Delicious pies with liver

Delicious pies with liver

I will be very pleased to share an excellent recipe on how to cook delicious liver pies. Yes, yes, you were not mistaken: it was with liver filling. Batter cakes are airy, fluffy, stunningly fragrant, tender and soft - even when cooled. I very often indulge my family with such delicious food. The dough is incomparable: pies even the next day, as fresh. Chic Soviet pies with liver, with heat, with heat ... I love it! Yummy, I tell you, is extraordinary. I would be glad if this recipe is useful to someone!


For dough:

  • warm water - 100 milliliters;
  • fresh yeast - 33 grams (11 grams of dry yeast);
  • sugar - 1 teaspoon.

For filling:

  • chicken liver - 200 grams;
  • chicken heart - 200 grams;
  • chicken stomachs - 200 grams;
  • onion - 3 pieces;
  • salt - 0.5 teaspoon;
  • ground black pepper to taste.

For the test:

  • water - 700 milliliters;
  • flour - 1 kilogram;
  • sugar - 2 tablespoons;
  • salt - 1 teaspoon.

Delicious pies with liver. Step by step recipe

  1. Initially, we will prepare the dough. Pour warm water into a glass, add yeast, sugar and mix thoroughly until the yeast with sugar is completely dissolved. Leave for 10-25 minutes.
  2. For the preparation of delicious Soviet pies, sifted wheat flour.
  3. When the yeast begins to work, pour them into a deep bowl (pan).
  4. Then pour 700 milliliters of warm water, add sugar, salt and stir well until completely dissolved.
  5. Now add the pre-sifted flour and mix thoroughly. It’s not worth adding more flour to the dough. It should turn out to be fluid, sticky, sticky.
  6. We cover the liquid pastry for pies with a lid (or a towel) and send it to a warm place for 50 minutes (after 20 minutes we knock up the risen dough and leave for another 30 minutes).
  7. Three onions are peeled and passed through a meat grinder.
  8. We pass the chicken liver, heart and stomach through a meat grinder with a large grate.
  9. Add salt and black pepper to the filling, mix.
  10. Transfer the filling to a dry frying pan without oil and simmer, stirring occasionally, for 20-25 minutes.
  11. After 20 minutes, turn off the heat, add the onions, mix well and leave to cool. You do not need to stew the onions with the forcemeat: this is the secret of delicious forcemeat for pies.
  12. Lubricate the table with vegetable oil, and pour a little oil for greasing hands into a plate.
  13. We shift the well-risen dough onto the table, divide (if necessary, grease the hands with vegetable oil) into portioned pieces (I got 35 pieces).
  14. We take one piece of dough and make a cake out of it, lay the liver filling in the middle of the cake, pull the edge of the dough a little and cover the liver, press the edges, close it with the other edge - the cake is ready. We do the same with each piece of dough (you can see the process of forming pies in detail in my video: below, under the recipe).
  15. Ready pies are laid on a table greased with vegetable oil.
  16. Pour more vegetable oil into the pan and put it on the fire.
  17. Fry pies with liver filling in well-heated oil on both sides until golden.

Soviet pies are soft, light, delicate, and liveried filling is just a mercy. You will not spend a lot of time on cooking pies, and thanks to the step-by-step recipe they will turn out to be “excellent” even for a novice hostess. I and “I love cooking” wish you bon appétit and good mood. Cook with love!

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