mix. Leave for 15 minutes at room temperature.
2
. Sift 3 cups of flour into a large bowl. Then you need to add margarine. If it is soft, you can simply mash it with flour into crumbs. That is, you knead and grind margarine with flour until it becomes “margarine flour” (I don’t know how else to explain it, see photo).
3
. Now add 2 yolks to this flour mixture. Only the yolks; you can then add the whites to the filling. Pour in the dough, add salt, mix first with a spoon. Then knead the dough with your hands, adding flour. As soon as the dough stops sticking to your hands, put it in a plastic bag and leave it in a warm place for 1-1.5 hours.
4
. During this time, the dough can rise 2-3 times and increase in size. Accept it a little and let “its time come.”
5
. While the dough is preparing, let's make the filling. Onions and carrots need to be peeled. Slice and fry.
6
. Cut the liver into 2 cm pieces and add to the onions and carrots. Stir and fry for about 15 minutes. Salt and pepper. Cut a piece of liver, if there is no blood and the color of the piece inside is uniform, remove the pan from the heat. Overcooking the liver is bad. It becomes tough and not tasty.
7
. Next, you need to cool the filling a little and grind it in a meat grinder. Or grind in a food processor.
8
. The dough for this recipe is pliable and there is no need to roll it out with a rolling pin. Roll the sausage and cut into cylinders. Form a circle and use your fingers to widen the base. Place the liver filling inside.
9
. Pinch the edges. Shape the pie.
10
. Pour vegetable oil into a hot frying pan, 0.3 cm from the bottom. Then reduce the heat to medium. Let the oil warm up and place the pies in the pan. They fry quickly, adjust the heat level to suit you. The dough cooks just as quickly, so don't worry about it remaining soggy.
Delicious fried liver pies are ready
Bon appetit!
Video recipe “Fried liver pies”
Pies can be an independent snack or an addition to the main course. An important aspect is the properly prepared filling. It is especially difficult to prepare products that have special taste qualities. An interesting option would be beef liver filling for pies. But beef liver requires special preparation and proper cooking, otherwise the taste of the baked goods will be completely ruined.
Secrets to choosing the perfect product
The cookies will turn out really tasty and aromatic if you choose a fresh and high-quality product. The secrets regarding the choice of offal are as follows:
- When buying liver, you should pay attention to the color and smell. The color of the fresh product resembles ripe cherries, and the smell has a sweetish note.
- It is worth using exclusively fresh or chilled offal, since frozen liver can be spoiled and absorb a lot of foreign odors.
- In order not to buy too hard liver, which may not soften during heat treatment, you need to choose small pieces.
During the purchase process, you should read the documents, which contain all the information about the animal’s health status and test results.
How to properly prepare a product for processing
A tender and tasty beef liver filling will only be possible when the product is prepared in accordance with all culinary rules and recommendations. You need to process beef liver as follows:
- First, you should wash it in cold running water.
- Soak the product in warm water for a few minutes.
- Remove and pat dry with paper towel.
- Make cuts on the sides and pry off the top film, which must be removed.
- Be sure to remove veins and remnants of bile ducts. Immediately cut the liver into small pieces.
- Soak the product in milk for one hour. Then take out the pieces and place them on paper napkins to dry.
Secrets regarding cooking liver
Preparation can be carried out in two ways - the product is boiled or fried. In this case, you must strictly follow all the cooking rules. Then the pieces will turn out soft and tender.
To prevent the offal from becoming tough and having an unpleasant odor, you need to know exactly how long to cook beef liver for pies. First you need to put it in a pan and put it on the stove. When the water boils, add spices and reduce heat to low. Cooking lasts 35 minutes. Readiness can be checked as follows: pierce the largest piece deeply; if a light liquid comes out, the product is ready.
You need to fry the liver as follows: place small pieces in a well-heated frying pan. After five minutes, you need to turn over each piece and fry this part for the same amount of time. Spices and salt are added only at the end of frying.
Standard filling for any type of pies
The simplest filling for beef liver pies, which is particularly versatile, is prepared from a simple set of ingredients and is very simple. You need to prepare the following ingredients:
- ½ kg of liver.
- 1 onion.
- 1 carrot.
- Bay leaf and allspice.
- Other spices.
Cooking principle:
- Boil the offal until completely cooked. It is worth putting a bay leaf and allspice into the pan to remove the strong smell of liver.
- Cut the onion into small cubes and grate the carrots on a coarse grater.
- Fry the onion and carrots until fully cooked. For frying you should use butter or olive oil.
- Mix liver and vegetable frying, add salt and other spices. Pass the mass through a meat grinder.
The result is a paste-like paste that looks more like liver pate.
Features of preparing liver for fried pies
Fried beef liver pies need to be prepared especially skillfully, since this type of baking is easy to dry out. In addition, the smell of vegetable oil can overpower the smell and aroma of the filling.
Required products:
- 1 kg of main ingredient.
- 2 large onions.
- Half a glass of sour cream.
- Spices.
