Stuffing for fried chicken liver pies. Cooking pies with liver - the secrets of lush and mouth-watering baking

How do you want to quickly eat fried pies with liver, seeing how they lie on a plate in a slide.

This is a fragrant, lush and ruddy dish, which is difficult to resist even for those who are committed to a healthy diet.

The filling from the liver turns out not only tasty, but also healthy.

Do not forget that such an offal carries a lot of benefits to the body. It will perfectly sparkle with new flavors, if it is skillfully combined with lush dough.

Before I imagine how you can cook cookie pies in the oven with a step-by-step algorithm and a photo, I want to clarify the general principles for cooking this fragrant dish.

The main nuances in the preparation of pies

To please homemade liver pies, the hostess must take the yeast composition of the dough. It is not difficult to do this at home, especially since it contains a small number of components.

As a rule, the set of products includes:

psh. flour, water or milk, yeast. Before you start cooking pastries at home, you should let the dough rest, otherwise there is a chance that it will become hard and stale.

But the option of baking pies from puff pastry is not excluded. By the way, it is not necessary to cook the dough at home, you can buy ready-made in the store.

Now you need to clarify the information regarding the liver filling, all types of which differ in aroma and taste. The taste will also vary depending on the cooking method and the time spent preparing the product for consumption.

Prolonged frying or boiling of the product will cause the filling to be tough. I also advise you to dilute the composition of the liver filling with vegetables, cereals, chickens. eggs.

Vegetables can be fried or stewed. Be sure to salt and pepper any composition. The amount of seasoning will depend on your personal preference.

On this, with the theory of preparing the filling for homemade pies with liver, I propose to finish, we go directly to the recipes.

Fried liver pies

The main feature of the dish is the filling. It should turn out soft, tender in its composition, resemble a pate. To achieve this goal, you need to fry the composition of the filling in ground form in a pan.

Components: 2.5 tbsp. flour; 250 ml of plain water; salt; sl. oil; 8 gr. dry yeast; 300 gr. liver; black pepper; onion.

Action algorithm:

1. In half st. water to dissolve the composition dry. yeast. The water must be warm. Add 0.5 tsp to the mixture. salt and put the same amount of sugar.
2. I must sift the composition of the flour, and only then add it to the first composition, where I pour the remaining amount of water.
3. I put 30 gr. sl. butter and knead. The dough will be elastic. If this does not happen, it is worth adding flour. I leave it aside for 1 hour, after which I knead again.
4. My liver, with the help of a meat grinder I process it. If you want, you can safely use a blender for this purpose.
5. I chop the onion and heat for a couple of minutes in a pan. Mix with liver and fry for 4 minutes. Salt, pepper and set aside, do not use until completely cooled.
6. I make blanks from dough, fry on both sides. I put it on paper napkins so that the oil can glass from the pies. They are fried very quickly, this is due to the fact that they already have a ready-made filling.

Quick pies on kefir

Cooking pies on kefir is very simple, and does not take a lot of time. To speed up this process even more, it is worth making a liver pate in advance. The dough is prepared on kefir, and, as you know, it turns out to be tender and pleasant in taste.

Components: 500 gr. kefir; 30 gr. sl. butter (take margarine if desired); 2 tsp salt; 1 tsp soda; 1 PC. chickens. egg; sugar and salt.

Step-by-step algorithm of actions with attached photos:

1. I pour kefir into a container, add soda to it. I stir to start the reaction, bubbles will appear. I put salt, sugar and an egg there. I dissolve the mass by stirring the mixture.
2. I pour in there. oil, I melt it in advance. I add flour. I do kneading, it is important to make sure that the dough is not steep and does not stick to your hands. I leave for 30 min. aside.
3. I make cakes and fry them in a pan or cook them in the oven. Here the choice is entirely yours.

Wind pies with liver

Pies are very tasty if they are cooked in the oven. They have many advantages: pastries are not greasy, less high-calorie, soft, airy. To achieve your goals, you should perform the correct kneading of dough for pies.

Ingredients: 250 ml of milk; 1 pc. onion, chicken egg; 50 gr. rast. oils; 2 tbsp Sahara; 500 gr. flour; salt; 1 tbsp yeast; 400 gr. liver.

