Tartlets stuffed with cod liver. Classic tartlets made from unleavened dough

05.05.2019 The drinks

Canapes, tartlets, micro sandwiches and other "small forms" culinary arts it's hard to surprise anyone these days. Until recently, the people had (as in the film "Election Day-2") an urgent question: how can there be "K" on "P"? And today, for example, canapes on skewers or tartlets with chicken liver can afford to cook, in principle, every housewife - if she wants to. All the ingredients are widely available, and you don’t even need to bother with baskets. They're in ready-made sold in any supermarket. And chicken liver is the most popular offal among the people.

Chicken liver tartlets: basic recipe

It is no coincidence that the liver is considered not only the most delicious, but also the most useful component in cooking - both for adults and for children. It is included in many recipes. It can be served on holidays, and eat on weekdays. And the dish, decorated in the form of a chicken liver, looks quite elegant and very practical - for example, if guests rushed in. Well, let's try to cook right now?

Filling Ingredients

Of course, we will first of all cook chicken liver pate at home. And let's take store-bought tartlets, already ready. So, we take: a pound of chicken liver, 100-150 grams of butter, one medium-sized carrot, one onion, a little salt and pepper (you can use a mixture of ground peppers and already with salt), greens for decoration.

We cook simply!

First of all, let's prepare the liver. Wash it properly, removing unnecessary films. Then, in a container with a drop of oil, put out the ingredient for about fifteen minutes over low heat, but no more (the countdown is after boiling in a pan).
Now melt the butter in a frying pan. Onion cut into cubes. We send it to the pan and fry until transparent.
We clean the carrots and rub coarsely. We send to the bow.
In one bowl, combine all the above ingredients and simmer for a few more minutes. Remove from heat, stir well and let cool.
Next - beat the mass with a blender. As you can see, making chicken liver pate at home is not difficult. We salt and pepper the mass.
We send the pate to the refrigerator for a while so that it cools down and becomes thicker. On this, the main part of the preparation according to the recipe can be considered completed. The point is small: how to arrange it in basket molds and decorate.

Formatting and serving

Tartlets with chicken liver - excellent dish to receive guests. Scoop the mass from the bowl with a spoon and carefully lay out the filling in the dough baskets. You don't have to save too much. It will be tastier if there is more of such a filling - it should look out over the edges of the mold. Now let's take, for example, a tomato, and cut it into thin slices. We wash the greens and cut it large enough, boil the egg and cut it into circles. Whatever - show yours culinary fantasy for decorating tartlets with chicken liver. And serve on the table in a wide flat dish, arranging them so that they do not touch each other.

Chicken liver tartlets: recipe with mushrooms

For this recipe we need: 300 grams of liver and fresh champignons(you can use other mushrooms, for example, forest or the same oyster mushrooms), 2 eggs, carrots, onions, mayonnaise, ready-made baskets, vegetable oil. We take salt and herbs to taste, seasonings - those that you are used to traditionally. A mixture or something works well.

Cooking is easy!

Boil the chicken liver, after washing it. Do not do this long time: enough for 10 minutes after boiling in a saucepan.
Finely chop the onion.
We wash the mushrooms (champignons can not be peeled), cut into cubes.
Hard-boil the eggs and set aside. We rub on a grater.
Three large carrots (raw).
Finely chop the greens.
Now fry the onion in oil in a frying pan. Then add mushrooms and cook for 15 minutes.
We pass the cooked liver through a meat grinder.
We mix all the ingredients in one container, salt and season a little with mayonnaise. The pasty mass in a bowl, covered with a lid, is sent to the refrigerator to cool and thicken.
After a while (just enough to prepare store-bought tartlets), we take out the filling. We fill baskets with it (remember: it’s not worth saving!), Decorate with the help of improvised means and mutually compatible products. Spread out wide flat dish and serve to the table. Bon Appetit you and your guests!

Liver salads are rarely prepared, mainly pates and cakes are made from this offal. Today I would like to propose original salad from the liver in tartlets with mushrooms and eggs. For festive feed salad can be laid out in sand tartlets. For this salad, I recommend using duck, goose or chicken liver. It is important to take a fresh liver of a pink hue. More soft taste livers can be obtained by soaking the pieces in milk for 1 hour.