Additionally, mushrooms can be used. Most often they cook champignons or oyster mushrooms.
The principle of preparing the filling for fried pies is as follows:
- Grind the cleaned and already soaked liver together with the onion using a meat grinder.
- Place a small piece of butter in the pan, and then pour in the sour cream.
- Add chopped liver and onions here. Fry the mixture until the main product becomes crumbly.
- Add spices and mix the mixture. Turn off the stove and cover the contents with a lid.
Mushrooms should be added at the moment when the animal component reaches half-readiness. Next, the finished component for the pies is cooled and placed into the dough.
Delicate beef liver filling with garlic and herbs
For such a trivial dish, it is worth using original fillings, which are distinguished by the simplicity of products and preparation. The filling for pies from beef liver, garlic and herbs is prepared according to this principle.
First select products:
- 0.5 kg beef liver.
- Bulb.
- Spices.
- 2 cloves of garlic.
- Fresh greens.
- Sour cream or cream.
You need to prepare the liver first. You don’t have to soak the product in milk, since the finely ground ingredient needs to be stewed in sour cream or cream. 10 minutes of heat treatment is enough. In order for the component to give juice and be saturated with taste, you can add a few tablespoons of vegetable oil to the dairy product.
When the milky substance has evaporated and been absorbed by the liver, add finely chopped onion to the pan. To prevent the vegetable from burning, add a little more vegetable oil. A few minutes before the end of cooking the main ingredients, squeeze out the garlic.
Finally, stir in the cooled mixture of liver, onion and garlic. Add finely chopped greens. It is worth using parsley, dill, celery, and basil. Add spices. If necessary, you should add 1 egg, which will help bind the resulting substance.
Variation of standard filling
The filling recipe for beef liver pies requires only a few ingredients:
- 1/3 kg of liver.
- ½ cup rice.
- 1 onion.
- Spices according to taste preferences.
Preparing components:
- Cut the pre-prepared liver into very small pieces. This grinding option will reduce the cooking time of the ingredient.
- Chop the onion as well as possible.
- Mix the two ingredients and fry in a frying pan until fully cooked. Add spices. For frying, it is advisable to use sour cream with olive oil, then the products will acquire a light creamy tint in taste.
- Boil the rice. Leave in a colander for 10-15 minutes to remove excess moisture.
- Mix all ingredients and pass through a meat grinder.
Liver-potato filling
The filling for beef liver pies can be combined in equal proportions with another ingredient. Potatoes would be an ideal option. You need to boil 0.5 kg of potatoes, from which you then need to mash.
Stew the liver and onions through a meat grinder. You can add a few spoons of sour cream. You also need to put herbs and spices here. Then mix the two main ingredients and add a little melted butter.
You need to set the filling aside for 10-15 minutes before adding it to the dough. Then the mixture will be homogeneous, and all the flavors will be completely mixed and distributed. You can give additional time for the filling to remain in the dough.
Cooking secrets
It is not enough to just know how to cook beef liver for pies; you need to understand the general principles of preparing such a dish.
If the filling turns out to be too dry and the consistency itself is uneven, you can add an egg or a little sour cream to the mixture before placing it in the dough. If the opposite happens, then you need to add a little breadcrumbs.
To prevent the taste of the dough from interrupting the special aroma of the base, it is worth using unleavened versions of the flour base. In this case, it is advisable to use more filling - in this product the share of dough should be no more than 15% of the total volume.
An interesting option for pies would be not liver processed into pate, but cut into small pieces. At the same time, each slice retains its special aroma and taste. As for the pie itself, it turns out neat; the inside does not leak out of the flour base.
Chicken liver is a healthy product from which you can prepare a lot of delicious and independent dishes. In addition, the liver is well suited as a filling for various pies and pies. You can make the filling only from liver and onions, or you can add mashed potatoes to the liver, it will also be delicious.
So, let's prepare all the ingredients for preparing the liver filling for pies and pies.
As I said above, I boil the liver for the filling. Therefore, we rinse the liver well under running water, put it in a pan and fill it with cold water. Place the pan on the stove and boil for 30 minutes after boiling. Be sure to remove the foam after boiling.
While the liver is boiling, chop the onion for frying. You need to take at least 2 large onions, the filling will only benefit from this, it will be juicier and tastier.
Fry the onion in vegetable oil over low heat, first until transparent and then lightly golden. There is no need to overcook the onions. Another little secret - add a pinch of sugar while frying the onion, it, and then the filling with it, will be tastier.
Drain the water from the fried liver and let it cool slightly.
Now we need to mix and chop everything. You can do this using a meat grinder or using a blender, choose the method that you like best. While grinding, add salt and ground pepper to taste.
I did this in a blender in two batches, since the whole mass did not fit at once.
Taste it and add salt and pepper if necessary. The liver filling for pies and pies is ready.
From the yeast dough prepared in advance, we form blanks for pies, lay out the filling, pinch the edges and bake.
This is how you get pies stuffed with chicken liver. Very tasty, try it.
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