Liver pies fried in a frying pan, recipe of your choice, with or without yeast, prepared with delicious filling, step by step with photos. Wonderful, aromatic baked goods from our grandmothers, who know how to please their loved ones with simple, but at the same time awesome concoction.
pies with liver in a deep bowl
We have already begun to forget about some variations of Soviet giblet pies. Plump, rosy, soft, with juicy liver and potatoes, which were once very popular. And their cheap price allowed the children to satisfy their hunger. Let's remember several versions of this yummy, what they filled it with and what they wrapped it in.
Dough
Which one to choose?
For fluffy pies without yeast
The yeast-free dough that we are about to prepare is perfect for those who are always in a hurry. It’s quick to prepare, and in taste and quality it’s not inferior to yeast-based ones. The only inconvenience is that it quickly becomes stale. For this reason, pies with this dough are recommended to be prepared in moderation. As much as you can eat during the day.
- Flour - half a kilo
- Chicken egg - one
- Kefir - two glasses
- Soda - one tsp
- Vegetable oil - two tbsp
- Sugar - two tsp
- Salt - one tsp
Break the egg into a tall cup, add salt and sugar. Beat until they are completely dissolved and then until foam appears.
mix egg sugar salt in a bowl
Pour in the butter and kefir, add a glass of sifted flour and soda. Mix until smooth, gradually adding the next amount.
add the rest of the ingredients into a deep bowl
When our concoction thickens completely and stops stirring, put it on the table, first sprinkling it with flour.
continue to knead the dough on the table
Continue kneading until soft and smooth, without visible grains.
the dough is rolled into a ball
After which, let it rest and brew for half an hour, under a napkin or oven. film. That's it, then the dough can be used in baking.
Unleavened recipe with yeast
- Flour - five hundred grams
- Oil - fifty ml
- Dry yeast - one teaspoon
- Sugar - two tablespoons
- Salt - one teaspoon
- Water - three hundred ml
Pour yeast, sugar into a bowl and fill with warm water. We let the mines brew for a few minutes, thereby checking their performance.
Add salt and sifted flour, one glass. Stir, kneading any lumps as thoroughly as possible. Again, leave the dough to rise for thirty-five to forty minutes.
After it has risen, pour in vegetable oil and add the remaining flour, knead well. Then we continue to knead in cups, with our hands, right on the table. With every minute, it becomes softer and more pleasant to the touch, like well-kneaded plasticine, it will gradually stop sticking to your hands, and the flour that we sprinkled on the table will gradually mix into the dough.
Roll it into a ball, grease it with oil and place it in a tall bowl. It remains to cover with cling film and let rise for an hour and a half. Lenten yeast dough is ready.
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.
Article on the topic: Simple and delicious pies for treating the family
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;
- Place the rosy pies in a deep container and place on the table.
Filling
Let's consider a couple of options.
With liverwurst
In order not to bother too much with cooking the ingredients, there is an excellent recipe for liver sausage filling. We do not use liver oil.
We grind four hundred grams of sausage in a meat grinder. Add boiled rice. One glass of ready-made will be enough. Finely chopped green onions. Lightly pepper it. The awesome filling is evident.
liver sausage filling
Buckwheat or pearl barley are great additions.
How to make a classic
Making filling for pies is not at all difficult. Liver is used like beef or pork, but poultry entrails are also suitable, which we will use now for the base.
- Stomachs - two hundred grams
- Heart - two hundred grams
- Liver - two hundred grams
- Onion - one head
- Lavrushka - one piece
- Sunflower oil - two tablespoons
- Salt and pepper to taste
All prepared components must be washed and cleared of various films, veins and blood clots. Cut into even pieces, place in a saucepan, where we immediately add bay leaf and pepper. Don't forget to add salt. Boil for half an hour in boiling water.
The meat should be chilled, not frozen. Be sure to put it in boiling water. In this case, all the juices will remain inside the pieces. Then take it out and cool.
Afterwards, we pass all this deliciousness through a meat grinder, cutting it into cubes for convenience.
Finely chop the onion, which can be poached, in a well-heated frying pan for about five minutes. But I would add it raw for more juiciness.
Refresh with ground pepper again, season with two tablespoons of vegetable oil, and mix. Vegetable fat will add juiciness to pies even when cold. The liver filling is ready.
If you put fried potatoes until half cooked in boiled liver, you will get an ingredient that has no equal in taste. These will probably be the same pies that you always remember with nostalgia.
Delicious pies with liver filling made from puff pastry
These pies cook very quickly, because... no need to waste time kneading dough. Just defrost the puff pastry and make the pies. This pastry is perfect as an addition to rich hot meat broth or as a snack option on the road.
Cooking time: 60 minutes.
Number of servings: 10-15.
