Chicken liver pies recipe. Cookie pies: the secrets of proper cooking

It is difficult to find a person who does not like trout. This fish is one of the most delicious and healthy. In order to make an appetizing dish out of it, no special tricks are required. It is not too dry, and if you know how to cook trout deliciously in the oven or in a pan, it will remain tender and juicy. At the same time, trout dishes look very presentable; most of them are suitable for the festive table. However, the ease of cooking trout allows you to make dishes from it even for a family dinner.

The recipes we have collected will help you out in a variety of situations. Using them, you can quickly cook food for the family, even if you come home from work late, and festive dishes for a spontaneous festive feast.

Culinary Secrets

Before you start choosing the right recipe, we suggest that you familiarize yourself with a few secrets, the knowledge of which will make it especially tasty to cook trout in the oven or in a pan.

If meat or fish has not been frozen, it is always easier to keep them juicy. However, experienced chefs are able to make an equally juicy dish from frozen foods. The secret is in proper defrosting. If you let the trout thaw in the refrigerator, you will have no problem keeping it juicy.
Trout cooks very quickly. Don't exceed the cooking time if you don't want it to dry out. In the oven, trout is usually baked for 30 to 40 minutes, in a pan it is fried even faster.
Foil or a culinary sleeve helps to keep the juiciness of the trout when baking, and batter when frying. A fairly fatty sauce of sour cream, cream or mayonnaise also copes with this task. If you cook the trout in the dough, it will also remain tender and juicy.
To give the trout a seductive aroma and improve its already excellent taste, the fish is marinated. For the marinade, fragrant herbs, lemon juice, white and black pepper are most often used. There are recipes that include honey or mustard in the marinade. In this case, the dish manages to give a particularly piquant taste.

Now you know how to cook trout juicy and flavorful. We bring to your attention recipes for cooking whole baked trout, in the form of steaks or fillets. The two final recipes will help you cook delicious trout in a pan. One of them is the property of Armenian cuisine; it is usually used to cook lake trout. So choose a recipe, create and enjoy the unique taste of trout.

Trout baked with a crispy crust

What do you need:

carcasses of river trout - 1 kg;
fresh basil - 100 g;
lemon - 2 pcs.;
garlic - 7-8 cloves;
egg yolk - 2 pcs.;
sour cream - 100 ml;
potato chips - 100 g;
salt, spices - to taste;
greens - to taste.

How to cook:

Clean, gut, wash and dry the trout carcasses. Rub them inside and out with salt and spices. Squeeze the juice from one lemon and sprinkle the carcasses with it. Leave to marinate for a quarter of an hour.
Finely chop the basil.
Grate the zest from one lemon (the one you squeezed the juice from).
Pound the chips in a mortar, turning into small crumbs. Leave a few pieces for decoration.
Chop the garlic very finely with a knife.
Mix garlic, chips crumbs with herbs and zest.
Whisk the yolks with sour cream. Add to spice mixture and stir.
Put the fish in a mold, cover each with a thick sauce.
Send to the oven preheated to 180-200 degrees for half an hour. The first time it is better to bake under the foil, then without it.

Before serving, garnish with green sprigs, remaining chips and fresh lemon wedges.

Whole river trout

What do you need:

river trout - 1 kg;
oranges - 0.3 kg;
soy sauce - 40 ml;
honey - 1 tsp;
mustard "Russian" - 1 tbsp. l.;
dried saffron - 1 tsp;
ground black pepper - to taste;
mayonnaise - 100 ml;
vegetable oil - 10-20 ml.

How to cook:

Rub the prepared trout carcasses with salt and pepper.
Mix mustard, mayonnaise, honey and soy sauce. Coat the trout carcass with the resulting mixture.
Grease a sheet of foil, lay it on a baking sheet.
Cut the oranges into circles, remove the seeds from them. Place orange slices on foil. Put trout carcasses on them.
Sprinkle the fish with saffron and pepper. Cover with a second sheet of foil and place in the oven. Bake for 30 minutes, including the last 10-15 minutes without foil. The temperature in the oven at this time should be around 180 degrees.

Trout made according to this recipe has a spicy sweetish taste, typical of Asian dishes. Therefore, it is best to cook rice as a side dish for it.

