Prepare beef liver filling for pies. Filling of chicken liver, liver for pies: the most delicious, step by step recipe

Pies stuffed with meat offal are satisfying and have a unique taste, while being relatively inexpensive. They can be taken on the road, served with everyday and festive table. Pies with liver filler are especially tasty. The filling for pies can be prepared from beef, pork, chicken liver. The taste of products will change from this, but the technology of their preparation will remain identical.

Cooking features

The filling for liver pies turns out delicious, and the process of its preparation is not difficult. However, it will take some time. Before you start cooking filler for liver pies, it does not hurt to know a few points. Then you will be able to get the expected result, even if you do not have much culinary experience.

• The liver is used to fill pies already in ready-made. Some recipes provide for its preparation in a pan in an already crushed form, this will not take much effort, it will allow you to get a juicy filling. However, for some people, the filling from fried liver seems too oily. More often offal for the preparation of the filling is boiled. beef and pork liver cook for 40-50 minutes if it is cooked whole or cut very large. If the liver is cut into small pieces, it will boil in 20 minutes. This time will be enough for cooking chicken liver.
• The readiness of the liver can be checked with a knife. They pierce the product to the middle. If a clear liquid pours out of the hole, the liver is ready. Otherwise, it needs to cook for some more time.
• Cool the liver before grinding. Grind it with a meat grinder or food processor, pre-cut into small pieces.
• Do not put hot filling on the dough, otherwise the pies will turn out tasteless.

For juiciness, vegetables are added to the filling for liver pies. It harmonizes especially well with onions and carrots. Often, the liver in the filling is supplemented with rice, eggs, mushrooms, and other organ meats. Thanks to this, there are many recipes for liver filling for pies, everyone can choose the option that matches their culinary preferences.

Stuffing for beef liver patties

• beef liver - 0.5 kg;
• onions - 0.2 kg;
• fresh herbs - 50 g;
• salt - to taste;
• vegetable oil- how much will it take.

Cooking method:

• Wash the liver, dry with a napkin. Remove films, fragments of vessels. Cut into small pieces. Check through a meat grinder.
• Peel the onions, cut into large slices. Grind in the same way as the liver.
• Mix the minced liver with onions, add finely chopped greens and salt, mix well.
• Pour oil into a large frying pan, heat it up. Put the liver filling into the pan. Fry, stirring, for 5 minutes over high heat.

After the filling has cooled, it can be used to make pies. The filling is equally well suited for baked and fried products.

Video recipe for the occasion:

Stuffing for pork liver pies

• pork liver - 0.35 kg;
• onions - 150 g;
• butter - 50 g;
• fresh herbs, salt - to taste.

Cooking method:

• Rinse the liver, free from films. Coarsely chop and boil until tender in lightly salted water.
• Peel the onion, cut into small cubes.
• Melt the butter in a frying pan, put the onion in it. Fry it over low heat until soft.
• Cut the cooled liver into small pieces and turn them into minced meat using a meat grinder or food processor.
• Combine the liver with onion and finely chopped herbs, salt and mix.

It remains to wait until the filling has completely cooled, and fill the prepared dough with it. The pies are smeared with yolk so that they are browned, and sent to a preheated oven. Their readiness is determined by the readiness of the test.

Filling for chicken liver pies

• chicken liver - 0.5 kg;
• refined vegetable oil - 40–60 ml;
• onions - 100 g;
• carrots - 100 g;
• salt, pepper - to taste.

Cooking method:

• Wash the liver, put it in a colander, let it dry.
• Onion, peeled, cut into small cubes.
• Scrape, wash the carrots. Grind it on a coarse grater.
• Pour oil into the pan, put chopped vegetables in it. Fry them until golden brown, put on a plate.
• Put the liver in place of the vegetables. Brown it over medium heat, then reduce the intensity of the flame, splash a little water into the pan, simmer the liver until cooked.
• Drain excess water, cool the liver, chop with a meat grinder or food processor, mix with fried vegetables.

Pepper, salt the filling, stir and use as directed.

Stuffing for liver pies with eggs

• liver (beef, pork or chicken) - 0.3 kg;
• chicken egg - 4-5 pcs. (depending on size);
• carrots - 100 g;
• onions - 100 g;
• butter - 40 g;
• salt, pepper - to taste.

Cooking method:

• Wash the liver, remove the films, boil until tender. Cool, scroll through a meat grinder or chop with a food processor.
• Clean the vegetables. Cut the onion into small cubes, grate the carrots.
• Saute vegetables until soft butter, put to chopped liver.
• Hard boil the eggs. Place under running cold water. When the eggs have cooled, remove the shells from them. Finely chop the eggs with a knife, send to vegetables and liver.
• Salt and pepper products, mix.

