Hot, rosy and incredibly tasty pies with filling can be safely attributed to one of the most popular and favorite dishes of Russian traditional cuisine. What cooking options are there! Skewered (fried) and baked, from unleavened (yeast-free) and sour (yeast) dough, fasting and lean pies have always been and will be a favorite treat, which is often almost the main decoration of the Russian table. Well, how many possible options for the fillings are even difficult to list.
In this article we will talk about liver pies, as you might guess from the name. The first thing worth mentioning is about the test, which happens to be yeast and puff (yeast-free). Let's try to figure out what is yeast?
A bit of history
In the nineteenth century, Louis Pasteur showed and proved that yeast is a biological organism, and fermentation is a process produced by the vital activity of yeast. These mushrooms tend to grow and multiply. Thanks to them, the dough rises and becomes airy. It is believed that they first appeared in ancient Egypt, but historians still argue about the origin of yeast.
How, where and when did yeast-free dough appear? Scientists historians speculate about which people of the country first came up with the idea of diluting ground grain with water. Most likely, we will not know about this. But it is known that Egypt grew and sold grain crops to neighboring countries and produced a huge number of bakery products, which were also sold far abroad.
In ancient Greece, almost twice as many varieties of bread were produced than in ancient Egypt, but, nevertheless, they bought grain crops in the same Egypt and other countries nearby.
In ancient Rome, bakery production began much later than in the two previous states. It is worth noting that Rome was very rich in grain crops and sold them not only to neighboring countries, but was also an active supplier for the whole of Europe.
In the ancient world, grain was ground in windmills and water mills, as well as in small mills with the help of bulls, horses and other cattle. They baked bread in earthen ovens, and after several hundred years, stone ovens began to be used.
Yeast or puff pastry
The yeast-free dough is caloric, as there are about one hundred forty thin layers, between which there is a small layer of oil. Yeast dough should have about thirty-five layers, that is, ten times less than puff pastry, which means there is less oil in it too. Yeast dough is good for hair, skin and nails. Eating puff pastry has a better effect on the stomach and digestion. The taste of these two types of dough is completely the same.
As a rule, puff pastry is often taken for making the base of the dish. All kinds of cakes, pies with vegetables and meat, the base for pizza is prepared from puff pastry. Yeast dough is used to bake pies, croissants and other sweet buns.
Puff pastry recipe
For cooking, you will need the following ingredients:
- 220 grams of butter or margarine.
- 450 grams of premium flour.
- A pair of chicken eggs.
- 0.2 teaspoons of vinegar.
- Two glasses of water.
Cooking
To begin, pour a little more than half the flour into a deep bowl. Butter or butter substitute - cut margarine into small cubes and add to flour. Next, mix the margarine and flour, adding water. Place a spoon or other stirring tool closer to the side of the container and stir without stirring the tool. The fewer lumps, the better. Roll the lump, but do not roll or knead the dough.
The next stage begins with the fact that you pour the remaining flour into a container and add vinegar to it. Wash the egg with tap water and dry with a towel. Next, break it and pour the liquid part of the egg into a glass. Dilute with boiled warm water and mix thoroughly. Pour this mixture into the flour with vinegar. Shuffle and blind another lump.
Roll out the dough, which we got second, into an oval, but so that it is not thin. On this cake put the lump that you made first. Twist the first dough into the second and send to the refrigerator for half an hour. Next, take it out and roll it, roll it into an envelope, as it was, and put it back in the refrigerator for fifty minutes. The dough is ready for baking!
Yeast Dough Recipe
Ingredients:
- 25 grams of fresh yeast.
- A pound of flour.
- 125 milliliters of water.
- 125 milliliters of milk.
- A pair of eggs.
- 60 milliliters of melted butter.
- Half a tablespoon of salt.
- Half a tablespoon of sugar.
- A little vegetable oil.