Monastic trout

What do you need:

rainbow trout (steaks) - 0.5 kg;
potatoes - 1 kg;
flour - 1 tbsp. l.;
vegetable oil - 140 ml;
butter - 50 g;
cheese - 50 g;
sour cream - 0.5 l;
onions - 100 g;
tarragon - 5-10 g;
fresh mushrooms - 0.25 kg;
salt, spices - to taste.

How to cook:

Wash the steaks, dry with napkins, rub with salt and spices.
Cut the potatoes into bars, as for french fries, fry in vegetable oil, salt and pepper.
Fry flour in butter, add sour cream, bring to a boil. Beat the sauce with a whisk until it is smooth.
Mushrooms cut into small cubes.
Grease the form, put the trout in it. Put mushrooms on it. Top with a pile of potatoes.
Fill with sauce.
Bake at 180 degrees for half an hour. Sprinkle with grated cheese 10 minutes before cooking.
Sprinkle with tarragon before serving.

Please note that the dish is not lean, and its calorie content is quite high. But this dish is very tasty and satisfying, they can feed to the full the household, which has an excellent appetite.

Trout with mushroom julienne

What do you need:

trout fillet - 0.5 kg;
champignons - 0.2 kg;
cream - 0.2 l;
lemon - 0.5 pcs.;
butter - 80 g;
flour - 1 tbsp. l.;
salt, seasonings - to taste.

How to cook:

Marinate the fish pieces in a mixture of lemon juice, salt and spices.
Melt the butter in a frying pan, fry the mushrooms cut into small cubes in it, add the flour and fry for a couple of minutes with it.
Pour cream into the pan in a thin stream, whisking them with a whisk.
Cut the fillet into pieces about 5-6 cm wide. Cut each piece in half to the skin and roll it so that in appearance each piece resembles a steak.
Arrange the steaks on the "boats" made of foil.
Cover the pieces with mushroom julienne.
Bake in the oven for 30 minutes at 180 degrees.

It is best to serve trout prepared according to this recipe directly in foil boats. They don't need a side dish.

Rolls of trout slices

What do you need:

trout fillet - 0.5 kg;
garlic - 1 clove;
walnuts - 0.2 kg;
canned pineapples - a small jar;
lemon - 1 pc.;
salt, pepper - to taste;
olive oil - 50 ml.

How to cook:

Cut the trout fillet into pieces about half a centimeter thick.
Marinate in a mixture of olive oil and lemon juice with salt and pepper.
Grind garlic with a blender along with walnuts and pineapples.
Lubricate the trout slices with the resulting mixture and roll them into a roll.
Pour pineapple juice or syrup from a jar into the bottom of a baking dish. Put trout rolls in it.
Bake at 180 degrees for 20 minutes.

According to this recipe, you can cook an appetizer for the holiday.

Trout fillet baked in dough

What do you need:

trout fillet - 0.5 kg;
soft cheese - 100 g;
olives - 10 pcs.;
cherry tomatoes - 5 pcs.;
purple onion - 50 g;
chicken egg - 1 pc.;
salt, pepper - to taste;
puff pastry (yeast-free) - 0.5 kg.

How to cook:

Roll out the dough.
Rub the fillet with salt and pepper, put on the dough.
Put the olives cut into rings on top, on them - the onion cut into thin half rings. Cover it all with tomato slices.
Raise the edges of the dough, connect, twist to fasten them well.
Brush the dough with egg.
Put the "pie" in the oven, preheating it.
Bake at 200 degrees until the dough is golden brown.

Before serving, the “pie” must be cut into portions.

Lake trout in a frying pan Armenian style

What do you need:

trout - 1 kg;
butter - 100 g;
wine vinegar (3 percent) - 100 ml.

How to cook:

Cut the fish into portions.
Chip the oil.
Place the butter slices on a non-stick pan.
Lay the fish pieces on the oil.
Put the pan on a slow fire, covered with a lid.
After 10 minutes, carefully turn the trout pieces over. Add vinegar diluted 1:1 with water. Simmer for 20 minutes.

Sometimes it turns out that the simplest recipes are the best. Try to cook lake trout at home according to the Armenian recipe - you will not regret it, it turns out very tasty.