Cooking algorithm:

1. I heat milk so that its temperature is approximately equal to 40-50 gr. I put sugar, yeast, and also flour in the amount of 6 tbsp. I shake the mass, leave for 30 minutes. aside. During the specified time, the mixture will be able to rise and sour. I introduce salt, egg, flour. Whipping.
2. The dough must be kneaded, and only then add the rast. oil. By the way, you can replace it with melted margarine. I remove the mass to the side, waiting for the first rise.
3. I'm preparing the stuffing. I fry the liver, process it in a meat grinder. I add spices. When the dough rises again, I divide into parts and make blanks. I fill the filling with cookies.
4. I spread it on a baking sheet, I let the pies stuffed with liver stand for 15 minutes, smearing them with whipped chicken. egg. Only then I send it to bake in the oven.

Rice stuffed pies

A wonderful recipe, thanks to which you can bake pies in a home oven, cook fried cakes using oil in any pan. By the way, the dough recipe is universal, and it is worth using it to make a large pie.

I advise you only to take round and small rice, but not steamed. But any liver can be used.

Components: 400 gr. liver; 2 pcs. Luke; 100 gr. rice 1 pack dry yeast; 450 gr. flour; 2 tbsp Sahara; 250 ml of water or milk; 40 gr. oils; salt.

Cooking algorithm:

1. I stir the yeast in warm milk or water - decide for yourself. I introduce sugar, then salt, put flour, butter. I'm making a batch. The test needs to double in size. But this is if the oven is in the oven. 1 time - for the pan.
2. I cook rice, salt it, wash it well.
3. I cool the boiled liver, process it using a meat grinder. You need to cook for about 15 minutes.
4. I fry onions, add rice and liver, salt, pepper to taste. I make blanks from a mass of dough. If you bake in the oven, you need to give the dough time before baking so that the blanks rise. This will ensure their integrity during baking.

Puff pastry pies stuffed with liver and chicken egg

The recipe will appeal to all those who do not like to mess with yeast dough. Everything is prepared very quickly. You can also take unleavened dough or yeast dough for this recipe, because you will need to cook pastries in the oven.

Components: 1 pack. finished sl. test; 5 pieces. chickens. eggs; oil; onion; seasonings; 300 gr. liver.

Cooking algorithm:

1. I cook in a cool 4 pcs. chickens. eggs. Cool and cut into small pieces.
2. I grind the raw liver in a meat grinder.
3. I fry the onion in a pan, add the liver. I mix the prepared salted mixture with chickens. eggs. The filling is ready.
4. I roll out the dough, I make blanks.
5. Kur. beat the egg with 3 tbsp. water. I grease the dough with a brush. I send the envelopes to the baking sheet. Brush with egg again and bake.

"Special" liver pies

This cooking method is unique. The thing is that, in accordance with it, you can prepare a very delicate composition of the filling, you can put vegetables in it.

As a result, you get a pate from the liver, even if you can’t use all the filling, it won’t disappear idle at your home. As for the test, you can use any of the types known to you.

Components: 500 gr. liver; 2 pcs. onion; carrot; salt pepper.

You need to cook fried "special" pies in a cauldron or in a large frying pan with a lid.

Action algorithm:

1. I cut the onion into half rings, carrots into thin rings, send them to the pan. I fry 3 min.
2. I cut the liver into pieces, send it to the first mixture and stew under the lid for 30 minutes. In the absence of juice, boiled water can be added. Pepper and salt at your own discretion.
3. I cool the mass, skip it in a meat grinder, preferably 2 times. I make pies and fry until done.

Liver pies with potatoes

The perfect recipe for hearty homemade liver pies. In fact, this filling goes well with potatoes. It turns out satisfying, inexpensive and tasty.

Mashed potatoes should be cooked separately, and if left, you can serve it to the table as a separate dish. Let the pies be fried, but they are not very greasy.

Ingredients: 300 ml of milk; 1 PC. chickens. egg; 1 pack dry yeast; salt; 600 gr. flour; sugar; 500 gr. puree; 250 gr. liver; onion.

Cooking algorithm:

1. I mix yeast and milk (it should be warm), salt (1 tsp) and sugar (2 tsp). I put flour in. I mix the mass. I set aside for an hour.
2. At this time, I make the filling: I cook the liver in water for about 10 - 15 minutes. I process in a meat grinder. I fry the onion and mix with mashed potatoes, liver. Salt, pepper - as desired. By the way, use spices too.
3. I make pies and fry in a pan until cooked.