Taste Info Festive salads / Buffet snacks

Ingredients for two servings:

duck or chicken liver 180 g
champignon mushrooms (boiled) 3 tbsp. l.
onion 60 g
carrots 50 g
vegetable oil 2 tbsp. l.
boiled egg 1 pc.
mayonnaise to taste
parsley and dill for garnish

How to cook salad in chicken liver tartlets

Before preparing liver tartlets, boil a liter of water in a ladle. Dip sprigs of dill and parsley into it, pour in a mixture of peppers. Send the liver pieces to boiling water and cook for about 10 minutes over medium heat. Add salt later, directly to the salad. Do not overcook the liver, otherwise it will become dry and crumbly.

Place a frying pan on the stove to heat up vegetable oil. In the meantime, chop the onion and carrot into small cubes, send to sauté. Today's recipe uses frozen champignons. These mushrooms are already sold in boiled and cut slices. You will only need to chop the mushrooms for more small pieces and add to the vegetables in the pan. For spiciness, add a clove of garlic, black pepper and nutmeg(pinch). Without spices, the liver and the whole salad will turn out fresh.

Cut the duck liver into small cubes and pour into a bowl. If you grate the liver, the consistency of the salad will turn out to be completely different, more like a pate.

Add fried vegetables with mushrooms to the liver.

Sour or pickled cucumbers cut into cubes and add to the salad. boiled egg can be finely chopped and sent to the salad. And also you can use egg yolk to decorate the finished dish.

Now add mayonnaise in a spoon and mix the salad, use salt to taste.

Cover the salad with cling film and keep it in the refrigerator until serving, it will soak and not wither.

For salad presentation, fill shortbread tartlets with liver mass.

Finish decorating the salad by sprinkling each tart with egg yolk. Parsley leaves can be spread around the tartlets to decorate this dish.

Tartlets stuffed with liver are very tasty, satisfying and convenient.

There are many recipes for fillings for this appetizer. They are cooked with canned corn or peas, vegetables, cheese, eggs, etc.

Tartlets can be bought in the store ready-made. But, unfortunately, not everyone has such an opportunity.

Do not despair! You can make them at home.

Cod liver tartlets - basic cooking principles

Tartlets are made from sand or puff pastry. Original tartlets are obtained cheese.

All the ingredients for the filling are ground finely or grated. Stir, season with spices, add mayonnaise, sour cream or other sauce. Once again, mix well. The resulting filling is laid out in tartlets and served, laid out on a wide, nice plate.

We will tell you not only recipes for toppings, but also share how to cook tartlets at home.

Recipe 1. Sand dough tartlets

Ingredients

100 g sour cream;

40 ml of apple cider vinegar;

butter - one hundred grams;

vegetable oil;

500 g flour;

soda - 2 g.

Cooking method

1. Sift a glass of flour into a bowl, add sour cream to it, slaked soda and chopped butter.

2. Start kneading the dough first with a spoon so that the butter does not start to melt quickly from the heat of your hands. Gradually add flour and mix soft, elastic dough.

3. Divide the dough into several portions. Roll out each piece as thin as possible. Choose the size of the glass molds and cut out the circles.

4. Grease muffin tins with vegetable oil. Lay the circles of dough in a mold, pressing it firmly against the walls and bottom. With a toothpick, pierce the bottom in several places and bake for seven minutes at 185 C. Cool without removing from the mold, then carefully remove. Now fill them with stuffing.

Recipe 2. Tartlets with cod liver

Ingredients

pinch by pinch sea salt and pepper;

cod liver - 250 g;

75 g canned peas;

2 pickled cucumbers;

two potatoes.

Cooking method

1. Rinse and boil potatoes and eggs in their skins. Cool potatoes, peel and chop fine grater. Drain the oil from the liver separate dishes. Transfer the liver itself to a deep plate and mash with a fork.

2. Remove the shell from the cooled eggs and chop on a grater.

3. Cut the pickled cucumbers into small pieces. eggs, cucumbers, green pea and grated potatoes combine with the liver. Salt, pepper and season with canned oil. Mix well.

4. Prepare tartlets according to the above recipe. Fill them with stuffing, put the tartlets on a dish, decorate as you wish.