Ingredients:
- 150 gr. language;
- 150 gr. hearts;
- 1 kg lungs;
- 300 gr. beef liver;
- 2-3 packs of ready-made puff pastry;
- 2-3 onions;
- 1 egg;
- 2-3 pinches of black pepper and salt;
- 0.5 bunch of any greenery.
Cooking method:
- We start preparing the pies by preparing the offal. We wash them thoroughly, remove films, ducts, and excess fat and soak them in cold water for 1-1.5 hours. Place in a saucepan, add cold water, and cook until tender, about 40 minutes. Add salt only at the end of cooking.
The tongue takes a little longer to cook, so we remove the finished offal earlier, and leave the tongue to simmer until soft.
- Cut the cooled ingredients into medium pieces, grind in a food processor or grind with a meat grinder.
- Peel, cut, fry onions in vegetable oil. Then add the liver there, fry everything together for about 5 minutes, seasoning with salt, pepper, and chopped herbs. Transfer the finished filling to a plate and cool completely.
- Meanwhile, take the puff pastry out of the freezer and defrost. Place the sheets on a table dusted with flour and roll the rolling pin a little in one direction. Using a regular glass, cut out circles from the dough. Place a spoonful and a half of filling in the center of each circle. Fold the circle in half, pinch the edges (you can go along the edge with a fork to get a nice pie).
- Place the products on a baking sheet lined with baking paper and coat with raw egg. If desired, you can sprinkle with sesame or flax seeds.
- Bake for about a quarter of an hour at 200 degrees. When a golden brown crust forms, transfer the baked goods to a plate. Serve liver pies hot or cold. Bon appetit everyone!
Video:
- 0.5 kg of wheat flour;
- 300 ml fresh milk;
- 1 egg;
- 2 tsp granulated yeast;
- 1 tbsp. granulated sugar;
- 1 tbsp. butter;
- 1-2 pinches of table salt;
- 0.5 kg lung (beef);
- 0.5 kg heart (beef);
- 2 onions;
- 5 tbsp. lean butter;
- 1-2 pinches of black pepper.
- Preparation time: 01:35
- Cooking time: 00:25
- Number of servings: 8
- Difficulty: medium
Liver pies fried in a frying pan recipe
Having chosen your recipe, we begin to sculpt. Divide the dough into equal-sized portions.
rolled out the blanks
Let's prepare the base. You can roll it out with a rolling pin or just knead it with your hands. Add minced meat and form a beautiful pie.
liver pie without yeast recipe
Pour a glass of oil into the frying pan and heat it well. We are pawning our semi-finished products.
our products were placed in a frying pan
Fry until nicely browned on both sides.
rosy liver pies in a frying pan
Place on a plate and serve piping hot.
Preparation
The best place to start working on pies is with liver. In liver we have a lung, a heart and a liver. It is better to boil the lungs and heart over low heat for a long time, but it is better to simmer the liver in a frying pan and do not overcook, otherwise it will be tough and dry.
Place the thoroughly washed and cut into pieces lung and heart into a saucepan, add washed carrots, parsley root, an onion with a clove stuck into it, and both types of peppers.
To fill with water. It should be remembered that lung is lighter than water, so it will float above its level, and will also swell for some time during cooking. Therefore, there should be enough water, but not too much.
Cover the pan with a lid and put on the fire, bring to a boil, simmer over low heat for 2 hours after boiling. Then salt the offal, add bay leaf, and simmer over low heat for another half hour.
Remove the pan from the heat and let the heart and lungs cool in the broth. If you follow this cooking technology, the filling will turn out very juicy.
Prepare the dough. While the offal is cooling, knead the dough. Even though the recipe is in accordance with GOST, a bread machine will help out here in the best possible way!
Place a knife into the bowl of the bread machine. Pour in water (or potato broth, which would be better!), add salt, sugar, butter, then flour and yeast.
Close the lid of the bread machine, set the dough kneading program for 20 minutes and knead into a smooth dough. Open the bread machine, remove the knife, roll the dough into a ball and leave to ferment for 3 hours.
Knead the dough every hour. To do this, you need to take it out of the bowl, knead it into a layer and fold it three times lengthwise, then three times across. In three hours the fluffy dough will be ready. Fluffy dough according to GOST is a prerequisite for obtaining real liver pies.
If you knead the dough by hand, then your hands will act as a knife for kneading the dough, everything else according to the technology will be similar.
Filling . While the dough is rising, finish preparing the filling. Peel the onion, rinse with cold water and chop coarsely. Wash the liver, dry with a napkin, and cut into pieces. Place the frying pan on the fire, pour in 1 tsp. vegetable oil, place the onion under the lid, simmer for 3-4 minutes until transparent. Add the liver and simmer, covered, until the liver is ready for another 8-10 minutes. Stir occasionally.
Video recipe for liver pies from Svetlana Chernova
Delicious, fluffy dumpling-shaped pies.
