The recipe for fried pies with potatoes and liver. Patties with potatoes and liver

03.05.2020 Blanks for the winter

Sometimes people claim that they don't like baked or fried pies with liver and potatoes. But after they cook these homemade baked goods with their own hands in their kitchen, their opinion usually changes to the more opposite. Right now, we will also begin to comprehend the basics of aromatic homemade baking. Or maybe let's remember the long-forgotten recipe for pies with liver and potatoes, according to which our grandmothers baked them. So, we present to your attention a few basic recipes for making delicious and satisfying pastries.

Yeast fried buns

Let's first recall the most popular yeast dough recipe. These fried liver and potato patties do not require a lot of food. The pastries are always delicious and it can be difficult to deny yourself an extra portion. Ingredients for baking:

dry yeast - 2 tablespoons;
a quarter cup of vegetable oil without aroma;
warm water - 600 milliliters;
one and a half teaspoons of salt;
one teaspoon of sugar (for yeast);
flour - more than one kilogram, but here it all depends on its stickiness, you may need it a little more or less;
large potatoes - 8 pieces;
liver - 600 grams;
onions 3 pieces of medium diameter.

Also, for the recipe for fried pies with liver and potatoes, we will need a fairly generous amount of refined vegetable oil.

Preparing the liver for the filling

Soak the liver, free from films and other inedible elements. Cut it into pieces and rinse thoroughly in cold running water.

Place pieces of liver in cold water and cook until tender. When it is ready, you need to take out and cool the liver.

Pass the product through a meat grinder and set aside. It's time to tackle the potato part of the filling for fried pies with liver and potatoes.

Cooking potatoes

There will be no difficulties with potatoes for pies. All we need to do is rinse the tubers and peel them. Then rinse again and place in a saucepan. Pour the container with cold water, and boil ordinary round potatoes. Let's not forget about salt.

When the potatoes are cooked, drain the water from them and mash them in mashed potatoes with a crush. We don't add anything: just push.

We collect with liver and potatoes

At this stage of preparation, be careful not to miss some of the nuances.

We start collecting the filling with onions. It must be cleaned of husks and top covering parts. Now finely chop the onion into cubes. Meanwhile, on the stove, we heat our favorite frying pan by pouring 2 tablespoons of vegetable oil into it. Fry the onions until a pleasant golden shade.

It's time to add liver mass to the pan. We just lay it out and continue to fry over very moderate heat. Salt the contents of the pan to your liking. When the liver and onions become brownish, you can turn off the stove. If there is clearly not enough oil during the frying process, add it a little at a time. Do not overdo it: we do not need too fatty filling.

Put all the contents of our frying pan into mashed potatoes and mix the resulting delicious filling thoroughly. Try it and finish it to perfection with salt and ground pepper. The filling for fried pies with liver and potatoes is one hundred percent ready.

Let's make a pie dough

Heat the water slightly. Do not overdo it, otherwise the yeast will not "come to life" in it, too high a temperature of the liquid will simply boil them. In order not to bother with the exact degrees, we will know that the temperature of the liquid for the yeast dough should be slightly warmer than fresh milk.

Pour yeast into a bowl (in which we plan to knead the dough) and fill it with water. Mix slightly. Add sugar and mix again. We are waiting for a couple of minutes. The composition begins to become covered with small bubbles, if you listen to it: it hisses. This is a sign that the yeast has woken up and started to work. And we will not be distracted, but we will continue to knead the pie dough. Add oil and salt to the yeast liquid. Mix and add sifted flour in small portions. Knead a moderately tight dough. We give him an hour to rest and get up. The dough will double in size, so choose the appropriate dishes in advance.

We form and fry pies

We spread the finished dough on the cutting surface. We knead it well. At the same time, movements should be soft and delicate.

We divide it into several parts. We roll up thick bundles from the resulting pieces. We cut them into segments. As a result, you should get blanks the size of a chicken egg. Dip them in flour and roll each piece into a cake (about the size of your palm).

We fill the cakes with liver-potato mass. Each pie requires no more than a tablespoon of the filling. Let the finished products stand for fifteen minutes and proceed to the final stage of cooking.

Pour vegetable oil (odorless) into a thick-bottomed frying pan and heat it over medium heat. As soon as the oil is hot, you can start frying the pies. The item should take on a golden brown hue on each side. Put the finished pies on a dish and boil the kettle. We will have a cozy and hearty homemade tea party.

If for some reason you do not like fried buns, then bake pies with potatoes and liver prepared according to this recipe in the oven. The taste will be no worse, and the calories are several times less.