Recipe 3. Tartlets with cod liver and vegetables

Ingredients

carrot;

three pickled cucumbers;

cod liver - two hundred grams;

two potatoes;

mayonnaise -30 grams.

Cooking method

1. We wash and boil carrots and potatoes in their uniforms. Cool completely and remove the skin. Chop vegetables for coarse grater. Transfer to a deep bowl.

2. Drain the oil from the cod liver, and, right in the jar, rub it with a fork. We spread to vegetables.

3. Pickled cucumbers, crumble into small pieces. Add them to the bowl. We put mayonnaise and oil from canned food. Mix thoroughly. Fill the tartlets with filling.

Recipe 4. Tartlets with cod liver "Tartar"

Ingredients

mayonnaise - one hundred ml;

240 g cod liver;

quail egg;

Bulgarian pepper;

two eggs;

salad packaging.

Cooking method

1. Tear lettuce leaves with your hands. Rinse the pepper and clean out the seeds. Chop it into small cubes. Wash and chop the cucumber in the same way as the pepper.

2. Open a can of canned food. Drain the liquid into a separate bowl, and cut the liver into pieces.

3. Boil and cool the eggs under running water. Peel them and chop on a coarse grater.

4. Transfer all products to a deep plate, salt, put mayonnaise and mix everything well.

5. Put the appetizer in tartlets. Boil quail eggs, peel and cut in half. Decorate ready-made tartlets sprigs of greens and halves quail eggs.

Recipe 5. Tartlets with cod liver and rice

Ingredients

a small bunch of green onions;

120 g of rice;

mayonnaise - 30 g;

sea salt;

100 grams of cod liver;

eggs - 5 pcs.

Cooking method

1. Rinse the rice under the tap until the water runs clear. Place in a saucepan and fill with water. We cook until ready. Then we recline in a colander and rinse.

2. Boil hard-boiled eggs, transfer them to ice water and clean up. Cut into small cubes.

3. Drain the oil from the canned food. We spread the liver in a deep bowl, and knead it with a fork. Add boiled rice to it.

4. green onion sort, rinse and chop finely. We put green onions and eggs on a plate, add a little oil from canned food and mayonnaise. We mix.

5. Fill each tartlet with filling and decorate.

Recipe 6. Tartlets with cod liver "Solar"

Ingredients

canned squid;

240 g cod liver;

chilli;

three eggs;

frozen cranberries;

bulb;

green pitted olives;

5 g turmeric;

tartlets;

shrimp (for garnish)

Cooking method

1. We clean and finely chop the onion. We scald it with boiling water to remove the pungent odor.

2. Part of the oil is drained from the liver. We spread it ourselves in a deep bowl and knead them with a fork. Boil the eggs, cool under running water and peel. Grind them into small chips and send to the liver.

3. Put the scalded onion into the mixture of liver and eggs, salt and season with turmeric. We mix.

4. Put on the bottom of each tartlet different stuffing:

- crushed pineapples;

- chopped olives;

- squid cut into pieces;

- cranberries;

- a pinch of crushed chili peppers

Put the filling from the liver on top, decorate with herbs and shrimp.

Recipe 7. Tartlets with cod liver "Black Pearl"

Ingredients

30 g leek;

a quarter of a lemon;

100 g cod liver;

two eggs;

mayonnaise - 50 ml.

Cooking method

1. Prepare tartlets according to the above recipe. You can add small shavings of cheese to the dough.

2. Open the canned food, drain the liquid into a separate bowl. Remove the liver itself, cut into small pieces. Scald the peeled and chopped onion with boiling water, drain the water. Boil, cool and peel the eggs. Chop them very finely with a knife.

3. Combine cod liver with onions and eggs. Put the mayonnaise and mix well, while trying to keep the liver pieces intact.

4. Spread the filling into tartlets. Insert an olive and a slice of lemon into the center.

Recipe 8. Tartlets with cod liver with red fish

Ingredients

cod liver - one hundred grams;

canned corn - 120 g;

100 g fillet of slightly salted red fish;

mayonnaise - 30 grams.

