Pies with a liver is an amazingly delicious and satisfying pastry that can replace a full meal. For the filling, you can choose pork or beef offal, but they have a sharp taste, and chicken liver is more tender, so it is better to use it. Consider the different methods of baking with liver filling in a pan and in the oven.

Pan-fried liver pies

Pans fried in a pan will be lush and tender, if you cook them from yeast dough.

For work you will need:

  • 0.4 l of sour or fresh milk;
  • egg;
  • 10 grams of yeast (better pressed);
  • 45 to 50 g of sugar;
  • some salt;
  • 0.75 kg of flour;
  • 0.55 kg of liver;
  • bulb;
  • seasonings;
  • odorless vegetable oil.

Operating procedure:

  1. Cook the liver, and then set to cool and do the dough.
  2. Dissolve yeast, granulated sugar, salt in a glass of milk and leave for a quarter of an hour until a frothy “cap” forms on the surface.
  3. Beat the egg in a deep bowl, dilute with the remaining milk, pour in the dough and stir until smooth.
  4. Pour flour and knead uncooked dough, then put it in a bowl with a lid and leave it warm to make it fit.
  5. Scroll the cooled liver in a meat grinder, season with fried onions, salt, seasonings and mix.
  6. Knead the dough that has come up, cut into portions, mold the pies from them and fry in a large amount of vegetable oil.

Tip. If pork or beef liver is used, a few tablespoons of fat sour cream will help to make the filling more gentle.

How to cook in the oven

Cooking pies with liver in the oven is not at all difficult. The main thing is to carefully follow the recipe and sequence of actions.

For baking you need:

  • 0.25 liters of milk;
  • 3 eggs;
  • 15 to 20 g of dry yeast;
  • 35 to 40 g of sugar;
  • salt;
  • 50-60 ml of refined oil;
  • 0.55 kg of flour;
  • 0.45 - 0.5 kg of liver;
  • bulb;
  • carrot;
  • suitable seasonings.

Work process:

  1. Pour sugar and yeast into warmed milk, add a little flour, stir and leave to come.
  2. Beat two eggs in a bowl, add oil, salt and beat thoroughly. When the dough is ready, carefully introduce it into the resulting mass.
  3. Add the right amount of flour, knead the dough and put it in a warm place.
  4. Scroll through the meat grinder the raw liver, and then fry the minced meat until cooked with onions and carrots, do not forget to salt it and season with spices.
  5. When the filling has cooled down and the base is suitable, form pies, spread them on a trays covered with tracing paper, grease with a raw yolk and send to the oven to bake.

On a note. If there are no eggs for greasing in the refrigerator, you can make the pies shiny and attractive by wiping the finished baking with a napkin dipped in vegetable fat.

Chicken liver and onion filling

To make such pies, you can knead yeast-free dough on water.

For the dish you need:

  • 0.3 l of water;
  • egg;
  • 40 ml of vegetable oil;
  • 20 - 25 g of sugar;
  • 5 to 7 g of salt;
  • 10 - 12 g of baking soda;
  • 0.45 kg of flour;
  • 0.35 kg of chicken liver;
  • large onion;
  • greenery;
  • spice.

Cooking process:

  1. Scroll the chicken liver in a meat grinder, fry with onions and leave to cool. Then put spices, chopped herbs and mix thoroughly.
  2. Beat the egg with sugar and salt, pour vegetable oil, then dilute the mixture with water.
  3. Add baking soda to the resulting composition, and then start pouring flour until the base ceases to “pester” hands.
  4. Divide the workpiece into pieces, form pies out of them and fry them in a skillet.

When creating this dish, you can add chopped green onions to the filling, not chopped onions.

With the addition of potatoes on a curd dough

The liver goes well with potatoes, and if you make pies on the dough from cottage cheese, the pastries will be especially tender.

In the process of work you will need:

  • 0.2 kg of fatty cottage cheese;
  • 2 eggs;
  • 35 g of sugar;
  • some salt;
  • sifted flour (how much the "base" will take);
  • 0.25 - 0.3 kg of liver;
  • several potato tubers;
  • dill;
  • suitable spices.

Operating procedure:

  1. Cook potatoes and liver, cool and scroll in a meat grinder. After that, mix the minced meat with salt, spices and chopped herbs.
  2. Rub the cottage cheese through a sieve or crank in a meat grinder and add to the liver and potato mass.
  3. Introduce the egg, sugar and salt, stir until smooth.
  4. Add flour a little, until the base stops sticking to the palms. Then divide it, roll it into small circles, fill them with filling and mold the pies.

After this, it remains only to fry portions in hot oil and put on a tray covered with paper.

Pies with liver and rice

Pies with liver and rice will be original if you add chopped dried apricots to the filling. Despite the unexpected combination, the taste of baking will be beyond praise.

For the dish you will need:

  • 0.45 - 0.55 L of kefir;
  • 20 - 25 g of dry yeast;
  • egg;
  • 30 - 35 g of sugar;
  • salt;
  • 0.85 kg of flour;
  • 0.45 kg of liver;
  • 0.1 kg of rice;
  • 0.15 kg of dried apricots;
  • black pepper.

Work process:

  1. Dissolve sugar and dry yeast in a glass of kefir and leave for a quarter of an hour.
  2. Grind the egg with salt, dilute with the remaining kefir and mix thoroughly.
  3. Combine the dough with the egg-kefir mixture, add flour, knead the dough and leave it to come.
  4. Cook the liver and rice, scald dried apricots with boiling water.
  5. Scroll offal and dried fruits in a meat grinder, mix with cereals, season with salt and seasonings.
  6. When the dough rises, split it and fashion portions.

You can fry pies with liver and rice in a pan or send them to the oven, previously greased with egg yolk.

With puff pastry egg

Preparing puff pastry is a rather time-consuming process, so it is better to purchase it frozen.

For liver and egg pies you will need:

  • 0.5 kg of puff pastry;
  • 0.3 kg of liver;
  • 3 to 4 eggs;
  • a bunch of green onions;
  • salt and seasoning;
  • sesame seed.

Work process:

  1. Open the package with the dough and put it on a plate so that it unfreezes.
  2. Cook the liver and eggs, skip the offal through a meat grinder.
  3. Peel and finely chop eggs. Cut green onions, mix with liver and egg crumbs. Salt the filling and season with spices.
  4. Cut the thawed dough into rectangular pieces, put the filling on them, form the triangular blanks and place them on a baking sheet covered with paper.
  5. Grease portions with yolk and send to bake.

A few minutes before removing the pan from the oven, sprinkle the pies with sesame seeds.

Quick recipe for kefir

When you need to cook liver pies quickly, you should use this recipe.

For work you will need:

  • 0.45 - 0.5 l of kefir;
  • 15 to 20 g of sugar;
  • egg;
  • 5 g of salt;
  • 10 - 12 g of baking soda;
  • flour (how much "will take" the dough);
  • 300 g of the liver;
  • onion;
  • greenery;
  • seasonings.

Cooking sequence:

  1. Skip the raw liver and onions through a meat grinder, and then fry the mixture in a pan, sprinkled with salt and spices.
  2. Grind the egg with sugar, salt and soda, then dilute the mixture with kefir and mix until smooth.
  3. Pour the necessary amount of flour and knead the dough so that it does not stick to the palms.
  4. Divide the base and form pies, after adding chopped greens to the cooled filling.
  5. Fry portions on vegetable fat until tender.

You can make “quick” pies in a different way. To do this, add less flour to the dough so that it turns out to be liquid, then mix it with the filling and fry the portions, spreading them into the pan with a spoon, like pancakes.

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