Trout in a pan in shrimp sauce

What do you need:

steaks or trout fillets - 0.5 kg;
peeled shrimp - 150 g;
flour - 1 tbsp. l.;
white wine - 50 ml;
lemon - 0.5 pcs.;
salt, pepper - to taste;
butter - 50 g;
vegetable oil - how much will it take.

How to cook:

Marinate the fish in a mixture of salt, pepper, lemon juice.
Boil shrimp in water with salt and pepper for 5 minutes.
Take out the shrimp and put them in a blender bowl. Pour in 100 ml of the broth in which they were cooked. Grind.
Heat the vegetable oil in a frying pan, put the fish in it, fry on both sides, giving each side 5 minutes.
Pour in the wine, reduce the heat, cover the pan with a lid. Simmer for 10 minutes.
Melt the butter in a clean frying pan, fry the flour in it. Add shrimp mass, stir well, simmer for 5 minutes.

Put the fish on a plate, pour over the sauce and serve. Your guests will love this dish. It pairs especially well with white wine.

Trout can be cooked both in the oven and in a pan. Even if you choose a complex recipe, cooking will not take much time. In this case, the dish will turn out tender, tasty, appetizing.

Elena Pronina

Many varieties. It is slightly difficult to distinguish them from each other due to the similarity in structure. There are several species that are collectively referred to as "trout". Freshwater varieties are divided into subspecies: lake, river and stream. They differ from each other in size. Lake individuals are larger than river ones. Sea trout differs from freshwater trout in the color of the meat.

For the first time, this fish appeared on the tables at the northern coast-dwellers. These peoples did not wonder how to cook trout tastier, they used it raw. Due to the high prices of salmon, the fishery has been a lucrative source of income for many years. Prices held due to the slow growth of trout. A two-year-old individual weighs only 1.5-2 kg.

With the advent of the first salmon farms, the volume of fish for sale has increased. Today, the majority of the population in many countries can afford to purchase this delicacy product.

What is rich?

The popularity of trout directly depends on its nutritional value. Fish are rich in phosphorus. It contains rare omega-3 fatty acids. Since this individual is found exclusively only in clean water bodies, eating it is harmless and safe. The taste of trout is the highest. It is quite difficult to spoil the product during the cooking process. The only question arises: how to cook trout tastier?

People who care about their health know that the less a product undergoes heat treatment, the more vitamins and useful microelements enter the body. Fish of the Salmon family in this regard is universally suitable. It is widely used by healthy food lovers. Raw fish is able to saturate the body with taurine, an amino acid that regulates blood pressure. Few people know that you can cook trout deliciously (there is a photo of it in the article) without heat treatment. We will talk about this further.

Sea trout carpaccio

We put the fish in the freezer for half an hour. Slightly frozen trout is cut into thin slices. We cover the bottom of the serving dish with an overlap layer. Lightly salt and pepper. Mix lemon juice with olive oil in a ratio of 1:2. Pour the sauce over the layer of fish. We rub on a fine grater any hard cheese (Parmesan or Russian analogues). Squeeze 1 clove of garlic into the cheese. Sprinkle a layer of meat with cheese mass. Lay a layer of thinly sliced tomatoes on top. The next layer is shredded Chinese cabbage or lettuce, which will be enough to tear with your hands into medium pieces. The final layer, and at the same time the decoration of the dish, is olives cut into circles. Drizzle lightly with sauce. Put in refrigerator for 15 min. And you can serve it to the table.

ceviche classic

How to cook trout tastier? Now consider one popular recipe. Ceviche is the national Mexican dish. First, prepare the marinade. The juice of one lemon is mixed with chopped herbs (half parsley with dill). A small bundle will suffice.

Add one chopped chili pepper. Then fillet of sea trout (300 g) cut into medium-sized cubes. Pour marinade over fish. We stand for half an hour. The readiness will be clear by the color of the meat. It will become lighter by two shades. 1 onion (preferably purple), 1 avocado and 1 mango cut into cubes smaller than fish pieces. Mix and add to trout. Lightly salt, pepper, season with vegetable oil (any fragrant: pumpkin, rapeseed, sesame or olive). Serve to the table on a dish, laying out a slide or shaping with a serving ring.