Stuffing made by this recipe turns out tender and juicy. It is well suited for puff pastry pies, but you can also make regular pies with it.

Stuffing for pies from beef liver and other offal

• beef liver - 0.5 kg;
• beef heart - 0.3 kg;
• beef lung - 0.3 kg;
• onions - 0.3 kg;
• garlic - 3 cloves;
• rice - 0.2 kg;
• butter - to taste;
• salt, spices - to taste.

Cooking method:

• Boil offal and cool, cut into medium pieces.
• Alternating, pass the liver, lung and heart through a meat grinder.
• Free the onion from the husk, chop medium-sized and fry in melted butter until it acquires a golden hue. Put to meat by-products.
• Pass the garlic through a press, send it to other products.
• Rinse the rice, boil until almost cooked in salted water. Rinse again and chill. Add to other ingredients.
• Stir the prepared foods, salt and pepper them to taste. If the filling seems dry to you, add a little melted butter to it.

Pies stuffed with offal are juicy and appetizing. They are inexpensive, but almost everyone likes them.

Stuffing for pies with liver and potatoes

• liver (pork, chicken or beef) - 0.3 kg;
• potatoes - 0.3 kg;
• onions - 100 g;
• refined vegetable oil - how much will it take;
• salt, spices, herbs - to taste.

Cooking method:

• Boil the liver until cooked, chop, turning through a meat grinder.
• Boil the potatoes, cut into large pieces, turn into mashed potatoes.
• Finely chop the onion and fry until soft in vegetable oil.
• Combine the liver, potatoes and fried onions, salt and season the filling to taste. Add chopped herbs, stir.

Many people love potato pies. If you add potatoes to the liver, it turns out even tastier.

The filling for liver pies is made from boiled or fried offal. Pork, beef, chicken liver is suitable for this purpose. For juiciness, vegetables (onions, carrots) are added to the filling. Rice and potatoes reduce the cost of the filling and make it more satisfying. It is impossible to say which filling is tastier - each option has its own admirers.

Share awesome delicious stuffing from chicken liver and offal (liver, offal) for pies and pies!

The filling is tender, juicy, not too oily. Pies and pies with her scatter with a bang - they never lie on the plates.

Cook this stuffing for savory home baking from chicken tripe (liver, hearts and stomachs) is very simple. And to make the process of its preparation even easier and clearer, we will tell you about everything step by step.

Be sure to try and save the recipe. And, of course, tell your friends about our article - they will also come in handy!

Ingredients:

• chicken liver - 200 grams;
• onion - 300-350 grams;
• chicken hearts - 200 grams;
• salt - 3 grams;
• ventricles (navels) - 200 grams;
• ground pepper to taste.

Stuffing from chicken liver, hearts and stomachs (livera) for pies: recipe step by step

Pass the onion through a meat grinder or blender.

Grinding chicken offal(liver, ventricles and hearts in equal proportions) in a meat grinder (you can freeze the offal a little and grind it in a blender).

Add salt and pepper.

Please note: do not add the onion at this stage.

We heat the pan, grease with a very small amount of oil and put the minced meat into it.

Fry over medium heat for 20-25 minutes, stirring occasionally (you can leave the lid off).

When the filling is fried, remove the pan from the stove and add the minced onion to the liver. Mix well and let cool.

The filling for pies and pies from chicken liver is ready, you can cook!

The main secret is that the onion stays raw. During cooking, it will add juiciness to the filling.

And the fact that the liver itself is fried with virtually no oil will make the filling lighter, not greasy, will not make the dough harder.

This filling can be used not only for making pies or pies, but also for dumplings, pancakes, zrazy, etc.

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 each tends to stock up on recipes for the most delicious pies. There are few baking lovers who disagree with the statement that the most delicious pies are with chicken liver.

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

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

About the features of cooking

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 a minimum amount of ingredients. Before cooking, he must definitely stand, otherwise the products will be tough and harden very quickly. In addition, success depends on how good the proportion of salt and sugar in the dough is. Baking is very tasty if the chicken liver filling for yeast pies is small fried pieces of the product.

Ingredients

To prepare the dough, the 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 tables. tablespoons 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 of liver (chicken);
• 1 bulb;
• 1 table. spoons of salt;
• three tables. tablespoons of oil. (vegetable).

Cooking. Step one: steam

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.

