→ Pies with liverwurst. Pies with liverwurst “Five days until payday” Liver sausage filling for pies

Pies with liverwurst. Pies with liverwurst “Five days until payday” Liver sausage filling for pies

This recipe was born, as they say, from what “God sent.” I wanted to pamper my family homemade cakes, and in the refrigerator, “roll like a ball,” liverwurst, a pack of margarine, and a glass of milk. And how delicious it turned out! Try it yourself.

Ingredients

Filling:

  • Potato- 5 items
  • Liverwurst- 1 stick

Dough:

  • Flour- 3 -4 glasses
  • Margarine- 1 pack (200 grams)
  • Milk- 1 glass
  • Yeast dry - 1 tbsp.
  • Sugar- 3 tbsp.
  • Eggs- 2 pieces (only yolks are needed)
  • Salt- 0.5 tsp.

How to make an open-faced liverwurst and potato pie

1. Let's prepare the dough. Add sugar and instant yeast to warm milk. put in a warm place for 15 minutes.

2 . Grind flour with margarine. Add 2 yolks and the finished (risen) dough. Mix.

3. Gradually add a small amount of flour. As soon as the dough stops sticking to your hands, put it in a plastic bag. Place in a warm place.

4. After an hour, the dough will rise, it needs to be kneaded and left for another 0.5 hour.

5. While the base for the pie is “gaining strength”, let’s prepare the filling. Peel the potatoes, boil, add salt and mash to a thick puree.

6. Cut the liver sausage into cubes or strips. I didn't add it to the pie. fried onion because children don't like him. But I think it would be tastier with it.

7. Roll out the dough, place it on a sheet, place a layer of mashed potatoes on top (cooled to room temperature).

8. Spread the liver sausage evenly over the surface of the pie. Place in an oven preheated to 180 degrees for 10-15 minutes. Once browned, you can remove the sheet from the oven.

Pie with liverwurst and potatoes is ready, bon appetit!

Ingredients.

flour - 1 kg

milk - 0.5 l

yeast - half a pack of 50g.

sugar - 2 tbsp. spoons

sea ​​salt TM “Salute di Mare” -1 teaspoon

water - 100g

vegetable oil - 100 g

onion - 1 pc.

liver sausage - 400g

sea ​​salt TM “Salute di Mare”

vegetable oil - 200 g - for frying

Prepare the dough.

Dissolve yeast and sugar in warm water. Add milk at room temperature, sea salt TM “Salute di Mare”, 2 cups of flour.

Let the dough rise for 15-20 minutes. During the process, when the dough begins to bubble, stir.

Add flour (as much as is included) with the addition of vegetable oil.

Let the dough rise, kneading it occasionally and greasing your hands. vegetable oil.

Meanwhile, prepare the filling. Cut the onion into cubes, fry until golden brown, salt with sea salt TM “Salute di Mare”. Cut the liver sausage into cubes.

Divide the dough into fist-sized balls. Form pies. I make them big, like “bast shoes”, that’s just how my husband likes them. And the shape can be made according to your imagination.

Fry the pies in vegetable oil.

Pies stuffed with liver sausage and onions are ready.

Everything is easy and fast. Bon appetit!

Pies with liver sausage

Puff pastry prepared according to one of the basic recipes. 300 g liver or liver sausage, 2 onions, 1 sweet pepper, 1 egg, vegetable oil, salt, pepper, dried herbs.

Finely chopped onion and Bell pepper fry in oil. Peel the sausage from the casing, mix with hot vegetables directly in the pan, achieving homogeneity of the mass. If necessary, add salt, black pepper and herbs. Place the filling on the dough squares, form into pies, and brush their surfaces with egg. Bake for 15-17 minutes.

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From the book Baking with Puff Pastry author Pankratova O V

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From the book The most delicious meat dishes author Zvonareva Agafya Tikhonovna

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From the book Buns, pies, cakes by Savi Ida

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From the book In the Old Polish Kitchen and at the Polish Table by Lemnis Maria

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author Treer Gera Marksovna

Baked pies with boiled sausage and sesame “Tsatski-petski in Turkish” 5 sheets of very thin pita bread (or phyllo dough) 500 g of hard boiled sausage 1 egg vegetable oil and sesame seeds - to taste For phyllo dough: 350 g flour 1 egg white 1 tbsp . spoon of wine

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From the book Dishes from Lavash and Ready-Made Dough author Gagarina Arina

Quick pies with sausage What you need: 3 thin sheets Armenian lavash, 150 g boiled sausage, ? bunch of green onions, 3 tbsp. l. vegetable oil, ketchup, salt, ground black pepper to taste. It’s very simple! Cut the pita bread into 4-6 pieces. Spread the pita bread with a thin layer

From book Medical nutrition for chronic diseases author Kaganov Boris Samuilovich

Pies with sausage, mushrooms and adjika What you will need: 800 g puff pastry yeast dough, 200 g raw smoked sausage, 1 large onion, 200 g champignons, 1 tbsp. l. vegetable oil, ? Art. l. adjika, salt, spices to taste It’s very simple! Cut the sausage into thin strips. Onion

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From the author's book

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From the author's book

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Hello everyone!