Cooking. Warm milk and water to room temperature, mix and add yeast. Mix thoroughly and wait for the yeast to dissolve completely. Next, pour flour into a deep bowl and stir the eggs in it. Add salt and butter, stir again. Next, you need to add a couple of drops of vegetable oil, sugar and start stirring, gradually pouring in the leaven. After you mix thoroughly, cover the container with the dough with a damp towel or cling film and leave for two to three hours. During this time it will rise, it will become twice as much.
Yeast pies with liver
To prepare the pies with the liver, fried in a pan, you will need the following ingredients:
- Half a kilogram of the liver.
- 20 grams of sour cream.
- 350 grams of premium flour.
- Soda, salt.
- Dill, onion or other herbs.
- 110 grams of butter or margarine.
- Mayonnaise at will.
- Yeast.
- Water.
Cooking fried liver pies. First you need to make a dough. To do this, heat the water, dilute the yeast into it. Next, add the vinegar to the flour, and then the eggs and margarine. Mix the leaven with the dough and, covering with a damp towel or cling film, send to the refrigerator for two and a half hours.
To prepare the filling, you need to fry the liver in sunflower oil for fifteen minutes, then add the onions and sour cream, cover and simmer for ten minutes. Fifteen minutes before cooking, add spices. Liver filling for pies is ready.
The dough needs to be rolled out, cut out circles and put the filling on them. Then you need to collapse and seal
Pour the vegetable oil into the pan and put the raw pies. We fry on medium heat, turning them over every ten minutes. Fry until golden brown. The liver pies in the pan are ready.
Puff pastry pies with liver and cabbage
Ingredients:
- 800 grams of puff pastry (available at the grocery store).
- 420 grams of chicken liver.
- 220 grams of potatoes.
- Dill, onions and other herbs if desired.
- 160 grams of butter.
Cooking liver pies in the oven. In this recipe, we will look at purchased flaky butter. In the event that you do not trust the store test, you can do it at home, as described in the recipe a little higher.
Cleanse the liver from unnecessary contamination, rinse. Fry it in a pan with vegetable oil. Cut dill, peel and chop onion or garlic. Add these ingredients and spices to the liver a few minutes before being cooked and simmer for another ten minutes. Next, peel and boil the potatoes. Grind the liver, greens and potatoes in a meat grinder. Next, put semi-melted butter in the mixture and mix thoroughly.
To make the chicken pie pastry dough, break the egg, pour the liquid into a glass and add some sunflower oil. Shuffle. With this mixture, grease the puff pastry and lay the filling. Wrap and send to the oven for twenty minutes at a temperature of one hundred eighty degrees Celsius.
Yeast cakes with liver and potatoes
Ingredients:
- 750 grams of premium flour.
- The eggs.
- Yeast.
- 430 milliliters of milk.
- Salt, spices.
- 730 grams of liver.
- Onions, garlic, herbs at your discretion.
- Carrot.
- Potatoes.
Cooking pies with liver and potatoes. Heat the milk to forty-five degrees, add the yeast and stir until the yeast is completely dissolved. Let it brew for two hours. During this time, you need to peel the potatoes and cook it, peel the carrots. After removing the film from the liver and rinsing it thoroughly, put it in a pan with vegetable oil and fry for twenty minutes. Next, rinse, cut the onions and add to the pan ten minutes before the end of the preparation of the liver, also salt and pepper. Carrots must be rubbed on a coarse grater. After cooking the liver, it must be grind in a meat grinder along with potatoes. The filling is ready.
After two hours, you need to add eggs, sugar and salt to the fermentation tank. Mix. Pour flour into a separate bowl and gradually pour the leaven into it. Stir so that no lumps form.
Delicious pies at home
It’s not so difficult to make perfect liver pies. We will share with you the secrets of this process:
- For pies need flour of the highest or first grade. Use exclusively white flour. To test this, you need to wet the flour with plain water. If it remains white, then you can safely take it for cooking muffin and not only.
- Pies with liver from dough without yeast, on the water, are also tasty, but less nutritious.
- In order for the soda to dissolve, add citric acid or fresh lemon juice to the dough.