Soup soup from river trout

Onion and carrot cut into cubes. We cut potatoes into medium-sized strips. For four servings, we take 3 medium onions, 1 large carrot and 6 medium-sized potatoes. Saute the onion in butter until nicely browned. Then add carrots. Fry until the latter is saturated with oil and becomes soft. Put the potatoes in boiling water (2.5 liters). Then - fried vegetables, and on top - two large heads of river trout. Check them carefully for gills. Because trout only lives in clean water, the gills won't spoil the flavor of the dish, but they can add a slightly grassy flavor. Cook over medium heat until potatoes are cooked. Turn off and insist on a hot stove for another half hour. When serving, sprinkle with fresh herbs (onions and dill).

Finnish fish soup with cream

Now we will tell you how to cook river trout deliciously. For this dish, it is desirable to use small portioned steaks. They just need to remove the skin. Cut a small onion into thin half rings. Fry in butter, add 1 medium carrot grated to the pan. In boiling water (1.5 liters), put the potatoes cut into cubes. After 10 minutes, lower the fish and fried vegetables into the water. After 15 minutes, pour cream (150 ml) into the boiling ear with a thin stream. Stir very gently, wait for boiling and turn off. Cover with a lid, leave to infuse for 10 minutes. Pour into portioned plates, sprinkle with finely chopped dill.

Dishes cooked in the oven are distinguished by their appetizing crust, impressive appearance and ease of preparation. How delicious to cook trout in the oven? Now we'll tell you. Such dishes are suitable for festive and special occasions.

Red fish julienne

Cut the trout fillet into small strips. Onion cut into half rings. Grate hard cheese. Fry the onion in butter or vegetable oil, depending on your preference, until translucent. Salt and pepper. Put the fish in the pan and mix with fried onions, sprinkle with flour (1 tablespoon without top). Then pour in the cream (100 ml). Boil until thickened, stirring. We lay out the sauce with fish in cocotte makers, filling 2/3. Then topped with cheese. Bake in the oven until the cheese is melted and a soft golden crust forms on top. The dish of the best French restaurants is served with white bread.

Foil is a handy tool to help bake food in the oven without using oil. Meat, vegetables or fish baked in it are saturated with their juice. And due to the tightness of the packaging, evaporation of tasty and healthy components does not occur. You can cook tasty trout in foil without the use of complex ingredients and skills.

Trout in the Provence oven

The fish is best baked whole. We use a trout carcass without a head and tail. Lay a piece of foil on a baking sheet. We take the size taking into account that it is enough to cover the fish and create two-layer or three-layer seams. Do not forget that steam will form during baking, for which we leave a small margin. Lay out the fish. Salt, pepper.

Cut the lemon into thin rings, spread a loose layer on top. On the sides or inside the carcass we put sprigs of thyme or rosemary. We wrap a piece, tightly pressing the edges of the seams. Leave to soak for 15 minutes. Put a baking sheet in a preheated oven for 20 minutes. We unfold the fish only after it has completely cooled. Otherwise, you may get burned by the steam. Any vegetable can be used as a side dish. Or serve trout as an independent dish, cut into portions.

When there is no oven, you can make a festive fish dish in a different way. How to cook delicious trout in a pan for a romantic dinner?

Trout steak in a nut coat

Roast walnuts lightly in a pan. If possible, add almonds and pistachios. Cool down the mixture. Grind in a blender at low speed. To get small fractions, not flour. Salt the steak, sprinkle with pepper, sprinkle with lemon juice.

In a mixture of nuts, rub 50 g of hard cheese on a fine grater. Separately, beat one protein in a strong foam. We immerse a piece of fish in it and turn it over several times. Transfer to the nut-cheese mixture. Roll down slightly pressing. Put on a hot skillet. In a non-stick pan, this dish can be cooked without the use of oil. Fry over medium heat for 3-5 minutes. White table wine will go well with such a dish.

Rainbow trout stuffed with vegetables

On the shelves of supermarkets, you can sometimes find a rather rare species of salmon - rainbow trout. It differs from the river specimen by the presence of a red stripe along the side of the carcass. How to cook rainbow trout delicious? Now we'll tell you.