Lately I’ve been exhausted with the dough for fried pies: during frying, they opened evenly along the seam. I tried mixing in less flour and replacing it butter vegetable and vice versa, and covered the pies with cling film, and closed all the doors and windows... nothing helped, even cry! I complained to you, my friends, you took pity on me, supported me, advised me a lot, THANK YOU!!

Having perked up and straightened my shoulders, I boldly go to the kitchen, put out the dough and fry the pies. Hooray! NOT ONE opened up!! The most interesting thing is that there is NO secret, and the windows were open and the dough was the same.. I just had confidence that everything would work out for me! My girls, you are the best!!!

REQUEST: Gentlemen, opponents of store-bought pates and Co., keep your “fu” and “fi” to yourself, they still won’t affect the quality of German sausage and the taste of my pies.

So, we need:

Dough:
700g flour

400ml warm milk

50g soft butter

2 tsp. Sahara

1 tsp salt

1 packet of dry yeast

Filling:

500g liver sausage

1-2 tbsp butter

1 large onion

Vegetable oil or fat for frying

Sift the flour, mix with the yeast, add the rest of the ingredients except the butter, and knead the dough.


Leave in a warm place for 1.5-2 hours.

Add butter to the risen dough, knead well and leave again for an hour.


Then we knead the dough and... that's it!

We prepare the filling in advance.

Boil rice in salted water.

Remove the sausage from the casing and cut into large pieces.




Chop the onion and fry it until golden.


Add sausage


and knead well with a spoon,


to make a homogeneous paste


Remove the pan from the heat, add the rice, stir and cool.


That's all. You can start making pies. And here I like to “play around”. I make long “cigars” (remember “Student Pies”?),




or tailless "fish".


I don’t forget “classics” either. I fry in a large amount of vegetable oil, the pies do not touch the bottom of the pan, but float on the surface.
We invite the family to the table and enjoy your meal!

Pies with liver are a recipe that many will remember with nostalgia; in Soviet times it was a favorite treat: cheap and incredibly tasty. You can cook baked goods different ways, putting into practice proven dough options and using new, more original techniques for making the base and filling.

Homemade liver pies

The dough for liver pies was traditionally prepared from water, fresh (live) yeast, vegetable oil and always sweetened with sugar. These products were deep-fried in a large amount of oil. Today, there are an incredible variety of options for making delicious pies; both the base and the composition of the filling change.

  1. The most labor-intensive process in making pies is preparing the liver, so it is better to make it in advance and use it for the filling already chilled.
  2. Traditional dough is not kneaded too tightly and does not require long proofing.
  3. If you are making baked pies with liver, it is better to make the dough using the sponge method, which is a little sweet.
  4. The famous Orsk liver pies are made from classic yeast dough with water, but it is not kneaded tightly, it should “float” a little in the hand.
  5. You can add more filling mashed potatoes, boiled rice.

First they do it, cooking it will take quite a bit of time. For the classic composition, boil beef heart, light, and the liver is fried. Modern recipes consist of chicken or pork by-products; the taste of the filling will be no worse than the traditional one, but will differ to some extent from the classic one.

Ingredients:

  • beef liver – 300 g;
  • heart – 300 g;
  • light – 300 g;
  • onions – 3 pcs.;
  • carrots – 1 pc.;
  • parsley root – 1 pc.;
  • salt, ground pepper and peas, allspice, bay leaf;
  • oil for frying.

Preparation

  1. Boil chopped lungs and heart, carrots and whole onion. Add parsley root, peppercorns and bay as you go.
  2. Skim off the foam, cook for 2 hours.
  3. Simmer the chopped liver in a frying pan until cooked. Add onion and fry for 1-2 minutes.
  4. Pass all the products through a meat grinder, add salt and pepper, and cool.

The famous Orenburg liver pies fried in oil are remembered by everyone who grew up in Soviet times. These are small products of the same size and shape; a special machine was used to make them, but this recipe can be repeated manually, once you get used to the liquid dough. Traditional liver was made from chicken offal.