Dough for pies on kefir

Don't have time to knead yeast dough? Use a simpler option.

Here is a list of the ingredients needed to make the kefir dough:

600 milliliters of high fat kefir;
sugar - a teaspoon;
a little more than a teaspoon of salt;
2-3 eggs;
flour about 700 grams, taking into account its stickiness.

Mix all products and knead soft dough for making pies. Give the dough thirty minutes for the gluten to take effect, and now knead again. As a result, it should be soft and smooth. Otherwise, we do everything as described in the previous recipe. The pies are no worse than those made in the yeast version.

Wheat flour - 80 g

Dry yeast - 6 g

Main batch

Wheat flour - 500 g

Chicken egg - 2 pcs.

Vegetable oil - 100 ml.

Salt - 2 pinches

For filling:

Raw potatoes - 700 g

Boiled pork liver - 160 g

Onions - 100 g

Vegetable oil for frying onions and potatoes - as needed

Ground pepper - to taste

To grease the pies:

320 kcal

Cooking process

Have you ever tried filled fried patties? This is delicious! These pies were made by my grandmother, only without a liver, with one potato and onion. But it tastes even better with the liver. There are a lot of fillings, so the pies turn out to be "pot-bellied" :) Second: I used my favorite yeast dough, you can use your own, borrowing only the idea of \u200b\u200bthe filling, or you can cook pies according to this recipe from start to finish - believe me, you will not regret it.)

Step by step video recipe

For these pies, I used my favorite yeast dough prepared according to this recipe. Make it too, the baked pies from this dough are excellent. I will not describe the entire procedure for preparing the dough; you can read about this in detail from the dough recipe. So, prepare the dough.

It turns out about 1 kg - 1 kg 100 grams of ready-made dough, we will use it all.

For the filling, peel the potatoes, cut them into small cubes and fry in vegetable oil until light golden brown. Boil pork or chicken liver, sauté onions (small cubes).

Combine fried potatoes and onions, as well as the liver twisted in a meat grinder. Season with salt and pepper and stir.

Divide the dough into 12 balls, form into oval patties, using 1.5-2 tbsp for each. fillings (less dough, more filling).

500 g flour (you may need a little more or less, because flour is different everywhere)

300 ml milk

20 g is 1 tablespoon of sugar

1/2 teaspoon (not measured) salt

3 tablespoons vegetable oil

1 egg

For filling:

350 g chicken liver

80 g is 1 small onion

350 g is 5 small potatoes

1-3 tablespoons of potato broth

Salt to taste

Ground black pepper to taste

Preparation:

From the specified ingredients, 22 pies are obtained. Let's start making the dough.

1. Combine dry yeast, sugar and salt in a large bowl.

2. Sift flour into it and beat in an egg.

3. Pour in warm, but not hot milk. Hot milk can kill yeast.

4. Add vegetable oil.

5. Knead the dough. Stir with a spoon first. And when it becomes difficult to knead the dough, knead with your hands.

6. The end result is a very soft, sticky dough. But for all its softness, it should not spread or creep. Those. should be soft but not runny. Do not hammer the dough with flour, otherwise the pies will turn out tough. It is better in the future, when sculpting, to use more flour for dusting.

7. Lubricate the bottom and sides of the bowl with vegetable oil. Cover the kneaded dough and leave warm to rise for 1.5 hours. During this time, it will double or even triple in volume.

8. Pull the dough that comes up, and along the way and pull it, grabbing a little from one edge and trying to stretch it diagonally as much as possible, then grab it again - stretch and so on until the dough gathers into a ball. Turn the dough over, smooth side up, cover and set aside to rise again.

9. To speed up the process, you can put a bowl of dough on a bowl of hot water so that the water does not touch the bottom.

10. Let's prepare the filling. Boil potatoes in salted water. Drain off the water, leaving a little broth. Puree it.

11. Boil chicken liver until tender. You don't need to salt the water.

12. Grind it with a meat grinder or blender.

13. Cut the onion into small cubes and fry in a little vegetable oil.

14. Add liver and onion to mashed potatoes.

15. Stir well and add the potato broth so that the filling is not dry.

16. Taste with pepper and salt. The filling is ready.

17. Meanwhile, the dough is also ready.

18. Crumple it, collecting in a ball. Work the dough on the surface with dusty flour.

19. Divide the dough into equal 40 g pieces. You should have 22 pieces.

20. Round each piece of dough, form a smooth ball out of it and turn it seam down. Cover the formed balls of dough with foil and leave for 30 minutes for preliminary proofing. Preliminary proofing is needed to make the dough easier and more willing to roll out, to be more pliable.

