Sometimes people claim that they don’t like baked or fried pies with liver and potatoes. But after they cook this home-made cakes in their kitchen with their own hands, their opinion usually changes to the opposite. Right now we will also begin to comprehend the basics of fragrant home baking. Or maybe we recall a long-forgotten recipe for pies with liver and potatoes, according to which our grandmothers baked them. So, we present to your attention several basic recipes for the preparation of delicious and satisfying pastries.
Yeast Fried Buns
First, recall the most popular recipe for yeast dough. These fried pastries with liver and potatoes do not require a large selection of products. The pastries always turn out to be tasty, and it can be difficult to deny yourself an extra portion. The composition of the ingredients for baking:
- dry yeast - 2 tablespoons;
- a quarter cup of aromatic vegetable oil;
- 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, it may need 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 lean oil.
Preparation of the liver to 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 remove and cool the liver.
Pass the product through a meat grinder and set aside. It's time to do the potato portion of the filling for fried pies with liver and potatoes.
Cooking potatoes
With potatoes for pies there will be no difficulties. All we need to do is rinse the tubers and peel them. Rinse again and place in a pan. Pour cold water into a container and cook ordinary round potatoes. Do not forget about salt.
When the potatoes are cooked, drain the water from it and mash it in mashed potatoes with the help of a pusher. Add nothing: just push.
We collect the filling for pies with liver and potatoes
At this stage of preparation, be careful not to miss some of the nuances.
We start picking the filling with onions. It must be cleaned of husks and upper covering parts. Now finely chop the onion into cubes. Meanwhile, we heat our favorite pan on the stove by pouring 2 tablespoons of vegetable oil into it. Fry the onion until a pleasant golden hue.
It's time to add the liver mass to the pan. Just spread it and continue to fry on a very moderate fire. Salt the contents of the pan to your taste. When the liver and onions get a brownish tint, you can turn off the stove. If there is clearly not enough oil in the frying process, add it little by little. Do not overdo it: we do not need too fat filling.
We spread all the contents of our pan into mashed potatoes and carefully mix the resulting delicious filling. Try it and perfect it with salt and ground pepper. The filling for fried pies with liver and potatoes is one hundred percent ready.
Let's have a pie test
Lightly heat the water. 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 the dishes (in which we plan to knead the dough) and fill them with water. Mix lightly. Introduce 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 continue to knead the pastry. Add oil and salt to the yeast liquid. Mix and add the sifted flour in small portions. Knead a moderately tight dough. We give him a rest for an hour and get up. The dough will double, so pick up the appropriate dishes in advance.
We form and fry pies
We spread the finished dough on a cutting surface. Knead him well. The movements should be soft and delicate.
We divide it into several parts. We roll thick plaits from the resulting pieces. We cut them into segments. The result should be a workpiece the size of a chicken egg. Dip them in flour and roll each billet into a cake (about a palm).
We fill cakes with liver and potato mass. For each pie, it takes no more than a tablespoon of the filling. Let the finished products stand for fifteen minutes and proceed to the final stage of preparation.
Pour vegetable oil (odorless) into a thick-bottomed frying pan and heat it over medium heat. Once the butter is hot, you can begin to fry the pies. On each side, the product should acquire a golden brown hue. We put ready cakes on a dish and boil a teapot. We have a cozy and satisfying home-made tea party.
If for some reason you don’t like fried buns, then bake the oven-baked pies with potatoes and liver prepared using this recipe. The taste will be no worse, and fewer calories.
Dough for pies on kefir
No time for kneading yeast dough? Use a simpler option.
Here is a list of ingredients needed to make 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 to make pies. Give the dough thirty minutes to start gluten, and now again it should be cured. As a result, it should turn out soft and smooth. For the rest, we do everything as described in the previous recipe. The pies are no worse than those made in the yeast version.