How to learn how to cook delicious liver pies

Kitchen appliances and utensils:

• pan;
• a frying pan;
• scapula;
• tablespoon;
• tea spoon;
• meat grinder or blender;
• tongs or two forks;
• cutting board;
• knife;
• deep container for kneading dough;
• kitchen scales;
• beaker;
• lid or cling film;
• rolling pin;
• plate.

Ingredients

Step cooking

Dough

1. Pour warm water, milk, whey, kefir or a mixture of these products into a deep mixing container. The temperature should be approximately 40 degrees. Add 15-20 g of fresh yeast or 5 g of dry. Stir.
   
2. Add 1 tbsp. l sugar, 0.5 tsp salt.
   
3. Sift 500 g of premium wheat flour into a container. Knead the dough.
   
4. Add 2 tbsp. l vegetable oil and begin to knead the dough with a spoon, and then with your hands. If the dough is too steep, you can add 50 ml of liquid and knead until smooth.
   
5. The dough should not be cool, as, for example, on dumplings.
   
6. Cover the finished dough with a lid or cling film and leave for 1 hour.
   

Filling

1. While the dough is coming up, we do the filling. Please note that the amount of filling directly depends on the number of pies you want to get. One batch of dough is enough for about 30 pies. To do this, you need about 500 g of finished filling. Based on this quantity, you can calculate how much lung, liver or heart you need, given the frying and boiling of offal. If you use pork lung, you need to put it in a pan with water and boil until cooked. It takes about 1-1.5 hours. The finished lung is cut into arbitrary pieces.
   
2. So that the liver for the filling is not dry, you must definitely add a lot of onions. Peel the onion from the husk and cut into half rings.
   
3. Onions are sent to the pan and fry in vegetable oil until transparent. Put the fried onion in a bowl with chopped lung.
   
4. Next, take chicken or pork liver. While the liver is not completely defrosted, cut into pieces. After that, leave to defrost further.
   
5. Thawed chicken liver with hearts (you can take pork or beef liver) spread in a pan and fry. Next, spread to the onion and lung and let cool.
   
6. Mix the cooled liver. Next, you need to grind all this with either a meat grinder or a blender. If using a blender, hold for a few seconds. It is not necessary to grind strongly to a state of paste.
   
7. Next, salt and pepper to taste. Mix the stuffing well. We try, and if necessary, add more salt and pepper.
   
8. When the dough has risen, slightly sprinkle the surface of the table with flour. Dip hands in flour. Tear off a small piece of dough. Roll up a ball the size of a walnut. So we divide all the dough into the same balls. We leave them covered with a napkin for 5-10 minutes, so that the balls fit a little.
   
9. Take one ball from under the napkin and roll it out with a rolling pin. You do not need to press hard so that the dough does not become too thin. Put 1 tsp on rolled dough. with a slide of toppings.
   
10. We pinch, starting from the center. We make sure that the filling does not fall on the dough in the seam, otherwise the pie may fall apart when frying.
    
11. Put the prepared pies under a napkin and leave for 10 minutes. If you sculpt all the pies at once, then having finished the last, you can begin to fry the first.
    
12. Pour vegetable oil onto the pan (minimum 1.5-2 cm), reduce the heat to medium and spread the pies into the hot oil. Do not lay out very tightly, as the pies will increase in size. It is most convenient to turn the pies over with tongs or two forks. The more oil, the better, as the pies are lightly browned on the sides.
    
13. Put the finished pies on the dish. Enjoy your meal!
    

Video recipe

In this video you will find detailed step-by-step instructions for cooking liver pies. The author clearly demonstrates how to knead the dough, prepare the filling, sculpt and fry the pies. And also shares two ways of grinding liver for the filling.

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