Liver pies with liver - 9 cooking recipes

Hearty, flavorful liver pies are suitable for meeting guests and for a snack at work. They can be prepared quickly and stored for several days under the right conditions.

Liver pies with liver

To make liver pies, you can use any unsweetened dough: yeast, unleavened, puff pastry. True, the cooking procedure will be different, but it will probably be described in more detail in the recipe itself. To avoid unnecessary fuss with flour in the kitchen, you can buy the dough ready-made, it’s always easier. All that remains is to process it: roll it out on the table, stuff it and bake or fry it.

The filling for liver pies can be of several types.

First: boiled liver, minced with onions.

Second: liver fried in oil, also chopped to the desired condition.

Third: liver, cut into pieces and stewed with additional vegetables: onions, carrots, boiled eggs, rice.

In all cases, it is advisable to fry the onion separately, and then mix it with the base. Or add liver to it after five minutes of frying. Salt and pepper at the same moment. To bring it to readiness, 15-20 minutes with continuous stirring will be enough. Afterwards the mass needs to be cooled. Then scroll through a meat grinder or process with a blender.

You can use beef, pork, or chicken liver - your choice. They can also be mixed in different proportions. It is important to remember that pork is the driest of all.

Any of the listed fillings is suitable for both fried pies and those baked in the oven. But for the second option it is better to take yeast dough. Since it rises better, the baked goods will come out fluffier and airier.

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