Cooking method

1. Drain the oil from the canned food into a separate bowl. Knead the liver with a fork in a deep plate.

2. Cut the red fish into small slices, after checking that there are no small bones. We shift to the mashed liver.

3. Pour into this mixture canned corn.

4. Grind the cheese in the same way as the fish, or rub it coarsely. Add it to the rest of the filling ingredients.

5. Put a little mayonnaise in the filling and mix. We spread the filling in tartlets, serve them on a plate.

Recipe 9. Tartlets with cod liver and red caviar

Ingredients

half a bunch of green onions;

cod liver - 125 g;

kitchen salt;

chicken eggs - three pcs.;

Red caviar.

Cooking method

1. Boil until cooked chicken eggs, cool and clean. Grind them on a small segment of the grater.

2. Open a jar of cod liver. Drain the canned oil into a separate bowl. Use a fork to mash the liver in a bowl. Wash the green onion, pat dry and chop finely. Add the eggs and onion to the bowl with the liver, mix well. Add mayonnaise and stir again until smooth.

3. Spread the filling into tartlets in a slide, put a little red caviar on top.

Recipe 10. Tartlets with cod liver and crab sticks

Ingredients

package crab sticks;

tartlets;

three yolks;

lemon juice - 10 ml;

cod liver - 240 g;

half a glass of peeled walnuts.

Cooking method

1. Defrost crab sticks, remove the shell from them and finely chop with a knife.

2. Open the jar of liver, drain the oil into a separate bowl. We spread the liver in a deep bowl, add the yolks and rub everything with a fork, adding oil from canned food.

3. Walnuts grind in a coffee grinder. Rinse the greens, lightly dry and finely crumble.

4. Spread greens and nuts to the liver, add lemon juice and mayonnaise. Mix until smooth. We spread the filling on tartlets.

Recipe 11. Tartlets with cod liver and mushrooms

Ingredients

six fresh champignons;

onion head;

salt;

garlic - two cloves;

vegetable oil;

Cod liver;

carrot;

Cooking method

1. Wash the carrots and cook in uniform. Drain the water, cool the carrots, and remove the peel from it. Chop into small cubes.

2. Boil the champignons, adding a little salt to the water. Cool and cut them into strips.

3. Peel and finely chop the onion. Put a frying pan on the stove, heat the oil, and fry the onion in it until golden brown. Add boiled mushrooms, peeled and chopped garlic, sour cream to it and mix until smooth. Salt and simmer over low heat for five minutes. Put the roast in a deep bowl.

4. Add chopped carrots, cod liver and chopped olives to the mushrooms. Stir. Arrange the filling in tartlets in a slide.

Recipe 12. Tartlets with cod liver and squid

Ingredients

squid - 200 g;

green onions;

canned peas - 100 g;

fresh cucumber;

cod liver - one hundred grams;

eggs - three pcs.;

Cooking method

1. Boil, cool and peel the eggs. Peel boiled carrots. Boil the squids for three minutes, no more, so that they do not become rubbery.

2. Cut eggs, cucumber, cod liver, squid and carrot into small cubes. Rinse green onions and chop finely. Transfer everything to a deep bowl, add green peas and mayonnaise. Stir until smooth.

3. Put the resulting filling into tartlets in a slide.

To prevent the filling from getting too dry, add canned oil while kneading.

You can add cheese chips or spices to the dough for tartlets, this will add spice finished product.

The ingredients for the filling can be finely chopped or grated.

Mayonnaise can be replaced with sour cream or natural yogurt.

If the filling contains slightly salted fish or red caviar, then there is no need to salt.

Ideal for holiday table tartlets with cod liver, egg and onion. This appetizer has an unusual, but very original taste and even if you are not thrilled with the taste of cod liver, it is still worth trying such an appetizer. Moreover, if you have a couple of eggs cooked in advance, then it will take about 10 minutes to cook. And then no unexpected guests you are not afraid - there is something to treat!

Ingredients

3 chicken eggs
100 g canned cod liver
5-6 green onions
1 st. l. mayonnaise
salt and black ground pepper- taste
8-9 tartlets

Cooking

1. Eggs need to be hard-boiled and then cooled in cold water. After removing the shell, grate the eggs on a fine grater, without separating the yolks from the whites.

2. Use a can opener to open a can of canned liver cod. The oil in which it is stored will not be needed - it can be drained or left if you do not use the whole liver. Chop the liver with a fork or spoon and transfer it to a plate with the grated eggs.