21. Shape the minced potato and liver into small oblong sausages weighing 30 g each.

22. Roll out balls of dough in the form of an oval cake ~ 0.4 cm thick. Try to roll out so that the edges are slightly thinner than the middle, then the seam will not be thick.

23. Place the filling in the middle and pin the edges together.

Pies are yeast, puff, shortbread, unleavened, and can be made from any other type of dough. The calorie content of the pies depends on the dough and on the filling; fried pies are twice as high in calories as those baked in the oven. Therefore, people who lead a healthy lifestyle are not recommended to abuse them, one pie can be eaten sometimes, but it is not worth eating a lot.
Liver and potatoes are a great combination of pie filling.
How to cook fried pies with potatoes and liver, we will tell you in this recipe, we will use a simple yeast dough for pies. We will prepare the dough ourselves, but for quick preparation of pies, you can use store-bought yeast dough.

Ingredients for the dough:

500 grams of warm milk;
2 teaspoons dry yeast;
2-3 tablespoons of vegetable oil;
1 teaspoon salt
2 tablespoons of sugar;
1000 -1200 grams of flour;

For filling:
1 kilogram of liver (liver can be any: pork, beef or chicken);
1 - 1.5 kilograms of potatoes;
2-3 onions;
vegetable oil.

Preparation

For pies, it is better to prepare the filling in advance. For this you need:
1.boil the liver, scroll it in a meat grinder;
2. peel, boil and crush potatoes;
3. fry finely chopped onion in vegetable oil until golden brown.
4.Add the liver and potatoes to the onion, season with salt, pepper and fry for five minutes, mix thoroughly.
Now let's start preparing the dough:
Pour warm milk into a bowl and pour dry yeast (you can use any yeast, it all depends on the preferences of the hostess). In no case should the water be hot, as the dough cannot rise.

Add dry yeast.

And a little sugar for raising the dough.

We mix.

Add vegetable oil and beat with a whisk until smooth.

Let stand for 10 minutes, until bubbles form.

Add salt to taste.

Sugar (if needed). We try, the dough should be sweet and sour.

Sift the flour through a sieve and add to the mixture.

Mix everything thoroughly until the consistency of sour cream. And leave the dough to rise for 40 - 60 minutes, it all depends on the place. If you put the dough near a heated stove, or in a warm room, then the dough will rise faster and less time will be needed.

Knead the dough until it becomes elastic and does not stick to your hands. Vegetable oil can be added if necessary. Sprinkle flour on the place where we will knead the dough.

We cut off a piece of dough and twist it into a tube with our hands.

Cut into pieces. If you want the pies to be small, cut the pieces into smaller pieces and vice versa, if large - more.

Roll out each piece.

Put on top of the potato - liver filling. The filling should be half the size of the dough.

We pinch on both sides and give the shape of a pie.

Let the pies rise a little more.
Meanwhile, pour vegetable oil into a preheated pan and put the pies with the seam down (so that the pie does not fall apart).

Fry on both sides until golden brown. After frying, put the pies on a paper towel so that the excess fat is absorbed.
You can serve homemade pies with liver and potatoes with sour cream, tea or just like that.

Have you ever tried filled fried patties? This is delicious! These pies were made by my grandmother, only without a liver, with one potato and onion. But with the liver it tastes even better. There are a lot of fillings, so the pies are "pot-bellied" :) Second: I used my favorite yeast dough, you can use your own, borrowing only the idea of \u200b\u200bthe filling, or you can cook pies according to this recipe from beginning to end - believe me, you will not regret it !! ! :)

For these pies, I used my favorite yeast dough, cooked over. Make it too, baked pies from this dough are excellent. I will not describe the entire procedure for preparing the dough; you can read about this in detail from the dough recipe. So, prepare the dough.

It turns out about 1 kg - 1 kg 100 grams of ready-made dough, we will use it all.

For the filling, peel the potatoes, cut them into small cubes and fry in vegetable oil until light golden brown. Boil pork or chicken liver, sauté onions (small cubes).

Combine fried potatoes and onions, as well as the liver twisted in a meat grinder. Season with salt and pepper and stir.

Divide the dough into 12 balls, form into oval patties, using 1.5-2 tbsp for each. fillings (less dough, more filling).

Put the pies with the place where the dough is held in a large dish with sides, grease the top with yellow, diluted milk, and let the oven do its job (180 degrees, from 25 to 30 minutes) :)