Filling for beef liver pies: preparation details and recipe

Secrets to choosing the perfect product

Beef liver pies will turn out really tasty and aromatic if you choose a fresh and high-quality product. The secrets regarding the choice of offal are as follows:

When buying a liver, you should pay attention to the color and smell. The color of the fresh product resembles ripe cherries, and the smell has a sweetish note.
It is worth using exclusively fresh or chilled offal, since frozen liver can be spoiled and absorb a lot of foreign odors.
In order not to buy too hard liver, which may not soften during heat treatment, you need to choose small pieces.

During the purchase process, you should familiarize yourself with the documents, which contain all the information about the animal’s health status and test results.

How to properly prepare a product for processing

A tender and tasty beef liver filling will only be possible when the product is prepared in accordance with all culinary rules and recommendations. You need to process beef liver as follows:

First, you should wash it in cold running water.
Soak the product in warm water for a few minutes.
Remove and pat dry with a paper towel.
Make cuts on the sides and pry off the top film, which must be removed.
Be sure to remove veins and remnants of bile ducts. Immediately cut the liver into small pieces.
Soak the product in milk for one hour. Then take out the pieces and place them on paper napkins to dry.

Next, heat treatment is carried out, which is determined by its nuances.

Liver heart filling recipe

For pies, as well as for pancakes, you can use the filling made from the heart. The advantage of the offal is not only its high nutritional value, but also the delicate texture of the finished minced liver.

What ingredients will you need?

The liver heart filling recipe includes:

heart. It is advisable to use beef offal - 1-1.2 kg;
onion. You will need dense and large onions - 2 pcs.;
medium-sized carrots – 1 pc.;
boiled egg – 2 pcs.;
real butter – 120-150 g;
vinegar 3 or 4% - 30 ml;
refined sunflower oil – 30 ml;
crushed black pepper – 2 g;
salt – 4-5 g (weight should be adjusted to taste).

Eggs are an optional ingredient in the recipe, but they make the minced meat taste and texture more delicate.

Step-by-step cooking process

The process of making beef heart filling contains the following steps:

Hearts must be cut into large pieces. Remove fat and blood vessels from each piece.
Rinse the cuttings thoroughly in water. It is necessary to wash out almost all the blood remaining in the organ.
Next, you need to put the sliced hearts in an enamel or glass deep dish.
Fill the hearts with water; it should completely cover the product.
Pour vinegar into the water and mix the hearts well in the water-vinegar solution. The ingredient must be soaked for approximately 3 hours.
After the specified time, the sliced hearts must be washed well and transferred to a pan.
Pour water over the offal, it should completely hide the hearts.
Peel the onion, cut it into 2 parts and place in a pan with the chopped hearts.
The carrots must also be peeled, cut into 2-3 parts and also placed in the pan.
Turn on the stove (it is recommended to set the heat to medium).
Place the pan with the contents on the stove and boil the hearts for about 1.5-2 hours. After boiling, it is necessary to remove the foam from the water and reduce the heat. It is necessary to boil the offal with low water bubbling.
While the offal is boiling, you need to peel the remaining onion, chop it and fry it in oil until browned.
Next, when the offal is cooked, it is recommended to cool it in the broth.
After cooling, the hearts must be crushed using a meat grinder. Simultaneously with the offal, you need to scroll through the fried onions.
Then you need to add butter to the minced meat (it should be very soft), salt, about 50 ml of broth (in which the hearts were boiled) and pepper. Mix the products with a blender. If it is absent, you can re-scroll the resulting mass through a meat grinder.
After this, you need to peel the eggs and grate them on a grater with small holes.
Transfer the mixture of grated eggs into the minced meat. Mix the ingredients and check the filling for sufficient salt, broth and pepper.

The carrots that were boiled along with the hearts can also be added to the minced meat by grinding through a meat grinder. The ingredient will add juiciness to the filling.

Secrets regarding cooking liver

The preparation of filling for pies can be done in two ways - the product is boiled or fried. In this case, you must strictly follow all the cooking rules. Then the pieces will turn out soft and tender.

To prevent the offal from becoming tough and having an unpleasant odor, you need to know exactly how long to cook beef liver for pies. First you need to put it in a pan and put it on the stove. When the water boils, add spices and reduce heat to low. Cooking lasts 35 minutes. Readiness can be checked as follows: pierce the largest piece deeply; if a light liquid comes out, the product is ready.

You need to fry the liver as follows: place small pieces in a well-heated frying pan. After five minutes, you need to turn over each piece and fry this part for the same amount of time. Spices and salt are added only at the end of frying.

From meat and liver

Cut the chicken fillet into small pieces and fry in vegetable oil.

Peel the onion and cut into half rings.

Chicken fillet should be fried over medium heat until golden brown.

After the fillet has browned a little, add the onion.

Add salt and pepper to the chicken to taste.

Fry the chicken over low heat until fully cooked.

Boil the pork in boiling water for 4-5 minutes and rinse with running water. Place the washed meat in a saucepan and add carrots, onions, salt, peppercorns, and bay leaves. Cook the meat for 1-2 hours until fully cooked. The broth can be used to prepare the first one.

Cool the boiled meat and divide into small pieces.

Boil the liver in salted water until tender.

Grate the carrots on a coarse grater.

Fry carrots in vegetable oil. Salt and lightly pepper the carrots.

Fry the carrots over low heat until tender.

Cool all filling ingredients.

Pass all ingredients through a meat grinder or grind using a food processor or blender.

If necessary, the filling can be scrolled several times.

Add a little room temperature butter to the filling. Mix everything well and taste. If necessary, add salt and pepper.

Mix everything well. If you end up with too much filling, you can put the extra in the freezer until next time.

Standard filling for any type of pies

The simplest filling for beef liver pies, which is particularly versatile, is prepared from a simple set of ingredients and is very simple. You need to prepare the following ingredients:

½ kg of liver.
1 onion.
1 carrot.
Bay leaf and allspice.
Other spices.

Cooking principle:

Boil the offal until completely cooked. It is worth putting a bay leaf and allspice into the pan to remove the strong smell of liver.
Cut the onion into small cubes and grate the carrots on a coarse grater.
Fry the onion and carrots until fully cooked. For frying you should use butter or olive oil.
Mix liver and vegetable frying, add salt and other spices. Pass the mass through a meat grinder.

The result is a paste-like paste that looks more like liver pate.

Filling with liver and carrots

Liver filling for pies is a very simple, inexpensive filling.
Personally, I like liver pies more than meat pies. This filling is easy and quick to prepare, which is another big plus. Description of preparation:

The liver filling for pies is very simple to prepare. You need very few ingredients for the filling - a kilogram of liver (I prefer beef), salt, pepper, carrots and onions. You may not be able to prepare such a filling without a meat grinder, but today, in our advanced age, almost every home has a food processor with the necessary attachment that will help solve the problem. To make the pies as tasty as possible, add as much filling as possible, this secret is simple but effective.