How to cook pies with potatoes and liver in the oven

The easiest recipe for pies

Pies made from this recipe are very tasty, preparation does not take much time, and the cost of the products will not put a huge dent in your pocket. These three most important qualities make them the most popular in the kitchen of a good housewife.

Ingredients:

• 3 tablespoons yeast;
• 5 tbsp. l. refined oil;
• 0.6 liters of water;
• 1.2 teaspoons salt;
• 1.5 tsp. Sahara;
• a little more than 1 kg of flour (wheat);
• 8 large potatoes;
• 0.6 kg of liver (you can take assorted);
• 3 medium sized onions.

Cooking method:

1. Heat the water a little, add the yeast and wait until it dissolves. Add salt, butter and sugar, stir thoroughly. Add flour in small portions and knead into a stiff dough. When you press with your finger, the dent should quickly disappear - then the dough is considered ready.
2. Peel the onion and cut into equal medium cubes, quickly fry in 1 tbsp. l. butter until half cooked.
3. Place the liver in cold water, turn on the heat and cook until done.
4. Peel the potatoes, place in salted bubbling water and cook until they begin to soften.
5. Pass the finished liver and potatoes through the fine grids of a meat grinder, carefully mix with the onion, and adjust to taste with salt and pepper.
6. If the mass is liquid, you can add a little flour.
7. Divide the dough into egg-sized balls and shape into pies. Take a little filling, about 1 tbsp for one pie. l.
8. Heat the oil in a frying pan over medium heat and fry the pies, being careful not to burn. Flip when sides are golden brown.

Bon appetit!

baked pies

fried pies

It's nice to treat your family and friends with delicious homemade pies. But sometimes you don’t want to bother with them. Although in fact this simple dish can be prepared quite quickly. For example: pies with liver and potatoes. The filling for them takes no more than 30-40 minutes, and while it is being prepared, the quick yeast dough will have time to rise. Result: an hour and a half of time and delicious pastries are already on the table. Preparation of a standard dinner takes almost the same amount of time. Do you want specifics? Please!

Pies with kefir dough

Kefir gives the dough lightness and airiness. The calorie content is quite high, but sometimes even during a diet you can treat yourself to a delicious dish.

What you will need:

• 1.4 teaspoons of soda;
• 1.8 tsp. Sahara;
• 1.3 tsp. salt;
• 3 large eggs;
• 0.6 liters of fat kefir;
• 0.7 kg wheat flour;
• spices to taste;
• 0.400 kg of potatoes;
• 1 fairly large onion;
• 0.400 grams of raw pork or chicken liver.

How to cook:

1. Do not chop the liver very coarsely; you can beat it lightly with a hammer.
2. Chop the onion and fry until transparent, add the liver and simmer for a quarter of an hour.
3. Peel the potatoes, rinse thoroughly, boil and make a viscous thick puree.
4. Using a meat grinder, make a homogeneous paste from the liver and mix it with the potato mixture.
5. Knead the remaining ingredients into a soft dough and let it rest for a few minutes.
6. Put a little filling into each pie, carefully seal it and fry in hot oil until cooked.

Cooking process

1. If the chicken liver is frozen, completely defrost it. Place it on a sieve, allow any unnecessary liquid to drain, then rinse it several times under running cool water. Transfer it to a saucepan and cook on high heat until done. Season the liver with salt and pepper. Cook for about 7-10 minutes after the water boils, being sure to remove any foam that forms.
2. While the liver is cooking, prepare the dough. Pour the yeast into a clean, dry bowl and add granulated sugar. After rubbing the components together a little, let them start playing, five minutes will be enough.
3. Well, at this time, in a ladle, combine a pinch of salt with butter and kefir. Warm up the liquid components to a temperature of 37-38 degrees.
4. The yeast mixture has begun to play, now you can continue the process.
5. Pour the butter-kefir mixture into the bowl with the yeast.
6. Sift the wheat flour through a sieve.
7. First, with a spoon, and then with your hands, knead into a soft, tender dough. Cover it with a clean kitchen towel and leave it warm for twenty minutes.
8. While the dough is resting, mix boiled potatoes and liver twisted in a meat grinder for the filling. Throw in finely chopped dill. Peel the purple onion, wash it, grate half the onion on a fine grater, finely chop the other half. Season everything with salt and ground hot black pepper. Mix everything.
9. After time, the dough has increased several times, it’s time to form future baked goods.
10. Make two or three oblong sausages from the dough, dividing each into small pieces. Place a generous amount of filling in the center of each.
11. Pinch the edges of the dough to form a log. Do this with the entire dough.
12. Transfer the pieces into an oiled pan, cover them again with a kitchen towel, and leave for 25-30 minutes. If desired, brush the pieces with shaken yolk and sprinkle with flax or sesame seeds. Bake the pies at 180 degrees for 25-30 minutes until the tops of the pies are a nice golden color.
13. Cool the finished pies under a kitchen towel. Enjoy your meal!

Pies with liver, potatoes and mushrooms in a frying pan

The porridges turn out to be very tasty if you add mushrooms to the filling.

Ingredients:

• 1.5 tsp. fine salt;
• 2.6 glasses of homemade milk;
• 3.7 cups wheat flour;
• 3 tsp. Sahara;
• 1 tablespoon yeast;
• 2 large eggs;
• 6 potatoes (large);
• 1 onion (medium size)
• 120 grams of liver;
• 130 grams of mushrooms;
• 3 types of vegetable oil (sunflower, flaxseed and olive);
• favorite spices.