You can serve it on the table, your loved ones will definitely appreciate the efforts!

To prepare homemade cookies with cookies that are ideal in shape and structure, tasty in composition, you should familiarize yourself with some of the information I have provided below:

1. Cook only in hot oil so that the pastries are not too greasy. Unheated oil will soak into the dough, and fried pies will be too greasy.
2. To remove the bitterness from the offal, it is worth soaking it in chopped form in milk. This should take about 30 minutes.
3. When the filling for pies is dry, you can supplement it with mayonnaise or sl. oil. Just a couple of tablespoons of the additive will allow you to get a delicate pate. For this purpose, process the mass with a home blender.
4. When there is no egg to anoint the dish in the oven, it is worth wiping it after baking with gauze soaked in rast. oil. So the pies will become shiny, beautiful and soft.
5. In the event that you have introduced a lot of sugar into the dough for pies, there is a possibility that the dish will burn. In this case, you need to put about 3 tablespoons per 0.5 liter of water. sugar, but no more.
6. The flour should be sifted before being used for the yeast composition of the dough. This will allow the mass to be saturated with oxygen, and the dough will become airy, homogeneous, light.
7. You need to knead the dough from warm foods, cold ones will inhibit the activity of yeast, and therefore the treat will be baked longer.

This article has come to an end. It is likely that one of the proposed recipes has interested you, and therefore, in the near future, be sure to try preparing a treat for your whole family. Great success to you in this matter!

My video recipe

The liver is a low-calorie and healthy offal. Due to the high content of vitamins and trace elements, it is recommended to regularly use it for athletes, people suffering from anemia, pregnant and lactating mothers. Filling from the liver for pies or pancakes makes dishes not only tasty, but also very healthy.

Any filling is suitable: beef, pork or chicken. A little time and patience, and we will get a fragrant and healthy minced meat. What we need:

Ingredients for liver filling

Liver - 700-750 gr.
Onion - 300 gr.
Olive oil or animal fat - 60 gr.
Salt, spices and pepper - to taste

How to make a liver filling

We wash the meat, cut out films and large vessels and cut into medium pieces.

We spread the meat in a high frying pan, pour in 1/2 cup of water and put on moderate heat. Until the water boils in the pan, remove the foam with a slotted spoon. After the water has evaporated, rinse the liver with cold water (to wash away all blood clots). Rinse the pan, pour oil or add finely chopped lard and set it to fry.

Finely chop the onion, add it to the liver and fry it until golden brown.

After the onion is fried, pour some water, add salt, pepper and seasonings, close the lid, and simmer it with onions for 12-15 minutes. To determine if the liver is ready, we pierce the largest piece with a toothpick - no blood fluid should come out .

We cool the finished meat and chop it together with onions using a blender or a meat grinder (it is necessary to pass through a meat grinder 2-3 times). The crumbly liver filling is ready.

In order for the filling not to crumble when forming pancakes or pies, it is necessary to make it more viscous. Fry 20-25 gr. flour in butter, add 50 ml of meat broth, mix thoroughly, breaking up lumps, and add to minced meat. Instead of flour sauce, you can add a couple of tablespoons of mayonnaise. Thoroughly mix the filling until smooth.

The liver filling for pies, dumplings and pancakes is ready. If desired, you can add potatoes, fried mushrooms, boiled rice, buckwheat or finely chopped egg to the liver filling.

If after stuffing you still have extra filling from the liver, add an egg to it, a little flour, form cakes and fry in butter. You will get delicious pancakes from the liver. Bon appetit!

Fragrant and tasty pies from the oven are certainly associated with home warmth and comfort. Many housewives try to gather all their relatives at the common table more often, so each tends to stock up on recipes for the most delicious pies. There are few baking lovers who disagree with the statement that the most delicious pies are with chicken liver.

Liver, especially chicken, is a fairly popular filling for pies. It is easy and simple to prepare, and is relatively inexpensive. chicken liver usually turns out incredibly tasty and tender. And they themselves are fragrant, satisfying and juicy.

Therefore, in reserve, every experienced housewife has her own recipes for liver pies, the secrets of which they often reveal to everyone with pleasure. In this article, we will share some of them.

