Preparing the filling for chicken liver pies. Liver pies in the oven and liver filling. How to make your own minced chicken liver for filling

Fragrant and delicious 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 everyone tries to stock up on recipes for the most delicious pies. There are few baking lovers who would disagree with the statement that the most delicious pies are made with chicken liver.

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

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

About the cooking features

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

Ingredients

To prepare the dough, 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 table. spoons 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 liver (chicken);
• 1 onion;
• 1 table. spoons of salt;
• three table. spoons of butter. (vegetable).

Preparation. Step one: dough

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.

The chicken liver is cleaned of excess films and veins and cut into small pieces. Pieces of liver are fried in vegetable oil (you can take about 2 tablespoons) in a separate frying pan until a gray-brown tint appears. Then fry onion 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. Allow the filling to cool.

Step three: prepare the dough

During this time, a light bubbling foam has 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, you should add eggs, sugar, and plums to the dough, in accordance with the recipe. butter (softened) and salt. Mix everything and gradually add flour (pre-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 forcefully on the table surface several times. This is necessary so that oxygen displaces carbon dioxide from the dough. Such 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 dough

When the dough has risen, check its readiness. 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 flat cake half a centimeter thick and up to 10 cm in diameter. The filling (1-2 spoons) is placed in the center of the flat cakes, and the edges are greased with water. The edges of the cake are folded together and pinched.

Step six: bake 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 until they rise a little more. Now they can be baked. Preheat the oven to 180°C, place a baking tray with pies 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. The following article offers the most popular fillings for baking using chicken liver (based on 500 g of flour).

• Filling for chicken liver pies with eggs. Use a set of ingredients: 350 g of liver, 3 tablespoons of oil (vegetable), 1 onion, flour, pepper to taste, milk and salt. The liver is cleaned, cut into slices, rolled in flour and placed in a frying pan. Then pass it through a blender or meat grinder. Boiled eggs chop, finely chop and fry the onion. All ingredients are combined and mixed.
• Filled with chicken liver and rice. 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.
• Stuffed with chicken liver and potatoes. Use: 500 g potatoes, 350 g liver (peeled), 1 onion, a little garlic (2-3 cloves). Potatoes and liver are boiled. Then the potatoes are pounded and the liver is chopped using a blender or meat grinder. Add garlic and fried onions, then mix everything.

How to make an unusual pie shape?

Pies should not only be tasty, but also beautiful to look at. Baking stuffed with chicken liver is no exception. How to make pies correctly? The cylindrical shape of pies is traditional and familiar to many. But several other options are also known.

• Boat shape. Small pieces of dough are rolled out and pinched along the edges, stretching slightly. Grease the center of the boat with oil and spread the filling.
• Square or triangle shape. Cut the dough into a square. Next, in order to make a square pie, the edges are folded into the center and fastened together. If desired, make a pie triangular shape The resulting square is folded in half.
• Star or flower shape. Place the filling in the center of the dough. The edges are folded in a 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 remain above the level of the filling.

Beautiful and delicious pastries any shape is prepared not only in the oven. If you want to bake chicken pies, you should simply place them in hot vegetable oil and make sure that the dough does not burn. Fried in a frying pan, they are sure to turn out just as beautiful and fluffy as baked in the oven.

Liver pies are an incredibly tasty and filling 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. Let's consider various ways preparing baked goods with liver filling in a frying pan and in the oven.

Pan-fried pies will be fluffy and tender if you make them from yeast dough.

To work you will need:

• 0.4 liters of sour or fresh milk;
• egg;
• 10 grams of yeast (preferably pressed);
• 45 – 50 g sugar;
• a little salt;
• 0.75 kg flour;
• 0.55 kg of liver;
• bulb;
• seasonings;
• odorless vegetable oil.

Operating procedure:

1. Boil the liver, then leave it to cool and make the dough.
2. Dissolve yeast, granulated sugar, and salt in a glass of milk and leave for a quarter of an hour until a foamy “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 in flour and knead into a loose dough, then place it in a bowl with a lid and leave it warm until it rises.
5. Grind the cooled liver in a meat grinder, season fried onions, salt, seasonings and mix.
6. Knead the risen dough, cut into portioned pieces, mold them into pies and fry them in a large amount of vegetable oil.

Advice. If using pork or beef liver, a few tablespoons of rich sour cream will help make the taste of the filling more delicate.

How to cook in the oven

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

For baking you need:

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

Work process:

1. Pour sugar and yeast into heated milk, add a little flour, stir and leave to rise.
2. Break two eggs into a bowl, add oil, salt and beat thoroughly. When the dough is ready, carefully introduce it into the resulting mass.
3. Add the required amount of flour, knead the dough and place it in a warm place to rise.
4. Grind through a meat grinder raw liver, and then fry the resulting minced meat until cooked with onions and carrots, not forgetting to salt it and season it with spices.
5. When the filling has cooled and the base is ready, form the pies, place them on a baking sheet lined with tracing paper, brush with raw yolk and place in the oven to bake.

On a note. If you don't have eggs in the refrigerator for greasing, you can make the pies shiny and attractive by rubbing ready-made baked goods a napkin soaked in vegetable fat.