Fry onions with chopped champignons in a small amount of butter. Separately, cut into cubes red bell pepper and cherry tomatoes. We put the carcass of the fish in a baking dish with the ridge down. We form a boat. To prevent the structure from falling apart, we fasten the edges with wooden skewers. We impose layers of fried champignons, peppers and tomatoes. Salt, pepper and grease each of them with mayonnaise. We cover the form with a lid or a sheet of foil. Bake in an oven preheated to 220 degrees for 15 minutes. Let the dish cool for 15-20 minutes. Can be served on the table.

Fish selection

There are many ways to cook trout tastier. Success will always depend on the correct choice of the initial product.

How to choose the right red fish?

We pay attention to the smell. Fresh trout or salmon practically does not smell of anything.
If the fish has a head, look at the eyes. They should be transparent, without film and mucus.
The gills of a fresh carcass are bright red. In freshly frozen fish, they are pink.
There should be white streaks on the cut.
When pressing on the fleshy part, the dent is quickly restored.

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. Separately fry the liver, chopped onions and carrots. 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 figure. 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.

Pie Recipes

Learn how to cook cookies with cookies in the oven or in a pan: different filling options, step-by-step recipes with photos and detailed video instructions.

2 h

300 kcal

3/5 (2)

Cookie pies in the oven

Ingredients and preparation

Kitchen tools:

deep bowl or saucepan;
small bowl;
whisk or mixer;
food processor or meat grinder;

pan;
baking sheet;
spoon.

List of required ingredients

For test:

For filling:

Additionally:

vegetable oil for baking and one egg for greasing pies.

kneading the dough

In a small bowl, break the egg, add two tablespoons of sugar and one teaspoon of salt.
Beat with a whisk or mixer.
Add two tablespoons of vegetable oil, then mix.
Pour flour into a deep bowl and add two small packages of dry yeast or one tablespoon if you have a large package, then mix.
Pour the beaten egg mass into the flour, also add milk heated to body temperature.
Mix thoroughly with a spoon or spatula, and then begin to knead the dough with your hands.
Knead until the dough becomes a homogeneous mass, then cover with a kitchen towel and leave to approach for 50-60 minutes.

Cooking stuffing

Wash the liver, clean it from the veins and cut into any convenient pieces.
Peel and wash onions and carrots. Cut the onion into large cubes, rub the carrots on a coarse grater.
Pour vegetable oil into a frying pan and put it on medium heat. Put the liver on the pan.
Fry until cooked for about 10 minutes, at the end of cooking, salt and add spices to taste.
We spread the finished liver from the pan in a separate bowl.
In order for the liver for the filling to be as tender as possible, I recommend not frying it too much, but putting it in a bowl and cover with a lid.
In a frying pan with the oil remaining after frying the liver, put the prepared onions and carrots. We fry for about 10-15 minutes, after which we put it in a bowl with a liver and cool the products prepared for the filling a little.
Put the liver with fried vegetables into the bowl of a food processor or into a meat grinder and chop.
The liver filling for pies is ready. I would like to note that the liver filling is not only tasty but also healthy, and pies with it are essentially dietary.

Making and frying pies

We spread the risen dough on a table, previously sprinkled with flour, and knead thoroughly, lubricating hands well with vegetable oil.
Form the dough into balls the size of a tennis ball. Roll into balls or knead with your hands into flat cakes.
Put the filling in the middle of the cake, about one tablespoon.
We fasten the edges of the workpiece, after which we lightly press down on top with our hands and lay the seam down.
Lubricate the baking sheet with vegetable oil and put the prepared pies on it.
Crack the egg into a small bowl and stir. Brush the tops of the patties with the egg mass using a brush. After that, set aside the baking sheet in a warm place for 15-20 minutes.
Turn on the oven and set the temperature to 180°. Put the baking sheet with the pies in the oven and bake for about 30 minutes.
We take out the finished pies from the oven and put them on a large dish.

You will be especially pleased with the liver pies served with tea. They can also be eaten with first and second courses or on their own as a snack.

You can diversify your menu by learning how to cook and.

Video recipe for biscuit pies in the oven

You can get acquainted with the process of kneading the dough, preparing the filling, and also see how to form pies by watching this video: