Fried liver pies

Name: Fried liver pies
Total time: 1 h 30 min
Yield: 8
Ingredients: 30 g Butter; 100 g Vegetable oil; 550 g Wheat flour; 150 ml Water; 7 g Dry yeast; 1 tablespoon Sugar; 1 teaspoon Salt; 1 Eggs; 50 g Butter; 2 tablespoon Vegetable oil; to taste Salt; 400 g Chicken liver; 4 Onion

Delicious fried chicken liver pies. These pies come in handy when you need to feed a lot of people. There are a large number of them - enough for everyone. Chicken liver pies according to this recipe can be prepared in advance and then simply reheated at lunchtime. Thanks to the rich dough, the pies do not go stale for a long time, even if they are not stored in the refrigerator. They can be served with homemade sour cream or tomato juice - also very tasty.

66

47768

Emma Smith

Author of the recipe

Calories

586Kcal

Protein

20gram

Fat

30gram

Carbs

54gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

30g

100g

550g

150ml

7g

1tablespoon

1teaspoon

1

50g

2tablespoon

to taste

400g

4

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
To prepare the dough, first make a dough. In a deep bowl where we will knead the dough, pour warm dough, pour dry yeast into it (I used a whole small bag weighing just 7 grams), add a tablespoon of sugar and 150 grams of flour - that’s 5 heaped tablespoons. Mix everything well with a whisk so that there are no lumps and leave in a warm place for 30 minutes. During this time, the dough will rise and bubble.
STEP 2
After the allotted time, add melted butter, vegetable oil and an egg to the dough - the egg should be at room temperature, it is also better to beat it with a whisk first. Mix everything with a spoon.
STEP 3
Pour the sifted flour into the bowl with the dough, pour salt on top of the flour, and knead the dough. Considering that 150 grams of flour from the total amount went into the dough, we will need another 400 grams - this is approximately, depending on the flour. It took me exactly that much flour with dust added. The dough came out not tight, but soft, elastic and pliable. Form the dough into a log, cover it with cling film and leave it warm for another 30 minutes.
STEP 4
The filling can be prepared while the dough is rising - this way we will save time on preparing the pies. Peel the onion and chop finely. Grind the liver in a blender for 10 seconds.
STEP 5
Fry the onion in a mixture of butter and vegetable oil over medium heat.
STEP 6
After 5 minutes, when the onion becomes transparent, add the liver, salt and mix. Simmer for 7 minutes until the liver is ready - during this time you need to stir the filling several more times. This method significantly reduces the time than if we boiled the liver and then crushed it in a blender or meat grinder. The filling is ready.
STEP 7
Punch down the risen dough and divide it into 2 parts, each of which is divided into 7-8 equal parts. Take one piece, knead it with your hands into a flat cake, place a tablespoon of filling in the middle, fold the edges and pinch them tightly. Press down the pie a little to make it flatter. We do this with all the dough.
STEP 8
Fry the pieces in a frying pan with preheated vegetable oil over medium heat on both sides until cooked.