Products
- Flour - 500 g
- Small eggs - 2 pcs.
- Pressed yeast - 30 g or dry yeast - 10 g
- Yogurt - 300 ml
- Sugar - 2 tbsp
- Salt - 1 tsp
- Rast oil - 2 tbsp
- Light boiled - 300 g
- Pork heart - 1 piece
- Pork lard - 100 g
- Onion - 1 pc.
Download video
I was able to provide several recipes for liver pies fried in a frying pan in this article. I hope it will help you choose the best one for yourself, completely suitable for your pace of life. See you later. Sergey.
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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 filling:
- By-products (liver, lung, heart) – 800 g;
- Onion (large) – 1 pc.;
- Sunflower oil (for frying);
- Salt;
- Ground black 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. Pepper the ingredients, add salt, 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 odorless sunflower oil. Gradually add 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.
Tear off small pieces from the soft dough and roll them into flat cakes on a floured surface. Place minced liver in the middle of each and form pies, carefully pinching the edges of the product (otherwise they will spread out during baking).
Brush each pie with egg yolk, beaten 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.
Liver pies are a real treat: tasty, airy, aromatic, you just want to eat pie after pie. They are great hot, but also remain soft and delicious when cold. Try this economical and uncomplicated recipe for liver pies, the result will exceed all expectations.
Ingredients:
(23 pies)
- filling:
- 500 gr. pork lungs
- 200 gr. pork liver
- 2 onions
- 1 tsp salt
- 0.5 tsp ground black pepper
- vegetable oil
- yeast dough:
- 4 cups flour
- 0.5 l. water
- 30 gr. fresh yeast
- 1 tsp salt
- 2 tbsp. Sahara
- 3 tbsp. vegetable oil
- frying oil
- What I like about fried liver pies is that you can prepare the liver in advance (it stores well in the refrigerator), and then at a convenient moment, quickly knead the yeast dough and prepare amazing pies for dinner.
- So, for liver we need lungs and liver. We cut the lungs into plates 5-6 cm wide. Beauty is not needed here, so we cut it quickly.
- Cook the lungs in salted water until tender. We check readiness like this: pierce the lungs with a knife: if there are no bubbles or liquid release, then the lungs are cooked. Approximate time - 20 minutes.
- Wash pork, beef or lamb liver, then cut into pieces and cook until tender for 10-15 minutes.
- When the lungs and liver have cooled, pass them through a meat grinder.
- Finely chop the onion, simmer the onion in vegetable oil. By the way, the more onions, the juicier the filling of the pies. And another important thing is to simmer the onion over low heat, even with a lid on. When the onion becomes soft and transparent, add liver (liver with lungs) to the pan.
- Fry everything together for 5 minutes, salt and pepper the liver to taste. The ingredients indicate the approximate amount of salt and pepper for a given amount of liver. Please note that the filling should not be bland, so try and adjust the amount of salt and spices.
- That's all, the filling for liver pies is ready. Now let's prepare quick yeast dough. Detailed recipe with step-by-step photos.
- In warm water (40 degrees) we dilute yeast, add salt, sugar, sunflower oil, flour. The result is a fairly liquid dough.
- Cover the bowl with the dough with a towel and leave it on the table for 1 hour. In winter, we place the bowl closer to the radiator))). During this time, the dough rises, increasing 2-3 times in volume.
- Pour more flour onto a cutting board and place the dough on top. We don’t knead the dough, but simply coat it with flour on all sides.
- We make a roll out of the dough, cut it into small pieces with a knife. Roll each piece well in flour, pull out the flatbread with your hands, and place a spoonful of liver filling on it. Please note that the dough is very soft and pliable, it literally breathes in your hands. Carefully pinch the edges to create a pie with liver inside.
- Immediately place the pies in the hot frying pan. Fry covered until golden brown, then turn over to the other side. At the end of frying, place the liver pies on a barrel so that they turn out golden brown on all sides.
- When frying, it is important to choose the right heat for the pan: if the fire is too high, the outside of the pies may burn, while the dough inside will not bake. Therefore, watch the fire and adjust in time.
- We serve very tasty and appetizing fried pies with liver to the table. Mmmm, delicious)))) By the way, pies made from such liquid yeast dough do not go stale for a long time, remaining airy the next day.
- 0.5 kg of wheat flour;
- 300 ml fresh milk;
- 1 egg;
- 2 tsp granulated yeast;
- 1 tbsp. granulated sugar;
- 1 tbsp. butter;
- 1-2 pinches of table salt;
- 0.5 kg lung (beef);
- 0.5 kg heart (beef);
- 2 onions;
- 5 tbsp. lean butter;
- 1-2 pinches of black pepper.
- Preparation time: 01:35
- Cooking time: 00:25
- Number of servings: 8
- Difficulty: medium