How to cook:

1. Yeast, sugar, 1 tbsp. l. Dissolve flour and salt in non-hot milk and wait a little until the dough begins to foam.
2. Add beaten eggs and remaining flour. Knead into an elastic-soft dough.
3. Peel and chop the onion and fry. Cut the liver and mushrooms into small pieces, add to the pan and simmer until half cooked, remembering to stir often.
4. Wash the potatoes well and boil until almost done. Peel and pass through a meat grinder together with the liver-mushroom mass.
5. Products with yeast turn out very fluffy, so roll out the dough thinly. Using a saucer, cut out circles and make pies.
6. Fry them in a hot frying pan until a crispy crust appears in a mixture of different types of oil.

Pies with liver, potatoes and cucumbers

These unusual pies can be prepared for dinner. The whole family will definitely love them, after which you will have to cook them often, believe me!

Products for cooking:

• 0.400 liters of homemade fat milk;
• 2.5 tbsp. l. yeast (dry);
• 3.3 teaspoons fine sugar;
• 1 tsp. salt;
• 4 incomplete glasses of flour (highest grade);
• 3 domestic eggs;
• 6 pcs. large potatoes;
• 2 onions (you can use shallots)
• 3 pickled cucumbers;
• 200 grams of beef liver;
• 1 medium-sized carrot;
• spices.

How to cook:

1. Dissolve sugar, yeast and salt in warm milk, pour thoroughly sifted flour through a sieve and stir until foam appears.
2. Beat the eggs, pour into the dough and knead into a fluffy dough, adding the required amount of remaining flour with a spoon.
3. Peel the potatoes, boil them in water with salt and mash them into a homogeneous puree.
4. Fry grated carrots, small onion cubes and pieces of liver in a small amount of refined sunflower oil. Grind the finished mixture using a blender.
5. Mix mashed potatoes, liver mass and grated cucumbers.
6. Cut thin circles from the dough, put a few teaspoons of filling on each and form into pies.
7. Fry for a few minutes on each side.

Recipe for potato and liver filling

Today I used pork liver for the filling, and I will describe the recipe with it. But I repeat, you can use any.

Quantity of products – for 500 ml test.

What you need to prepare

• Pork liver – 400 gr. • Potatoes - gr. 700 • Butter – 100 – 120 gr. • Onion - 3 medium pieces. • Carrots – 1 medium piece. • Salt, ground black pepper - to taste • A pinch of ground nutmeg • A pinch of sugar • Vegetable oil - ml. 70

You can adjust the amount of liver at your discretion. Add a little more and you will get a richer liver shade of the filling, and vice versa.

How to prepare the filling

1. Cut the onion into small pieces, carrots into strips. The size of the cut does not play a fundamental role, since everything will be passed through a meat grinder. 2. Fry the onion in vegetable oil until aroma appears, add carrots. Fry everything together for min. 10. 3 . Cut the liver into small pieces and add to the vegetables. 4. Stir, turn the heat to moderate. Fry the mass until the offal is ready. The task at this stage is to get soft, not overcooked liver and poached vegetables. 5 . At the end of frying, add salt and pepper. Add a pinch of sugar and nutmeg, stir. Remove from heat, cool.

6. Grind the mixture in a meat grinder. 7. Peel the potatoes and boil in salted water. 8. Drain the water and mash the potatoes in a convenient way. 9. Add butter and twisted liver mass to the puree. Stir and taste. Let the filling cool.

Unusual pies with meat and liver

The pies will turn out to be original if you prepare the dough with the addition of potatoes, and make the filling with meat and liver.

Ingredients:

• a little more than a kilogram of potatoes;
• 0.7 kg minced liver meat;
• 5 tablespoons flour;
• 1 small carrot;
• 2-3 onions;
• pepper, salt, favorite spices.

Cooking method:

1. Do not peel the potatoes, but simply wash them well with a brush and boil them in water with a little salt.
2. Pour 2 tablespoons of oil, chopped onion, grated carrots and minced meat into a hot frying pan. Simmer covered, stirring occasionally, for a quarter of an hour.
3. Cool the boiled potatoes, peel them and use fine racks to pass through a meat grinder.
4. Separately, also use a meat grinder to make a liver-vegetable pate.
5. Gradually add flour to the potatoes, watching how much the dough takes. Knead until a dense homogeneous mass.
6. Take some dough and roll out potato circles. Place a little liver-meat filling on each and carefully pinch the edges.
7. Cook in large quantities of refined oil. The finished fried pie should be golden brown with a crispy crust.

Classic yeast pie dough

The dough for liver and potato pies can be prepared in different ways. If time is of the essence, then it’s not a sin to put the dough, then make a batch and let the resulting product rise for a couple of hours. If you don’t have time, you can buy ready-made dough or prepare yeast dough, but according to a quick recipe.

Dilute the yeast with warm milk, add sugar and salt, mix. Break the egg into the flour and pour in the milk mixture. Knead. Ideally, you should get a homogeneous mass that does not stick to your hands. So you can add more flour if necessary.

The finished dough should be wrapped in something and placed in a warm place for about an hour, and during this time prepare the filling. By the way, this type of dough makes both fried pies in a frying pan and baked in the oven.