Ingredients:

Dough:

  • flour – 500 g;
  • yeast – 20 g;
  • sugar – 2 tbsp. l.;
  • salt – 1 tsp;
  • warm water – 200 ml;
  • oil for frying.

Preparation

  1. Combine the liver with chopped onion, salt and pepper.
  2. Dissolve sugar and yeast in warm water and wait for the reaction.
  3. Combine the flour with the dough, add salt, and knead into a loose dough.
  4. Form into flat cakes. Place the filling and seal the edges.
  5. Fry in oil until golden on the sides.

Pies with liver in the oven


Baked pies with liver are made from rich, slightly sweet dough. Experienced chefs It is recommended to fry the filling additionally, so the liver will be more pliable during the process of forming the products. The dough is prepared on fresh milk, in a sponge manner with a lot of baking: butter, eggs.

Ingredients:

  • beef liver – 600 g;

Opara:

  • milk – 1 tbsp.;
  • fresh yeast – 25 g;
  • sugar – 1 tbsp. l.;

Baking:

  • milk – 300 ml;
  • butter – 100 g;
  • eggs – 3 pcs.;
  • flour – 600 g;
  • sugar – ½ tbsp.;
  • yolk – 2 pcs.

Preparation

  1. Dissolve the yeast in sweetened milk and leave in a warm place until it reacts.
  2. Combine butter, milk, sugar, eggs.
  3. Pour in the dough, stir, add flour, knead.
  4. Leave to proof, kneading three times.
  5. Form pies with liver, brush with yolk, leave for 15 minutes.
  6. Bake for 25 minutes at 200.

The following recipe will help you avoid the tedious process of making the filling. Pies with liverwurst – good way save time and budget, you can use your favorite yeast dough recipe or use a store-bought pastry dough, you will get a treat that will be appreciated by all fans of home-baked goods.

Ingredients:

  • yeast dough – 1 kg;
  • liver sausage – 400 g;
  • salt;
  • onion – 1 pc.

Preparation

  1. Cut the sausage, fry in a frying pan with chopped onion. Punch with a blender.
  2. Form liver pies from the dough and leave to proof for 20 minutes.
  3. Bake for 25 minutes at 180.

Pies with liver and potatoes


A more economical way to make liver pies is a recipe that allows you to add other ingredients to the filling. This option will appeal to those who don’t really like oily products; these pies are made from simple kefir dough and fried in a frying pan with a minimum amount of oil.

Ingredients:

  • kefir – 400 ml;
  • salt, soda - 1 tsp each;
  • flour – 500-600 g;
  • liver – 300 g;
  • potatoes – 500 g;
  • oil for frying.

Preparation

  1. Boil the potatoes, mash them into a puree. Mix with prepared, fried liver.
  2. Pour soda into warm kefir and leave for 5 minutes.
  3. Add salt and flour, knead soft dough.
  4. Form into liver and fry until golden brown on both sides.

Pies with liver and rice


Liver sausage and rice pies – plain, quick way prepare a delicious and budget-friendly delicacy that will appeal to all home eaters. It is better to choose round-grain cereals, and the filling should consist of one part rice and two parts liver so that the meat component dominates. The dough can be prepared according to your favorite recipe or used store-bought.

Ingredients:

  • yeast dough – 1 kg;
  • cooked rice – 200 g;
  • liver sausage – 600 g;
  • onion – 1 pc.;
  • garlic – 2 cloves.

Preparation

  1. Cut the liver sausage, fry with onion and crushed garlic.
  2. Grind the liver and combine with rice.
  3. Form cakes from the dough, lay out the filling, form pies with rice and liver.
  4. Leave to proof for 30 minutes in a warm place.
  5. Bake for 25-30 minutes at 200 degrees.

The modern way is to make it with liver; every novice cook can handle this idea. You can add aromatic vegetables to the filling: bell pepper, garlic and chopped herbs, this will make the treat more appetizing. It is better to use yeast dough, so delicious pies with liver they will also come out fluffy and crumbly.

Ingredients:

  • puff pastry – 1 kg;
  • liver – 600 g;
  • sweet pepper – 1 pc.;
  • garlic – 2 cloves;
  • onion – 1 pc.

Preparation

  1. Fry the liver with garlic and vegetables, cool.
  2. Roll out the defrosted dough, cut into segments, form into envelopes, sealing the edges.
  3. Prick the top and bake for 30 minutes at 180.

Pies with liver batter They turn out similar to, they are also fried in a large amount of oil until dark golden brown. You can get rid of excess oil by soaking the products with a paper towel. To prevent the dough from sticking to your hands when shaping the pies, they are greased with vegetable oil; the table also needs to be well oiled.

 

 
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