About the features of cooking

Pies stuffed with chicken liver, a step-by-step recipe for which will be presented below, are best obtained from yeast dough. It usually requires a minimum amount of ingredients. Before cooking, he must definitely stand, otherwise the products will be tough and harden very quickly. In addition, success depends on how good the proportion of salt and sugar in the dough is. Baking is very tasty if the chicken liver filling for yeast pies is small fried pieces of the product.

Ingredients

To prepare the dough, the housewives use:

• 1 stack milk (200 ml);
• one table. a spoonful of yeast (dry);
• 2 eggs;
• 120 g plums. oils;
• one table. a spoonful of sugar;
• 1.5 table. a spoonful of salt;
• three tables. tablespoons of oil (vegetable);
• 750 g flour;
• 1 yolk, needed for lubrication.

Chicken liver filling for pies, the recipe for which is presented in the article, is prepared from:

• 350 g of liver (chicken);
• 1 bulb;
• 1 table. spoons of salt;
• three tables. tablespoons of oil. (vegetable).

Cooking. Step one: steam

Yeast is poured into milk heated to +30 ° C, adding one pinch of sugar. Stir and leave in a warm place for half an hour to ferment.

Step two: how to prepare the filling for chicken liver pies

To prepare the filling, finely chop the onion, fry it until golden brown in vegetable oil, after heating it. It is enough to use 1 tablespoon of oil.

Chicken liver is cleaned of excess films and veins and cut into small pieces. The liver pieces are fried in vegetable oil (you can take about 2 tablespoons) in a separate pan until a gray-brown hue appears. Then onion frying is added to it, salted and mixed thoroughly. After the liver has completely lost its pink color, the pan can be removed from the heat. The stuffing is allowed to cool.

Step three: prepare the dough

During this time, a light bubbling foam is already formed on the dough. In order to speed up the foaming process, you can slightly warm the milk and add a small pinch of yeast to it.

Next, according to the recipe, eggs, sugar, plums should be added to the dough. butter (softened) and salt. All mix and gradually introduce flour (previously sifted). To make the dough stick to your hands as little as possible, housewives advise adding a little rast to it. odorless oils. Having formed a bun from the dough, you should hit it with force several times on the surface of the table. This is necessary in order for oxygen to displace carbon dioxide from the dough. Such a dough, as experienced housewives assure, will rise better. Next, the dough is covered with a towel and left warm for 2 hours.

Step four: check the readiness of the test

When the dough has risen, its readiness should be checked. To do this, you can lightly press your finger on the surface. If the fingerprint does not disappear immediately, but only after 5 minutes, this means that the fermentation process has not yet ended - you need to wait a little more.

Step five: make pies

Each of them is rolled out into a cake half a centimeter thick and up to 10 cm in diameter. The filling (1-2 tablespoons) is laid out in the center of the cakes, and the edges are smeared with water. The edges of the cake are folded together and pinched.

Step Six: Bake the Pies

The molded pies are placed on a baking sheet covered with parchment and sprinkled with flour. Gently brush the surface of each pie with beaten egg yolk. Leave for 10 minutes to rise a little more. Now they can be baked. The oven is heated to 180 ° C, a baking sheet with pies is set for 15-20 minutes. During this time, the pies are browned.

Filling options

The filling for chicken liver pies is prepared by housewives in a wide variety of options. Further in the article, the most popular toppings for baking using chicken liver are offered (based on the amount of flour 500 g).

• Stuffing for chicken liver pies with egg. A set of ingredients is used: 350 g of liver, 3 tablespoons of oil (vegetable), 1 onion, flour, pepper, milk and salt to taste. The liver is cleaned, cut into slices, rolled in flour and sent to the pan. Then pass it through a blender or meat grinder. Boiled eggs are chopped, finely chopped and fried onions. All ingredients are combined and mixed.
• Chicken liver and rice filling. Use: 350 g of liver, 1 carrot, 1 onion, 250 g of boiled rice, pepper and salt to taste. Liver, chopped onions and carrots are fried separately. Pass everything through a blender or meat grinder, combine, add rice and mix.
• Chicken liver stuffing with potatoes. Use: 500 g potatoes, 350 g liver, (peeled), 1 onion, a little garlic (2-3 cloves). Boil potatoes and liver. Then the potatoes are crushed, and the liver is crushed with a blender or meat grinder. Add garlic and fried onions, after which everything is mixed.

