Fried pies with heart filling. Lenten pies with beef heart Pork heart pies filling
- 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. After frying, heart pies should rest for a while under a towel.
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, which 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.
Various offal, such as heart, liver, kidneys, are 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.
It's hard to find a person who doesn't like pies. And if the filling is meat, then even more so. Pork heart has nutritional value similar to meat. It is very healthy, satisfying and tasty. We offer a recipe for baked pork heart pies. The beef heart filling differs only in the cooking time.
We suggest baking pork heart pies in the oven using straight yeast dough in milk and vegetable oil.
For the test:
- flour – 4.5 cups
- dry yeast – 1 sachet
- milk – 350 ml
- sugar – 1.5 tbsp. spoons
- salt – 1 teaspoon
- eggs – 2 pcs.
- vegetable oil – 30 ml
For filling:
- pork heart – about 800 g
- onions – 2 pcs.
- carrots – 1 pc.
- vegetable oil – 3 tbsp. spoons
- eggs – 2 pcs.
- curry seasoning – ½ teaspoon
- salt, ground black pepper - to taste
Additionally:
- vegetable oil for greasing the baking sheet - 2 tbsp. spoons
- egg for greasing pies – 1 pc.
Cooking pies with pork heart
1. Pour warm milk into a deep bowl, dilute the yeast in it, add sugar, salt, vegetable oil, break the eggs and lightly whisk the liquid mass with a whisk. Gradually adding sifted flour, knead a soft elastic dough. Cover the dough in the bowl with a towel and leave in a warm place to rise for about 1 hour.
2. Wash the pork heart, cover with cold water, add peeled raw onion, peeled carrots, bring to a boil and cook for about 40-50 minutes, until the heart is ready.
3. Meanwhile, boil hard-boiled eggs, fry peeled and chopped onion in vegetable oil until golden brown.
4. Cut the boiled heart into large pieces, pass through a meat grinder, add to the frying pan with the fried onions and simmer together for 1-2 minutes.
5. Remove from heat, add chopped eggs, chopped boiled carrots, curry seasoning, salt and pepper and stir. If the filling is too dry, add a few tablespoons of the broth in which the heart was cooked.
6. Punch down the risen dough and leave to rise for another 35-45 minutes. During this time it should double or even more.
7. Form rolls from the dough, cut them into equal pieces, roll out flat cakes and make pies with filling.
Sift the flour. Dissolve yeast and sugar in 0.5 cups of warm water and set aside for 20 minutes. Pour half the flour into the pan, pour in the yeast, stir thoroughly and place in a warm place for 1–1.5 hours.
When the dough has doubled in volume, beat the yolks into it and add a pinch of salt. Pour in warm milk and stir. Combine with softened butter and remaining flour. Transfer to a floured surface and knead until the dough comes away easily from the board and hands. Return to the pan, cover and place in a warm place for another 1.5–2 hours.
Prepare the filling. Peel the onion, finely chop and fry in hot oil for 6-7 minutes. Cut the heart into large pieces and pass through a meat grinder. Combine heart, onion, rice and herbs in a bowl. Season to taste with salt and pepper. You can add a little broth in which the heart was cooked to make the filling juicier.
Roll out the dough into a layer 0.5 cm thick, cut out circles from it.
Various offal, such as heart, liver, kidneys, are 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.
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