Stuffed with chicken liver and onions

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

For the dish you need:

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

Cooking process:

1. Grind the chicken liver in a meat grinder, fry with onions and leave to cool. Then add spices, chopped herbs and mix thoroughly.
2. Beat the egg with sugar and salt, pour in the vegetable oil, then dilute the mixture with water.
3. Add baking soda to the resulting mixture, and then start adding flour until the base stops “sticking” to your hands.
4. Divide the workpiece into pieces, form them into pies and fry them in a frying pan.

When creating this dish, you can add crushed, rather than onion, to the filling. green onions.

With the addition of potatoes on curd dough

Liver goes well with potatoes, and if you make pies with cottage cheese dough, the baked goods will turn out especially tender.

During the work you will need:

• 0.2 kg of fat cottage cheese;
• 2 eggs;
• 35 g sugar;
• a little 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. Boil the potatoes and liver, cool and grind in a meat grinder. After this, mix the resulting minced meat with salt, spices and chopped herbs.
2. Rub the cottage cheese through a sieve or grind in a meat grinder and add to the liver-potato mixture.
3. Add egg, sugar and salt, stir until smooth.
4. Add flour little by little until the base stops sticking to your palms. Then divide it, roll it into small circles, fill them with filling and make pies.

After this, all that remains is to fry the portions in hot oil and place them on a tray covered with paper.

Liver and rice pies

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

For the dish you will need:

• 0.45 – 0.55 l kefir;
• 20 – 25 g dry yeast;
• egg;
• 30 – 35 g sugar;
• salt;
• 0.85 kg flour;
• 0.45 kg of liver;
• 0.1 kg rice;
• 0.15 kg 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 rise.
4. Boil the liver and rice, scald the dried apricots with boiling water.
5. Grind the offal and dried fruits in a meat grinder, mix with cereal, season with salt and seasonings.
6. When the dough has risen, divide it and make portions.

You can fry pies with liver and rice in a frying pan or put them in the oven, first brushing them with egg yolk.

With puff pastry egg

Preparation puff pastry- a rather labor-intensive process, so it is better to purchase it frozen.

For liver and egg pies you will need:

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

Work process:

1. Open the package of dough and place it on a plate to defrost.
2. Boil the liver and eggs, pass the offal through a meat grinder.
3. Peel the eggs and chop finely. Chop green onions, mix with liver and egg crumbs. Salt the filling and season with spices.
4. Cut the defrosted dough into rectangular pieces, put the filling on them, form triangles and place them on a baking sheet lined with paper.
5. Brush the portions with yolk and bake.

A few minutes before removing the baking sheet from the oven, you need to sprinkle the pies with sesame seeds.

Quick recipe with kefir

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

To work you will need:

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

Cooking sequence:

1. Pass the raw liver and onion through a meat grinder, and then fry the resulting mixture in a frying pan, sprinkling with salt and spices.
2. Grind the egg with sugar, salt and soda, then dilute the mixture with kefir and stir until smooth.
3. Pour in the required amount of flour and knead the dough so that it does not stick to your palms.
4. Divide the base and form pies, first adding chopped herbs to the cooled filling.
5. Fry portions in vegetable fat until cooked.

You can make “quick” pies in another way. To do this, add less flour to the dough so that it becomes liquid, then mix it with the filling and fry the portions, spooning them into the pan like pancakes.

Chicken liver is useful product, from which you can prepare a lot of tasty 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 liver and onions, or you can add it to the liver mashed potatoes, it will be delicious too.

So, let's prepare all the ingredients for preparing the liver filling for pies and pies.

As I said above, I boil the liver for the filling. Therefore, rinse the liver well under running water, put it in a saucepan and pour cold water. Place 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. You need to take at least 2 large onions, this will only benefit the filling, it will be juicier and tastier.

Fry the onion in vegetable oil over low heat, first until transparent and then lightly golden. There is no need to overcook the onions. 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 chop everything. You can do this using a meat grinder or using a blender, choose the method that you like best. While grinding, add salt and ground pepper taste.

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

Taste it and add salt and pepper if necessary. 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.

This is how you get pies stuffed with chicken liver. Very tasty, try it.

Liver is a low-calorie by-product that is recommended for regular consumption by athletes, as well as people suffering from anemia and pregnant women. The liver filling prepared for the pies makes the baked goods not only tasty, very aromatic, 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.

Preparation

We wash the liver well, cut out all the films, vessels and chop it into pieces. Then we put it in deep frying pan, pour in 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 pan, pour oil into it and fry the liver. During this time, peel the onion, chop it finely and add it to the meat, sauteing everything until golden brown. After the onion turns golden, add a little water, sprinkle with salt, pepper and seasonings. Mix thoroughly, cover with a lid and simmer for 15 minutes over low heat. To determine the readiness of the liver, we pierce it with a toothpick - no blood fluid should appear on the surface. Cool the finished liver and grind it together with the onion using a blender. To prevent the filling from crumbling, make it more viscous. To do this, fry on butter a little flour, add fresh meat broth and mix thoroughly, breaking up any lumps. After this, pour the mixture into the minced meat and mix thoroughly ready-made filling from the liver until smooth.

Pies stuffed with liver

Ingredients:

• ready-made yeast 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.

Preparation

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