How to fashion an unusual shape of a pie?

Pies should be not only tasty, but also beautiful in appearance. Baking stuffed with chicken liver is no exception. How to sculpt pies correctly? Traditional and familiar to many is the cylindrical shape of pies. But there are also several other options.

• Boat shape. Small pieces of dough are rolled out and pinched at the edges, slightly stretching. Lubricate the center of the boat with oil and lay out the filling.
• Square or triangle shape. Cut out the dough in the form of a square. Further, in order to make a square pie, the edges are wrapped in the center and fastened together. If you want to mold a triangular pie, the resulting square is folded in half.
• Star or flower shape. The filling is laid out in the center of the dough. The edges are folded in the way that is convenient for the hostess - in the form of a flower, a star, or any other shape. The only important nuance is that the sides of the dough must necessarily remain above the level of the laid filling.

Beautiful and tasty pastries of any shape are prepared not only in the oven. If you want to bake chicken pies, you just need to put them in hot vegetable oil and make sure that the dough does not burn. Fried in a pan, they are sure to turn out as beautiful and lush as those baked in the oven.

The liver is a low-calorie by-product, which is recommended for regular use by athletes, as well as people suffering from anemia and pregnant women. Liver filling prepared for pies makes pastries not only tasty, very fragrant, but also healthy. Any liver is suitable for its preparation: pork, beef or chicken.

Chicken liver filling

Ingredients:

• - 750 g;
• onion - 300 g;
• flour - 25 g;
• meat broth - 50 ml;
• butter;
• olive oil - 60 g;
• spices.

Cooking

We wash the liver well, cut out all the films, vessels and grind it into pieces. Then put in a deep frying pan, pour half a glass of water and put on moderate heat. When the liquid boils, remove the foam, and as soon as all the water has evaporated, rinse the liver several times with cold water to wash away all blood clots. Wash the frying pan, pour oil into it and fry the liver. At this time, we clean the onion, chop it finely and add to the meat, sautéing everything to a ruddy shade. After the onion becomes golden, add a little water, sprinkle with salt, pepper and seasonings. Mix thoroughly, close the lid and simmer for 15 minutes over low heat. To determine the readiness of the liver, we pierce it with a toothpick - blood fluid should not appear on the surface. Cool the finished liver and chop together with the onion using a blender. In order for the filling not to crumble, we make it more viscous. To do this, fry a little flour in butter, add fresh meat broth and mix thoroughly, breaking up lumps. After that, pour the mixture into the minced meat and mix the finished liver filling thoroughly until smooth.

Pies stuffed with liver

Ingredients:

• yeast ready dough - 1 kg.

For filling:

• beef heart - 500 g;
• - 500 g;
• beef lung - 500 g;
• boiled rice - optional;
• onion - 3 pcs.;
• garlic - 3 cloves;
• spices.

Cooking

To prepare the filling from the liver and heart, we thoroughly wash all the meat and boil the organs, if possible, in different pots, for about 30 minutes. After the lung boils, be sure to drain the water and fill it with boiling water again, in order to thereby get rid of bitterness. After everything is cooked, we clean the liver, heart and lung from films and cut into small pieces. Next, we pass the beef through a meat grinder, along with peeled onions and add a little vegetable oil. If desired, you can add boiled rice to the minced meat and dilute everything with broth so that the filling is not dry. We divide the finished dough into pieces, roll it into balls, roll it out, put a little stuffing in the middle of each, pinch the edges and form pies. We bake them in a preheated oven for 20 minutes, choosing a temperature of 180 ° C.

Chicken liver is a healthy product from which you can cook 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 the liver and onions, or you can add mashed potatoes to the liver, it will also be delicious.

So, let's prepare all the products for making liver fillings for pies and pies.

As I said above, for the filling I boil the liver. Therefore, we rinse the liver well under running water, put it in a saucepan and pour it with cold water. We put 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. Onions, 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 until light golden. You don't need to overcook the onion. 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 grind everything. You can do this with a meat grinder or with a blender, choose the method that you like best. In the process of grinding, add salt and ground pepper to taste.

I did this in a blender in two passes, since the whole mass did not fit at once.

We taste, if necessary - add salt and pepper. 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.

These are the pies stuffed with chicken liver. Very tasty, try it.