Chicken liver is cleaned of excess films and veins and cut into small pieces. The liver pieces are fried in vegetable oil (you can take about 2 tablespoons) in a separate pan until a gray-brown hue appears. Then onion frying 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. The stuffing is allowed to cool.

Step three: prepare the dough

During this time, a light bubbling foam is 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, according to the recipe, eggs, sugar, plums should be added to the dough. butter (softened) and salt. All mix and gradually introduce flour (previously 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 with force several times on the surface of the table. This is necessary in order for oxygen to displace carbon dioxide from the dough. Such a dough, as they say experienced housewives, it will be better to rise. Next, the dough is covered with a towel and left warm for 2 hours.

Step four: check the readiness of the test

When the dough has risen, its readiness should be checked. 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 cake half a centimeter thick and up to 10 cm in diameter. The filling (1-2 tablespoons) is laid out in the center of the cakes, and the edges are smeared with water. The edges of the cake are folded together and pinched.

Step Six: Bake the 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 to rise a little more. Now they can be baked. The oven is heated to 180 ° C, a baking sheet with pies is set 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. Further in the article, the most popular toppings for baking using chicken liver are offered (based on the amount of flour 500 g).

• Stuffing for chicken liver pies with egg. A set of ingredients is used: 350 g of liver, 3 tablespoons of oil (vegetable), 1 onion, flour, pepper, milk and salt to taste. The liver is cleaned, cut into slices, rolled in flour and sent to the 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.
• Chicken liver and rice filling. 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.
• Chicken liver stuffing with potatoes. Use: 500 g potatoes, 350 g liver, (peeled), 1 onion, a little garlic (2-3 cloves). Boil potatoes and liver. Then the potatoes are crushed, and the liver is crushed with a blender or meat grinder. Add garlic and fried onions, after which everything is mixed.

How to fashion an unusual shape of a pie?

Pies should be not only tasty, but also beautiful in appearance. Baking stuffed with chicken liver is no exception. How to sculpt pies correctly? Traditional and familiar to many is the cylindrical shape of pies. But there are also several other options.

• Boat shape. Small pieces of dough are rolled out and pinched at the edges, slightly stretching. Lubricate the center of the boat with oil and lay out the filling.
• Square or triangle shape. Cut out the dough in the form of a square. Further, in order to make a square pie, the edges are wrapped in the center and fastened together. If you want to mold a triangular pie, the resulting square is folded in half.
• Star or flower shape. The filling is laid out in the center of the dough. The edges are folded in the 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 necessarily remain above the level of the laid filling.

Beautiful and delicious pastries any form is cooked not only in the oven. If you want to bake chicken pies, you just need to put them in hot vegetable oil and make sure that the dough does not burn. Fried in a pan, they are sure to turn out as beautiful and lush as those baked in the oven.

In this delicious Russian dish, the filling is made from a healthy by-product rich in vitamins, minerals, and essential amino acids. Contains a lot of animal protein. Cookie tarts can be served for breakfast, lunch and dinner.

Cookie pies in the oven

List of dough ingredients:

• dry yeast - 1 tablespoon;
• flour - about 500 g;
• milk - 1 glass;
• egg - 1 pc;
• sugar - a tablespoon;
• salt - a teaspoon;
• vegetable oil - 2 tablespoons;

For the filling you will need:

• beef or pork offal - 0.5 kg;
• onion - 1 head;
• salt, ground pepper - to taste.
• egg for lubricating products - 1 pc.

Step by step cooking recipe, see photo:

Knead the dough:

Step 1. In a small container, put sugar, salt, add an egg. Beat the mixture with a whisk until smooth. Add oil and mix again.

Step 2. In a separate container, mix flour and yeast. Pour the egg mixture and milk, preheated (warm), into it. Mix first with a spatula, and then knead the dough with your hands.

Step 3. Cover the container with a towel and put in a warm place for 50-60 minutes.

While the dough is rising, we take on the filling:

Step 4. The offal can be fried in a pan with onions and then pass the mixture through a meat grinder. We had it boiled in advance, I passed it through a meat grinder.

Step 5. Cut the onion and fry in a pan with oil.

Step 6. Add minced liver, mix and fry lightly.

Product molding

The dough has doubled in size. Knead it on a table sprinkled with flour.

Step 7. Divide into equal parts. From each block, form a cake with your hands or a rolling pin. Put a full tablespoon of the filling, pinch the edges and form the product in the form of a boat.

Step 8. Put the blanks on a baking sheet covered with baking paper or a silicone baking sheet. Place the baking sheet in the oven to rise for 10-20 minutes.

Step 10 Lubricate the products with an egg.

Step 11. Heat the oven to 200 degrees and bake the products for 15 minutes.

Put the finished pastry on a large dish. It can be served with soup or simply enjoyed with tea.

The video shows step by step process cooking.

Cookie pies fried in a pan

From yeast dough, fried products are lush and tender.

To work you need:

• 1 glass of sour milk;
• egg;
• 1 tablespoon of yeast;
• 1 tablespoon of sugar;
• 1 teaspoon of salt;
• about 700 g flour;
• half a kilo of offal;
• 1 head of onion;
• seasonings to taste;
• vegetable oil for frying;

Work sequence:

1. Boil offal in advance.
2. Knead the dough with slightly warm milk. Cover with a lid and leave to rise.
3. Grind in a meat grinder, add fried onions, seasonings. A few tablespoons of sour cream will help soften the bitter taste of the product.
4. Divide the risen dough into portioned balls, form pies out of them.
5. fry in in large numbers heated vegetable oil.

Fillings from the liver for pies

For the filling, you can use any offal (pork, beef, lamb, chicken, goose). And combine with other products: eggs, carrots, onions, rice. In the recipes below, the calculation is made for 500 g of boiled product.

With egg and onion. In addition to the main product, the composition includes 3-4 boiled eggs, 1 onion, 3 tablespoons of sunflower oil, salt, pepper to taste, milk, flour.

Remove the film from the gland, cut into slices, soak in milk. After a little dry, roll in flour and fry in oil. Grind all products in a meat grinder, salt and pepper. Chop the eggs with a knife.

With onions and carrots. Cut onions and carrots into arbitrary cubes. The root crop can be grated. Fry them in a pan with oil.

Clean the raw gland from the film and cut into slices. So that it does not taste bitter, the pieces are soaked in milk before frying (about 2 hours). Aged in milk, it turns out tender and juicy. Fry the pieces for 3-4 minutes on each side, not forgetting to salt and add spices.

Now pass the products through a meat grinder. If the filling is dry, you can add a little butter.

With rice, carrots, onions. The ingredients for the filling include one carrot, 250 g, boiled rice, salt, pepper. Separately fry onions, carrots, chopped iron. Grind in a meat grinder, add rice and spices. Mix.

Stuffing with potatoes and onions. The composition of the filling includes iron, 500 g of potatoes, 1 onion, garlic - 2-3 cloves. Potatoes and offal are boiled separately. The liver is crushed in a meat grinder, the potatoes are pounded. Add fried onion, chopped garlic. Everything is mixed.

Cook with pleasure, dear readers!

The liver is a low-calorie and healthy offal. Due to the high content of vitamins and trace elements, it is recommended to regularly use it for athletes, people suffering from anemia, pregnant and lactating mothers. Filling from the liver for pies or pancakes makes dishes not only tasty, but also very healthy.

For toppings will do any: beef, pork or chicken. A little time and patience, and we will get a fragrant and healthy minced meat. What we need:

Ingredients for liver filling

Liver - 700-750 gr.
Onion - 300 gr.
Olive oil or animal fat - 60 gr.
Salt, spices and pepper - to taste

How to make a liver filling

We wash the meat, cut out films and large vessels and cut into medium pieces.

We spread the meat in a high frying pan, pour in 1/2 cup of water and put on moderate heat. Until the water boils in the pan, remove the foam with a slotted spoon. After the water has evaporated, rinse the liver cold water(to wash away all blood clots). Rinse the pan, pour oil or add finely chopped lard and set it to fry.

Finely chop the onion, add it to the liver and fry it until golden brown.

After the onion is fried, pour some water, add salt, pepper and seasonings, close the lid, and simmer it with onions for 12-15 minutes. To determine if the liver is ready, pierce the most large piece- Blood fluid should not come to the surface.

We cool the finished meat and grind it together with onions using a blender or a meat grinder (it is necessary to pass through a meat grinder 2-3 times). The crumbly liver filling is ready.

In order for the filling not to crumble when forming pancakes or pies, it is necessary to make it more viscous. Fry 20-25 gr. flour in butter, add 50 ml meat broth, mix thoroughly, breaking up lumps, and add to minced meat. Instead of flour sauce, you can add a couple of tablespoons of mayonnaise. Thoroughly mix the filling until smooth.

The liver filling for pies, dumplings and pancakes is ready. If desired, you can liver stuffing add potatoes, fried mushrooms, boiled rice, buckwheat or finely chopped egg.

If after stuffing you still have extra filling from the liver, add an egg to it, a little flour, form cakes and fry in oil. You will get delicious pancakes from the liver. Bon appetit!